Wood-Fired Argentine Steak with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A richly flavored, wood-fired grilled steak paired with a fresh, zesty chimichurri sauce that highlights classic Argentine flavors. This latin american-inspired bbq & smoked ready in about 27 minutes blends ribeye steak, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 700 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 12 min Serves 2 Latin American cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to high heat (around 500°F). Rub 16 oz ribeye steak with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper evenly on both sides.
  2. Step 2: Grill the steak for 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness, until a deep char forms and the internal temperature reaches 130°F. Remove and let rest for 10 minutes.
  3. Step 3: While the steak rests, finely chop 1/2 cup packed fresh parsley and 2 tbsp fresh oregano. Combine with 3 minced garlic cloves, 1/2 tsp red pepper flakes, 2 tbsp red wine vinegar, 1 tbsp lemon juice, and 1/3 cup extra virgin olive oil in a bowl. Stir well to form the chimichurri sauce.
  4. Step 4: Slice the rested steak against the grain and serve topped with the vibrant chimichurri sauce.

Frequently asked questions

How long does Wood-Fired Argentine Steak with Chimichurri Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Wood-Fired Argentine Steak with Chimichurri Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Wood-Fired Argentine Steak with Chimichurri Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wood-Fired Argentine Steak with Chimichurri Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wood-Fired Argentine Steak with Chimichurri Sauce?

Latin American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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