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Argentine

Grilled steak with chimichurri

Non-vegetarian

Thick beef steaks seasoned only with coarse salt and grilled over high heat, served with chimichurri — a sharp, garlicky sauce of parsley, oregano, vinegar and oil.

Grilled steak with chimichurri is an Argentine grilled dish from Argentina, ready in about 1 hour 10 minutes and made with parsley and beef sirloin steak. It serves 4 and is rated easy to cook.

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Sizzling grilled steak with chimichurri, served with roasted potatoes and fresh tomatoes on a slate board.
Photo: Анатолий Андреев / Pexels · Pexels License
Prep
15 min
Cook
15 min
Rest
40 min
Total
1 h 10 min
Serves
4
Level
Easy
Calories
584

Ingredients

4 servings

For the chimichurri

Equipment

Method

  1. Step 1

    Make the chimichurri: mix the parsley (opens in a new tab), oregano (opens in a new tab), garlic (opens in a new tab), chilli flakes (opens in a new tab) and ½ tsp salt. Stir in the vinegar and water, then the oil. Leave for at least 30 minutes so the flavours meld.

    • 10 min

  2. Step 2

    Take the steaks (opens in a new tab) out of the fridge 30 minutes before cooking and heat the grill until very hot. Salt the steaks generously just before they go on.

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  3. Step 3

    Grill for 4–6 minutes per side for medium-rare, turning once, until well browned. An instant-read thermometer should show 52–55 °C in the centre.

    Food safety: Whole steaks are safe pink inside; cook to 63 °C if serving anyone vulnerable.

  4. Step 4

    Rest the steaks (opens in a new tab) for 5–10 minutes, then slice and spoon over the chimichurri.

    • 8 min

About this dish

Origin
Argentina · Commonly attributedChimichurri is shared by Argentina and Uruguay; the origin of its name is uncertain.Also popular in UruguayMore food from Argentina
Dish
Lunch · Dinner · Grills & kebabs · Main courses
Cooking method
Grilled, No-cook
Taste
savoury, herby, garlicky, tangy, smoky
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Low-carb · High-protein
Worked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
Parsley · Beef sirloin steak · Dried oregano · Garlic · Red chilli flakes · Wine vinegar
Techniques
Grilling · Charcoal grilling

Allergens

  • May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

584 kcal per serving

Estimated

1 serving ≈ 318 g · recipe makes 4

Where the energy comes from

  • Protein 39%
  • Carbohydrate 2%
  • Fat 59%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy584 kcal184 kcal
Protein55.9 g17.6 g
Carbohydrate2.6 g0.8 g
Net carbohydrate1.8 g0.6 g
Sugars0.2 g0.1 g
Added sugars0 g0 g
Fibre0.8 g0.2 g
Fat37.7 g11.9 g
Saturated fat7.6 g2.4 g
Trans fat——
Cholesterol150 mg47 mg
Sodium1314 mg414 mg
Salt equivalent3.3 g1 g
Vitamins & minerals per serving
Potassium
966 mg
Calcium
95 mg
Iron
5.2 mg
Magnesium
66 mg
Vitamin A (RAE)
52 µg
Vitamin C
15 mg
Vitamin D
0.3 µg
Vitamin B12
2.7 µg
Folate (DFE)
49 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Chop the herbs by hand — a blender bruises them and turns the sauce into a purée.

Common mistakes

  • Moving the steak around the grill stops it forming a crust.

Serve with

  • Serve with grilled provolone, a tomato and onion salad and crusty bread.

Storage

  • Chimichurri keeps refrigerated in a jar up to 1 week; leftover steak 3 days.

Variations

  • Chimichurri rojo (Argentina): Adds sweet paprika and sometimes diced red pepper.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 2

Reviews & corrections

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