Entrée: Argentina – Bife de Chorizo con Chimichurri (T-Bone Steak with Chimichurri)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 5 min

Total 27 min

Ingredients

1 to 2 T-bone steaks, about 16 oz each (454 g each) — about 1 to 2 lb total (454 to 907 g total)
2 tbsp (30 ml) olive oil
Salt and pepper to taste
1 cup (30 g) fresh parsley, finely chopped
2 tbsp (8 g) fresh oregano, finely chopped
3 tbsp (45 ml) red wine vinegar
4 cloves garlic, minced
1 / 2 tsp red pepper flakes

Instructions

1. **Prepare Chimichurri Sauce**: In a bowl, combine the parsley, oregano, vinegar, garlic, red pepper flakes, and 1/4 cup of olive oil. Mix well and set aside to allow the flavors to meld.
2. **Season and Cook Steak**: Preheat a grill or grill pan over medium-high heat. Brush the steak with olive oil and season generously with salt and pepper. Cook the T-bone steak for about 5-6 minutes on each side, or until your desired level of doneness. Let the steak rest for a few minutes.
3. **Serve**: Slice the T-bone steak against the grain and serve with a generous spoonful of chimichurri sauce on top or on the side.

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