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

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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