Argentinian Steak With Chimichurri Recipe

Name: Argentinian Steak With Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 thick-cut 325g/454g New York sirloin steak; 2 tbsp (30 mL) thyme, roughly chopped; 2 tbsp (30 mL) rosemary, roughly chopped; 1 Splash of olive oil; 1 Salt and pepper; 1 garlic clove; 1 cup (250 mL) fresh torn parsley; 1 cup (250 mL) fresh torn coriander; 1/2 cup (125 mL) fresh oregano leaves; 1 tsp (5 mL) dried chili flakes (to taste); 1 tbsp (15 mL) cumin; 2 tbsp (30 mL) red wine vinegar (any vinegar can be used)

Servings: persons

1 thick-cut 325g/454g New York sirloin steak
2 tbsp (30 mL) thyme, roughly chopped
2 tbsp (30 mL) rosemary, roughly chopped
1 Splash of olive oil
1 Salt and pepper
1 garlic clove
1 cup (250 mL) fresh torn parsley
1 cup (250 mL) fresh torn coriander
1/2 cup (125 mL) fresh oregano leaves
1 tsp (5 mL) dried chili flakes (to taste)
1 tbsp (15 mL) cumin
2 tbsp (30 mL) red wine vinegar (any vinegar can be used)

1
In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
2
Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste.
3
Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
4
Preheat oven to 450u00b0F (230u00b0C).
5
Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum.
6
Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
7
On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
8
Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
9
Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.)
10
Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
11
Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 thick-cut 325g/454g New York sirloin steak, 2 tbsp (30 mL) thyme, roughly chopped, 2 tbsp (30 mL) rosemary, roughly chopped, 1 Splash of olive oil, and more.

Yes, Argentinian Steak With Chimichurri falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Argentinian Steak With Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions