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Argentinean Barbecued Steak


  • For Chimichurri Sauce
  • 1⁄2cup red wine vinegar
  • 2tablespoons fresh lemon juice (from 1/2 lemon)
  • 3⁄4cup chopped fresh flat-leaf parsley
  • 3tablespoons chopped fresh oregano leaves
  • 2garlic cloves, roughly chopped
  • 1⁄3cup olive oil
  • 1⁄8teaspoon red pepper flakes
  • salt and pepper
  • For Steak
  • 3lbs skirt steaks
  • 3tablespoons olive oil
  • salt


  • Make Chimichurri:.
  • Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
  • With the motor running, add the olive oil, blending until the sauce comes together.
  • Add the red pepper flakes and salt and pepper, to taste.
  • Place in an airtight container and refrigerate for up to 1 day.
  • Serve at room temperature.
  • For the Steak:.
  • Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done.
  • Serve topped with Chimichurri Sauce.


  • jkoch960

    Wow, this was delicious! Neither DH or I had tasted Chimichurri sauce before and we were delighted with the flavors. I used rib eyes as it is DH’s favorite steak. Thanks for sharing! Made for SWT4.

  • katia

    Wordeful! It was also my first time tasted chimichurri sauce and I’m glad I did. Thanks for sharing!

  • Dr. Jenny

    We made this steak for dinner last night when we had company over. It was very nice. Like the other reviewers, I used the chimichurri over porterhouse and t-bone steaks and doubled the sauce. I thought the red wine vinegar really came through in this dish. I might reduce the amount slightly next time. Also, DH added a little more parsley because we wanted the sauce to be a little thicker. I did not refrigerate the chimichurri for very long, so perhaps the flavors would have melded more together if I had. Anyway, thank you for an enjoyable meal. Made for ZWT4.

  • Scribbler515

    We made this today to the T and enjoyed it. We grilled the skirt steak for five minutes on each side, resulting in a medium steak. I thought the chimichurri sauce tasted a tad too strong of vinegar, but my husband disagreed and said he wouldn’t change a thing. Bottomline: if you are not a fan of a strong vinegar taste, you should reduce the vinegar to a third or quarter cup. Thanks for sharing!

  • sassafrasnanc

    What a delightful way and super flavorful way to prepare a reasonably priced steak! Not one bite was left! Even my 10 year devoured this! It seemed that the chimichuuri sauce thickened as it marinaded. I did add some shallot to the chimi sauce for a bit more flavor. DELICIOUS and simple to make. Made for ZWT4 while visiting Central/South America

  • JCC

    Excellant South Americans flavors in this sauce and very easy. I used it as a dipping sauce for the steaks. DH and I thoroughly enjoed it.

  • NcMysteryShopper

    Oh yeah baby! This is what I am talking about! I used it on ribeyes and skirt steak as I had a little of both. I actually rubbed it on the steaks and they waited in the refrigerator for about 8 hours until I put them on the grill. I wiped them off and grilled them and then used the rest as a sauce I just loved the flavor of the chimichuuri and I also added shallots to it as the previous reviewer. Zaar World Tour 4 – Whine and Cheese.

  • Montana Heart Song

    I made the chimichurri sauce and put it in a plastic bag for a day. I took out about 1/3 cup and poured it over skirt/sirloin steaks. I let the steaks marinate for about six hours, turning once. I used a plastic bag for the marination also. The result..juicy & tender and if people wanted, they could pour more sauce over the steak but…some wanted to use it over plain wedges of lettuce. Great recipe! I will use again and again.

  • Elmotoo

    OH YEAH!!! I also used ribeyes (they were on SALE!!!) This is so fabulous! The steaks, well, it’s hard to go wrong there unless you overcook it. The sauce is outstanding. I doubled it & glad I did! I’m adding this to my summer menu…Made for the Potato Challenge/Cookout in Argentina Menu for Hells Belles, ZWT4.

  • Muffin Goddess

    We really enjoyed this! I didn’t have any skirt steak on hand, so I used some hanger steak that I had in the fridge (I cut it into chunks before grilling it). I served this with pinto beans, Mexican rice and some leftover pico de gallo that I needed to use up, which made a nice filling meal. The chimichurri sauce complemented the grilled meat perfectly, too. Thanks for posting!