Grilled Argentinian Chimichurri Steak Recipe over a Wood Charcoal Fire
When it comes to preparing sauces or dressings, I really enjoy making chimichurri for my Argentinian style steak on the grill. The beautiful country of Argentina is one of my favorite cultures when it comes to food and wine and “los albicelestes” (which have eerily similar soccer colors to my favorite Calcio Italiano Team, LAZIO!!!) know a few things about chimichurri, beef, and wine. The cuisine in Argentina is influenced by many European cultures, such as the Italians, French, Spanish, etc… and while all of those contributions have brought a unique taste to their dishes, there are few countries that can hold a candle to Argentina when it comes to grilling, or as they like to call it, “Asado“! One of my favorite restaurants to find great Argentinian food, Tango, offers great empanadas, fantastic steak that is cooked on a grill brought from Argentina (impressive!), and great Malbec’s and Mendoza’s to join them. But what really stood out for me, and what Argentinians cannot do without – was the chimchurri on every table that I continuously smothered on every piece of bread, steak, and if there was any left for dessert I would’ve done smothered that too….or…maybe not. Chimichurri is an Argentinian dressing that is often dressed on meat (more often used while the meat cooks or after is cooked). I however love to use it as a marinade not only on beef but also chicken and pork, and….well, just about anything.
Below I’m sharing with you my chimichurri recipe that I have prepared over a dozen times, tweaking ingredients, changing amounts, etc… and it wasn’t until maybe the 5th time that I felt I finally had it right! One of the most important items to go along with the chimichurri is the beef! Make sure you have a fine piece of steak as the quality of meat is extremely important (I’m very fortunate that my mother-in-law buys me quality Kinnealey Steaks I can grill all summer long), so if you have the time seek out a butcher who will offer you better quality cuts. One Argentine friend suggests short beef ribs as his choice of meat – hard to argue with that! It’s also important to make the chimichurri ahead of time and allow it to marinate in the fridge for at least a day before using. I’ve tried it in less time before and it loses something so don’t make the same mistake I did the first time. Also, use lump-charcoal wood if you’re cooking on a charcoal grill and use very few wood hickory chips for a slight and additional smoky flavor. I’d also suggest getting yourself a nice glass of Malbec as it really assists the beef and chimichurri. If you have a Cabernet Sauvignon around that will be a nice compliment too but I’d strongly suggest the Malbec. While you’re at it, if you have an Argentinian soccer shirt with the #10 Maradonna or Messi on the back, throw it on and feel that South American ambiance all around your grill….or maybe you’re just seeing me trying to steal the food off your grill? Either way, you’ll (we’ll) have a great time, Vamos La Albiceleste!!!
Argentinian Chimichurri Steak Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 steak servings
- 1 cup fresh parsley leaves
- 4 garlic cloves
- 1 shallot
- 3/4 teaspoon crushed red peppers
- 2 scallions
- 1 yellow pepper
- 1/4 cup hot water
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 2 bay leaves
- 1/2 teaspoon fresh oregano
- 1/2 teaspoon cumin
- 3/4 teaspoon paprika
- 1 teaspoon salt
- (2) 8 ounce strip steaks (or skirt, flank, top-loin, or short beef ribs)
- 1/2 small onion
- Chop the fresh leaf parsley, garlic cloves, scallions, shallot, yellow pepper (seeded), bay leaves, and oregano into very fine pieces (or use food processor to pulse and chop all ingredients together).
- Add into a bowl or jar, all of the chopped ingredients (parsley, garlic, scallions, shallot, yellow pepper, and oregano) with the salt, olive oil, red wine vinegar, hot water, paprika, cumin, and crushed red peppers.
- Stir well for 5 minutes and allow liquids and ingredients to gel together.
- Store in refrigerator (covered and sealed) for 1 day and when ready to be served, allow to stay at room temperature for at least one hour.
- Prepare charcoal grill: Add lump hard wood charcoal to chimney starter with paper towel brushed with olive oil.
- Light olive oiled paper towel under chimney starter to start fire.
- Once charcoal is a nice grey color, remove charcoals from chimney into grill and add (very few) hickory wood chips.
- Place grates back on grill and use long grill fork to oil up grates with 1/2 onion, back and forth.
- Add (2) 8 ounce steaks to grill, already lightly seasoned with salt and pepper.
- Once steak is seared, turn steaks over and lightly dress/brush the steak with the chimichurri sauce (make sure to have a separate bowl for the marinade put on the grill and a bowl for after the steak is done).
- After steak is seared and medium well (or dependent on how you like it), turn steak over again and move to lighter heat or safe zone and add another dressing/brush of chimichurri to the other side of the steak.
- Let sit for an additional minute, and take off grill.
- Allow steaks 5 minutes to cool down before cutting and once ready to serve, add another spoonful of chimichurri over steaks.
- Ready to serve!
Argentinian style steak with chimichurri recipe stars based on 3 reviews and 25 ratings.