Argentinean-Style T-Bone Steak

Argentineans are so enamored of grilled meat, they set up barbecue grills outside of even mom and pop restaurants. Walking down a busy street, a tourist can’t help but be tempted by the aroma of steaks on the grill. Chimichurri (chee-mee -choor-ee), an uncooked sauce of herbs, garlic, oil, and vinegar, is the classic accompaniment to grilled meat in that South American country. Make a gutsy salad using a bag of baby spinach, a fistful of garlic croutons and a bottled Caesar salad dressing to go with this main dish.
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  • 2 garlic cloves chopped
  • cup packed cilantro leaves
  • 2 tablespoons Italian parsley
  • 1 scallion trimmed and coarsely chopped
  • ¾ cup olive oil
  • 1 ½ teaspoons salt
  • ¼ teaspoon pepper
  • ¼ cup white wine vinegar
  • 2 T-bone steaks each about 1 pound in weight and 1 inch thick
  • 1 teaspoon coarsely ground or cracked black pepper


  • Set the rack in the broiler 4 inches from heat source.
  • Preheat the broiler.
  • Make the chimichurri sauce: Place the garlic cloves in a food processor or mini chopper fitted with a steel blade.
  • Mince the garlic using on/off turns of the machine.
  • Add the cilantro, parsley, scallion, and 1/4 cup of the olive oil.
  • Turn the machine on and process until the herbs are finely minced.
  • Remove the herbs and oil from the food processor.
  • Place in a bowl with the remaining oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
  • Stir in the vinegar and set the mixture aside.
  • Place the steaks on an oiled rack over a broiler pan.
  • Season the steaks on both sides with the remaining 1 teaspoon of salt and coarsely ground black pepper.
  • Position the steaks under the broiler and broil for 7 minutes on the first side.
  • Remove the steaks, turn over and broil 7 minutes on the second side or until the beef tests done.
  • Remove the steaks from the broiler, cover loosely with foil and let stand for 5 minutes.
  • Cut the steaks into 1/2-inch slices and serve with the chimichurri sauce on the side.

Notes / Tips / Wine Advice:

Vary It!
Chopping the garlic, cilantro, Italian parsley, and scallion by hand results in a mixture that isn’t as pulpy. You can prepare the chimichurri sauce using a chef’s knife if you prefer.
Course Beef
Cuisine Argentinean