Minute Steaks with Chimichurri

Image of minute steaks with chimichurri

I was once whizzing down from the top of a mountain in Argentina in a rather antiquated cable car when its operator fixed with me an evil grin and said: “Remember the Malvinas!” Fortunately for me he was only joking and in spite of any lingering feelings (on either side) about the Falklands War I met with nothing but warmth and friendship as I travelled around the country.

For a month I lived almost entirely on steak. Well, steak and salads and fruit, but the Argentinians know their beef and how to cook it and one of my favourite ways is with their chimichurri, a herby, pungent sauce. Recipes vary but it generally includes parsley, oregano and garlic, sometimes chilli, all bound in an oil and vinegar dressing.

The proportions below are just a guide. If you prefer more or less of any of the herbs or want to leave out the chilli, go for it. Equally, you can chuck in more chilli and garlic if you want it to be a bit more eye-watering. Whatever you choose, this will be one of the tastiest – and fastest – meals you’re likely to cook this summer.

The sauce quantities will stretch to four people, or it’ll keep in the fridge for a couple of days without losing its freshness. And of course you can use bigger, fatter steaks if you like, increasing the cooking time accordingly.

Minute Steaks with Chimichurri

Image of chimichurri sauce


About 250g minute steaks

100g fresh parsley

30g fresh coriander

Small bunch of oregano or marjoram (2-3 tbsp leaves, stripped from stems)

3 fat cloves of garlic, peeled and chopped

1 shallot, peeled and chopped

1-2 tspn chilli flakes, to taste

1 tspn salt

120 ml red wine vinegar

120 ml extra-virgin olive oil

Image of chimichurri ingredients, minus the oil and vinegar


Whizz all of the sauce ingredients except the oil in a food processor until they’re blended but still have some texture. Add the oil and whizz again until the sauce emulsifies.

Place the minute steaks in a non-reactive dish and taking about a third of the sauce, pour it over the meat and toss it so the steaks are lightly coated. Cover with plastic wrap and place in the fridge for 2-3 hours.

Image of steaks marinating in chimichurri

When you’re ready to eat, put a griddle pan on a high heat and when it’s very hot, pour in enough oil to lightly coat the base, tipping the pan to get an even cover. Remove the steaks from their marinade, pat dry, and flash-fry quickly on each side, about 30 seconds or to taste. Alternatively, use a very hot barbecue.

Serve immediately with the rest of the chimichurri sauce on the side.

Image of minute steaks with chimichurri, served

19 thoughts on “Minute Steaks with Chimichurri

    • Thanks Frank, although I have to admit the ones in Argentina were considerably bigger! And don’t get me started on the asado we ordered one night …

  1. I reckon that would work with most meat? We aren’t keen on beef (no point in visiting Argentina then?), but the chimichurri looks delicious.

    • Hi Margaret, thank you. Yes, it would work with pretty much any grilled or barbecued meat, and fish such as mackerel. Argentina is worth visiting for more than its steaks! Check out the Iguazu Falls … one of the most magical places I’ve been to (tho’ it was many years ago now).

  2. Chimichurri is such a great sauce, Linda. Seeing that photo of yours is making my mouth water. I’ve got to start reading posts — especially yours — after lunch rather than before. Nothing in this house is going to equal the appeal of beef with chimichurri sauce. 🙂

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