Easy Chimichurri Steak Recipe

Name: Easy Chimichurri Steak Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1.5 lbs flank steak; 1 cup packed fresh parsley (finely chopped); ½ cup packed fresh cilantro (finely chopped); 4 cloves garlic (finely minced); ¼ cup red wine vinegar; ½ cup extra virgin olive oil; 1 tbsp dried oregano; ½ - 1 tsp red pepper flakes; Salt and pepper (to taste)

Jump to Recipe

Oh, chimichurri steak, how I love thee! This isn’t just any steak recipe; it’s a transportive experience to a sun-drenched Argentine cookout. Juicy, perfectly grilled steak, practically swimming in a vibrant, herbaceous chimichurri sauce made with fresh herbs and garlic. Get ready to create a symphony of flavors in just minutes!

Why You’ll Love This Recipe

This recipe for chimichurri steak is a game-changer because it’s:

Fast & Easy: From fridge to fork in under 30 minutes, including marinating!
Bursting with Flavor: The chimichurri – a bright, tangy, garlicky explosion in your mouth.
Impressive Yet Simple: Perfect for casual weeknights or a special occasion.
Versatile: Works wonders with different cuts of steak.
Authentic: the taste of Argentina in your kitchen.

The vibrant flavor of chimichurri steak is something you will want to share. It is sure to impress your friends and family. Making Steak with Chimichurri Sauce is the perfect way to elevate your skills in the Kitchen.

💡 Quick Tip: Use our free nutrition calculator to track macros for this recipe.

Ingredients Breakdown

Let’s break down what you’ll need for your incredible chimichurri steak:

Steak (Flank Steak, 1.5 lbs / 680g): Flank steak is my top pick for its rich flavor and ability to soak up the chimichurri. Skirt steak or hanger steak are also excellent choices.
Fresh Parsley (1 cup, packed): The base of our chimichurri – use Italian flat-leaf parsley for the best flavor.
Fresh Cilantro (½ cup, packed): Adds a bright, citrusy note to balance the richness of the steak.
Garlic (4 cloves): Don’t be shy! Garlic is essential for that signature chimichurri bite.
Red Wine Vinegar (¼ cup / 60ml): Tangy acidity that cuts through the fat and wakes up the flavors.
Olive Oil (½ cup / 120ml): Use a good quality extra virgin olive oil for the best flavor.
Dried Oregano (1 tbsp): Earthy and aromatic – a classic chimichurri spice.
Red Pepper Flakes (½ – 1 tsp): For a touch of heat. Adjust to your preference!
Salt & Pepper (to taste): Season generously to enhance all the flavors.
Optional Marinade: Worcestershire sauce, Soy sauce, Lemon juice/zest

Kitchen Tools Needed

Grill (or Cast Iron Skillet): For searing that beautiful crust on the steak.
Cutting Board: For prepping your herbs and slicing the steak.
Sharp Knife: An absolute must for dicing the herbs and garlic.
Mixing Bowl: To combine all the chimichurri ingredients.
Meat Thermometer: Ensuring your steak is cooked to perfection.
Small Bowl: For your marinade if you decide to marinate your Steak with Chimichurri Sauce

Step-by-Step Instructions

Here’s how to make mouthwatering chimichurri steak:

(Optional) Marinate the Steak: In a bowl, whisk together with Worcestershire sauce, Soy sauce, Lemon juice/zest, Salt, and Pepper. Add Chimichurri to the marinade for even more flavor. Place the steak in a ziplock bag or airtight container and pour the marinade over it. Allow to marinade for at least 30 minutes, or up to 4 hours in the refrigerator.
Prepare the Chimichurri: Finely chop the parsley, cilantro, and garlic. Add them to a mixing bowl.
Combine Ingredients: Add the red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper to the bowl with the herbs and garlic.
Mix Well: Stir all the ingredients together until well combined. Taste and adjust seasonings as needed. Let the chimichurri sit for at least 15 minutes to allow the flavours to meld.
Preheat Your Grill (or Skillet): If using a grill, preheat to medium-high heat (around 450°F / 232°C). If using a skillet, heat it over medium-high heat until smoking hot.
Season the Steak: Pat the flank steak dry with paper towels and season generously with salt and pepper on both sides.
Grill (or Sear) the Steak: Place the steak on the preheated grill (or in the hot skillet) and cook for 3-5 minutes per side for medium-rare (130-135°F / 54-57°C). For medium (135-145°F / 57-63°C), cook for 5-7 minutes per side.
Check The Internal Temperature: Use a meat thermometer to ensure perfect doneness!
Rest the Steak: Remove the steak from the grill (or skillet) and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This is crucial! Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slice Against the Grain: After resting, slice the steak thinly against the grain. This makes it easier to chew and maximizes tenderness.
Drizzle with Chimichurri: Arrange the sliced steak on a platter and generously spoon the chimichurri sauce over the top.
Serve Immediately: Enjoy your delicious Steak with Chimichurri Sauce!

