30-Minute Beef and Chimichurri Broth

Name: 30-Minute Beef and Chimichurri Broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (450 g) beef sirloin tips, cut into 1-inch cubes, cold, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, halved, halved with skin on; 5 cloves (25 g) garlic cloves, smashed, smashed (skin on); 6 cups (1440 ml) beef broth, unsalted or low-sodium; 3 tbsp (45 ml) red wine vinegar; 1 cup (30 g) fresh flat-leaf parsley, roughly chopped, loosely packed, roughly chopped, stems included; 1 tbsp (3 g) dried oregano; ¼ tsp (½ g) red pepper flakes (optional); to taste sea salt; to taste freshly ground black pepper; 1 lemon (100 g) lemon or lime wedges, cut into wedges (optional)

From the MyKitchenBank Kitchen

A quick, aromatic broth made with tender beef sirloin tips and a fresh chimichurri infusion of parsley, garlic, oregano, and red wine vinegar. Ready in half an hour, this Argentine-inspired broth is bright and herbaceous—serve it as a light course on its own, or use it as a flavorful base for noodles, rice, or vegetables.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 1 quart (4 servings)

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Steps

Before you start

Pat the beef dry so it sears properly
Roughly chop the parsley and garlic
Have all ingredients prepped and ready—the cooking moves quickly

1
Sear the beef
- Heat the olive oil in a large 4–5 quart pot over medium-high heat until shimmering (about 1 minute).
- Working in two batches so as not to crowd the pan, sear the beef cubes for 2–3 minutes per side until deeply golden brown.
- Transfer the seared beef to a clean plate.
- Do not worry about cooking the beef through; you want a flavorful crust.
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Ready when: Beef has a deep golden-brown crust on all sides
Tip: Don't skip this searing step—it builds the depth of flavor for the broth.
2
Build the broth base
- Pour off all but 1 tablespoon of fat from the pot.
- Add the halved onion (cut side down) and smashed garlic cloves.
- Cook for 2 minutes, stirring occasionally, until fragrant and the onion begins to brown.
- Pour in the beef broth and red wine vinegar, scraping up any browned bits from the bottom of the pot with your wooden spoon.
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Ready when: Liquid is bubbling at the edges and onion is beginning to soften
Tip: Deglazing the pan captures the caramelized beef flavors—don't skip this step.
3
Return beef and add herbs
- Return the seared beef and any accumulated juices to the pot.
- Bring the broth to a boil, then reduce the heat to medium-low and add the chopped parsley, dried oregano, and red pepper flakes (if using).
- Stir gently to combine.
- Let simmer for 8–10 minutes, stirring occasionally.
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Ready when: Beef is fork-tender and broth is fragrant with parsley and oregano
Tip: Keep the heat at medium-low so the broth stays at a gentle simmer and the herbs don't lose their bright color.
4
Taste and season
- Taste the broth.
- Adjust the seasoning with sea salt and freshly ground black pepper.
- Remember that the beef and onion will have released their own salts, so add salt gradually.
- You can add a pinch more red wine vinegar if you want more acidity.
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Ready when: Broth is well-seasoned and balanced in flavor
Tip: Taste before serving—this is your moment to perfect the flavor.
5
Strain and serve
- Using a fine-mesh strainer or slotted spoon, remove the onion halves and garlic cloves and discard.
- Ladle the broth and beef into bowls.
- Serve hot with lemon or lime wedges on the side so each diner can squeeze in their own brightness.
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Ready when: Broth is served piping hot in bowls
Tip: The onion and garlic have given all their flavor to the broth—they are discarded, not eaten.

Good to know

Tips

For a richer broth, use high-quality beef stock instead of broth, or add 1 tbsp of tomato paste to the pot when you build the base.
Serve the broth with crusty bread, crispy croutons, or alongside rice or noodles for a more substantial meal.
If your parsley is very sandy, soak it in cold water and spin it dry in a salad spinner before chopping—gritty broth is never pleasant.
The chimichurri flavor depends on fresh, vibrant parsley—use flat-leaf (Italian) parsley if you can find it, as it has more flavor than curly.

Make ahead

You can sear the beef up to 4 hours ahead and store it covered in the refrigerator. Complete the broth just before serving so the parsley stays bright and fresh.

Storage & reheating

Store the broth in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over medium-low heat on the stovetop, or microwave in a bowl until hot. Do not boil vigorously, as this can make the beef tough. The broth can also be frozen in freezer bags or containers for up to 2 months; thaw in the refrigerator overnight before reheating.

Substitutions

fresh flat-leaf parsley, roughly chopped → fresh cilantro (if you prefer a Mexican-inspired angle) or a mix of cilantro and parsley. Use the same volume. Cilantro will add a different herbaceous note, less peppery than parsley.
dried oregano → 1 tbsp fresh oregano, roughly torn. Add fresh oregano in the last 2 minutes so it doesn't lose its delicate flavor.
beef broth, unsalted or low-sodium → chicken broth or vegetable broth. The broth will be lighter in body but still flavorful. Increase the red wine vinegar by ½ tbsp to compensate.
red wine vinegar → sherry vinegar or white wine vinegar. Use the same amount. Sherry vinegar will be slightly rounder; white wine vinegar will be sharper.