Chimichurri Steak Recipe: There’s something undeniably satisfying about a perfectly grilled steak—now add a punchy, herb-loaded chimichurri sauce on top, and you’ve got a meal that speaks to your soul. Chimichurri steak is the ultimate blend of savory meat and tangy, zesty sauce that originated in South America but has gained global appeal. This dish combines simple ingredients with bold flavors, offering an explosion of taste in every bite.
What makes this recipe a crowd favorite? It’s effortless yet elegant. Whether you’re planning a weekend BBQ, a date night dinner, or just craving a hearty meal, this chimichurri steak recipe delivers. And it’s not just about the taste—it’s about the experience. From the sizzling of the steak to the aroma of fresh herbs, making this dish is pure culinary joy.
What is Chimichurri?
Chimichurri is a vibrant green sauce made with parsley, garlic, vinegar, olive oil, and a hint of chili. It’s traditionally used in Argentine and Uruguayan cuisine, often served with grilled meats. Think of it as South America’s answer to pesto—but tangier, zestier, and more herb-forward.
Its beauty lies in its simplicity. There’s no cooking involved—just chop, mix, and let it marinate. The freshness of the parsley, the heat from the chili flakes, the sharpness of garlic, and the acidic kick from vinegar make chimichurri an unbeatable condiment.
What’s more? It’s versatile. You can drizzle it over chicken, vegetables, even bread—but on steak, it truly shines.
Why Chimichurri and Steak Are a Match Made in Heaven
If you’re wondering why this pairing works so well, it’s all about balance. Steak, especially cuts like ribeye or sirloin, is rich and fatty. Chimichurri cuts through that richness with its acidity and freshness. It enhances the steak’s natural flavors without overpowering them.
Think of it like yin and yang—bold meat meets bright herbs. That’s the magic of chimichurri steak. The sauce complements the char of the grill and the juicy tenderness of the meat, making every bite an unforgettable experience.
Ingredients You’ll Need
For the Steak:
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 1 tbsp olive oil
- Salt (to taste)
- Freshly ground black pepper
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley (finely chopped)
- 3–4 garlic cloves (minced)
- 2 tbsp fresh oregano (or 1 tbsp dried)
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp crushed red pepper flakes (adjust to heat preference)
- Salt and pepper to taste
- Juice of 1/2 lemon (optional for extra tang)
These ingredients are all easy to find, and the beauty of this recipe is that once you have them, you can whip up chimichurri in under 10 minutes.
Tools and Equipment
Before you dive into the cooking process, let’s make sure your kitchen is ready to go. Here’s what you’ll need:
- Cutting board
- Sharp chef’s knife
- Mixing bowl
- Whisk or spoon
- Grill or cast iron skillet
- Tongs
- Meat thermometer (optional, but helps with perfect doneness)
These tools help streamline the process, making sure everything from sauce-making to grilling is smooth and fuss-free.
Preparing the Chimichurri Sauce
Step-by-Step Chimichurri Sauce Instructions
- Chop the Herbs and Garlic: Start by finely chopping the parsley, garlic, and oregano. If using a food processor, pulse gently—you want texture, not a puree.
- Mix in a Bowl: Combine all chopped ingredients in a bowl. Add the red pepper flakes, salt, and black pepper.
- Add the Liquids: Pour in the olive oil and red wine vinegar. Stir well until everything is evenly mixed.
- Optional Step: Add a squeeze of lemon juice if you want a little more acidity and brightness.
- Let It Rest: For best flavor, let the chimichurri sit for at least 30 minutes. This allows the herbs to infuse the oil and vinegar, creating a deeper, richer flavor.
Chimichurri can be made ahead and stored in the fridge for up to 3 days. Just bring it to room temperature before serving.
Preparing and Cooking the Steak
How to Choose the Right Cut of Steak
The steak is the star, so quality matters. Here are a few great options:
- Ribeye: Rich, marbled, juicy—ideal for grilling.
- Sirloin: Leaner but still flavorful, a great all-around choice.
- Skirt or Flank: Thinner cuts that soak up flavor quickly and cook fast.
Make sure the steak is at room temperature before cooking. This ensures even cooking and better searing.
Seasoning and Grilling Tips
- Season Generously: Rub olive oil on both sides of the steak. Then season with salt and freshly cracked black pepper. Keep it simple—chimichurri brings enough flavor.
- Preheat Your Grill or Skillet: You want it smoking hot. This gives the steak that beautiful sear and crust.
- Grill to Perfection:
- For medium-rare: Grill for about 4–5 minutes per side.
- Use a meat thermometer for accuracy: 130–135°F for medium-rare.
- Rest Before Serving: Let the steak rest for 5–10 minutes. This helps retain juices and keeps the meat tender.
- Slice and Serve: Cut against the grain into thin slices. Drizzle chimichurri generously over the top and serve immediately.
