This Argentinian classic is just as simple to make as it is special to serve.


4 Estancia Grass fed steaks, 1.5” thickness
1 cup fresh flat leaf parsely, minced
1 cup fresh oregano, minced
4 cloves garlic, peeled and minced
1 teaspoon red pepper flakes
1 cup water
1 tablespoon sea salt
½ cup extra virgin olive oil
¼ cup red wine vinegar


Mince and combine the parsley, oregano, garlic, and pepper flakes into a bowl. Mix in water and salt and let rest for 30 minutes. Add vinegar and olive oil; mix well. Store in refrigerator overnight in a sealed jar. Rub steak with sea salt and cracked pepper (as desired). Bring steak to room temperature.


Sear steaks on each side at a high heat for one to two minutes. Turn down the temperature (or pull steaks away from the flame) and cook for an additional eight to ten minutes until steak’s internal temperature reads 130 degrees. Rest steaks for 10 minutes, add the chimichurri mix and serve!