Lou & Mickey’s chimichurri recipe adds bold Argentinian flavors

AAA World Article

The perfect complement to the perfectly grilled steak, Lou & Mickey’s chimichurri recipe adds bold Argentinian flavors for two to four steaks.


  • 2 oz                 Italian parsley (chiffonade)
  • 1 cup               salted water (1 cup water, 4 tsp kosher salt)
  • 1 oz                 fresh oregano (stemmed and finely chopped)
  • 2 cloves           garlic (minced)
  • ¼ tsp               crushed red pepper flakes
  • 1 cup               extra virgin olive oil
  • 3 tsp                red wine vinegar

First, prepare the salt water by boiling one cup of water and mixing in 4 tsp of kosher salt until the salt dissolves. Set aside and allow to cool. Then, mix the salt water and all remaining ingredients in a mixing bowl. Place in an airtight container and store in a refrigerator overnight to allow the flavors to build.

From Lou & Mickey’s Executive Chef Nathan Mantyla: 

When cooking steak at home, I use a cast-iron skillet or a heavy pan that can take the heat. I stay away from nonstick and aluminum pans—with both they tend to ruin the pan and not provide a good sear. 

You should be able to tell how well your steak is cooked by pushing down on the top of the steak. As your steak cooks, it loses moisture and will become tighter. The more dense it gets, the more well done your steak is. 

Always let your steak rest for at least two to three minutes before serving. And you can never go wrong with putting a pat of butter on top of the steak while it’s resting.