Chimichurri Steak with Salsa Criolla is one of our favorite steak dinners. I love this dish for several reasons. First of all, I like that I can make the salsa and chimichurri ahead of time. Now, the chimichurri will darken in color. But if you throw it back into the food processor with a quarter cup more cilantro, it will brighten up. Secondly, I like that the hands-on time for this steak recipe is very short. It only takes a few minutes to put the salsa criolla. And, the chimichurri and steak don’t take long to make, either. Finally, I love this steak dish because it’s so flavorful. In fact, my whole family requests this steak dish regularly.

THE EQUIPMENT I USED

• A Food Processor- You’ll need this to make the chimichurri sauce.
• A Cast Iron Skillet- Use this to sear your steak and cook it. Or use any large skillet. Or us a gas or charcoal grill.
• A Wireless Thermometer- This is essential for checking the temperature of your steak. I used the ThermoMaven P2 Wireless Thermometer.

THE INGREDIENTS NEEDED FOR CHIMICHURRI STEAK WITH Salsa Criolla

• Steak- I used Filet Mignon. But you can use any cut of steak you prefer.
• Cilantro- Fresh cilantro is essential for making chimichurri.
• Extra Virgin Olive Oil- I like California Olive Ranch brand.
• Lime Juice- Be sure and use fresh lime juice.
• Jalapeno- Remove the seeds before processing.
• Vegetable Oil- Use this to sear your steak. Olive oil has too low of a smoking point for searing steak.

HOW I MADE MY STEAK

• First, I made the salsa criolla.
• Next, I made my chimichurri.
• Then, I seared the steaks. Don’t overcrowd your pan. In fact, it’s best to use two pans for four steaks.
• Finally, I served my steaks with the veggies and chimichurri.

If you love steak, you need to try this delicious Chimichurri Steak with Salsa Criolla.

Chimichurri Steak with Salsa Criolla

Filet Mignon Steak topped with a cilantro chimichurri and a salsa criolla.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Argentinian

Servings 4

Calories 500 kcal

Equipment

• Food processor
• A ThermoMaven wireless meat thermometer

Ingredients

  

1x2x3x

• 1 cup each chopped plum tomatoes and orange bell pepper
• ¼ cup diced red onion
• 1 tsp crushed garlic
• 1 tbsp. chopped fresh oregano
• 2 tbsp. extra virgin olive oil
• 1 tbsp. red wine vinegar
• ¼ tsp. kosher salt and crushed red pepper flakes
• 4 filet mignon steaks
• ¼ tsp. seasoned salt
• 1 tbsp. vegetable oil

For the Chimichurri Sauce:

• 1 cup fresh cilantro leaves
• 2 cloves garlic, peeled
• ½ jalapeno, seeded and chopped
• ¼ cup extra virgin olive oil
• 2 tbsp. fresh lime juice
• ¼ tsp. each kosher salt and pepper

Instructions

 

• Begin by making the Chimichurri Sauce: Process all the ingredients in a food processor until they're all combined into a sauce.
• Next make the Salsa Criolla: Combine the rest of the ingredients (except for the steaks, seasoned salt, and vegetable oil) in a bowl.
• Finally, make the steak: Heat a grill to medium heat. Dry the steaks with a paper towel, and then sprinkle them all over with the seasoned salt. Insert the Thermomaven probes into the steaks. Brush the grill with the oil and cook the steaks, on both sides. Cook them until they register 145 degrees on the wireless thermometer, for medium rare. Or cook to your desired doneness. Serve the steak topped with the chimichurri and salsa criolla.

Nutrition

Calories: 500kcal

Keyword beef

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