Name: Chimichurri Steak
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: Argentinian
Ingredients: 1 to 1.5 lbs flank steak, skirt steak, ribeye, or sirloin; 1 tbsp olive oil (for steak); Salt, to taste; Black pepper, to taste; 1 cup fresh parsley, finely chopped; 2 tbsp fresh oregano or 1 tbsp dried oregano; 3–4 garlic cloves, minced; 2 tbsp red wine vinegar; 1/2 tsp red pepper flakes (optional); 1/2 cup olive oil (for sauce); Salt and pepper, to taste (for sauce)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Chimichurri Steak delivers a perfect contrast of flavors and textures—tender, smoky steak meets a bright, herbaceous sauce that cuts through the richness. It’s simple to prepare, looks stunning on the plate, and offers restaurant-quality results at home. Plus, the chimichurri doubles as a marinade, a topping, or a dipping sauce, making it incredibly versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Steak:

Flank steak, skirt steak, ribeye, or sirloin
Olive oil
Salt
Black pepper

For the Chimichurri Sauce:

Fresh parsley, finely chopped
Fresh oregano (or dried)
Garlic cloves, minced
Red wine vinegar
Olive oil
Red pepper flakes (optional)
Salt
Black pepper

Directions

Make the Chimichurri Sauce: In a bowl, combine parsley, oregano, garlic, red wine vinegar, red pepper flakes (if using), salt, and pepper. Slowly stir in olive oil until well mixed. Set aside for at least 15 minutes to let flavors meld.
Prepare the Steak: Pat the steak dry and season both sides with salt and pepper. Let sit at room temperature for about 20 minutes.
Cook the Steak: Heat a grill or cast-iron skillet over high heat. Drizzle a bit of olive oil over the steak, then cook for about 3–5 minutes per side, depending on thickness and desired doneness.
Rest and Slice: Remove steak from heat and let rest for 5–10 minutes. Slice thinly against the grain.
Serve: Spoon chimichurri over the sliced steak and serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 10 minutes
Rest time: 10 minutes
Total time: about 35 minutes

Variations

Citrus Twist: Add a splash of lemon or lime juice to the chimichurri for extra brightness.
Add Heat: Include more red pepper flakes or a finely chopped chili for a spicier sauce.
Herb Swap: Use cilantro or mint in place of (or alongside) parsley for a unique flavor.
Marinated Steak: Use half the chimichurri as a marinade—let steak sit in it for 1–2 hours before grilling.
Other Proteins: Chimichurri pairs well with grilled chicken, lamb, or even shrimp.

Storage/Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Chimichurri sauce can be refrigerated for up to 1 week; bring to room temperature and stir before serving.
To reheat steak, warm gently in a skillet or oven. Avoid overcooking to retain tenderness.

FAQs

What cut of steak is best for chimichurri?

Flank, skirt, ribeye, or sirloin are great choices—they’re flavorful and hold up well to grilling and bold sauces.

Can I make chimichurri ahead of time?

Yes, and it’s even better after sitting for a few hours. Store it in the fridge and let it come to room temperature before serving.

How do I know when my steak is done?

Use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium. Let it rest after cooking.

Can I grill the steak?

Absolutely. Grilling adds great flavor and char to the steak, which complements the fresh chimichurri.

What does chimichurri taste like?

It’s herbaceous, tangy, garlicky, and slightly spicy with a fresh, punchy flavor that cuts through rich meats.

Can I use dried herbs?

Fresh herbs are preferred, but if needed, use dried oregano sparingly. Avoid dried parsley for best results.

What’s the best way to chop the herbs?

Finely chop by hand for the best texture. Avoid using a food processor, which can turn the sauce into a paste.

Can I freeze chimichurri?

Yes, it freezes well. Store in small portions and thaw as needed.

Is this dish gluten-free?

Yes, both the steak and chimichurri are naturally gluten-free.

What side dishes go well with chimichurri steak?

Grilled vegetables, roasted potatoes, rice, or a simple green salad complement the bold flavors well.

Conclusion

Chimichurri Steak is a simple yet show-stopping dish that highlights the power of fresh, bold ingredients. With juicy, perfectly cooked steak and a zesty herb sauce, it’s a flavorful and satisfying option for any occasion. Whether you’re grilling outdoors or searing on the stovetop, this recipe brings a taste of South American flair to your table with ease.

Chimichurri Steak

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chimichurri Steak is a bold and flavorful Argentine-inspired dish made with grilled or pan-seared steak topped with a zesty chimichurri sauce of fresh herbs, garlic, olive oil, and vinegar. It’s a vibrant, savory meal perfect for any occasion.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling or Pan-Searing
Cuisine: Argentinian
Diet: Gluten Free

Instructions

In a bowl, mix parsley, oregano, garlic, red wine vinegar, red pepper flakes (if using), salt, and pepper. Stir in olive oil gradually until well combined. Let sit for 15 minutes to meld flavors.
Pat steak dry and season both sides with salt and pepper. Let rest at room temperature for 20 minutes.
Preheat grill or skillet over high heat. Drizzle steak with olive oil and cook for 3–5 minutes per side, depending on thickness and preferred doneness.
Remove from heat and let steak rest for 5–10 minutes.
Slice steak thinly against the grain. Spoon chimichurri sauce over top and serve.

Notes

Use half of the chimichurri as a marinade for extra flavor.
Let the chimichurri sit for at least 15 minutes before serving for best taste.
Finely chop herbs by hand for ideal texture—avoid blending into a paste.
Let steak rest before slicing to keep juices locked in.
Double the sauce to use with other proteins like chicken or shrimp.

Nutrition

Serving Size: 1/4 of steak with sauce
Calories: 420
Sugar: 0g
Sodium: 360mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 32g
Cholesterol: 85mg