Steak Chimichurri Bow Tie Pasta

Steak Chimichurri Bow Tie Pasta

This Steak Chimichurri Bow Tie Pasta combines tender, juicy steak with vibrant Argentine chimichurri sauce and perfectly cooked farfalle pasta. The herbaceous chimichurri brings bright flavors of parsley, cilantro, and garlic that complement the rich, savory steak beautifully. This one-pan dinner recipe transforms simple ingredients into an restaurant-quality meal that's ready in under 30 minutes. The bow tie pasta shape holds the chimichurri sauce perfectly, ensuring every bite is packed with flavor. This easy steak pasta recipe is perfect for busy weeknights when you want something special without spending hours in the kitchen. The homemade chimichurri sauce takes just minutes to prepare and can be made ahead of time. Tender sirloin steak is seared to perfection and sliced thin, then tossed with al dente pasta and the fresh herb sauce. This Latin-inspired pasta dish offers a delicious twist on traditional steak dinners. The combination of protein, carbs, and fresh herbs creates a well-balanced meal that satisfies without being heavy. Whether you're cooking for date night or feeding the family, this chimichurri steak pasta delivers impressive flavors with minimal effort. The colorful presentation makes it as beautiful as it is delicious, perfect for entertaining guests or treating yourself to a gourmet meal at home.

Prep: 20 min · Cook: 15 min · Serves: 4

About This Recipe

Chimichurri sauce originated in Argentina and Uruguay, where it's traditionally served alongside grilled meats. This vibrant green sauce has become a favorite of mine ever since I discovered it during a trip to Buenos Aires years ago.

I'll never forget sitting in a small parrilla, watching the chef generously drizzle this herb-packed sauce over perfectly grilled steak. The combination was absolutely magical – the bright, tangy flavors cutting through the rich meat in the most delicious way.

When I returned home, I became obsessed with recreating that experience. After many attempts, I decided to put my own spin on it by incorporating pasta. The bow tie shape was a happy accident – I ran out of my usual spaghetti and grabbed farfalle instead.

This dish has become my go-to for special occasions and romantic dinners. There's something incredibly satisfying about the way the chimichurri coats both the pasta and steak, creating harmony in every forkful. It's elegant enough for entertaining but simple enough for a Tuesday night treat.

Ingredients

  • 1 lb sirloin steak
  • 12 oz bow tie pasta (farfalle)
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 3 garlic cloves
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for cooking

Instructions

  1. Step 1: Bring a large pot of salted water to boil for pasta.
  2. Step 2: Season steak generously with salt and pepper on both sides.
  3. Step 3: Make chimichurri by combining parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and 1/2 teaspoon salt in a food processor. Pulse until finely chopped but not pureed.
  4. Step 4: Cook bow tie pasta according to package directions until al dente, drain and reserve 1/2 cup pasta water.
  5. Step 5: Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  6. Step 6: Cook steak for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
  7. Step 7: Transfer steak to cutting board and let rest for 5 minutes.
  8. Step 8: Slice steak against the grain into thin strips.
  9. Step 9: Add cooked pasta to the same skillet used for steak over medium heat.
  10. Step 10: Toss pasta with half of the chimichurri sauce, adding pasta water if needed to create a light coating.
  11. Step 11: Add sliced steak to pasta and toss gently to combine.
  12. Step 12: Serve immediately topped with remaining chimichurri sauce.

Tips & Variations

  • Let steak rest at room temperature for 15 minutes before cooking for even cooking
  • Make chimichurri sauce up to 2 days ahead and store in refrigerator
  • Slice steak against the grain for maximum tenderness
  • Reserve pasta water to thin the chimichurri if needed
  • Try ribeye or strip steak for extra flavor and tenderness
  • Add cherry tomatoes or roasted red peppers for extra color and sweetness
  • Serve with crusty bread to soak up any extra chimichurri sauce
  • Leftovers keep well for 2-3 days and taste great cold as a pasta salad