The Buenos Aires Backstreet Chimichurri Steak Bites

I used to think “quick dinner” meant sacrificing flavor — until I spent a weekend in Buenos Aires where every corner grill had these impossibly good steak bites swimming in herby chimichurri. Back home, I figured out how to nail that same punch in under twenty minutes on a regular weeknight. Now it’s my go-to when I walk in the door starving and need something real on the plate fast. My kids demolish these before I even sit down.

Ingredients

• 1½ lbs flank steak, cut into 1-inch bite-sized cubes
• 2 tablespoons avocado oil
• 1 teaspoon sea salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 red bell pepper, sliced into thin strips
• 1 small red onion, sliced into thin half-moons

Chimichurri Sauce

• 1 cup packed fresh flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• ¼ cup red wine vinegar
• ⅓ cup extra virgin olive oil
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• ¼ teaspoon sea salt

Instructions

1. Make the chimichurri: Combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, oregano, and salt in a small bowl. Stir well and set aside to let the flavors meld while you cook.
2. Season the steak: Pat the steak cubes dry with paper towels. Toss with sea salt, black pepper, and garlic powder until evenly coated.
3. Sear the bites: Heat avocado oil in a large cast-iron skillet over high heat until it just begins to smoke. Add steak bites in a single layer — don’t crowd the pan. Sear for 2 minutes per side until a deep golden-brown crust forms. Remove to a plate and let rest for 2 minutes.
4. Sauté the veggies: In the same skillet, toss in the bell pepper strips and red onion. Cook over medium-high heat for 3–4 minutes, stirring occasionally, until they soften slightly but still have some bite.
5. Serve: Pile the seared steak bites over the peppers and onions. Spoon the chimichurri generously over everything. Serve immediately.

Tips

• Patting the steak cubes completely dry is the secret to a killer sear — moisture is the enemy of browning.
• Don’t crowd the pan. Work in two batches if needed — overcrowding steams the meat instead of searing it.
• Skirt steak works just as well as flank here. Cut against the grain for maximum tenderness.
• Make a double batch of chimichurri — it keeps in the fridge for up to 4 days and is incredible on eggs, roasted veggies, or grilled chicken.
• For extra heat, add a finely diced serrano pepper to the chimichurri.