Bistec Argentino al Chimichurri (Steak with Chimichurri Sauce)

Gluten Free
Health score
3%
Bistec Argentino al Chimichurri (Steak with Chimichurri Sauce)
35 min.
4
244kcal

Suggestions


Indulge in the vibrant flavors of Argentina with our Bistec Argentino al Chimichurri, a delightful steak dish that brings the essence of South American cuisine right to your table. This gluten-free recipe is not only quick to prepare, taking just 35 minutes, but it also serves up to four people, making it perfect for a family dinner or a gathering with friends.

The star of this dish is the chimichurri sauce, a zesty blend of fresh cilantro, garlic, and spices that elevates the rich, juicy rib-eye or New York strip steaks. The combination of balsamic vinegar and olive oil adds a tangy depth, while the adobo seasoning and red chile flakes provide a subtle kick that will tantalize your taste buds. Each bite of the perfectly cooked steak, whether you prefer it very rare or medium rare, is enhanced by the vibrant chimichurri, creating a symphony of flavors that is both satisfying and unforgettable.

Pair this dish with a slightly spicy red wine, such as La Boca 2003 Malbec from Argentina, to complement the robust flavors of the steak and sauce. Whether you're looking for a hearty lunch or a sumptuous dinner, Bistec Argentino al Chimichurri is sure to impress and leave everyone asking for seconds. Get ready to savor a taste of Argentina in the comfort of your home!

Ingredients

  • teaspoon adobo seasoning (see notes)
  • tablespoons balsamic vinegar 
  • tablespoons butter 
  • 0.5 cup cilantro leaves fresh packed chopped
  • cloves garlic minced peeled
  • tablespoons olive oil 
  • 0.5 teaspoon oregano dried
  • 0.5 teaspoon pepper 
  • 0.3 teaspoon pepper dried red
  • teaspoons salt and pepper 
  •  pork loin chops thick fat trimmed (New York strip)

Equipment

  • frying pan
  • paper towels
  • ladle

Directions

  1. To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
  2. Rinse beef, pat dry, and rub all over with steak seasoning mix.
  3. In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter.
  4. Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more. To reduce spattering, wipe fat from pan with paper towels.
  5. Transfer steaks to a platter; keep warm. If dark charred bits are present in pan, wipe out with a paper towel.
  6. Add remaining butter to pan and stir; when melted, add chimichurri sauce.
  7. Cut meat into 4 portions and set on plates.
  8. Pour meat juices from platter into frying pan, then ladle sauce over steaks.
  9. Wine Pairing: A slightly spicy red wine with ripe plums and cherry, such as La Boca 2003 Malbec from Argentina.

Nutrition Facts

Calories244kcal
Protein25.05%
Fat65.57%
Carbs9.38%

Properties

Glycemic Index
51
Glycemic Load
2.25
Inflammation Score
-5
Nutrition Score
9.7752173206081%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Myricetin
0.02mg
Quercetin
1.08mg

Nutrients percent of daily need

Calories:243.86kcal
12.19%
Fat:17.39g
26.75%
Saturated Fat:6.22g
38.87%
Carbohydrates:5.6g
1.87%
Net Carbohydrates:5.23g
1.9%
Sugar:3.66g
4.07%
Cholesterol:59.94mg
19.98%
Sodium:1249.36mg
54.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.94g
29.89%
Selenium:22.71µg
32.44%
Vitamin B1:0.46mg
30.39%
Vitamin B3:5.42mg
27.11%
Vitamin B6:0.53mg
26.33%
Phosphorus:165.16mg
16.52%
Vitamin K:13.03µg
12.41%
Vitamin E:1.41mg
9.4%
Potassium:313.07mg
8.94%
Vitamin B2:0.14mg
7.95%
Zinc:1.13mg
7.55%
Vitamin A:355.39IU
7.11%
Manganese:0.13mg
6.33%
Vitamin B12:0.37µg
6.12%
Magnesium:23.23mg
5.81%
Vitamin B5:0.53mg
5.28%
Iron:0.8mg
4.44%
Copper:0.06mg
3.19%
Calcium:23.8mg
2.38%
Vitamin D:0.27µg
1.79%
Fiber:0.37g
1.47%
Vitamin C:1.02mg
1.24%