South American Grilled Steak with Chimichurri

South American Grilled Steak with Chimichurri


  • Tomahawk steak

  • Finely chopped chimichurri

  • Finely chopped parsley

  • Chopped garlic

  • Chopped deseeded chili

  • Olive oil

  • Red wine vinegar

  • Salt

  • Black pepper

About the Cuisine

Originated from Argentina, chimichurri sauce is a well-known dressing in South America. You can dip it with any grilled food, such as wings, beef, and mutton. Grilled steak is a popular dish in the summer. The fat will be rendered away by grilling while rich nutrients are maintained. It is delicious food to share with friends and family on summer nights. 

Taste & Flavor

Appetizing and mouth-watering! The savory, meaty texture evokes your appetite for one more piece. The sauce is slightly spicy, garlicky, and vinegary and kicks out all oily and greasy tastes with fresh chimichurri and parsley. Steak juice makes the herb sauce taste more flavorful!  


Step 1: Chimichurri Sauce

  1. Add chimichurri, parsley, garlic, chilli, salt, and some black pepper in a bowl. 
  2. Add more olive oil and some red wine vinegar to cover the solid seasonings. Mix for 1 minute, reserve.
  3. Grill tomahawk steak
  4. Rub oil, salt, black pepper all over the tomahawk steak.
  5. Add the steak into a hot griddle pan over high temp. 
  6. Grill each side for 2-3 minutes until the surface is burnt brown.  
  7. Roast the steak in an oven for 5-7 minutes until it gets to the internal temp of 55 degrees celsius. 
  8. Take out, cut into slices, and move to a plate.
  9. Top with chimichurri sauce, and serve.