Bistec Argentino Al Chimichurri (Steak With Chimichurri Sauce)

"Chimichurri is a tangy herb paste that's used as both a marinade and a sauce. Here, cilantro replaces traditional parsley in the topping for these flavorful rib-eye steaks. Found on"
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by breezermom photo by breezermom
photo by Mami J photo by Mami J
Ready In:


  • 12 cup packed chopped fresh cilantro
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon adobo seasoning
  • 12 teaspoon dried oregano
  • 12 teaspoon pepper
  • 14 teaspoon dried red chili pepper flakes
  • 2 boned beef rib eye steaks (New York strip, 1 1/2 inches thick, 1 1/2 to 2 lb. total) or 2 top loin steaks (New York strip, 1 1/2 inches thick, 1 1/2 to 2 lb. total)
  • 2 teaspoons steak herb seasoning mix or 2 teaspoons salt and pepper
  • 2 tablespoons butter (about)


  • To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
  • Rinse beef, pat dry, and rub all over with steak seasoning mix.
  • In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter.
  • Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more.
  • To reduce spattering, wipe fat from pan with paper towels.
  • Transfer steaks to a platter; keep warm.
  • If dark charred bits are present in pan, wipe out with a paper towel.
  • Add remaining butter to pan and stir; when melted, add chimichurri sauce.
  • Cut meat into 4 portions and set on plates.
  • Pour meat juices from platter into frying pan, then ladle sauce over steaks.

Questions & Replies

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  1. breezermom
    I made this last night and went to bed happy! This is delicious! I grilled my steaks instead of cooking inside. I had a skeptic at the table about the chimichurri sauce, and he asked me to just fix some garlic butter for him. After seeing my reaction he changed his mind and helped himself to "my" chimichurri. Delicious! Made for Susie's World Tour 2018. Thanks for sharing a recipe I will definitely repeat often.
    • Review photo by breezermom
  2. Jostlori
    Can I give this ten stars? After the first bite, DH said "There's a flavor explosion in my mouth...". And after a few more bites, said "It's a flavor explosion!". I guess he liked it. We both agree it's the best chimichurri we've had! I was a bit skeptical due to the amount of balsamic and because its a hot chimichurri. But the method really works and I wouldn't change a thing. We used a high quality ribeye for this, thinly sliced. Simply fantastic. Thanks for posting a keeper of a recipe! Made for SWT 2018, Team Incredibles.
  3. DailyInspiration
    Fantastic steak and chimichurri sauce. Loved that the chimichurri is made with cilantro vs. parsley - it was nice and tart and delicious. Served this steak with some roasted new potatoes and a salad with baby greens and feta cheese. One of the best meals I have had in a long time. Made for Quest, South America, 2014.
  4. Mami J
    This made a really tasty steak. I added some lemon juice to the chimichurri to add some freshness and we really liked it like that. Thank you! Made for Susie’s Tour 2018
    • Review photo by Mami J


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