The sun was setting, casting a warm golden hue over my kitchen, when I decided it was time to step away from the mundane and embrace something exciting. I’ve always had a love for vibrant flavors, and that day, the idea of an Argentine Chimichurri Steak danced in my mind. The thought of tender, juicy steak topped with a zesty chimichurri made of fresh cilantro, garlic, and a hint of jalapeño felt like the culinary adventure I needed. Paired with a colorful jumble of roasted sweet potatoes and poblano, this dish is not just a meal—it’s a celebration of flavor.
In just 40 minutes, I transformed simple ingredients into a dish that not only satisfies but also evokes the lively spirit of Argentinian cuisine. Whether you’re looking to impress guests or simply treat yourself to something special after a long day, this steak recipe is your ticket to a delightful dinner that’s bursting with character and charm. Let’s dive in and bring a taste of Argentina to your kitchen!
Why is Argentine Chimichurri Steak a must-try?
Bold flavors: This dish combines a tender steak with a vibrant chimichurri, creating a beautifully bold experience.
Quick preparation: In just 40 minutes, you can whip up a delightful meal that feels gourmet.
Colorful appeal: The roasted sweet potatoes and poblano add a stunning visual contrast that impresses any guest.
Versatile options: Substitute proteins or play around with herbs to customize this recipe to fit your preferences.
Nutritionally balanced: Packed with fiber and protein, this dish is as wholesome as it is delicious. Perfect for those who want to elevate their weeknight dinners and say goodbye to fast food!
Argentine Chimichurri Steak Ingredients
Discover the key components for a flavorful feast!
For the Steak
• Ranch Steak – The hearty backbone of this dish, offering rich flavor and tenderness.
• Salt & Pepper – Essential seasonings to elevate the steak’s natural taste.
For the Chimichurri
• Cilantro – Adds a fresh, herbaceous kick; substitute with parsley for a milder version.
• Garlic – Provides an aromatic depth; no substitutes needed, though you can reduce for less intensity.
• Lime – Brightens the chimichurri with acidity; swap with lemon if lime isn’t on hand.
• Jalapeño – Introduces a zesty heat; adjust based on your tolerance or omit for a milder taste.
• Cumin – Imparts warm, earthy notes; coriander can be an alternative for a different flavor.
• Olive Oil – Binds the chimichurri together; avocado oil works well as a substitute.
For the Vegetables
• Sweet Potatoes – Roasting brings out their natural sweetness; butternut squash or regular potatoes work as alternatives.
• Poblano Pepper – Adds a slightly smoky flavor; green bell pepper is a good substitute for less spice.
• Shallot – Offers a touch of sweetness; red onion can be used for a sharper bite.
• Grape Tomatoes – Juicy bites that add sweetness; diced regular tomatoes can replace them if needed.
How to Make Argentine Chimichurri Steak
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Preheat your oven. Start by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for roasting those veggies.
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Prepare the veggies. Toss the sweet potatoes, poblano, and shallot with a generous drizzle of olive oil, salt, and pepper. Scatter them on a baking sheet and get ready to roast!
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Roast the mix. Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through, until the veggies are golden brown and tender.
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Make the chimichurri. In a small bowl, combine half of the cilantro, cumin, olive oil, garlic, jalapeño, and lime juice. Stir well, seasoning with salt and pepper to taste. This vibrant sauce is full of flavor!
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Sear the steak. Season your ranch steak with salt and pepper. Heat some olive oil in a skillet over medium-high heat, and sear the steak for 4-7 minutes on each side, achieving your desired doneness.
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Let it rest. Once cooked, remove the steak from the skillet and allow it to rest for a few minutes. This step is vital to keep it juicy!
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Combine veggies and tomatoes. In a large bowl, mix the roasted vegetables with halved grape tomatoes, reserved cilantro, and a splash of lime juice. Toss gently and season to taste.
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Serve it up! Slice the rested steak and place it on a plate, drizzling the chimichurri over it. Add the veggie jumble on the side for a colorful presentation.
Optional: Garnish with extra cilantro for an eye-catching finish!
Exact quantities are listed in the recipe card below.
Argentine Chimichurri Steak Variations
Feel free to get creative with this recipe and make it your own; there are endless ways to customize the flavors and ingredients!
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Chicken Thighs: Substitute ranch steak with juicy chicken thighs for a lighter option, still packed with flavor.
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Tofu Delight: For a vegetarian twist, swap the steak for marinated tofu, allowing it to soak up the chimichurri’s zing.
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Herb Mix: Experiment with fresh herbs such as parsley or mint in the chimichurri for a unique flavor profile that surprises the palate.
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Roasted Veggie Medley: Add other roasted vegetables like zucchini or bell peppers to amp up the color and taste in the veggie jumble.
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Smoky Flavors: Incorporate smoked paprika into the chimichurri for an extra layer of warmth and smokiness that complements the steak wonderfully.
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Spicy Kick: For those who crave heat, add more jalapeño or even a splash of hot sauce to the chimichurri for a spicy boost.
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Citrus Zing: Swap lime for orange juice in the chimichurri for a sweet, citrusy twist that brightens the overall dish.
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Creamy Touch: Serve with a dollop of avocado crema on the side to add a creamy, rich contrast to the tangy chimichurri and roasted veggies.
What to Serve with Argentine Chimichurri Steak?
Elevate your culinary experience with these delightful sides that perfectly balance the vibrant flavors of your steak.
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Crusty Artisan Bread: The perfect vehicle for soaking up the chimichurri sauce. A crunchy crust paired with a soft, warm inside creates a delightful contrast.
