Argentine Steak Arepas — a South American flavor explosion with Argentine-inspired steak paired with fluffy, golden arepas! 🥩🇦🇷🌽 These savory little pockets are stuffed with juicy, tender steak and topped with chimichurri sauce, bringing together the best of both worlds — the rich flavors of Argentina and the versatility of arepas. Perfect for dinner, a BBQ, or a fun twist on traditional tacos!
🥩 Argentine Steak Arepas
Ingredients (makes 6–8 arepas):
For the Steak:
- 1 lb flank steak or skirt steak (or your preferred cut of steak)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt & pepper to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh oregano (or 1 tsp dried)
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- ½ cup olive oil
- 1 tsp red pepper flakes (adjust for spice)
- Salt & black pepper to taste
For the Arepas:
- 2 cups pre-cooked arepa flour (such as P.A.N. brand or Masarepa)
- 2 ½ cups warm water
- 1 tsp salt
- 1 tbsp butter (optional, for extra flavor)
- 1 tbsp oil (for cooking)
Instructions:
- Make the Chimichurri Sauce:
- In a bowl, combine chopped parsley, garlic, oregano, red wine vinegar, lemon juice, olive oil, red pepper flakes, salt, and pepper. Stir well and let it sit to meld the flavors (you can make this ahead for even better flavor!).
- Cook the Steak:
- Rub the steak with olive oil, minced garlic, cumin, paprika, salt, and pepper.
- Grill or pan-sear the steak on medium-high heat for about 4–5 minutes per side (for medium-rare, adjust for your desired doneness).
- Let the steak rest for 5–10 minutes, then slice thinly against the grain.
- Make the Arepas:
- In a large bowl, mix the arepa flour and salt.
- Gradually add the warm water and mix until a dough forms. Knead gently for about 2 minutes.
- Divide the dough into small portions and roll into balls, then flatten them into discs (about ½ inch thick).
- Heat oil in a skillet or griddle over medium heat. Cook the arepas for 5–6 minutes on each side until golden brown and cooked through. If you want a softer inside, you can also bake them at 375°F (190°C) for 10 minutes after cooking them on the stove.
- Assemble the Arepas:
- Slice the cooked arepas in half (like a sandwich) but don’t cut all the way through — you want them to open up like a pocket.
- Fill each arepa with a generous amount of the sliced steak.
- Drizzle with chimichurri sauce and garnish with fresh parsley.
🛎️ Serving Ideas:
- Serve with a side of grilled veggies, crispy fries, or a simple green salad.
- Add avocado slices or pickled onions for extra freshness and texture.
💡 Pro Tips:
- For extra flavor, marinate the steak in chimichurri for a few hours or overnight before cooking.
- You can also swap the steak for grilled chicken or shrimp if you prefer!
Imagine these soft, golden arepas filled with juicy steak and bright chimichurri sauce — the perfect bite of South American goodness. Want a reel idea? Picture the steak sizzling on the grill, then getting tucked into those fluffy arepas with that vibrant chimichurri drizzle. Let me know if you need a caption to match the vibes!
