Name: Chimichurri Steak Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Argentine
Ingredients: 1.5–2 lb flank steak or skirt steak; kosher salt and freshly ground black pepper; 1 tablespoon olive oil or butter for cooking; 1/2 cup finely chopped flat-leaf parsley; 2–3 cloves garlic minced; 2 tablespoons fresh oregano chopped (or 2 teaspoons dried); 2 tablespoons red wine vinegar or fresh lemon juice; 1/2 cup extra virgin olive oil; pinch of red pepper flakes (optional); salt and freshly ground black pepper to taste

Jump to Recipe·Print Recipe

If you’ve ever craved a steak dinner bursting with color, aroma, and mouthwatering flavor, Chimichurri Steak will absolutely steal your heart. This classic Argentine-inspired dish features juicy, golden-seared steak draped in a vibrant, zesty herb sauce—every bite is a celebration of garlic, fresh parsley, good olive oil, and punchy vinegar. Whether it’s a weeknight treat or your new dinner party knockout, Chimichurri Steak combines boldness and elegance in one unforgettable plate.

Ingredients You’ll Need

The magic of Chimichurri Steak comes from its perfect balance of hearty beef and bright, herby sauce. Each ingredient is thoughtfully chosen—simple, yes, but each one plays a distinct, delicious role that brings the whole dish together.

Flank or skirt steak (1.5–2 lb): The classic cut for Argentine steak, known for its intense flavor and tender texture when sliced thinly against the grain.
Kosher salt and freshly ground black pepper: Essential for drawing out the steak’s flavor and adding that must-have savory crust.
Olive oil or butter (1 tablespoon): Helps achieve a beautiful sear and a rich finish when cooking the steak.
Flat-leaf parsley (1/2 cup, finely chopped): The star of chimichurri sauce, bringing vibrant green color and fresh, grassy notes.
Garlic (2–3 cloves, minced): Adds bite and irresistible aroma, anchoring the sauce with savory depth.
Fresh oregano (2 tablespoons, chopped; or 2 teaspoons dried): Gives the chimichurri its herbal backbone—don’t skip it!
Red wine vinegar or fresh lemon juice (2 tablespoons): Provides just the right tang and brightness to wake up the entire dish.
Extra virgin olive oil (1/2 cup): Lends body to the sauce, plus a fruity aroma and lush texture.
Red pepper flakes (a pinch, optional): For a little heat and subtle complexity—totally up to your spice preference.
Salt and freshly ground black pepper (to taste): Essential for balance and seasoning the sauce to perfection.

How to Make Chimichurri Steak

Step 1: Make the Chimichurri Sauce

Add the parsley, garlic, fresh oregano, red wine vinegar (or lemon juice), extra virgin olive oil, and a touch of red pepper flakes to a small bowl. Season generously with salt and pepper. Give it a good stir so everything is evenly combined. Let the sauce sit for at least 10 minutes—this gives the flavors time to meld and deepen, taking your Chimichurri Steak to the next level.

Step 2: Prep and Season the Steak

Use paper towels to pat the steak totally dry (moisture is the enemy of a proper sear!). Sprinkle both sides liberally with kosher salt and freshly cracked black pepper, coating the steak evenly so every bite is well-seasoned and flavorful.

Step 3: Sear or Grill the Steak

Get a grill or heavy skillet piping hot over high heat, then add the olive oil or butter. Lay your steak down and let it sear, undisturbed, for about 4–5 minutes per side for medium-rare. Adjust the cooking time if you prefer your steak more or less done—just watch for that gorgeous, golden-brown crust.

Step 4: Rest the Steak

Take the steak off the heat and let it rest on a cutting board for 5–10 minutes. Resting gives the juices time to redistribute, so every slice is juicy and tender—the hallmark of excellent Chimichurri Steak.

Step 5: Slice and Serve with Chimichurri

Using a sharp knife, thinly slice the steak against the grain to maximize tenderness. Arrange on a platter or plates, then pour the vibrant chimichurri generously over the top. Serve immediately and bask in the satisfaction of a perfect meal.

How to Serve Chimichurri Steak

Garnishes

More is more when it comes to finishing touches—top your Chimichurri Steak with extra chopped parsley, a drizzle of good olive oil, and a few pinches of flaky sea salt for gleam and crunch. For a pop of color, scatter pomegranate seeds or cherry tomato halves across the platter.

