Bistec Argentino al Chimichurri (Steak with Chimichurri Sauce)

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


  • 6 tablespoons balsamic vinegar
  • 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
  • ¼ teaspoon dried red chile flakes
  • ½ teaspoon pepper
  • ½ cup packed chopped fresh cilantro
  • 2 cloves garlic, peeled and minced
  • + 4 more ingredients
    • About 2 tablespoons butter
    • 2 teaspoons steak herb seasoning mix or salt and pepper
    • ½ teaspoon dried oregano
    • 2 tablespoons olive oil

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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