Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
There are certain recipes that become a part of your culinary story—dishes you return to again and again because they feel almost magical. For me, that’s Chimichurri Steak Recipe. I can still remember the first time I tasted it at a backyard gathering where a friend from Argentina had taken over the grill. The aroma of searing beef mixed with the zing of fresh herbs and garlic drifted through the air long before the food reached the table. When it finally did, the combination of juicy, flame-kissed steak drizzled with bright green chimichurri sauce was unforgettable. It wasn’t just delicious; it was a revelation.
Ever since that day, this Chimichurri Steak Recipe has been a go-to in my home—especially when I want something easy, bold, and guaranteed to impress. What I love most is how simple it is. The steak is seasoned with basics you probably already have, and the chimichurri sauce takes minutes to make, yet the end result tastes like something from a high-end grill house. Whether you’re hosting a summer cookout, preparing a date-night dinner, or just craving something flavorful, this Chimichurri Steak Recipe always delivers.
In this post, I’ll walk you through my complete Chimichurri Steak Recipe, from a personal introduction to the ingredients list, cooking instructions, serving ideas, tips, variations, frequently asked questions, and final thoughts. Chimichurri Steak Recipe is a meal you’ll want to make again and again—trust me!
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Chimichurri Steak Recipe (2026)
Ingredients for Chimichurri Steak Recipe
For the Steak
- 1½–2 lbs skirt steak, flank steak, or ribeye
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 teaspoon smoked paprika (optional)
- 2 garlic cloves, minced (optional for marinade)
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped (optional but recommended)
- 4–5 garlic cloves, minced
- 1 small shallot, minced (optional)
- 2 tablespoons red wine vinegar
- Juice of ½ lemon (optional for brightness)
- ½ cup olive oil
- 1 teaspoon dried oregano
- ½–1 teaspoon red pepper flakes (to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Prepare Chimichurri Steak Recipe
Step 1: Prepare the Chimichurri Sauce
Chimichurri is the star of this recipe, so start by making it first to let the flavors blend.
- In a bowl, combine chopped parsley, cilantro (if using), garlic, and shallot.
- Add red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper.
- Pour in the olive oil and mix well.
- Taste and adjust the seasoning—add more vinegar for acidity or more flakes for heat.
- Set aside for at least 15 minutes (or up to 24 hours refrigerated).
Pro tip: Chimichurri tastes even better when made ahead. The flavors deepen beautifully.
Step 2: Prep the Steak
- Pat the steak dry so it sears properly.
- Rub both sides with olive oil.
- Season generously with salt and black pepper.
- Sprinkle on smoked paprika and minced garlic if you want a more robust flavor.
If using skirt or flank steak, allow it to rest at room temperature for 15–20 minutes before cooking.
Step 3: Cook the Steak
You can cook chimichurri steak on a grill, stovetop, or grill pan.
1. Grill Method (Best Flavor)
- Preheat grill to high heat.
- Cook steak for 3–4 minutes per side for medium-rare.
- Thicker cuts may need an additional 1–2 minutes.
2. Stovetop or Grill Pan Method
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Add a splash of oil.
- Sear steak for 3–5 minutes per side, depending on thickness.
Doneness Guide
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
Because chimichurri is best with juicy steak, medium-rare is ideal.
Step 4: Rest the Steak
Transfer the cooked steak to a cutting board and rest for 5–10 minutes.
Resting helps keep the juices inside, so your steak stays tender and flavorful.
Step 5: Slice Against the Grain
For skirt or flank steak, slicing against the grain is key to tenderness.
Cut into thin strips at a slight angle.
Step 6: Spoon Chimichurri Over the Steak
Drizzle the fresh chimichurri sauce generously over the warm steak.
Serve extra sauce on the side—trust me, people will want more!
How to Serve Chimichurri Steak Recipe
One of the best things about Chimichurri Steak Recipe is its versatility. Here are some perfect serving ideas:
1. With Grilled Vegetables
Bell peppers, zucchini, asparagus, and onions pair beautifully with the bold flavors.
2. On a Bed of Rice
Serve sliced steak over garlic rice, cilantro-lime rice, or wild rice.
3. With Roasted Potatoes
Crispy roasted potatoes soak up the chimichurri like a dream.
4. On Tacos or Fajitas
Transform leftover chimichurri steak into flavorful tacos.
5. With a Fresh Salad
Try pairing it with mixed greens, avocado slices, and cherry tomatoes.
