Argentinian Steak Recipe

Prepare herbs and garlic

Finely chop the parsley and oregano leaves by hand or pulse briefly in a food processor (avoid puréeing; you want a slightly coarse texture). Mince the garlic finely.

Mix sauce

In a bowl, combine the chopped parsley, oregano, and garlic. Stir in the red wine vinegar, red pepper flakes, kosher salt, and black pepper. Slowly whisk in the extra-virgin olive oil until emulsified. Add lemon juice if using and adjust salt, pepper, or vinegar to taste. Let the chimichurri rest at room temperature for at least 20–30 minutes to allow flavors to meld.

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Season

Pat the steak dry with paper towels. Rub both sides with the vegetable oil. Evenly sprinkle the kosher salt, freshly ground black pepper, and smoked paprika (if using) on both sides, pressing gently so the seasoning adheres.

Preheat grill or skillet

Preheat a grill to high (500°F/260°C) or heat a heavy cast-iron skillet over high heat until shimmering and just starting to smoke. If using a skillet, add a thin film of oil and heat until it shimmers.

Sear and cook

Place the steak on the hot grill or skillet. For a 1-inch thick skirt or flank steak: cook 3–4 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for thicker cuts. Resist the urge to move the steak while searing so a good crust forms.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Slice the steak thinly across the grain into bite-sized strips to maximize tenderness.

Finish

Arrange sliced steak on a platter and spoon generous amounts of chimichurri over the top or serve the chimichurri on the side. Serve with warm bread or grilled vegetables and lemon wedges for squeezing.