Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Tonight we’re focusing on the flavors of Argentina with a hugely satisfying Chimichurri Steak recipe, and it is absolutely one of my favorites. You can’t talk about Argentinian cuisine without mentioning chimichurri. It’s a very personal recipe, varying from cook to cook, though it always includes a lot of parsley. It is highly complimentary to grilled meats, particularly juicy cuts of steak, though completely at home with fish or poultry. I hope you enjoy it. It is easily one of my favorite recipes. Let’s talk about how we make chimichurri steak, shall we? Season the Steak. Season the steak with salt and pepper to taste. Grill and cook for 2 minutes on each side. You only need 2 minutes per side for medium-rare (internal temperature 130 degrees F) or to your liking. Some people prefer 3-4 minutes per side. Go for it! Rest and Slice. Remove from heat and rest for 5 minutes while you make your chimichurri. Slice it against the grain. Spoon and Serve. Spoon the chimichurri over the sliced steak and serve. It’s really the perfect recipe. Definitely one of my favorites.
Storage & Leftovers
Storing your Chimichurri Steak in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
