Exploring the Vibrant Ingredients Behind Argentinian Chimichurri Sauce

Savor the Bold Flavors of Argentinian Chimichurri Steak Pizza by diving into the zesty, herbaceous world of chimichurri – a luminous sauce that transforms every bite into a celebration of South American culinary artistry. Originating from Argentina’s rich culinary traditions, this fresh, uncooked sauce perfectly balances fresh parsley, garlic, and red pepper flakes with a splash of tangy vinegar and quality olive oil. Each ingredient contributes to an invigorating flavor profile that marries beautifully with the smoky char of grilled steak and the airy crispness of a handmade pizza crust.

Chimichurri is more than just a condiment; it’s a flavor journey. The bold, garlicky punch and subtle heat burst through with every drizzle, making it a vibrant partner for your pizza toppings. Its versatility lies in its simplicity and freshness – no heavy cooking required, just finely chopped herbs and perfectly balanced seasonings. Bring this Argentine staple into your kitchen to up your pizza game beyond traditional styles and add a pop of unexpected delight.

Prep and Cook Time

• Preparation Time: 20 minutes
• Marinating Time (Steak): 30 minutes to 1 hour
• Cooking Time: 15 minutes
• Total Time: Approximately 1 hour 35 minutes

Yield

serves 4 generous slices, perfect for sharing or a hearty meal.

Difficulty Level

Medium – approachable for cooks comfortable with basic dough making and grilling steaks to perfection.

Ingredients

• For the Chimichurri Sauce:
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried oregano)
  • 1 tsp crushed red pepper flakes (adjust for heat preference)
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper
• For the Pizza dough:
  • 2 ½ cups all-purpose flour, sifted
  • 1 cup warm water (110°F/43°C)
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 1 tbsp olive oil, plus extra for greasing
  • 1 tsp fine sea salt
• For the Steak Topping:
  • 12 oz skirt or flank steak (well-trimmed)
  • Salt and black pepper, to taste
  • 1 tbsp olive oil, for grilling
• Additional Pizza Toppings:
  • 1 cup shredded mozzarella cheese
  • ½ cup sliced red onions
  • ½ cup roasted red peppers, sliced
  • fresh arugula leaves (optional, for garnish)

Instructions

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, minced garlic, oregano, and red pepper flakes. Stir in the apple cider vinegar and whisk while slowly adding the olive oil until fully incorporated. Season with salt and pepper. Set aside to allow the flavors to meld while you prepare the dough and steak.
2. Make the Pizza Dough: In a small bowl, combine the warm water, yeast, and sugar. Let it stand for 5-10 minutes until foamy, indicating the yeast is active. In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm area for 1-1.5 hours until doubled in size.
4. Marinate and Grill the Steak: Season the steak evenly with salt, pepper, and a drizzle of olive oil. Heat a grill pan or outdoor grill over medium-high heat. Grill steak for 3-4 minutes per side for medium-rare, adjusting for thickness. Remove from heat and let rest for 5-10 minutes. Slice thinly against the grain.
5. Preheat the Oven: preheat your oven to 475°F (245°C), placing a pizza stone or inverted baking tray inside to heat up for at least 30 minutes.
6. Shape the Dough: Punch down the risen dough and roll it out on a floured surface into a roughly 12-inch circle. Transfer it carefully to a floured pizza peel or parchment paper.
7. Assemble the Pizza: Lightly brush the dough surface with olive oil. Spread a thin, even layer of mozzarella cheese. Arrange sliced steak, red onion rings, and roasted peppers atop the cheese layer.
8. Bake the Pizza: Slide the pizza onto the hot stone or tray and bake for 10-12 minutes, until the crust is golden, cheese melted and bubbly, and toppings sizzling beautifully.
9. Add the Chimichurri and Final Touches: Once baked, generously drizzle the prepared chimichurri sauce over the hot pizza. Garnish with fresh arugula leaves for a refreshing peppery bite and serve immediately.

Tips for Success

• For an even zestier chimichurri, pulse the sauce ingredients briefly in a food processor for a chunkier yet cohesive texture, keeping some fresh herb bits intact.
• If fresh oregano is unavailable, dried works well but use half the amount to avoid overpowering the sauce.
• Test the dough by gently poking with a finger-if it springs back, it has risen sufficiently.
• Resting the steak after grilling ensures juices redistribute, keeping each bite moist and flavorful.
• For a smoky char, finish the grilled steak quickly over higher heat just before assembling.
• Make the chimichurri sauce up to 24 hours ahead; allow it to rest in the fridge to deepen the flavors.