Serving Suggestions and Pairings
Chimichurri steak is a standalone hero, but pairing it with the right sides and beverages can elevate your meal from great to gourmet. When you’re planning a meal that includes chimichurri steak, think balance—complement the boldness of the steak and the acidity of the sauce with sides that are either refreshing, subtly starchy, or mildly creamy.
Ideal Side Dishes:
- Grilled Vegetables – Think zucchini, bell peppers, mushrooms, and asparagus. Their smoky flavor pairs seamlessly with the herbaceous kick of chimichurri.
- Garlic Mashed Potatoes – Creamy, buttery, and just mild enough to complement the tangy sauce.
- Crispy Roasted Potatoes – Tossed in olive oil, garlic, and rosemary, they provide a nice texture contrast.
- Fresh Garden Salad – Light and refreshing with a lemon vinaigrette dressing to mirror the acidity of the chimichurri.
- Rice or Quinoa Pilaf – Neutral bases that soak up all that delicious sauce without competing for attention.
Drink Pairings:
- Red Wine – A bold Malbec, Cabernet Sauvignon, or Syrah can hold its own against the strong flavors.
- Craft Beer – IPAs and darker ales offer a hoppy bitterness that pairs nicely with the fat in the steak.
- Sparkling Water with Citrus – For a non-alcoholic option, lemon or lime-infused sparkling water refreshes the palate between bites.
The goal is to round out the richness of the steak and the zestiness of the sauce with textures and flavors that complement without overpowering.
Storing and Reheating Tips
Cooking a larger batch or have leftovers? Good news: chimichurri steak holds up well with a few simple storage tips.
How to Store Leftover Steak:
- Cool Down First – Let the steak cool to room temperature before storing.
- Use Airtight Containers – Prevent oxidation and keep flavors intact by storing in airtight containers or wrapping tightly in foil.
- Refrigerate – Steak will keep well in the fridge for up to 3 days.
- Freeze for Longer Storage – Wrap tightly in plastic wrap and place in a freezer-safe bag. It will stay fresh for up to 2 months.
How to Store Chimichurri Sauce:
- Keep it in a glass jar with a tight lid.
- Store in the refrigerator for up to 1 week.
- Bring to room temperature and stir before serving.
Reheating Steak Without Drying It Out:
- Oven Method – Preheat oven to 275°F. Wrap steak in foil and heat for 10–15 minutes until warm.
- Stovetop with Butter – Sear in a hot skillet with a pat of butter for about 2 minutes per side to reintroduce moisture and flavor.
- Avoid the Microwave – It’s quick but will likely leave your steak chewy and dry.
The key to enjoying leftovers is preserving moisture and texture. Proper storage and gentle reheating keep your steak just as mouthwatering the next day.
Variations of Chimichurri Sauce
While the classic green chimichurri is beloved worldwide, there are several creative takes on this sauce that offer a fun twist without sacrificing flavor.
Red Chimichurri (Chimichurri Rojo):
- Made with roasted red peppers, paprika, and smoked chili.
- Slightly sweeter and smokier than the green version.
- Pairs well with chicken, seafood, and pork.
Spicy Chimichurri:
- Add fresh jalapeños or extra red pepper flakes for more heat.
- Great for spice lovers who enjoy a bold, fiery flavor.
Creamy Chimichurri:
- Blend the ingredients with a spoonful of Greek yogurt or sour cream.
- Offers a mellow, tangy twist perfect for those who prefer a milder sauce.
Mint Chimichurri:
- Swap half the parsley for fresh mint leaves.
- A refreshing version that goes beautifully with lamb or grilled vegetables.
The versatility of chimichurri sauce means you can tailor it to your taste. Whether you prefer spicy, sweet, or creamy, there’s a version for everyone.
Tips for Hosting a Chimichurri Steak Night
Planning to wow guests with this dish? Here’s how to make your chimichurri steak night a hit:
1. Prep Ahead of Time:
- Make the chimichurri sauce the night before. It tastes even better the next day.
- Marinate or season the steaks early and keep them in the fridge.
2. Set the Mood:
- Dim lights, good music, and maybe a few candles to keep the vibe cozy yet lively.
- Go for rustic table settings—wooden boards, stoneware plates, and linen napkins.
3. Grill Live if Possible:
- If you have outdoor space, grilling in front of guests adds a fun, interactive element.
- The aroma of sizzling steak will have everyone’s mouth watering.
4. Serve Family-Style:
- Slice the steak and serve on a large platter with a side bowl of chimichurri.
- Let everyone dig in and help themselves. It makes the meal feel more communal.
5. Dessert Suggestion:
- Keep it light with something fruity like grilled peaches or a lemon sorbet. You’ve had your fill of savory, now it’s time for something sweet and fresh.
Hosting is all about creating an experience. With chimichurri steak as the centerpiece, your guests are guaranteed to leave impressed and satisfied.
