steaks with chimichurri (churrasco)
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the best and easiest way to make steaks with chimichurri! grilled or pan fried!
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, this is how we cook our steaks with chimichurri in Uruguay/Argentina!
Often times chimichurri is used to marinate meats before cooking, or used to baste meats while cooking. You can most certainly use it like that, but its real purpose is to serve it with your cooked steaks. The best way to enjoy a great chimichurri AND steak without ruining any of the flavours of each!
how to cook steaks (churrascos)
There’s no marinading of any kind when dealing with steaks in the lower part of South America. We love our steaks seasoned with salt and a small drizzle of olive oil, then cooked medium-rare or medium on the grill or a good cast iron pan/skillet (also known as a Plancha). Juicy and tender is how we like it, but you can cook it the way YOU like it. Serving steaks with Chimichurri guarantees a beautiful flavour no matter how you prefer your steaks.
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type of steak
With chimichurri, you want to serve it with a really good quality, tender cut of meat. For maximum flavour and juiciness, use
authentic chimichurri
Asking my Uruguayan father what exactly is chimichurri, he firmly and passionately tells me it’s a loose oil-based condiment used to accompany barbecued steak or churrasco.
tips for the best chimichurri:
looking for more steak recipes? try these!
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce | Chili Lime Steak Fajitas | Steaks With Mushroom Gravy
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured!FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
5 from 1 vote
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Steaks with Chimichurri (Churrasco from Uruguay & Argentina)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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!
Course: Condiment, Dinner
Cuisine: Argentinian, Uruguayan
Servings: 4 people
Calories: 627 kcal
Author: Karina
Ingredients
Chimichurri:
For Chimichurri
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:
Steaks with Chimichurri (Churrasco from Uruguay & Argentina)
Amount Per Serving
Calories 627Calories from Fat 432
% Daily Value*
Total Fat 48g74%
Saturated Fat 15g75%
Cholesterol 137mg46%
Sodium 125mg5%
Potassium 731mg21%
Total Carbohydrates 3g1%
Sugars 1g
Protein 46g92%
Vitamin A17.6%
Vitamin C52.4%
Calcium4.1%
Iron27.4%
* Percent Daily Values are based on a 2000 calorie diet.
© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
Share
Share
Tweet
+1
the best and easiest way to make steaks with chimichurri! grilled or pan fried!
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, this is how we cook our steaks with chimichurri in Uruguay/Argentina!
Often times chimichurri is used to marinate meats before cooking, or used to baste meats while cooking. You can most certainly use it like that, but its real purpose is to serve it with your cooked steaks. The best way to enjoy a great chimichurri AND steak without ruining any of the flavours of each!
how to cook steaks (churrascos)
There’s no marinading of any kind when dealing with steaks in the lower part of South America. We love our steaks seasoned with salt and a small drizzle of olive oil, then cooked medium-rare or medium on the grill or a good cast iron pan/skillet (also known as a Plancha). Juicy and tender is how we like it, but you can cook it the way YOU like it. Serving steaks with Chimichurri guarantees a beautiful flavour no matter how you prefer your steaks.
00:09
01:47
type of steak
With chimichurri, you want to serve it with a really good quality, tender cut of meat. For maximum flavour and juiciness, use
- Rib Eye: Super juicy and tender due to its marbling. It’s best when cooked to no more than medium doneness, but can be cooked well done maintaining flavour and tenderness.
- T-Bone Steak: Two steaks in one! Tenderloin Filet/New York Strip Steak. If you like your steak cooked to a higher degree of doneness, this is a good cut to choose.
- New York Strip Steak: Succulent and buttery with less fat than a ribeye but almost just as tender. Best served medium-rare and can be cooked well-done.
authentic chimichurri
Asking my Uruguayan father what exactly is chimichurri, he firmly and passionately tells me it’s a loose oil-based condiment used to accompany barbecued steak or churrasco.
tips for the best chimichurri:
- Finely chop your parsley before you start. I usually get a large handful, wash and finely chop, then measure. If you don’t have enough, grab a bit more, and chop again until you have the right amount.
- If you like the strong flavour of garlic, use 4 cloves, If you like milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test. If you’d like more, add more.
- Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chili. It’s up to you. This is my father’s version and one we love. We hope you love it too!
- Fresh red chili is optional. We use a whole large chili, but you can use half, or none at all. You an also substitute it with 1-2 teaspoons of dried red chili flakes.
- Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution. We don’t recommend balsamic or white vinegar.
looking for more steak recipes? try these!
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce | Chili Lime Steak Fajitas | Steaks With Mushroom Gravy
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured!FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
5 from 1 vote
Steaks with Chimichurri (Churrasco from Uruguay & Argentina)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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!
Course: Condiment, Dinner
Cuisine: Argentinian, Uruguayan
Servings: 4 people
Calories: 627 kcal
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)
- 4 steaks of choice (Rib eye, T-Bone or Strip)
- Salt to season
- Olive oil for brushing
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.
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
Steaks with Chimichurri (Churrasco from Uruguay & Argentina)
Amount Per Serving
Calories 627Calories from Fat 432
% Daily Value*
Total Fat 48g74%
Saturated Fat 15g75%
Cholesterol 137mg46%
Sodium 125mg5%
Potassium 731mg21%
Total Carbohydrates 3g1%
Sugars 1g
Protein 46g92%
Vitamin A17.6%
Vitamin C52.4%
Calcium4.1%
Iron27.4%
* Percent Daily Values are based on a 2000 calorie diet.
© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
