Introduction
There’s something magical that happens when a perfectly seared, juicy steak meets a vibrant, herbaceous green sauce. The sizzle as the meat hits the hot grill, the aroma of garlic and parsley mingling with charcoal smoke, and that first bite where the rich beef melts on your tongue while the bright, tangy chimichurri cuts through every savory note—this is what dinner dreams are made of.
I still remember the first time I tried authentic Chimichurri Steak at a tiny Argentine parrilla hidden away in a neighborhood corner. The waiter brought out this massive platter of grilled meat, and draped casually on top was this gorgeous green sauce that looked almost too pretty to eat. One bite, and I was hooked. I begged the chef for tips, watched intently, and spent weeks perfecting my version at home until I could recreate that restaurant-quality experience in my own kitchen.
What makes this Chimichurri Steak so special is its beautiful simplicity. You don’t need a million ingredients or complicated techniques. With just fresh herbs, quality olive oil, a good cut of beef, and about 20 minutes of your time, you can create something that tastes like it came from a five-star steakhouse. It’s impressive enough for date night but quick enough for a busy weeknight dinner.
If you loved my Garlic Butter Steak Bites recipe, you’re going to absolutely adore this Chimichurri Steak. Both celebrate the beauty of beef with minimal fuss, but this version brings that fresh, no-cook sauce element that brightens everything up. Trust me, once you learn how to make authentic chimichurri, you’ll be putting it on everything!
Table of Contents
What Is Chimichurri Steak?
Okay, let’s address the question that might be bouncing around your head: what exactly is chimichurri, and why does this steak have such a fun name? Is it like, a person? A place? Some secret Argentine handshake involving parsley?
Here’s the delightful truth: Chimichurri is that gorgeous, vibrant green sauce you see draping over grilled meats in food photos that make you drool uncontrollably. It’s a beautiful medley of fresh parsley, garlic, olive oil, red wine vinegar, and red pepper flakes. Simple ingredients that somehow create magic. And Chimichurri Steak is simply a beautifully grilled steak topped generously with this liquid gold.
Now, about that name. Linguists believe “chimichurri” likely comes from the Basque word “tximitxurri,” which roughly translates to “a mix of several things in no particular order” . How perfect is that? But there’s also a wonderfully entertaining legend that involves an Englishman named Jimmy who wanted curry sauce for his meat during Argentina’s independence fights. The locals couldn’t pronounce “Jimmy’s curry,” and over time, it morphed into chimichurri . I don’t know if that story is true, but I choose to believe it because it’s just so delightfully random!
Whether Jimmy actually existed or not, one thing’s certain: they say the way to a person’s heart is through their stomach, and this Chimichurri Steak recipe might just be the fastest route there. So grab your apron and let’s make some magic happen!
Why You’ll Love This Chimichurri Steak
Restaurant Quality at Home
There’s something deeply satisfying about recreating a restaurant-worthy dish in your own kitchen, especially when it tastes this incredible. The combination of a perfectly seared steak with that bright, herby chimichurri creates layers of flavor that will have your family thinking you secretly attended culinary school. The sauce is silky and seductive, dripping over the meat in gorgeous green rivulets that make every bite absolutely unforgettable .
Incredible Value
Let’s talk honestly about money for a second. A steak dinner with chimichurri at a nice restaurant can easily cost $30-$40 per person—or more. By making this at home, you can feed your whole family for what you’d spend on two entrees out. And here’s a little secret: chimichurri works wonderfully with more affordable cuts like flank steak or skirt steak. The bold sauce elevates every bite, so you don’t need to splurge on expensive ribeyes to get that “wow” factor .
Bold, Fresh Flavors
The magic of chimichurri lies in its beautiful simplicity. Fresh parsley brings an earthy, slightly peppery note. Garlic adds pungent depth. Red wine vinegar provides bright acidity that cuts through the richness of the beef. And good olive oil ties everything together into a luscious, spoonable sauce that you’ll want to put on everything . It’s fresh, it’s vibrant, and it transforms ordinary steak into something truly special.
If you enjoy recipes with bold flavors and fresh ingredients, you’ll also love my Grilled Chicken with Herb Marinade. But today, we’re all about that beautiful beef!
How to Make Chimichurri Steak
Quick Overview
This Chimichurri Steak comes together in about 30 minutes total, with only 10 minutes of active prep work . The beauty of this recipe is its simplicity—you’re really just making a quick sauce and grilling a steak. The chimichurri requires no cooking at all, just some enthusiastic chopping and stirring. Perfect for busy weeknights when you want something special without spending hours in the kitchen!
Key Ingredients for Chimichurri Steak
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, tightly packed (stems and all!)
- ½ cup fresh cilantro (optional but delicious)
- 4 cloves garlic, finely minced
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper flakes (adjust to your heat preference)
- ½ teaspoon dried oregano
- ½ – 1 teaspoon coarse salt
- ½ teaspoon black pepper
For the Steak:
- 1½ – 2 pounds steak (ribeye, flank, skirt, or sirloin all work beautifully)
- 1 tablespoon olive oil for brushing
- Kosher salt and freshly cracked black pepper for seasoning
Step-by-Step Instructions
Step 1: Make the Chimichurri Sauce
Finely chop your parsley and cilantro. Yes, you can use a food processor, but traditionally chimichurri is chopped by hand for the best texture . Place the chopped herbs in a bowl. Add the minced garlic, red pepper flakes, dried oregano, salt, and pepper. Pour in the red wine vinegar and olive oil, then stir everything together until well combined. Give it a taste and adjust seasoning if needed. Let it sit for at least 15-20 minutes to allow the flavors to meld and the herbs to soften slightly .
