Argentinian Chimichurri Steak recipe - ingredients, nutrition and when to eat it
This Argentinian-style steak is made with beef grilled until golden on the outside and served with chimichurri sauce made from parsley, garlic, and vinegar.
This Argentinian-style steak is made with beef grilled until golden on the outside and served with chimichurri sauce made from parsley, garlic, and vinegar. Serve it with grilled vegetables for a fragrant, satisfying weekend dinner that still feels light.
World cuisine · 35 minutes to cook
Tips: Let the beef sit at room temperature briefly before cooking so the pan temperature doesn’t drop as much.
Tips: Let the chimichurri sauce rest for about 10 minutes after making it so the garlic and parsley flavors blend better.
Tips: Let the beef rest briefly after cooking instead of cutting it right away, so fewer juices run out.
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Ingredients (1 serving)
- Beef striploin — 180 g
- Red bell pepper — 0.5 pc
- Onion — 0.5 pc
- Green beans — 70 g
- Parsley — 10 g
- Garlic — 2 pc
- Red wine vinegar — 2 tsp
- Lemon — 0.3 pc
- Olive oil — 2 Tbsp
- Salt — 1 g
- Ground black pepper — 0.5 g