Argentinean Barbecued Steak

"This is a great recipe from Ingrid Hoffmann."
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Ready In:
6 steaks




  • Make Chimichurri:

  • Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
  • With the motor running, add the olive oil, blending until the sauce comes together.
  • Add the red pepper flakes and salt and pepper, to taste.
  • Place in an airtight container and refrigerate for up to 1 day.
  • Serve at room temperature.
  • For the Steak:

  • Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done.
  • Serve topped with Chimichurri Sauce.

Questions & Replies

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  1. We made this today to the T and enjoyed it. We grilled the skirt steak for five minutes on each side, resulting in a medium steak. I thought the chimichurri sauce tasted a tad too strong of vinegar, but my husband disagreed and said he wouldn't change a thing. Bottomline: if you are not a fan of a strong vinegar taste, you should reduce the vinegar to a third or quarter cup. Thanks for sharing!
  2. We really enjoyed this! I didn't have any skirt steak on hand, so I used some hanger steak that I had in the fridge (I cut it into chunks before grilling it). I served this with pinto beans, Mexican rice and some leftover pico de gallo that I needed to use up, which made a nice filling meal. The chimichurri sauce complemented the grilled meat perfectly, too. Thanks for posting!
  3. Wordeful! It was also my first time tasted chimichurri sauce and I'm glad I did. Thanks for sharing!
  4. Wow, this was delicious! Neither DH or I had tasted Chimichurri sauce before and we were delighted with the flavors. I used rib eyes as it is DH's favorite steak. Thanks for sharing! Made for SWT4.
  5. Oh yeah baby! This is what I am talking about! I used it on ribeyes and skirt steak as I had a little of both. I actually rubbed it on the steaks and they waited in the refrigerator for about 8 hours until I put them on the grill. I wiped them off and grilled them and then used the rest as a sauce I just loved the flavor of the chimichuuri and I also added shallots to it as the previous reviewer. Zaar World Tour 4 - Whine and Cheese.



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