Pro Tips for Success

Don’t Overcook the Steak: Flank steak is best served medium-rare or medium. Overcooking will make it tough. Use your thermometer!
Use Fresh Herbs: Fresh herbs are non-negotiable for authentic chimichurri flavor.
Let the Chimichurri Sit: Allowing the chimichurri to sit for at least 15 minutes lets the flavors meld and intensify.
Don’t Skip the Rest: Resting the steak is essential for juicy, tender results. Trust me.
Adjust the Heat: Customize the amount of red pepper flakes to suit your spice preference.
Taste and Adjust: Always taste and adjust the seasonings of the chimichurri to your liking.

Variations & Dietary Swaps

Different Cuts of Steak: Try this recipe with skirt steak, hanger steak, or even a ribeye.
Spice it Up: Add a finely chopped jalapeño or serrano pepper to the chimichurri for extra heat.
Lemon Variation: Substitute lemon juice for red wine vinegar for a brighter, citrusy chimichurri.
Vegetarian/Vegan: Grill halloumi cheese or portobello mushrooms and top with the chimichurri for a delicious vegetarian option.
Low Carb: This recipe is naturally low-carb!

Serving Suggestions

Chimichurri steak pairs perfectly with:

Grilled Vegetables: Asparagus, bell peppers, zucchini, or corn on the cob.
Roasted Potatoes: Crispy roasted potatoes are a classic side dish.
Salad: A fresh green salad with a light vinaigrette.
Rice or Quinoa: A simple grain side dish to soak up the delicious chimichurri sauce.
Crusty Bread: For mopping up every last drop of chimichurri. Try serving the Steak with Chimichurri Sauce with a side of bread and butter before the main entree.

Storage & Reheating

Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Store leftover chimichurri separately in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat the steak gently in a skillet over medium-low heat or in the microwave. Be careful not to overcook it. The Steak with Chimichurri Sauce can also be enjoyed cold!
Freezing: Freezing is not recommended, as the texture of the steak may change.

Troubleshooting / FAQ

How to make chimichurri sauce for steak?

Chimichurri sauce is made by mixing fresh parsley, garlic, olive oil, red wine vinegar, oregano, and a pinch of chili flakes. Blend or finely chop the herbs, then let the sauce sit for at least 15 minutes to allow flavors to develop.

How to make chimichurri for steak?

Combine chopped parsley, minced garlic, olive oil, red wine vinegar, oregano, and chili flakes. Adjust salt and pepper to taste. Spoon over grilled steak for a classic Argentine flavor.

What to serve with chimichurri steak?

Serve chimichurri steak with roasted potatoes, grilled vegetables, crusty bread, or a fresh salad. It also pairs well with rice or a simple chimichurri-marinated vegetable side.

How to make chimichurri steak?

Marinate flank or skirt steak in olive oil, garlic, and herbs for 30 minutes. Grill to desired doneness, then top generously with chimichurri sauce before serving.

How to make chimichurri steak sauce?

Chimichurri steak sauce is a blend of parsley, garlic, olive oil, red wine vinegar, oregano, and chili flakes. Mix ingredients and let rest for 15–30 minutes for best flavor.

Final Thoughts

This Steak with Chimichurri Sauce is so much more than just a recipe; it’s an experience, a celebration of flavor, and a guaranteed crowd-pleaser. Give it a try, and I promise you, it will become a staple in your kitchen and you might even make it your signature chimichurri steak! Don’t be afraid to experiment with the ingredients and make it your own. Happy grilling!

If you loved this recipe, be sure to check out these other delicious options:

Greek Chicken Wraps with Lemon Herb: Another flavorful and easy grilling recipe.
Grilled Salmon with Herbs: For another quick main dish with fresh herbs!

Don’t forget to snap a photo and share your creations on social media! Tag me @YourHandle and use the hashtag #ChimichurriSteak – I can’t wait to see your delicious results!
( Alt text for hero Image: Juicy grilled chimichurri steak glistening with fresh herb sauce. )