Chimichurri Steak Recipe

If you’re craving a punchy, herbaceous, and flavor-packed dinner, nothing beats Chimichurri Steak! This Argentine classic brings together juicy, perfectly seared steak and a zesty, vibrant green chimichurri sauce in a way that’s pure magic. It’s unfussy yet impressive—a must for steak lovers and weeknight heroes alike.

this Recipe

Ingredients You’ll Need

The magic of Chimichurri Steak is how a handful of honest, fresh ingredients turn into something outrageously good. Every item plays a starring role—whether it’s the marbled steak, the garden-fresh herbs, or the kicky touch of vinegar—and together, they build an irresistible bite.

• Ribeye or New York Strip Steaks (2, about 1.5 inches thick): Choose well-marbled cuts for maximum juiciness and flavor—thicker steaks help you get that golden crust without sacrificing a tender, pink middle.
• Olive Oil (2 tbsp, plus extra for chimichurri): Adds richness to the steak sear and the sauce, while keeping everything lush and full-bodied.
• Salt and Freshly Ground Black Pepper: Simple, but crucial for bringing out the natural flavors of the beef and balancing the sauce.
• Fresh Parsley Leaves (1 cup, finely chopped): The hero of chimichurri—parsley brings grassy, fresh notes and that vibrant green color.
• Garlic Cloves (3, minced): Adds sharp, savory dimension—don’t be shy here!
• Fresh Oregano (2 tbsp, finely chopped, or 1 tbsp dried): Earthy and aromatic, oregano adds depth and classic Argentine character to your sauce.
• Extra Virgin Olive Oil (1/2 cup for sauce): This brings everything together, making the chimichurri luxuriously smooth and flavorful.
• Red Wine Vinegar (2 tbsp): The tangy backbone—this cut of acid balances all the richness of the meat and oil.
• Red Pepper Flakes (1/2 tsp): That little flicker of heat elevates the whole sauce and wakes up your taste buds.
• Salt and Black Pepper (for sauce): Taste as you go—these finish the sauce and tune it perfectly.

Variations

One of the best things about Chimichurri Steak is just how effortlessly it adapts. Whether you want to play with spice, swap out herbs, or try a different cut of meat—you’re totally in charge of your dinner destiny!

• Use a Different Steak Cut: Skirt, flank, or sirloin all bathe beautifully in chimichurri—just adjust cooking times for thinner cuts.
• Make it Spicier: Add more red chili flakes or a touch of minced fresh chili for an extra bold kick in the sauce.
• Switch Up the Herbs: Try cilantro or even a handful of mint for a fresh twist that plays fantastically with steak.
• Vegan Chimichurri “Steak”: Grill thick slices of portobello mushroom or eggplant and top generously with the same chimichurri for a plant-based delight!

How to Make Chimichurri Steak

Step 1: Bring Your Steak to Room Temperature

Start by removing your steaks from the fridge about 30–45 minutes before cooking. Letting them come to room temperature means the steak will cook much more evenly and help you achieve that perfect caramelized crust without overcooking inside.

Step 2: Make the Chimichurri Sauce

In a medium bowl, combine your finely chopped parsley, minced garlic, and fresh oregano. Pour in the extra virgin olive oil, red wine vinegar, and red pepper flakes, then add salt and pepper. Stir everything together thoroughly—don’t forget to taste and adjust! Set the sauce aside at room temperature for at least 10 minutes (or up to an hour) so all those vibrant flavors can hang out and mingle. This is what takes your Chimichurri Steak from good to absolutely unforgettable.

Step 3: Season and Prep the Steak

Pat the steaks dry—this step’s not optional if you want a glorious sear! Generously season both sides with salt and freshly ground black pepper, pressing the seasoning gently into the beef. Good seasoning is the secret to steakhouse-level flavor at home.

Step 4: Sear the Steaks

Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes until it’s scorching hot (but not smoking excessively). Add two tablespoons of olive oil and swirl it to coat. Carefully lay your steaks down and let them sear undisturbed for 3-4 minutes. Don’t move them! You want that crust. Flip each steak and repeat—another 3-4 minutes delivers a beautiful medium-rare. Adjust as needed for your preferred doneness.

Step 5: Rest, Slice, and Serve

Transfer your steaks to a cutting board, cover loosely with foil, and let them rest for 5–10 minutes. This locks in those delicious juices! Slice the steak against the grain into 1/4-inch strips, arrange them on your serving plate, and drizzle generously with chimichurri. Serve extra chimichurri on the side—trust me, everyone will want more!

How to Serve Chimichurri Steak

Garnishes

Chimichurri Steak looks stunning with a bold drizzle of extra chimichurri right before serving, plus a sprinkle of flaky sea salt and a few fresh parsley leaves on top. For even more color, add thinly sliced radishes or a scattering of microgreens—they make the whole plate pop!

Side Dishes

This steak shines alongside oven-roasted potatoes, buttery grilled corn, crisp green salads, or rice pilaf that soaks up every last drop of sauce. Even simple crusty bread becomes a treat when you have chimichurri to dip!

Creative Ways to Present

For a modern twist, serve Chimichurri Steak on a wooden board with sauce in little dipping bowls—perfect for sharing, tapas-style. Or build a spectacular salad with steak slices, roasted veggies, and a generous chimichurri drizzle as the dressing. Even tacos get luxe with thinly sliced steak, a slather of sauce, and your favorite toppings!

Make Ahead and Storage

Storing Leftovers

Store leftover Chimichurri Steak in an airtight container in the fridge for up to three days. Keep the sliced steak and any extra sauce separate, so everything tastes as fresh and vibrant as possible when you revisit it.

Freezing

You can freeze cooked steak for up to two months—wrap it tightly in foil and stash it in a zip-top bag. Chimichurri sauce can also be frozen in an ice cube tray for single servings, but keep in mind some herbs may darken (flavor stays wonderful, though!).

Reheating

For best texture, gently reheat steak slices in a skillet over low heat just until warmed through or enjoy them cold on salads and sandwiches. Chimichurri is always best served at room temperature—just give it a good stir before spooning it over the steak.

FAQs

Final Thoughts

If you’re looking for an easy, crave-worthy meal that feels like a celebration every time, give Chimichurri Steak a try. It’s lush, zesty, and endlessly satisfying—perfect for impressing guests or simply treating yourself to something extraordinary. Fire up your skillet and get ready for serious steak night joy!

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