Step 2: Prep the Steak
About 30 minutes before cooking, remove your steak from the refrigerator and let it come to room temperature. This ensures even cooking. Pat the steak dry with paper towels—this is crucial for getting a good sear! Brush both sides lightly with olive oil and season generously with kosher salt and black pepper .
Step 3: Preheat Your Grill or Pan
If you’re using an outdoor grill, preheat it to medium-high heat and clean the grates well. If cooking indoors, place a cast-iron skillet over medium-high heat until it’s smoking hot. You want that initial blast of heat to create a beautiful crust .
Step 4: Cook the Steak
Place the steak on the hot grill or pan. Cook without moving it for 3-4 minutes to develop a nice sear. Flip and cook for another 3-4 minutes for medium-rare, adjusting based on your preferred doneness and the thickness of your steak .
Step 5: Rest the Steak
Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This step is non-negotiable! Resting allows the juices to redistribute throughout the meat so every slice is tender and flavorful .
Step 6: Slice and Serve
Slice the steak against the grain into thin strips. Arrange on a platter and spoon generous amounts of that gorgeous chimichurri sauce over the top. Serve any extra sauce on the side for dipping .
What to Serve With Chimichurri Steak
Chimichurri steak pairs beautifully with so many sides! Here are some delicious options:
Classic Argentinian Sides:
- Provoleta: Grilled provolone cheese that’s bubbly, golden, and absolutely irresistible
- Grilled Vegetables: Zucchini, bell peppers, and onions charred alongside the steak
- Criolla Salsa: A fresh tomato and onion relish that adds another layer of flavor
Fresh and Light Options:
- Simple Green Salad: Arugula with lemon vinaigrette complements the chimichurri beautifully
- Tomato and Avocado Salad: Creamy avocado and juicy tomatoes with lime
- Grilled Corn on the Cob: Slathered with butter and maybe a sprinkle of cotija cheese
Hearty and Satisfying:
- Garlic Mashed Potatoes: Creamy, buttery, and perfect for soaking up extra sauce
- Cilantro-Lime Rice: Fluffy rice with fresh herbs and citrus
- Roasted Sweet Potatoes: With a squeeze of lime for brightness
Drink Pairings:
A bold Malbec from Argentina is the classic choice—its fruity, full-bodied profile is made for steak and chimichurri . A crisp lager or hoppy beer works beautifully too!
Top Tips for Perfecting Chimichurri Steak
Hand-Chop Your Herbs
I know the food processor is tempting, but hand-chopping your parsley and garlic gives you a much better texture. You want a slightly chunky, rustic sauce, not a smooth puree . Plus, there’s something meditative about all that chopping!
Let the Chimichurri Rest
Don’t use your chimichurri immediately after making it. Let it sit for at least 15-20 minutes, or even better, make it a few hours ahead. This resting time allows the garlic and herbs to infuse the oil with their flavors .
Room Temperature Steak is Crucial
Never cook a cold steak straight from the fridge. Letting it sit at room temperature for 30-60 minutes ensures it cooks evenly from edge to center. A cold steak will be overcooked on the outside and undercooked in the middle .
Don’t Skip the Resting Period
I know it’s hard to wait when that steak smells incredible, but resting is essential. If you slice too soon, all those beautiful juices end up on your cutting board instead of in your mouth .
Slice Against the Grain
Look at your cooked steak and notice the lines running through the meat—that’s the grain. Slice perpendicular to those lines to shorten the muscle fibers, making each bite more tender .
Storing and Reheating Tips
Storing Leftover Chimichurri Steak:
Store leftover steak and chimichurri separately in airtight containers in the refrigerator. The steak will keep for 3-4 days, while the chimichurri sauce stays fresh for about 3 days . Note that the herbs in the chimichurri may darken slightly over time, but the flavor will still be delicious.
Freezing Instructions:
You can freeze cooked chimichurri steak for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil, or place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating. The chimichurri sauce itself doesn’t freeze well due to the fresh herbs, so always make fresh sauce for best results.
Reheating Tips:
The best way to reheat steak without overcooking it is gently. Place slices in a skillet over low heat with a tiny splash of water or beef broth, cover, and warm slowly. You can also use the microwave at 50% power in short bursts. Avoid high heat, which will turn your beautiful medium-rare steak into well-done shoe leather! Always add fresh chimichurri after reheating, not before.
There you have it, friends—Chimichurri Steak made just like a chef! This recipe has become a staple in my kitchen, and I have a feeling it’s about to become one in yours too. The combination of juicy, perfectly seared beef with that bright, garlicky, herbaceous sauce is simply unbeatable.
I’d love to hear how this turns out for you! Drop a comment below and let me know if your family demanded seconds (mine certainly did). And don’t forget to explore some of the other recipes on the blog—once you master this chimichurri, you’ll want to put it on everything from grilled chicken to roasted vegetables.
Happy cooking, and remember: the way to anyone’s heart is through their stomach, especially when Chimichurri Steak is involved!
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