Authentic Argentine Chimichurri Steak
Tender beef steak topped with a vibrant chimichurri sauce made from parsley, garlic, and vinegar, grilled to perfection. This Argentinian-inspired beef recipe, ready in about 25 minutes, pairs ribeye steak, fresh parsley, red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs ribeye steak
- 1/2 cup chopped fresh parsley
- 3 tbsp red wine vinegar
- 4 cloves minced garlic
- 1/4 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1.5 tbsp salt
- 1 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat grill to high heat (450°F/230°C). Season steak with 1 tsp salt and 1/2 tsp pepper.
- Step 2: In a bowl, combine parsley, vinegar, garlic, olive oil, mustard, remaining 0.5 tbsp salt, and 1/2 tsp pepper. Mix until emulsified.
- Step 3: Grill steak 4-5 minutes per side for medium-rare, or until internal temperature reaches 130°F (55°C). Let rest 10 minutes.
- Step 4: Spoon chimichurri over steak and serve with warm crusty bread to soak up the sauce.
