Argentinian Steak with Chimichurri
Argentinian skirt steak topped with vibrant chimichurri sauce made from fresh parsley, oregano, garlic, and dried chilli flakes.
40g
10g
4piece
1piece
60ml
120ml
2tsp
800g
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 40g | — | — | |
| 2 | | 10g | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 1piece | — | — | |
| 5 | 1tsp | — | — | ||
| 6 | | 60ml | — | — | |
| 7 | | 120ml | — | — | |
| 8 | | 2tsp | — | — | |
| 9 | | 800g | — | — | |
| 10 | | 1tsp | — | — |
Lay the flat-leaf parsley on the chopping board.
Flat-leaf parsley · 40 g
Finely chop the parsley, leaves and tender stalks together, until very fine.
Scrape the chopped parsley into a medium bowl.
Spread the fresh oregano leaves on the chopping board.
Fresh oregano leaves · 10 gFinely chop the oregano leaves until fine.
Scrape the chopped oregano into the bowl with the parsley.
Place the garlic cloves on the chopping board.
Garlic · 4 pieceMince the peeled garlic cloves into a very fine paste, rocking the knife back and forth.
Scrape the minced garlic into the bowl.
Place the red chilli on the chopping board.
Red chilli · 1 pieceScrape out and discard the seeds from the chilli halves.
Finely chop the deseeded chilli flesh.
Scrape the chopped chilli into the bowl.
Add the dried chilli flakes to the bowl.
Pour the red wine vinegar into the bowl.
Red wine vinegar · 60 mlPour the extra-virgin olive oil into the bowl.
Extra-virgin olive oil · 120 mlAdd the salt to the bowl.
Salt · 1 tspStir everything together until well combined, then set the chimichurri aside to let the flavours meld while you cook the steak.
Lay the skirt steak on the chopping board.
Skirt beef steak · 800 gSeason the steak all over with the salt, pressing it gently into both sides.
Salt · 1 tspSprinkle the ground black pepper evenly over both sides of the steak, pressing it in lightly.
Ground black pepper · 1 tspSet the grill pan over the highest heat and let it get searingly hot — it should just begin to smoke before you add the steak.
Lay the seasoned skirt steak in the hot grill pan, pressing it flat with a spatula to ensure full contact.
Sear the steak undisturbed for 2 minutes until a deep char forms on the underside.
Flip the steak with tongs in one confident movement.
Sear the second side for 90 seconds until charred and the steak is cooked to medium-rare.
Lift the steak out of the pan onto the chopping board.
Leave the steak to rest uncovered for 5 minutes so the juices redistribute through the meat.
Slice the rested steak thinly against the grain, holding the knife at a slight angle to get wide, tender slices.
Arrange the sliced steak on a large serving platter.
Spoon the chimichurri generously over the steak, serving any remainder alongside.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 40 g | | Lay the flat-leaf parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 2 | Flat-leaf parsleystep 1 | | Finely chop the parsley, leaves and tender stalks together, until very fine.⏱ 1 minResultFinely chopped flat-leaf parsley |
| 3 | Finely chopped flat-leaf parsleystep 2 | | Scrape the chopped parsley into a medium bowl.⏱ 8sResultFinely chopped flat-leaf parsley |
| 4 | 10 g | | Spread the fresh oregano leaves on the chopping board.⏱ 5sResultFresh oregano leaves |
| 5 | Fresh oregano leavesstep 4 | | Finely chop the oregano leaves until fine.⏱ 40sResultFinely chopped oregano |
| 6 | Finely chopped oreganostep 5 | | Scrape the chopped oregano into the bowl with the parsley.⏱ 8sResultFinely chopped oregano and finely chopped flat-leaf parsley |
| 7 | 4 piece | | Place the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 8 | Garlicstep 7 |  | Peel the garlic cloves and discard the skins.⏱ 20sResultPeeled garlic cloves |
| 9 | Peeled garlic clovesstep 8 | | Mince the peeled garlic cloves into a very fine paste, rocking the knife back and forth.⏱ 40sResultFinely minced garlic |
| 10 | Finely minced garlicstep 9 | | Scrape the minced garlic into the bowl.⏱ 8sResultFinely chopped oregano and finely chopped flat-leaf parsley and finely minced garlic |
