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4.67 from 3 votes

Steaks with Chimichurri (Churrasco from Uruguay & Argentina)

An authentic Chimichurri Steak recipe! Chimichurri is the most delicious silky condiment that drips over your steak, chicken or fish. Super easy to make and tastes incredible! Made with simple, easy to find ingredients: parsley, garlic, red wine vinegar and olive oil. This is how we cook our steaks with chimichurri in Uruguay/Argentina!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiment, Dinner
Cuisine: Argentinian, Uruguayan
Servings: 4 people
Calories: 627kcal
Author: Karina

Ingredients

Chimichurri:

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • 4 cloves garlic finely chopped or minced
  • 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1/2 - 1 level teaspoon coarse salt (adjust to your tastes)
  • 1/2 teaspoon pepper (adjust to your tastes)

Steaks:

  • 4 steaks of choice (Rib eye, T-Bone or Strip)
  • Salt to season
  • Olive oil for brushing

Instructions

For Chimichurri

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) 
    Makes 1 cup.
  • Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
  • Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.*  Transfer steaks to a tray and let rest for 5 minutes.
  • Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.

Notes

Steak doneness:

To test if the steak is cooked to your liking, press the centre with the back of a pair of tongs. The steak will feel soft when rare; slightly firmer and springy when medium, and very firm when well done.

If using a meat thermometer:

  • 130°F (55°C) internal temperature for RARE
  • 135°F (58°) internal temperature for MEDIUM RARE
  • 140°F (60°) internal temperature for MEDIUM
  • 150°F (65°) internal temperature for WELL DONE

Nutrition

Calories: 627kcal | Carbohydrates: 3g | Protein: 46g | Fat: 48g | Saturated Fat: 15g | Cholesterol: 137mg | Sodium: 125mg | Potassium: 731mg | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 43.2mg | Calcium: 41mg | Iron: 4.9mg