Chimichurri Beef Appetizers


Recipe Information

Total Time: 30 minutes
Servings: 24 (24 appetizers)

Chimichurri is a much loved condiment from South America. Similar to pesto, it's also tasty as a marinade.


  • 1/2 pound beef ribeye steak
  • 2 cups fresh parsley and/or cilantro, stems removed, firmly packed
  • 1/4 cup fresh oregano leaves (optional)
  • 3-6 cloves garlic
  • 2 tablespoons onion, chopped
  • 1/2 cup olive oil, plus 1 tablespoon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • Salt
  • Crushed red pepper flakes
  • Coarsely ground black pepper 


  1. Preheat oven to 450ºF.
  2. Pulse the garlic and onion in a food processor until finely chopped. Add the fresh herbs and pulse briefly, until finely chopped. Transfer the herb mixture to a separate bowl; add the olive oil, lime juice, and vinegar, and stir to combine (the sauce should be chunky, not completely puréed). Season to taste with salt and red pepper flakes.
  3. Season the ribeye steak with salt and coarsely ground black pepper. In a skillet over medium-high heat, sear both sides of the steak in 1 tablespoon of olive oil, then place it in the hot oven for 5-10 minutes (depending on thickness) and roast until medium rare.
  4. Remove from the oven; let it rest 5 minutes, then slice the beef into 1/2-inch cubes or crosswise into 1/4-inch thick strips. To serve, place a dollop of sauce on each cube, skewer with a toothpick and arrange on a platter with extra sauce for dipping, or dredge beef strips in the sauce and serve on toasted baguette slices topped with extra sauce.

Serving Suggestion

Accompany these South American-inspired appetizers with fried plantain slices or sweet potato chips.

Nutritional Information

Calories: 51, Fat: 5 g, Cholesterol: 7 mg, Sodium: 9 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Protein: 2 g