So, let’s cut right to the chase: if you haven’t tried chimichurri steak, you’re seriously missing out on one of the most epic flavor experiences the Argentinian kitchen has to offer. And don’t even get me started on roasted potatoes—they’re basically the ultimate comfort food sidekick. Put them together? You’ve got a dinner plate that’s pure magic. FYI, this isn’t just a recipe—it’s an entire mood. 💚
Whether you’re a steak snob, a potato fanatic, or someone who just wants a meal that screams “I know good food,” this Argentinian classic is about to become your new obsession. (And, yes, I’m speaking from experience—I literally crave this after a long week.)
What’s So Special About Argentinian Chimichurri Steak?
Alright, picture this: juicy steak hot off the grill, slathered in a zingy, herby chimichurri sauce, with roasted potatoes that are crispy on the outside and fluffy inside. Is your mouth watering yet? (Don’t worry, mine too.)
But it’s not just about flavor—it’s about culture. Chimichurri isn’t just a sauce; it’s the soul of Argentinian grilling. It’s what makes a steak night feel like a festival, even if it’s just you and your cat binge-watching Netflix.
What Exactly Is Chimichurri?
If you’re new to the party, chimichurri is a bright green sauce made from fresh parsley, garlic, olive oil, vinegar, oregano, and red pepper flakes. Think pesto, but way sassier and with a tangy punch. Traditionally, it’s the go-to for grilled meats all over Argentina, and once you taste it, you’ll get why.
The Perfect Steak: Choosing Your Cut
Let’s be honest: no amount of chimichurri can save a bad steak.
Here’s what I recommend for the ultimate chimichurri steak experience:
- Ribeye: Fatty, flavorful, basically melts in your mouth.
- Sirloin: Leaner, but still juicy and satisfying.
- Flank or Skirt Steak: The true Argentinian choice—full of beefy flavor and perfect with a bold sauce.
Pro Tip: Let your steak come to room temperature before grilling. Trust me, it makes a difference.
Marinade or No Marinade?
Hot take: With chimichurri, you don’t really need a marinade. The sauce is the star. But a little salt and pepper before cooking? Always.
Roasted Potatoes: The Unsung Hero
Look, steak gets all the hype, but roasted potatoes are the friend who quietly makes the party great. I mean, who doesn’t want crispy, golden potatoes with a sprinkle of sea salt on the side?
Best Potato Types for Roasting
- Yukon Gold: Buttery and crisp.
- Red Potatoes: Hold their shape and add color.
- Russets: Super crispy, but more rustic.
Toss your cut potatoes in olive oil, garlic, a little paprika, and salt. Spread them out (don’t crowd the pan, or you’ll get sad, soggy potatoes), and roast until perfectly golden.
FYI: The key is patience. Don’t flip too soon—let that crust form.
The Ultimate Argentinian Meal: Bringing It Together
Let’s talk strategy:
- Start with the potatoes. They take the longest.
- Prep the chimichurri while the potatoes roast.
- Grill or pan-sear your steak at the end for max juiciness.
I promise, this rhythm will make you look like a total kitchen pro—even if you’re just cooking in your pajamas.
Easy Chimichurri Sauce Recipe
Ingredients:
- 1 cup fresh flat-leaf parsley, chopped
- 3–4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (more if you like heat)
- Salt and black pepper to taste
Directions:
- In a bowl, mix parsley, garlic, oregano, and red pepper flakes.
- Add vinegar and olive oil. Stir well.
- Season with salt and pepper.
- Let sit for at least 20 minutes—flavor improves as it rests.
Side Note: Chimichurri can be made ahead and keeps in the fridge for up to a week. Just bring it to room temp before serving for best flavor.
Foolproof Roasted Potatoes Recipe
Ingredients:
- 2 lbs potatoes (Yukon golds or reds), cut into cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika (or regular)
- 1 tsp garlic powder
- Salt and pepper
Directions:
- Preheat oven to 425°F (218°C).
- Toss potatoes with olive oil, paprika, garlic, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Roast for 25–35 minutes, flipping once for max crispiness.
Pro Tip: For extra crunch, sprinkle with a pinch of cornstarch before roasting.
How to Cook the Perfect Steak (Every Time)
Step-by-Step:
- Bring steak to room temp.
- Pat dry and season liberally with salt and pepper.
- Heat grill or skillet until really hot.
- Sear steak 2–4 minutes per side (depends on thickness and your doneness preference).
- Rest for 5 minutes (don’t skip this!).
- Slice against the grain.
Chef’s Secret: Finish with a little butter while resting for that steakhouse finish.
A Table for the Numbers: Nutrition Facts
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| 8 oz Ribeye Steak | 600 | 0 | 48 | 45 |
| Chimichurri (2 Tbsp) | 120 | 2 | 0.5 | 13 |
| Roasted Potatoes (1 cup) | 160 | 36 | 4 | 0.2 |
| Total per serving | 880 | 38 | 52.5 | 58.2 |
Takeaway: You get a protein-rich, satisfying meal with healthy fats, vibrant flavor, and real veggie power—no weird ingredients, just the good stuff!
Why Everyone (Literally) Loves Chimichurri Steak
Don’t just take my word for it! Every time I make this for friends, it turns even the most steak-skeptical into believers. My neighbor Dave—who once thought “chimichurri” was a dance—now requests this meal for every game night.
It’s fresh, bold, and feels special, even if you just throw it together on a regular weeknight.
Side Note: Common Mistakes to Avoid
- Drowning steak in sauce: Let the meat shine, don’t smother.
- Crowding potatoes: Leave space for crispy edges.
- Skipping the rest period: No one likes dry steak.
- Under-seasoning: Salt is your friend here.
Customizing Your Argentinian Feast
Feel like riffing? Try these swaps:
- Sub sweet potatoes for regular for a sweeter vibe.
- Toss potatoes with fresh rosemary for an herbal kick.
- Use skirt steak for a truly classic Argentinian flavor.
And, if you’re feeling fancy, serve with a simple salad (arugula + lemon + olive oil = perfection).
Where to Find Quality Ingredients
For the best results, pick up your steak from a local butcher or a reputable market. Fresh parsley and quality olive oil will make your chimichurri pop.
- Argentinian Beef Exporters Association (official website)
- Serious Eats: The Science of Grilled Steak
Final Thoughts: The Power of a Simple Meal
Chimichurri steak with roasted potatoes isn’t just food; it’s a celebration of big flavors, comfort, and Argentinian hospitality. There’s just something about the aroma of steak and garlic-herb sauce wafting through your kitchen that can make any night feel like a party.
So—what’s stopping you? Try this recipe, mix up your sides, and invite a friend (or three) over. Or, you know, keep it all for yourself.
Either way, I want to know: How did your chimichurri steak night go? Did you master those roasted potatoes? Share your tweaks and epic fails (we all have them!) in the comments.
Buen provecho, foodie friends! 🍽️
