If you’re searching for the ultimate way to elevate steak night, look no further than Chimichurri Steak. This Argentinian-inspired dish bursts with bold, herbaceous flavor thanks to a zesty chimichurri sauce and perfectly seared beef. With just a handful of pantry staples and fresh herbs, you’ll create a meal that feels restaurant-worthy, yet is quick and easy enough for a memorable weeknight dinner.
Ingredients You’ll Need
Making Chimichurri Steak is delightfully simple. Each ingredient plays a starring role—whether adding freshness, heat, tanginess, or that irresistible seared steak depth. Let’s break down what you’ll need and why it makes all the difference.
- Flank steak or skirt steak (1 1/2 pounds): These flavorful cuts are ideal for soaking up the bold chimichurri and cook beautifully on the grill or in a skillet.
- Olive oil (1 tablespoon + 1/2 cup): Adds richness to the chimichurri and ensures a gorgeous sear on the meat.
- Salt and black pepper: Essential for seasoning both the steak and chimichurri, highlighting their natural flavors.
- Fresh parsley leaves (1 cup): The core of classic chimichurri—provides vibrant green color and an earthy, bright taste.
- Fresh cilantro leaves (1/4 cup, optional): For an extra layer of herbaceous complexity; add it if you love cilantro’s flavor.
- Garlic (3 cloves): Brings sharp, aromatic depth to the sauce.
- Red wine vinegar (2 tablespoons): Gives a tangy punch that balances the richness from the oil and meat.
- Red pepper flakes (1/2 teaspoon): Just the right pop of heat, waking up your palate without overpowering the herbs.
How to Make Chimichurri Steak
Step 1: Blend the Chimichurri
Start by preparing the chimichurri. In a food processor or blender, add the parsley, cilantro (if using), garlic cloves, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse everything together until you get a finely chopped (not pureed) mixture. With the machine running, slowly drizzle in the olive oil so the sauce becomes cohesive but with some texture—chimichurri should stay a little rustic! Set your gorgeous green sauce aside at room temperature; this allows the flavors to mingle and deepen.
Step 2: Prep and Season the Steak
Pat your steak dry with paper towels, then generously season both sides with salt and black pepper. If you have a little extra time, go ahead and rub a few tablespoons of chimichurri over the steak and let it marinate for 30 minutes. This simple trick infuses the meat with fresh herb flavor, taking your Chimichurri Steak up a notch.
Step 3: Sear or Grill to Perfection
Heat a grill, grill pan, or heavy skillet (like cast iron) over medium-high. Brush the steak on both sides with the tablespoon of olive oil, and once your cooking surface is hot, lay the meat down. Let it sear without moving for 4 to 5 minutes, then flip and cook another 4 to 5 minutes, adjusting based on your favorite doneness. You’re looking for a caramelized exterior and juicy interior—the kind that makes every slice irresistible.
Step 4: Rest and Slice Against the Grain
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Patience pays off here, as resting keeps all those savory juices inside the meat instead of running all over your board. When ready, slice thinly across the grain; this ensures your Chimichurri Steak is tender and easy to chew.
Step 5: Sauce and Serve
Arrange the sliced steak on a platter and generously spoon chimichurri sauce over the top. Watch that vibrant green sauce seep into every crevice of the beef—it’s a sight to make mouths water! Serve immediately while everything is at peak temperature and flavor.
How to Serve Chimichurri Steak
Garnishes
A little flourish goes a long way! Top your Chimichurri Steak with a few extra sprigs of parsley or cilantro, a dusting of flaky sea salt, and maybe a few more red pepper flakes for a fresh, lively look. Even a wedge of lemon on the side adds a citrus sparkle and looks beautiful on the plate.
Side Dishes
Chimichurri Steak pairs perfectly with roasted potatoes, grilled vegetables, or a simple rice pilaf. These sides soak up the rich, tangy sauce and highlight the meaty flavors. If you’re after something lighter, a crisp salad with vinaigrette or garlicky sautéed greens are also standouts alongside this dish.
Creative Ways to Present
For an elegant twist, turn slices of Chimichurri Steak into open-faced sandwiches or tacos, drizzle with lots of sauce, and add your favorite crunchy slaw. You can even layer the steak over a rustic board with bowls of chimichurri and fresh bread for a sharing-style feast. It’s a crowd-pleaser every time!
Make Ahead and Storage
Storing Leftovers
Leftover steak and chimichurri can be stored separately in airtight containers in the refrigerator for up to three days. The sauce may intensify a bit in flavor, making leftovers even more exciting the next day!
Freezing
If you want to freeze leftover steak, slice it first and wrap individual portions tightly before placing them in a freezer-safe bag. While chimichurri is best enjoyed fresh, you can freeze it in small containers—just be sure to stir well when thawed, as the oil can separate.
Reheating
Gently reheat steak slices in a skillet over medium-low heat or in the microwave just until warmed through—this helps keep them tender and juicy. Add the chimichurri after reheating to preserve the sauce’s bright, fresh flavor.
FAQs
Can I use a different cut of steak for Chimichurri Steak?
Absolutely! While flank and skirt steak are traditional (and delicious), chimichurri sauce tastes fantastic on strip, ribeye, hanger, or even grilled chicken. Just adapt the cooking time to suit the thickness of your steak.
Is it necessary to marinate the steak in chimichurri?
It’s not required, but marinating for even 30 minutes infuses the meat with more herbal, garlicky goodness. If you’re short on time, simply season and cook, then finish with plenty of sauce—it’ll be delicious either way!
Can I make chimichurri sauce ahead of time?
Yes, you can prepare chimichurri up to a week in advance. Store it in the fridge and allow it to warm up to room temperature before serving. In fact, the flavors often deepen after a day or two!
How do I know when the steak is done?
The best way is to use a meat thermometer—medium-rare is about 130–135°F. If you prefer a different doneness, just adjust your cooking time accordingly. Remember, the steak will rise a few degrees as it rests.
Is Chimichurri Steak gluten-free and dairy-free?
Yes, this dish is naturally gluten-free and dairy-free, making it a great option for a variety of dietary needs. Just be sure any sides or breads you serve with it fit your preferences or restrictions.
Final Thoughts
Chimichurri Steak is the kind of meal that turns even an ordinary night into something special. The lively herbs, the juicy beef, and that first green, garlicky bite will have everyone at your table smiling. Give it a try—your kitchen (and taste buds) will thank you!
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Chimichurri Steak Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Juicy grilled steak topped with a vibrant chimichurri sauce, this Chimichurri Steak recipe is bursting with flavor. Perfect for a quick weeknight dinner or a weekend barbecue, this dish is sure to impress.
Ingredients
For the Steak:
- 1 1/2 pounds flank steak or skirt steak
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Chimichurri:
- 1 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves (optional)
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Make the Chimichurri: In a food processor or blender, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until finely chopped. Slowly drizzle in olive oil until well blended but still slightly chunky. Set aside at room temperature.
- Prepare the Steak: Pat the steak dry, season with salt and pepper. Heat a grill or skillet over medium-high heat. Rub the steak with olive oil, then sear for 4–5 minutes per side. Let it rest, then slice against the grain.
- Serve: Spoon chimichurri sauce over the sliced steak before serving.
Notes
- Marinate the steak in chimichurri for 30 minutes for best results.
- Leftover chimichurri can be refrigerated for up to a week.
- Pairs well with roasted potatoes, grilled veggies, or rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 steak with sauce
- Calories: 410
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 85 mg
