Argentinian Chimichurri Steak
Grilled steak with vibrant fresh herb chimichurri — the ultimate summer dinner
By RecipesQueen Kitchen • June 10, 2026
Chimichurri is Argentina's gift to grilled meat — a bright, herbaceous sauce of fresh parsley, oregano, garlic, red wine vinegar, and olive oil that cuts through the richness of a perfectly seared steak.
Make the chimichurri first so the flavors have time to meld while the steak cooks.
Any steak works, but ribeye or skirt steak are traditional choices.
Ingredients
- 2 lbs ribeye or skirt steak
- 1 cup fresh flat-leaf parsley
- 1/4 cup fresh oregano
- 4 cloves garlic
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes
- 1 tsp salt
Instructions
- 1
Make chimichurri: finely chop parsley, oregano, and garlic. Mix with vinegar, oil, pepper flakes, and salt.
- 2
Let chimichurri sit at least 15 minutes for flavors to meld.
- 3
Season steak with salt and pepper. Grill or sear over high heat 4-5 minutes per side for medium-rare.
- 4
Rest steak 5 minutes, then slice against the grain.
- 5
Spoon chimichurri generously over sliced steak.