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Fresh Arugula Salad: The peppery notes of arugula complement the rich steak nicely. Add a lemon vinaigrette for a bright finish that refreshes the palate.
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Grilled Corn on the Cob: Sweet and smoky, grilled corn adds a fun, festive touch. It brings a slightly crunchy texture, making it a fantastic addition to the meal.
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Herbed Quinoa: Light and nutty, quinoa brings a wholesome element to the table. Toss it with fresh herbs to echo the chimichurri’s flavors, enhancing your dining experience.
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Roasted Brussels Sprouts: Their crispy outer leaves and tender insides pair beautifully with the richness of the steak. A sprinkle of balsamic glaze will elevate the flavor even more.
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Spicy Bean Salad: A medley of black beans, corn, and a hint of jalapeño will mirror the heat from the chimichurri sauce. It’s a lively, vibrant addition to your meal.
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Classic Creamy Coleslaw: Its cool, crunchy profile serves as a refreshing contrast to the warm steak. The creamy texture balances the dish beautifully, adding a touch of comfort.
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Zesty Lemonade: This refreshing drink not only quenches your thirst but also brightens up the meal. The citrus notes link back to the lime in your chimichurri, creating a cohesive dining experience.
How to Store and Freeze Argentine Chimichurri Steak
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Fridge: Store leftover Argentine Chimichurri Steak in an airtight container for up to 3 days. This ensures the flavors stay fresh while keeping the steak tender.
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Freezer: For longer storage, freeze the steak in a well-sealed bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
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Reheating: When ready to enjoy, reheat the steak gently in a skillet over low heat to maintain juiciness, or in a microwave on low power for 1-2 minutes.
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Chimichurri Storage: Keep any leftover chimichurri in a separate airtight container in the fridge for up to a week. It adds vibrant flavor to other dishes, making it a wonderful addition!
Make Ahead Options
These Argentine Chimichurri Steak meal components are fantastic for meal prep, making your busy weeknights easier! You can prepare the chimichurri sauce and roast the sweet potatoes, poblano, and shallot up to 3 days in advance, allowing the flavors to meld beautifully in the fridge. To maintain quality, store the chimichurri in an airtight container to prevent browning, and keep the roasted veggies separate. When you’re ready to enjoy, simply sear the seasoned steak fresh for optimal juiciness and reheat the veggies in the oven for a few minutes. This way, you’ll have a delicious dinner on the table in a flash, just as vibrant and flavorful as if made on the spot!
Expert Tips for Argentine Chimichurri Steak
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Rest the Steak: Always allow the steak to rest after cooking; this helps the juices redistribute, ensuring a tender and juicy bite.
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Chimichurri Balance: Taste and adjust the chimichurri. If it’s too tangy, add a pinch of sugar; if it needs more kick, a dash of more jalapeño can work wonders.
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Roasting Perfection: Keep an eye on your vegetables while roasting. Overcrowding the pan can lead to steaming instead of roasting, so make sure they have space to brown beautifully.
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Steak Doneness: Use a meat thermometer for precision. Aim for 130°F (54°C) for medium-rare, adjusting cooking time as necessary based on your preference for the Argentine Chimichurri Steak.
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Flavor Variations: Don’t hesitate to experiment! Try swapping some herbs in your chimichurri, like mint or parsley, for a new twist that adds freshness.
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Prep Ahead: You can make the chimichurri a day ahead to let the flavors meld even more. Store it in the fridge in an airtight container for maximum freshness.
Argentine Chimichurri Steak Recipe FAQs
What type of steak is best for chimichurri?
I recommend using ranch steak for its heartiness and flavor. However, you can also choose ribeye or flank steak depending on your preference for tenderness and richness.
How should I store leftovers of Argentine Chimichurri Steak?
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. This will help retain moisture and flavor. Make sure to let it cool down before sealing to avoid condensation.
Can I freeze Argentine Chimichurri Steak?
Absolutely! To freeze, wrap the steak tightly in plastic wrap or foil, then place it in a freezer-friendly bag or container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight for best results.
What if my chimichurri tastes too strong or weak?
If your chimichurri is too intense, consider adding a pinch of sugar to balance the flavors. If it’s lacking, a squeeze of lime juice or a bit more olive oil can add the brightness you’re looking for. Remember, taste and adjust as you go!
Can I use different vegetables in the jumble?
Very! You can absolutely experiment with different veggies such as zucchini, bell peppers, or even carrots. Just make sure they are cut to a similar size so they roast evenly. Feel free to swap based on what you have on hand!
Is chimichurri safe for pets?
While chimichurri is vibrant and delicious for humans, it’s not suitable for pets. Ingredients like garlic and onion can be harmful to dogs and cats. Always keep any leftover sauce away from furry friends!
Savor the Flavor: Argentine Chimichurri Steak Awaits You
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) for roasting the veggies.
- Toss the sweet potatoes, poblano, and shallot with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the veggies in the oven for 20-25 minutes until golden brown and tender, stirring halfway through.
- In a bowl, combine half of the cilantro, cumin, olive oil, garlic, jalapeño, and lime juice. Mix well and season with salt and pepper.
- Season the ranch steak with salt and pepper, and sear in a skillet with olive oil over medium-high heat for 4-7 minutes per side.
- Remove the steak from the skillet and let it rest for a few minutes.
- In a large bowl, mix the roasted vegetables with halved grape tomatoes, reserved cilantro, and lime juice. Toss gently.
- Slice the rested steak, drizzle chimichurri over it, and serve with the vegetable mix.
