Beef & Chimichurri Sauce

Total Time
26mins
Prep
10 mins
Cook
16 mins

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.

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Ingredients

Nutrition

Directions

  1. In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
  2. Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
  3. Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.
Most Helpful

4 5

This was a good chimichurri sauce and will make it again. But, will slightly reduce the vinegar, as it was a bit too much for us. We don't eat much meat, so we just pan-fried a New York strip to rare, then thinly sliced it to share between the two of us. Made for Culinary Quest 2014.

5 5

Made this delicious sauce tonight to go on our steaks. I cubed up ribeye steaks vs. using sirloin and placed them on skewers. They were wonderful with the chimichurri sauce. Served with black beans and rice. Made for Culinary Quest - South America, 2014.

5 5

Seriously good! The sauce is excellent and adds substantially to a great cut of bbq'd beef. We grilled to medium-rare and served in mini pitas drizzled with more sauce and some salad for really excellent sandwiches. Thanks for a great recipe.