If you’re looking for a steak recipe that combines rich, juicy beef with a fresh, vibrant herb sauce, chimichurri steak is the perfect choice. This classic South American dish has become a favorite among home cooks and grill enthusiasts because it delivers restaurant-quality flavor with simple ingredients.
Whether you’re cooking for a family dinner, a backyard barbecue, or a special occasion, chimichurri steak is easy to prepare and incredibly satisfying. The bold combination of garlic, parsley, oregano, olive oil, and vinegar creates a bright sauce that perfectly balances the richness of grilled steak.
In this complete guide, you’ll learn what chimichurri steak is, the best cuts of beef to use, how to make authentic chimichurri sauce, cooking tips, serving suggestions, storage advice, and answers to the most frequently asked questions.
What Is Chimichurri Steak?
Chimichurri steak is grilled or pan-seared beef served with chimichurri sauce, a traditional Argentine condiment made from fresh herbs, garlic, olive oil, vinegar, and spices.
Unlike heavy cream-based sauces, chimichurri is fresh, tangy, and herbaceous. It enhances the natural flavor of steak without overpowering it.
The dish originated in Argentina, where beef is an important part of the country’s culinary tradition. Today, chimichurri steak is enjoyed around the world because it’s simple, flavorful, and versatile.
Why You’ll Love Chimichurri Steak
There are many reasons why this recipe has become a favorite:
- Quick and easy to prepare
- Perfect for grilling or stovetop cooking
- Packed with fresh herb flavor
- Naturally gluten-free
- Great for weeknight dinners and parties
- Pairs well with vegetables, potatoes, rice, and salads
- Restaurant-quality results at home
Best Steak Cuts for Chimichurri
The beauty of chimichurri steak is that the sauce complements nearly every cut of beef.
Ribeye
Rich, juicy, and heavily marbled. Ribeye is ideal if you love tender, flavorful steak.
Sirloin
A leaner option that’s affordable while still delivering excellent flavor.
New York Strip
Known for its balance of tenderness and beefy taste.
Flank Steak
One of the most traditional choices for chimichurri. Slice it thinly against the grain for maximum tenderness.
Skirt Steak
Perfect for grilling because it absorbs flavor exceptionally well.
Filet Mignon
An elegant choice with an incredibly tender texture.
Ingredients
For the Steak
- 2 large steaks
- Salt
- Black pepper
- 2 tablespoons olive oil
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice (optional)
- Salt to taste
- Black pepper to taste
How to Make Chimichurri Steak
Step 1: Prepare the Chimichurri
Combine parsley, garlic, oregano, and red pepper flakes in a bowl.
Add olive oil, vinegar, lemon juice, salt, and pepper.
Mix well and allow the sauce to rest for at least 20–30 minutes so the flavors can develop.
Step 2: Season the Steak
Pat the steaks dry with paper towels.
Season generously with salt and freshly ground black pepper on both sides.
Brush lightly with olive oil.
Step 3: Cook the Steak
Grill Method
Preheat your grill to high heat.
Cook:
- Rare: 3–4 minutes per side
- Medium Rare: 4–5 minutes per side
- Medium: 5–6 minutes per side
- Medium Well: 6–7 minutes per side
Cooking time varies depending on steak thickness.
Pan-Seared Method
Heat a cast-iron skillet over high heat.
Add olive oil.
Sear each side until a rich brown crust forms.
Reduce heat if necessary and continue cooking until your preferred doneness.
Step 4: Rest the Steak
Transfer the steak to a plate and let it rest for 5–10 minutes.
This helps keep the meat juicy.
Step 5: Serve
Slice the steak against the grain.
Spoon generous amounts of chimichurri sauce over the top.
Serve immediately.
Tips for the Best Chimichurri Steak
Use Fresh Herbs
Fresh parsley provides the bright flavor that makes authentic chimichurri so delicious.
Don’t Overcook
Medium-rare is generally considered the ideal doneness because it keeps the steak juicy and tender.
Let the Sauce Rest
Freshly mixed chimichurri tastes good, but after resting for 30 minutes, the flavors become even better.
Slice Against the Grain
This simple step makes flank and skirt steak significantly more tender.
Use High Heat
Whether grilling or pan-searing, high heat creates a flavorful crust.
What to Serve with Chimichurri Steak
This dish pairs beautifully with many sides.
Popular choices include:
- Roasted potatoes
- Garlic mashed potatoes
- Grilled vegetables
- Corn on the cob
- Rice pilaf
- Fresh green salad
- Caesar salad
- Roasted asparagus
- Garlic bread
- Sweet potato fries
Variations
Spicy Chimichurri Steak
Add extra red pepper flakes or fresh chili peppers.
Cilantro Chimichurri
Replace part of the parsley with fresh cilantro for a different flavor profile.
Lemon Chimichurri
Increase the lemon juice for extra brightness.
Garlic Lover’s Version
Double the garlic for a bold, intense sauce.
Storage Tips
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Store chimichurri sauce separately for up to 1 week.
The sauce may separate while refrigerated—simply stir before serving.
Avoid freezing fresh chimichurri because the herbs lose their vibrant texture.
Nutritional Benefits
Chimichurri steak offers several nutritional advantages:
- High-quality protein for muscle maintenance
- Iron to support healthy blood cells
- Zinc for immune health
- Healthy fats from olive oil
- Antioxidants from fresh parsley and garlic
Enjoy it as part of a balanced diet alongside vegetables or whole grains.
Common Mistakes to Avoid
- Skipping the resting time after cooking
- Using dried parsley instead of fresh
- Overcooking the steak
- Forgetting to slice against the grain
- Using too little salt
- Serving the chimichurri immediately without allowing the flavors to meld
Frequently Asked Questions (FAQs)
What is chimichurri steak?
Chimichurri steak is grilled or pan-seared beef topped with a fresh Argentine herb sauce made with parsley, garlic, olive oil, vinegar, oregano, and spices.
What is the best steak for chimichurri?
Flank steak, skirt steak, ribeye, sirloin, and New York strip are all excellent choices. Flank and skirt steak are especially popular in traditional preparations.
Can I make chimichurri sauce ahead of time?
Yes. Chimichurri sauce can be made up to a week in advance and stored in the refrigerator. In fact, the flavor often improves after several hours.
Is chimichurri spicy?
Traditional chimichurri has only mild heat from red pepper flakes. You can adjust the spice level to suit your taste.
Can I cook chimichurri steak without a grill?
Absolutely. A cast-iron skillet or heavy frying pan produces excellent results with a flavorful crust.
How do I know when my steak is done?
The most accurate method is to use an instant-read meat thermometer. For medium-rare, aim for an internal temperature of about 130–135°F (54–57°C) before resting.
Can I use dried herbs?
Fresh parsley is strongly recommended for the best flavor and texture. Dried oregano can be used if fresh oregano isn’t available.
How long does chimichurri sauce last?
Stored in an airtight container in the refrigerator, chimichurri sauce typically stays fresh for up to one week.
Final Thoughts
Chimichurri steak is a simple yet impressive meal that brings together juicy, perfectly cooked beef and a vibrant herb sauce bursting with fresh flavor. Whether you’re grilling outdoors or cooking indoors, this recipe is easy enough for a weeknight dinner and elegant enough for entertaining guests.
By choosing a quality cut of steak, preparing a fresh chimichurri sauce, and following the cooking tips in this guide, you’ll create a dish that’s tender, flavorful, and sure to become a regular favorite. Serve it with your favorite sides, customize the sauce to your taste, and enjoy a restaurant-quality meal from the comfort of your own kitchen