Seared beef strips tossed in fresh chimichurri over rice with roasted potatoes — a quick take on classic Argentine flavors.
Chimichurri — a punchy sauce of parsley, garlic, oregano, vinegar and oil — is Argentina's defining condiment, traditionally spooned over grilled beef straight off the asado. This bowl brings that same pairing into a fast weeknight format, searing beef strips hard in a pan and tossing them with a quick chimichurri instead of firing up a full grill. The chimichurri needs to rest at least 15 minutes after mixing so the garlic mellows and the flavors meld — used immediately, it tastes sharp and disjointed rather than balanced. Searing the beef in a very hot pan, in batches if needed, is what gives it a real crust instead of the gray, steamed exterior that comes from crowding the pan. Served over rice with a side of roasted potatoes, this captures the core flavors of an Argentine asado table in well under an hour.
Serves 3
Combine parsley, garlic, oregano, vinegar, chili flakes, half the salt and 3 tablespoons olive oil. Stir and let rest at least 15 minutes.
The chimichurri tastes noticeably better after resting — the garlic mellows and the flavors come together.
Toss potato cubes with remaining oil and a pinch of salt. Roast at 220C (425F) for 25-30 minutes, turning once, until golden and crisp.
Pat beef strips dry and season with remaining salt and pepper.
Heat a skillet over high heat until smoking. Sear beef in batches, 90 seconds per side, until well browned but still pink in the center.
Divide rice among bowls, top with seared beef and roasted potatoes, and spoon chimichurri generously over the top.
Don't crowd the pan when searing the beef — cook in batches so it browns instead of steaming in its own liquid.
Make the chimichurri ahead if possible; it keeps well and actually improves after a few hours in the fridge.
Chop the parsley by hand rather than in a food processor — a blade purees it into a paste instead of leaving texture.
Grilled version: cook the beef whole on a hot grill or grill pan, then slice against the grain after resting.
Different protein: this chimichurri works equally well over grilled chicken or firm white fish.
Spicier: increase the chili flakes or add a fresh chopped chile to the chimichurri.
Refrigerate components separately up to 3 days — chimichurri actually keeps well for over a week in the fridge. Reheat the beef briefly in a hot pan rather than the microwave to avoid overcooking it further.
Chimichurri is Argentina's signature sauce for grilled beef, traditionally served alongside asado (barbecue) gatherings that are central to Argentine social life. This bowl adapts that same sauce and beef pairing into a faster, pan-seared weeknight format.
You can, but pulse it briefly rather than blending smooth — traditional chimichurri has visible texture, not a puree consistency.
It was likely overcooked or sliced with the grain instead of against it — slice thin against the grain and sear briefly over very high heat.
Yes, it keeps well refrigerated for over a week and actually tastes better after a day or two as the flavors meld.
Per serving (400g / 14.1 oz) · 3 servings total
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