- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 380 kcal
Quick summary
“This South American barbecue classic brings thick filet mignon steaks grilled over high heat on embers or an iron skillet, crowned with fresh chimichurri sauce made of olive oil, parsley, garlic, and vinegar. Juicy and aromatic.”
What you need to know
- The 2-centimeter thickness of the filet mignon steaks ensures a toasted crust on the outside while preserving the pink center.
- Resting in an olive oil and vinegar marinade perfumes the muscle fibers with raw garlic and calabrian pepper.
- Resting the meat after grilling for 5 minutes retains the juices, preventing the broth from running onto the board when slicing.
Ingredients
Main
- 500g of filet mignon
- 1/2 cup of olive oil
- 4 cloves garlic, minced
- 1/2 cup of chopped parsley
- 1/4 cup of red wine vinegar
- 1 teaspoon of calabresa pepper
- Salt to taste
Instructions
Principal
- Clean the filet mignon and cut into steaks of approximately 2 cm thickness.
- In a container, mix the olive oil, garlic, parsley, vinegar, red pepper flakes, and salt, forming the chimichurri sauce.
- Reserve some of the sauce to serve later.
- Then, place the steaks in the marinade and let rest for 10 minutes.
- Heat the grill over high heat.
- Place the steaks on the grill and cook for 5 to 7 minutes on each side or until reaching the desired doneness.
- Remove the steaks and let them rest for a few minutes.
- Serve the steaks with the reserved chimichurri sauce on top.
Chef's tips
- Heat the grill or cast-iron skillet until it smokes before placing the meat for immediate searing.
- Do not pierce the steaks with a fork when flipping; always use meat tongs to maintain all the internal juiciness.
- Prepare the chimichurri sauce in advance so that the wine vinegar and olive oil extract the parsley oils.
Variations
- Chimichurri with bell pepper: add two tablespoons of finely chopped red bell pepper to the sauce.
- Smoked version: add half a teaspoon of Spanish smoked paprika to the olive oil and garlic emulsion.
- Warm Chimichurri: pour the slightly warmed sauce over the sliced meat when taking it to the table.
Substitutions
- Filet mignon can be replaced by chorizo steak (sirloin), ancho steak (ribeye), or flank steak on the grill.
- Red wine vinegar can be substituted with mild apple cider vinegar or fresh Tahiti lime juice.
- Fresh chopped parsley can be combined with fresh chopped oregano and fresh thyme leaves.
How to store
Store the grilled steaks in a closed container in the refrigerator for up to 3 days. The chimichurri sauce on the side lasts up to 10 days refrigerated; reheat only the meat in a hot skillet and drizzle with the fresh sauce, cold or warm.
Can it be frozen?
Freeze only the raw marinated steaks in a vacuum-sealed bag or plastic wrap for up to 2 months. Do not freeze the already grilled meat with the fresh chimichurri, as the meat dries out and the sauce herbs oxidize and lose their aroma.
What to serve with
Serve accompanied by rustic oven-baked potatoes, grilled garlic bread, grilled vegetables, and onion farofa. Pairs perfectly with a full-bodied Argentine Malbec red wine or a Red Ale beer.
Frequently asked questions
Can I use dried oregano in the chimichurri sauce?
Yes, dried oregano hydrated in vinegar with warm water for 5 minutes before adding the olive oil is classic in the Argentine recipe.
How to achieve medium-rare in filet mignon?
Grill over high heat for 5 minutes on the first side and about 4 minutes on the second side, ensuring a reddish center.
Doesn't the chimichurri vinegar cook the meat during marination?
The quick 10-minute marinade only seasons the surface without dehydrating or breaking down the fibers excessively.
Why leave a part of the sauce reserved without contact with raw meat?
To avoid cross-contamination; the portion that comes into contact with raw meat should not be served fresh over the roasted steak.
