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One of the most beloved Argentinian condiments, chimichurri sauce has been adopted worldwide. Here we offer it in its traditional companionship with beef steak, but it is also great with chicken or turkey, and even shrimp and vegetables. Some versions use fresh red chilies to add nice deep-red flecks to the sauce, though dried chilies will provide more heat. Chimichurri sauce can be stored for 2 days in the fridge and can be frozen. 

Course lunch, Main Course
Cuisine American, Mexican
Keyword Mexican, steak
Prep Time 15 minutes
Cook Time 6 minutes
Servings 6


For the chimichurri sauce 

  • 2 tbsp fresh parsley leaves 
  • 2 tsp dried oregano
  • 2 cloves garlic peeled
  • 2 shallots peeled and diced 
  • 1 tbsp minced fresh chili pepper 
  • 4 tbsp extra-virgin olive oil 
  • 5 tbsp red wine vinegar 
  • 1 lemon juice

For the steaks

  • 4 beef strip/Porterhouse (sirloin) steaks (about 5 oz/150 g each) 


For the chimichurri sauce 

  1. In a food processor, combine the parsley, oregano, garlic, and shallots and pulse to just combine. Add the chili, oil, vinegar, and lemon juice and process to a smooth sauce. 

For the steaks

  1. Preheat a grill pan (griddle pan). Rub the meat with a little sauce and place on the hot pan for 3 minutes each side for rare (or more according to taste). Plate the steaks and drizzle the sauce over them.