Steak with chimichurri
Bife con chimichurri
Grilled beef and a raw parsley-oregano-vinegar sauce — Argentine asado logic, even if your grill is a pan.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Bife con chimichurri.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 12 min
- Rest
- 30 min
- Total
- 57 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
Chimichurri is not a marinade you boil. It is parsley, oregano, garlic, chilli, oil and vinegar (or red wine vinegar), left to sit. The steak is salted and grilled hard. Argentina has opinions about doneness. This is a home bife: ribeye or sirloin, chimichurri on the side, not a supermarket herb sludge. Chop parsley, oregano, garlic and chilli by hand if you can; a blender turns chimichurri into a smoothie. Cover with oil and red-wine vinegar, salt, and let it sit so the herbs hydrate. Salt the steak early. Grill or pan-sear hard; rest. Spoon the sauce on after, or next to the meat. It is a table sauce, not a boiled marinade. Ribeye or sirloin both work. A supermarket herb sludge in a bottle is a different product.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Chop parsley and garlic. Stir with oregano, chilli, vinegar, oil and salt. Rest 30 minutes.
10 minStep 2
Salt the steak. Grill or pan-sear hard 3–4 minutes a side for medium-rare, depending on thickness. Rest 5 minutes.
10 minStep 3
Slice, chimichurri on the side or on top. Bread for the juices.
3 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
Parsley → Half coriander
A different herb sauce. Still oil and vinegar.
Tips
- Do not cook the chimichurri. Raw is the point.
- A day-old jar is louder.
History & culture
Asado is a social technology. Chimichurri is how you dress the meat after, or the chorizo. Empanadas are the other national pocket. Argentine asado is a social cook, not a plating class. Chimichurri dresses the grilled meat and the chorizo after they leave the fire. Provinces argue about heat and about coriander in the mix. Empanadas are the other national pocket, not a side you owe this steak. Eat with bread if the juices run.
The sauce has disputed immigrant origins (Basque, Italian, African — pick a story). The grill is the Río de la Plata fact. The sauce has disputed immigrant origin stories — Basque, Italian, African — none of which you need to pick to cook it. The Río de la Plata grill is the fact. Chimichurri as a named parsley-oregano-vinegar oil is modern enough that bottled versions exist. Use the fresh one. Leave the origin fight at the table if you like arguing.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Steak with chimichurri take?
57 min all in — 15 min prep, 12 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free.
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much vinegar?
2 tbsp of Vinegar.
What can I use instead?
Parsley → Half coriander. A different herb sauce. Still oil and vinegar.
Any tips from this recipe?
Do not cook the chimichurri. Raw is the point. A day-old jar is louder.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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