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Steaks With Chimichurri

The best and easiest way to make steaks with chimichurri! grilled or fried in the pan!


how to cook steak (churrascos)

There is no kind of marinad when dealing with steaks in the lower part of South America. I love steaks and steaks baked with salt and a little drizzle, then medium-rare or medium grilled or well-cooked in a cast iron pan / pan (also known as Plancha). Juicy and tender is what we love, but you can cook it any way you want. Serving steaks with Chimichurri guarantees a good flavor no matter how you choose your steaks.





  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • 4 cloves garlic finely chopped or minced
  • 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1/2 – 1 level teaspoon coarse salt (adjust to your tastes)
  • 1/2 teaspoon pepper (adjust to your tastes)


  • 4 steaks of choice (Rib eye, T-Bone or Strip)
  • Salt to season
  • Olive oil for brushing


For Chimichurri

  1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.)

Makes 1 cup.

  1. Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
  2. Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.*  Transfer steaks to a tray and let rest for 5 minutes.
  3. Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.


Steak doneness:

To test if the steak is cooked to your liking, press the centre with the back of a pair of tongs. The steak will feel soft when rare; slightly firmer and springy when medium, and very firm when well done.

If using a meat thermometer:

  • 130°F (55°C) internal temperature for RARE
  • 135°F (58°) internal temperature for MEDIUM RARE
  • 140°F (60°) internal temperature for MEDIUM
  • 150°F (65°) internal temperature for WELL DONE


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