6. Steak Bowls
Build a chimichurri steak bowl with quinoa, veggies, and a squeeze of lime.
7. With Bread
Keep it rustic and simple—serve with toasted crusty bread to mop up the sauce.
Tips for the Best Chimichurri Steak Recipe
1. Don’t Skip the Resting Time
Both the steak AND the sauce benefit from resting.
Steak stays juicy.
Chimichurri gets stronger and more vibrant.
2. Use Fresh Herbs
Dry herbs won’t deliver the same brightness.
Fresh parsley is non-negotiable.
3. Taste As You Go
Chimichurri is meant to be bold.
Adjust vinegar, garlic, or chili flakes to match your preference.
4. Choose the Right Cut
Skirt steak gives the most authentic flavor, but ribeye or sirloin work too.
5. Don’t Overcook
This dish tastes best when the steak is juicy and slightly pink.
6. Let the Grill (or Pan) Get Very Hot
High heat equals a perfect crust without overcooking the inside.
7. Slice Properly
Always slice against the grain, especially with tougher cuts like flank steak.
8. Make Extra Chimichurri
It stores well and tastes amazing on:
– chicken
– shrimp
– roasted potatoes
– grilled vegetables
– sandwiches
– eggs
Variations for Chimichurri Steak Recipe
This Chimichurri Steak Recipe is incredibly adaptable. Try any of the variations below to switch things up.
1. Spicy Chimichurri Steak
Add extra chili flakes or chopped fresh jalapeño to the sauce.
2. Creamy Chimichurri
Whisk in 1–2 tablespoons of Greek yogurt or mayo for a creamy twist.
3. Citrus Chimichurri
Add orange zest or extra lemon juice for a brighter flavor.
4. Chimichurri Marinade
Use part of the sauce to marinate the steak for 30 minutes before grilling.
5. Basil Chimichurri
Replace some parsley with fresh basil for a more Mediterranean flavor.
6. Mint Chimichurri
A splash of mint works beautifully with lamb or summer grilling.
7. Smoked Chimichurri
Add smoked paprika or a few drops of liquid smoke to the sauce.
8. Chimichurri Butter
Mix softened butter with chimichurri and chill.
Perfect for melting over hot steak.
FAQs
1. What is chimichurri made of?
Traditional chimichurri is made of parsley, garlic, vinegar, olive oil, oregano, and chili flakes.
2. Is chimichurri spicy?
It can be mild or spicy. Adjust chili flakes to taste.
3. Can I make the sauce ahead of time?
Yes! Chimichurri is even better after a few hours in the fridge.
4. How long does chimichurri last?
Up to 5–7 days refrigerated in an airtight container.
5. Can I freeze chimichurri?
Yes. Freeze in small portions or ice cube trays for up to 3 months.
6. What’s the best steak cut for chimichurri?
Skirt steak is most traditional, but flank steak, sirloin, and ribeye also work.
7. Can I marinate the steak in chimichurri?
Yes—but use only part of the sauce for marinating and save the rest for serving.
8. What if I don’t like cilantro?
Leave it out. Parsley alone works perfectly.
9. Can I cook the steak in the oven?
Yes. Sear on the stovetop, then finish in a 425°F (218°C) oven for 5–7 minutes.
10. What goes well with chimichurri steak?
Rice, potatoes, grilled veggies, salads, tacos, and bread.
11. Can I make chimichurri without vinegar?
You can substitute lemon juice, but vinegar gives the best acidity.
12. Is chimichurri keto-friendly?
Absolutely! It’s low-carb and made with clean ingredients.
Final Thoughts
Chimichurri Steak Recipe is one of those unforgettable dishes—fresh, bold, and bursting with flavor. What makes it truly special is its simplicity. A well-seasoned steak cooked to perfection, topped with a sauce that’s vibrant, herbaceous, and unapologetically garlicky… it’s the kind of recipe that makes an ordinary evening feel like a celebration.
Whether you’re firing up the grill or searing on the stove, this Chimichurri Steak Recipe never fails to impress. It’s perfect for weeknight dinners, weekend barbecues, family gatherings, or date night at home. And once you start experimenting with variations—spicy, citrusy, creamy—you’ll discover just how versatile chimichurri can be.
If you’re looking for a flavorful, show-stopping recipe that’s surprisingly easy to prepare, Chimichurri Steak Recipe is it. Make it once, and it will likely become one of your go-to meals for years to come—just like it did for me.