Bistec Argentino al Chimichurri (Steak with Chimichurri Sauce)

Bistec Argentino al Chimichurri (Steak with Chimichurri Sauce)
Photo by Monica Buck


  • 2 cloves garlic, peeled and minced
  • ¼ teaspoon dried red chile flakes
  • 2 tablespoons olive oil
  • ½ cup packed chopped fresh cilantro
  • ½ teaspoon dried oregano
  • 1 teaspoon adobo seasoning (see notes)
  • 2 boned beef rib-eye or top loin (New York strip) steaks (1 1/2 in. thick, 1 1/2 to 2 lb. total), fat trimmed
  • + 4 more ingredients
    • ½ teaspoon pepper
    • 2 teaspoons steak herb seasoning mix or salt and pepper
    • 6 tablespoons balsamic vinegar
    • About 2 tablespoons butter

1. To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes. 2. Rinse beef, pat dry, and rub all over with steak seasoning mix. 3. In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter. Lay steaks in pan and cook, turnin...

View full recipe at My Recipes


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