Common Mistakes to Avoid When Making Chimichurri Steak
Even though chimichurri steak is a relatively simple dish, a few small missteps can affect the final flavor and texture. Here are the most common mistakes people make—and how to avoid them:
1. Overcooking the Steak
This is perhaps the most tragic error. A well-done steak can be tough and chewy, especially when you’ve gone through the effort of preparing it well. Use a meat thermometer to get it just right—aim for 130°F for medium-rare and 140°F for medium. Always rest the steak for at least 5 minutes before slicing to allow the juices to redistribute.
2. Using a Blender for the Chimichurri
While a blender may seem convenient, it can over-process the herbs and turn your chimichurri into a mushy paste. Chimichurri is meant to be rustic with a bit of texture. Finely chopping everything by hand or pulsing briefly in a food processor maintains the integrity of the sauce.
3. Skipping the Resting Time for Chimichurri
Freshly made chimichurri needs a little time to meld. Giving it at least 30 minutes (or even overnight) helps all those bold flavors blend into a more cohesive and balanced sauce.
4. Overloading with Garlic or Vinegar
It’s tempting to think more garlic or vinegar equals more flavor—but too much can make the sauce harsh or overpowering. Stick with the measurements and adjust subtly to your taste.
5. Not Cleaning the Grill Properly
Grilling steak on a dirty grill can leave burnt residue on the meat and affect its flavor. Make sure the grates are clean and well-oiled before cooking.
Avoiding these mistakes can mean the difference between a good meal and a truly unforgettable one.
Health Benefits of Chimichurri and Grilled Steak
You might be surprised to learn that chimichurri steak, when made thoughtfully, isn’t just delicious—it can also be part of a balanced, healthy diet. Let’s break it down:
Chimichurri Sauce Benefits:
- Rich in Antioxidants: Parsley is loaded with vitamin C, vitamin K, and powerful antioxidants that help fight inflammation.
- Healthy Fats: Olive oil contains monounsaturated fats, which are good for heart health and cholesterol levels.
- Digestive Support: Garlic and vinegar aid in digestion and have antimicrobial properties.
- No Added Sugars or Preservatives: Unlike store-bought sauces, homemade chimichurri is clean and natural.
Grilled Steak in Moderation:
- High in Protein: Essential for muscle repair, satiety, and energy.
- Iron and B Vitamins: Especially B12, crucial for red blood cell production and energy metabolism.
- Low Carb: Perfect for low-carb or keto diets when served without starchy sides.
To keep the dish on the healthier side:
- Choose leaner cuts like sirloin or flank.
- Use minimal oil when grilling.
- Pair with lots of veggies and light grains instead of heavy, creamy sides.
So yes, you can indulge in this savory meal guilt-free—as long as it’s balanced and prepared mindfully.
Chimichurri Steak Around the World
Although rooted in Argentina and Uruguay, chimichurri steak has taken on a life of its own globally. Here’s how it’s embraced in different parts of the world:
United States:
- Frequently featured in steakhouses and modern American kitchens.
- Often served with grilled corn, mashed potatoes, or roasted veggies.
- Chimichurri is seen as a gourmet twist on traditional steak sauces.
Europe:
- In places like Spain and Portugal, chimichurri is paired with local meats and fresh seafood.
- Mediterranean adaptations may include extra lemon or anchovies for depth.
Asia:
- The sauce gets a spicy makeover with ingredients like ginger or Thai chili.
- Often served alongside grilled pork or skewered meats.
Australia and New Zealand:
- Popular in backyard barbecues and contemporary restaurants.
- Served with everything from kangaroo steaks to lamb chops.
Its global popularity comes from its adaptability. Whether it’s enhanced with local spices or served with region-specific meats, chimichurri steak proves that good food truly knows no borders.
FAQs about Chimichurri Steak Recipe
1. Can I make chimichurri sauce ahead of time?
Yes! In fact, it’s better when made in advance. Let it sit for at least 30 minutes or refrigerate overnight to allow the flavors to meld.
2. What’s the best steak cut for chimichurri?
Ribeye and sirloin are top choices due to their flavor and tenderness, but skirt or flank steak also works great, especially when sliced thin.
3. Can I use dried herbs instead of fresh?
Fresh is best, especially for parsley, but if needed, you can substitute 1 tablespoon of dried oregano for 2 tablespoons of fresh.
4. How long can I store leftover chimichurri?
Stored in an airtight container in the refrigerator, chimichurri lasts up to 1 week. Bring it to room temperature before serving.
5. Can I use chimichurri as a marinade?
Absolutely! Chimichurri makes a fantastic marinade for steak or chicken. Marinate for 1–2 hours max to avoid overwhelming the meat.
Conclusion
What makes it even better is how flexible and forgiving it is. You can customize your chimichurri, experiment with different cuts of steak, and play with side pairings to match your vibe or dietary needs. And the best part? It’s super easy to make but tastes like something from a high-end restaurant.
So, next time you’re craving something special, skip the takeout. Make chimichurri steak at home. You’ll not only impress your taste buds but probably a few friends and family too.
