Latin
Argentinian Chimichurri Steak
A ribeye grilled over high heat to a perfect sear, rested, then sliced and showered with freshly reconstituted chimichurri. Argentina sim...
⏱ Prep 10 min 🍳 Cook 15 min 👥 Serves 2 Easy
Ingredients
Spices & Herbs
♦2 tbsp WOS Chimichurri Blend
♦3 tbsp olive oil
♦1 tbsp red wine vinegar
♦Salt and cracked black pepper
♦Coarse salt for finishing
Other
♦2 ribeye or NY strip steaks (1 inch thick)
Step-by-Step Instructions
1
Mix chimichurri blend with olive oil and red wine vinegar. Let sit 10 min to reconstitute. This is your sauce.
2
Season steaks generously on both sides with salt and cracked pepper.
3
Heat cast iron or grill pan until extremely hot — as hot as it will go.
4
Cook steaks 3-4 min per side for medium-rare without moving.
5
Rest steaks 5 min — non-negotiable.
6
Slice against the grain. Top with chimichurri sauce.
7
Finish with a pinch of coarse salt. Serve immediately.
Flavor Education
Understanding what each spice contributes is the difference between following a recipe and truly cooking.
Salt
Enhances and balances all other flavors in the dish
Salt doesn't just make food salty — it suppresses bitterness and amplifies sweetness and savoriness.
Black Pepper
Mild warmth and aromatic pungency
Freshly cracked pepper is dramatically more aromatic than pre-ground. The difference is noticeable.
Cooking Tips by Skill Level
Beginner
Intermediate
Advanced
Season lightly first — you can always add more, but you can't take it away. Taste at every step and trust your palate.
Build your flavor in layers: bloom your dry spices in oil for 30 seconds before adding liquids to unlock their full depth.
Finish with a hit of acid (lime, lemon, or vinegar) right before serving to brighten and balance the entire dish.
🧂 Spices for This Recipe
These seasonings help you achieve the authentic flavor profile of this dish.
Chimichurri Blend
In Stock
$9.99
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Garlic Herb Marinade
In Stock
$9.49
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Smoked Paprika Blend
In Stock
$9.99
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Smoked Paprika & Garlic Rub
In Stock
$11.99
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