Side Dishes

When serving Chimichurri Steak, think rustic and vibrant! Pair it with roasted potatoes, simple grilled vegetables, crispy fries, or a juicy tomato salad. Even crusty bread works beautifully to mop up any leftover sauce—it’s just too good to leave behind.

Creative Ways to Present

Impress guests by plating sliced steak family-style on a wooden cutting board, or serve it over a bed of peppery arugula for an elegant main-course salad. For picnics or parties, tuck slices of Chimichurri Steak into toasted rolls, add a spoonful of extra chimichurri, and enjoy steak sandwiches with attitude.

Make Ahead and Storage

Storing Leftovers

If you have extra steak and sauce, store them separately in airtight containers in the refrigerator. Chimichurri Steak keeps well for up to three days, and the flavors often deepen and improve with a little time.

Freezing

The cooked steak can be wrapped tightly and frozen for up to two months—just be sure to label it! The chimichurri sauce, however, is best enjoyed fresh for the brightest flavor, though you can freeze it for convenience if needed.

Reheating

Gently reheat sliced steak in a hot skillet with a tiny splash of water or stock to keep it juicy, or enjoy it cold in salads and wraps. Let the sauce come to room temperature and stir before serving; never microwave chimichurri, as it can dull those fresh flavors.

FAQs

Can I use a different cut of beef for Chimichurri Steak?

Absolutely! Flank and skirt steak are traditional for Chimichurri Steak because they cook quickly and deliver big flavor, but sirloin, ribeye, or even hanger steak are delicious alternatives. Just adjust your cooking technique and time for thickness.

Should I use fresh or dried oregano in chimichurri sauce?

Fresh oregano is wonderful for authenticity and bright herbal notes, but dried oregano works too—just remember that dried is more concentrated, so use about a third of the amount.

Is it possible to make the chimichurri sauce in advance?

Definitely! In fact, I often make the sauce a day ahead to let the flavors really meld. Store it in the fridge and bring to room temperature before spooning over your steak.

What’s the best way to slice steak for serving?

Always slice your steak thinly against the grain. This shortens the meat fibers, making each bite extra tender and ensuring your Chimichurri Steak is melt-in-your-mouth perfect.

Can I make Chimichurri Steak indoors if I don’t have a grill?

Yes! A cast-iron skillet or heavy pan over high heat gives you an equally gorgeous sear and flavor. Just be sure to ventilate your kitchen—it gets smoky, in the best way.

Final Thoughts

If you’re searching for a dish that delivers both stunning looks and knock-your-socks-off taste, Chimichurri Steak is a surefire winner. I hope you fall in love with the punchy, herbal sauce and perfectly cooked steak as much as I have—give it a try and let this bold, beautiful classic earn a spot at your table!

Chimichurri Steak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: admin
Total Time: 20 minutes
Yield: 4–6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This recipe for Chimichurri Steak features a perfectly seared flank or skirt steak topped with a vibrant and zesty chimichurri sauce. It’s a classic Argentine dish that’s bursting with flavor and sure to impress your guests.

Ingredients

Scale

For the steak:

1.5–2 lb flank steak or skirt steak
kosher salt and freshly ground black pepper
1 tablespoon olive oil or butter for cooking

For the chimichurri sauce:

1/2 cup finely chopped flat-leaf parsley
2–3 cloves garlic minced
2 tablespoons fresh oregano chopped (or 2 teaspoons dried)
2 tablespoons red wine vinegar or fresh lemon juice
1/2 cup extra virgin olive oil
pinch of red pepper flakes (optional)
salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chimichurri Sauce: In a small bowl, combine parsley, garlic, oregano, red wine vinegar, olive oil, red pepper flakes if using, and salt and pepper. Stir well and let sit for at least 10 minutes for flavors to meld.
Cook the Steak: Pat steak dry with paper towels and season generously with salt and pepper. Heat a grill or skillet over high heat and add olive oil or butter. Sear steak for about 4–5 minutes per side for medium-rare, or adjust time to your desired doneness. Remove steak from heat and let rest for 5–10 minutes.
Serve: Slice thinly against the grain and serve topped generously with chimichurri sauce.

Notes

For the freshest flavor, hand-chop the herbs rather than blending.
The sauce can be made up to 2 days in advance and stored in the refrigerator; bring to room temperature before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling or Pan-Searing
Cuisine: Argentine, South American