| 11 | 1 piece | | Place the red chilli on the chopping board.⏱ 5sResultRed chilli |
| 12 | Red chillistep 11 | | Halve the red chilli lengthways.⏱ 10sResultHalved red chilli |
| 13 | Halved red chillistep 12 | | Scrape out and discard the seeds from the chilli halves.⏱ 15sResultDeseeded red chilli |
| 14 | Deseeded red chillistep 13 | | Finely chop the deseeded chilli flesh.⏱ 30sResultFinely chopped red chilli |
| 15 | Finely chopped red chillistep 14 | | Scrape the chopped chilli into the bowl.⏱ 8sResultFinely chopped oregano and finely chopped flat-leaf parsley mixture |
| 16 | 1 tsp | | Add the dried chilli flakes to the bowl.⏱ 5sResultFinely chopped oregano and finely chopped flat-leaf parsley mixture |
| 17 | 60 ml | | Pour the red wine vinegar into the bowl.⏱ 5sResultFinely chopped oregano and finely chopped flat-leaf parsley mixture |
| 18 | 120 ml | | Pour the extra-virgin olive oil into the bowl.⏱ 5sResultFinely chopped oregano and finely chopped flat-leaf parsley mixture |
| 19 | 1 tsp | | Add the salt to the bowl.⏱ 5sResultFinely chopped oregano and finely chopped flat-leaf parsley mixture |
| 20 | — | | Stir everything together until well combined, then set the chimichurri aside to let the flavours meld while you cook the steak.⏱ 20sResultChimichurri sauceused in step 33 |
| 21 | 800 g | | Lay the skirt steak on the chopping board.⏱ 5sResultSkirt beef steakused in step 30 |
| 22 | 1 tsp | | Season the steak all over with the salt, pressing it gently into both sides.⏱ 10sResultSaltused in step 30 |
| 23 | 1 tsp | | Sprinkle the ground black pepper evenly over both sides of the steak, pressing it in lightly.⏱ 10sResultSeasoned steaksused in step 25 |
| 24 | — | | Set the grill pan over the highest heat and let it get searingly hot — it should just begin to smoke before you add the steak.⏱ 5 min |
| 25 | Seasoned steaksstep 23 | | Lay the seasoned skirt steak in the hot grill pan, pressing it flat with a spatula to ensure full contact.⏱ 8sResultSeasoned steaks |
| 26 | — | | Sear the steak undisturbed for 2 minutes until a deep char forms on the underside.⏱ 2 minResultOne-side-seared skirt steak |
| 27 | — | | Flip the steak with tongs in one confident movement.⏱ 10sResultFlipped skirt steak |
| 28 | — | | Sear the second side for 90 seconds until charred and the steak is cooked to medium-rare.⏱ 1 minResultCharred skirt steak |
| 29 | — | | Lift the steak out of the pan onto the chopping board.⏱ 8sResultCharred skirt steak |
| 30 | Skirt beef steakstep 21 | | Leave the steak to rest uncovered for 5 minutes so the juices redistribute through the meat.⏱ 5 minResultRested skirt steak |
| Saltstep 22 | |||
| 31 | — | | Slice the rested steak thinly against the grain, holding the knife at a slight angle to get wide, tender slices.⏱ 45sResultSliced skirt steak |
| 32 | Sliced skirt steakstep 31 | Arrange the sliced steak on a large serving platter.⏱ 15sResultSliced skirt steak | |
| 33 | Chimichurri saucestep 20 | | Spoon the chimichurri generously over the steak, serving any remainder alongside.⏱ 15sResultArgentinian Steak with Chimichurri |
| Total Time | 13 min | ||
| Nutrient | Per serving |
|---|---|
| 764kcal | |
| 53g | |
| 58g | |
| 16g | |
| 4g | |
| 0.4g | |
| 1g | |
| 1,322mg |
Argentinian Steak with Chimichurri
Argentinian skirt steak topped with vibrant chimichurri sauce made from fresh parsley, oregano, garlic, and dried chilli flakes.
What you’ll doYou will make chimichurri by finely chopping parsley, oregano, garlic and red chilli, then combining them with vinegar, oil and spices. While the sauce melds, you will season and sear the steak in a smoking-hot grill pan for two minutes per side until charred. After a five-minute rest, you will slice it thinly against the grain and serve with the chimichurri.
Ingredients
- Flat-leaf parsley40 g
- Fresh oregano leaves10 g
- Garlic4 piece
- Red chilli1 piece
- Dried chilli flakes1 tsp
- Red wine vinegar60 ml
- Extra-virgin olive oil120 ml
- Salt2 tsp
- Skirt beef steak800 g
- Ground black pepper1 tsp