Steak with chimichurri is Argentina’s national dish. The latter—a tart, pesto-like sauce made from parsley, garlic, olive oil, and vinegar—makes the perfect foil to the richness of the beef. In the following recipe, the steak gets a double blast of chimichurri flavor, first from a chimichurri dry rub, then from the classic sauce here enhanced with piquant pepperoncini.
Instructions
- Combine the salt, pepper, dried oregano, hot red pepper flakes, and granulated garlic in a small bowl and stir to mix. (Note: This makes more rub than you’ll need for this recipe. Store any excess in a sealed jar away from heat and light—it will keep for several months.)
- Generously season the steaks on both sides with the chimichurri rub. Drizzle on both sides with olive oil, patting the seasonings and oil into the meat with the flat of a fork.
- Heat your griddle or plancha to high. Oil it well.
- Arrange the steaks on the griddle and cook until sizzling and browned on the bottom and cooked to taste: 2 to 3 minutes per side for rare, 4 minutes per side for medium. If you’re cooking on a cold night, cover the steaks with a griddle dome to hold in the heat.
- Transfer the steaks to a platter or plates. Top each with a whole pepperoncini. Serve at once with the Pepperoncino Chimichurri spooned on top or on the side.
- Combine the garlic, parsley, and sliced pepperoncini in a food processor and finely chop. Gradually work in the olive oil and vinegar. Add a little water if the sauce is too thick—it should be pourable. Add salt and pepper to taste: The mixture should be highly seasoned. The chimichurri tastes best within 4 hours of making.
Chimichurri Rub
Ribeye Steaks
Pepperoncino Chimichurri
Special Equipment
- Basting Dome
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