Serving Suggestions

This pizza pairs delightfully with a crisp mixed green salad dressed in lemon vinaigrette or a simple side of grilled vegetables. Since chimichurri adds a burst of freshness and acidity, serve with a light, sparkling mineral water or your favorite herbal iced tea to balance the bold flavors. Garnish with additional fresh herbs or a squeeze of lemon for extra brightness. For a festive touch, sprinkle flaked sea salt or crushed red pepper flakes atop your slices before serving.

For other vibrant south American-inspired dishes, explore our Argentinian asado-Style Grilled Vegetables. Learn more about the cultural roots of chimichurri from britannica.

Q&A

Q&A: Savor the Bold Flavors of Argentinian Chimichurri Steak Pizza

Q1: What makes Argentinian chimichurri steak pizza unique?
A1: This pizza combines the vibrant, herbaceous flavors of traditional Argentinian chimichurri sauce with tender, savory steak atop a crispy crust. The chimichurri-made from fresh parsley, garlic, oregano, vinegar, and olive oil-adds a punchy, tangy dimension that elevates the richness of the steak, creating a truly bold and memorable flavor experience.

Q2: What cuts of steak work best for this pizza?
A2: For the perfect balance of tenderness and flavor, cuts like skirt steak, flank steak, or sirloin are excellent choices. These options are flavorful, easy to slice thinly, and cook quickly, making them ideal for topping your pizza without overwhelming the other ingredients.

Q3: How do you prepare the chimichurri sauce for the pizza?
A3: Preparing chimichurri is delightfully simple: finely chop fresh parsley, garlic, and oregano, then whisk them together with apple cider vinegar, olive oil, a pinch of red pepper flakes, salt, and pepper. Letting the sauce rest for at least an hour allows the flavors to meld beautifully before it’s spread over the pizza.

Q4: Should the chimichurri be used cooked or fresh on the pizza?
A4: Chimichurri is traditionally served fresh and vibrant, so it’s best to add it after baking. Spread a little directly on the crust before layering the steak, and drizzle more fresh chimichurri over the finished pizza for a bright, herbaceous kick that contrasts perfectly with the cooked steak.

Q5: What other toppings complement Argentinian chimichurri steak pizza?
A5: To complement the bold chimichurri and juicy steak, toppings like roasted red peppers, caramelized onions, or thinly sliced fresh tomatoes work wonderfully. A sprinkle of tangy queso fresco or mozzarella can add creamy richness without overpowering the signature flavors.

Q6: How can I make this pizza at home without a wood-fired oven?
A6: No wood-fired oven? No problem! Preheat your conventional oven as hot as possible-typically around 500°F (260°C)-and use a pizza stone or a heavy baking sheet to mimic the crispiness of a traditional oven. This method crisps the crust perfectly, providing a sturdy base for your savory steak and chimichurri toppings.

Q7: Is chimichurri sauce healthy?
A7: Yes! Chimichurri is a vibrant, nutrient-packed sauce made from fresh herbs and olive oil, which provide antioxidants and heart-healthy fats. Plus, it’s naturally gluten-free and low in calories, making it a flavorful and wholesome addition to your pizza.

Q8: Can I make chimichurri steak pizza vegetarian?
A8: For a vegetarian twist, you can substitute grilled portobello mushrooms or smoky roasted vegetables in place of steak. While it won’t be traditional, the fresh chimichurri sauce will still deliver that signature Argentinian boldness, creating a delicious and satisfying meat-free option.

Q9: How should I serve and enjoy chimichurri steak pizza?
A9: Serve your chimichurri steak pizza hot from the oven, ideally with a side of fresh green salad or grilled vegetables to balance the bold flavors. Cut into generous slices and savor each bite as the vibrant herbs and juicy steak create a perfect harmony of taste and texture.

Q10: Where does Argentinian chimichurri sauce originate?
A10: Chimichurri sauce hails from Argentina and Uruguay, where it’s traditionally used as a marinade and condiment for grilled meats. Its origins stem from a blend of European and indigenous influences, making it a beloved staple in South American cuisine celebrated for its bright, zesty character.

Closing Remarks

As the last bite of Argentinian chimichurri steak pizza lingers on your palate, you realize it’s more than just a fusion dish-it’s a celebration of vibrant flavors and rich culinary traditions coming together in perfect harmony. Whether you’re a pizza enthusiast seeking a bold new twist or a lover of Argentine cuisine craving a creative spin, this delectable creation invites you to savor every smoky, tangy, herbaceous note. So next time you’re ready to elevate your pizza game,let the spirited essence of chimichurri and tender steak transport you straight to the heart of Argentina,one unforgettable slice at a time.