Argentinian Chimichurri Steak
Easy 30 minutes (plus chimichurri prep) 4 servings Charcoal / Gas / Argentine Grill

Argentinian Chimichurri Steak

In Argentina, great steak doesn't need a complicated rub or marinade. It needs quality beef, live fire, coarse salt, and chimichurri — the vibrant herb sauce that's Argentina's gift to the grilling world. This recipe strips steak grilling to its essence.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

ReviewedThis recipe was last reviewed on April 2, 2026.

Ingredients

  • 2 ribeye or strip steaks (1.5" thick, about 1 lb each)
  • Coarse salt (generous)
  • FOR CHIMICHURRI:
  • 1 cup flat-leaf parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh oregano (or 1 tbsp dried)
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • Pinch of black pepper

Step by Step

1

Make chimichurri (ahead of time)

Combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well and let sit at least 30 minutes — overnight is better. The flavors meld and deepen. Chimichurri keeps refrigerated for a week.

2

Temper the steaks

Remove steaks from refrigerator 45-60 minutes before grilling. A room-temperature steak cooks more evenly. Pat dry with paper towels.

3

Salt generously

Apply coarse salt liberally on both sides — more than you think. Argentine-style steak uses salt as the only seasoning on the meat itself. The chimichurri provides all the complexity. Salt 5 minutes before grilling for the best crust.

4

Build a hot fire

You want the hottest fire possible. For charcoal: a full chimney of lit coals spread in a single layer. For gas: all burners on maximum for 15 minutes with the lid closed. The grate should be painful to hold your hand near.

5

Grill 4-5 minutes per side

Place steaks on the grate and don't touch them for 4-5 minutes. Flip once — only once. Cook another 4-5 minutes for medium-rare (130°F internal). Argentine tradition cooks steaks a bit more toward medium (140°F).

6

Rest and serve with chimichurri

Rest steaks for 8-10 minutes. Slice against the grain. Spoon chimichurri generously over the sliced steak. Serve with grilled bread and a simple salad.

Pro Tips

  • Real chimichurri is chunky, not blended. Hand-chop the parsley — don't use a food processor.
  • In Argentina, chimichurri sits at room temperature during the meal, not refrigerated. The oil keeps it safe for hours.
  • Don't put chimichurri on before grilling — the herbs will burn. It goes on the sliced, rested steak.
  • Leftover chimichurri is incredible on grilled bread, roasted vegetables, eggs, and fish.

Common Questions

Frequently Asked Questions

How long does Argentinian Chimichurri Steak take to cook?
Total time is about 30 minutes (plus chimichurri prep) including prep and rest. It's a beginner-friendly recipe — no special technique required.
What grill do I need?
This recipe is written for a charcoal / gas / argentine grill. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
4 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Real chimichurri is chunky, not blended. Hand-chop the parsley — don't use a food processor.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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