How to Make the Best Chimichurri Steak at Home

A Bold and Flavorful Steak Dinner

Chimichurri steak is a classic Argentinian-inspired dish in which perfectly cooked steak meets a vibrant, herbaceous sauce. Chimichurri sauce—made with fresh parsley, garlic, vinegar, olive oil, and spices—elevates the savory richness of steak, creating a tangy, flavorful pairing. This versatile recipe works for grilling, stovetop cooking, or creating a delicious chimichurri steak sandwich. Whether you’re preparing a weeknight dinner or a special meal, this dish is guaranteed to impress.

Ingredients You’ll Need

For the Steak:

• 2–3 steaks: Flank, skirt, ribeye, or sirloin.
• 2 tbsp olive oil: For a perfect sear.
• Salt and black pepper: Season generously.

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped: The base of the sauce.
• ½ cup fresh cilantro (optional): Adds a fresh, citrusy note.
• 4 garlic cloves, minced: Provides robust flavour.
• 2 tbsp red wine vinegar: For tangy depth.
• ½ cup olive oil: Binds the sauce and adds richness.
• 1 tsp red chilli flakes: Adjust to your spice preference.
• 1 tsp dried oregano: Adds an earthy flavour.
• Salt and black pepper: To taste.

Tools You’ll Need

• Food processor (optional).
• Mixing bowl.
• Grill, cast-iron skillet, or oven-safe pan.
• Tongs.
• Meat thermometer (optional for perfect doneness).

Step-by-Step Instructions

1. Prepare the Chimichurri Sauce

• Combine parsley, cilantro, garlic, vinegar, chilli flakes, and oregano in a bowl or food processor.
• Slowly stir or pulse in the olive oil until well combined but slightly chunky.
• Add salt and black pepper to taste.
• Let the sauce sit at room temperature for at least 15 minutes to develop flavour.

2. Prepare the Steak

• Allow the steaks to sit at room temperature for 30 minutes prior to cooking.
• Use paper towels to pat them dry, which will help achieve a good sear.
• Coat the steaks with olive oil and sprinkle them generously with salt and black pepper.

3. Cook the Steak

Grill:

• Preheat the grill to high heat.
• Grill steaks for 3–5 minutes per side for medium-rare, depending on thickness.

Stovetop:

• Preheat a cast-iron skillet on high heat until it begins to smoke.
• Sear steaks for 3–4 minutes per side, finishing thicker cuts in a 400°F (200°C) oven for 5–10 minutes.

Oven:

• Preheat the broiler.
• Place steaks on a baking sheet and broil for 4–6 minutes per side.

4. Rest and Slice the Steak

• Let the steaks rest on a cutting board for 5–10 minutes to retain their juices.
• Slice against the grain for tenderness.

5. Serve with Chimichurri Sauce

• Spoon chimichurri sauce over the sliced steak or serve it on the side for dipping.
• Pair with roasted vegetables, grilled potatoes, or a light side salad for a complete meal.

Tips for Making the Best Chimichurri Steak

1. Use Fresh Ingredients for the Sauce:

Always choose fresh parsley, cilantro, and garlic for the most vibrant and authentic chimichurri flavour. Pre-packaged or dried herbs won’t deliver the same bold taste.

2. Let the Sauce Rest:

Allow the chimichurri to sit for at least 15 minutes, ideally, a few hours, to let the flavours meld. Making it a day ahead enhances the flavour even more.

3. Choose the Right Steak Cut:

Flank, skirt, and sirloin steaks are lean and flavorful, while ribeye offers a more prosperous, juicier option. Select based on your preference for fat content and texture.

4. Bring Steak to Room Temperature:

Allow the steak to sit at room temperature for approximately 30 minutes prior to cooking. This ensures even cooking and a tender texture.

5. Season Generously:

Don’t skimp on salt and pepper. A well-seasoned steak brings out its natural flavours and pairs beautifully with the tangy chimichurri sauce.

6. Achieve the Perfect Sear:

If cooking on the stovetop, ensure your skillet is hot enough to achieve a golden, caramelized crust on the steak.

7. Avoid Overcooking:

Use a meat thermometer to check doneness. Aim for 130–135°F (54–57°C) for medium-rare. Overcooking can make the steak tough and chewy.

8. Let the Steak Rest After Cooking:

Resting the steak for 5–10 minutes allows the juices to redistribute, keeping it moist and tender when sliced.

9. Slice Against the Grain:

To achieve the greatest tenderness, cut the steak into thin strips across the grain. This shortens the muscle fibres and makes the steak easier to chew.

10. Customize the Chimichurri Sauce:

Adjust the chilli flakes for your preferred spice level. Add a splash of lemon juice or zest for a citrusy twist or extra garlic for a more robust flavour.

11. Serve Creatively:

Use chimichurri as more than a topping. Try it as a steak marinade, a sandwich spread, or even a dressing for grilled vegetables.

12. Store Sauce Properly:

Chimichurri sauce can be stored in the fridge for up to a week. Cover it with a thin layer of olive oil to prevent it from oxidizing and losing its vibrant colour.

How to Serve Chimichurri Steak

• Chimichurri Steak Sandwich: Add sliced steak, chimichurri, arugula, and caramelized onions to crusty bread.
• Classic Pairing: Serve with roasted potatoes, grilled corn, or green beans.
• Hearty Option: Enjoy over rice or quinoa for a satisfying dish.

How to Store Chimichurri Steak

• Steak: Keep any remaining portions in a sealed container in the fridge for no longer than 3 days. Reheat gently to avoid overcooking.
• Chimichurri Sauce: Keep in a sealed jar in the fridge for up to 1 week. Bring to room temperature before serving.

Elevate Your Steak Night with Chimichurri

This chimichurri steak recipe combines perfectly cooked steak with a tangy, zesty sauce bursting with flavour. Whether grilling, pan-searing, or broiling, chimichurri on steak is a winning combination. Use it for your next steak night, or turn it into a delicious chimichurri steak sandwich. Share your creations and tips in the comments—happy cooking! Also, don’t forget to check out this delicious chimichurri chicken thighs recipe.

FAQs

1. What is chimichurri steak?

Chimichurri steak is a dish featuring steak paired with chimichurri sauce, a vibrant condiment made from parsley, garlic, vinegar, and olive oil.

2. Is chimichurri good on steak?

Yes! The tangy, herbaceous flavours of chimichurri perfectly complement the savoury richness of steak.

3. What steak goes with chimichurri?

Flank, skirt, and sirloin are traditional, while ribeye offers a rich, juicy alternative.

4. How do I cook chimichurri steak perfectly?

Use a meat thermometer to check doneness:

• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

5. Can I make chimichurri sauce ahead of time?

Yes! Chimichurri tastes even better after a few hours or overnight in the fridge as the flavours meld together.

6. How else can I use chimichurri sauce?

It’s versatile—use it as a marinade, salad dressing, or dipping sauce for chicken, pork, or vegetables.

7. Is chimichurri steak healthy?

It’s a wholesome option when paired with lean steak and fresh vegetables. Chimichurri is packed with antioxidants from herbs and healthy fats from olive oil.