Bistec Argentino al Chimichurri (Steak with Chimichurri Sauce)

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


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

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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