Nothing beats the smoky char of grilled steak kissed with the vibrant zing of fresh chimichurri sauce. This article dives deep into the art of making chimichurri steak—how to infuse bold, herb-packed flavor into a juicy cut with minimal effort. You’ll learn my personal story with this dish, discover essential ingredients, get step-by-step directions, and leave with pro tips, pairing recommendations, and answers to your most-asked chimichurri steak FAQs. Whether you’re hosting a cookout or craving a flavor-packed weeknight meal, this guide brings approachable creativity to your table.
Where Flavor Meets Memory
A Backyard Classic Reimagined
Some recipes are more than meals—they’re moments you remember, smells that transport you. For me, chimichurri steak is exactly that. I’m MacMar, born and raised in Charleston, where summer air is thick with honeysuckle, and weekend grilling sessions are practically ritual. My first memory of chimichurri steak involves my uncle Jorge, who’d returned from Argentina with a head full of stories—and one unforgettable sauce.
I watched him mash herbs, vinegar, garlic, and olive oil together with a fork, then spoon it generously over sizzling grilled skirt steak. I had no idea food could taste that alive. Over the years, I’ve folded my instincts—nurtured beside Grandma’s stove—into this simple, show-stopping dish.
Now, every time I make chimichurri steak, I’m back in that backyard. It’s become my go-to for potlucks and dinner parties, and it never fails to wow new eaters. This recipe uses no fancy equipment, just fresh ingredients, a hot grill, and love. Whether you’re a chimichurri newcomer or grilling veteran, this version strikes a perfect balance between boldness and elegance.
Why Chimichurri Steak Is a Must-Try
This dish isn’t just popular—it’s practical and delicious. Chimichurri steak delivers big flavor with minimal prep. The sauce itself is a lively blend of parsley, garlic, red wine vinegar, chili flakes, and olive oil, emulsified into a tangy, herbaceous drizzle. It cuts the richness of the beef, enhances the char, and amplifies the meal’s freshness.
Unlike marinated steaks that take hours, chimichurri is served after grilling, keeping things quick and easy. Plus, it works beautifully with various cuts like skirt, flank, or ribeye. On FlavivoRecipes, it also pairs wonderfully with my herbed roasted potatoes from this recipe on roasted root vegetables, marrying textures and flavors into one unforgettable bite.
Curious cooks can even adapt it with cilantro or oregano, making it the perfect base sauce to experiment with. Add a punch to your weekly dinner schedule or bring something dynamic to a weekend cookout. However you spin it, chimichurri steak is a dish you’ll come back to again and again.
Making Chimichurri Steak Step-by-Step
What You’ll Need: Ingredients & Substitutions
Here’s what you need for a show-stopping chimichurri steak that comes together in under an hour:
| Main Ingredients | Substitutions |
|---|---|
| 1½ lb flank or skirt steak | Ribeye, sirloin, or hanger steak |
| 1 cup fresh flat-leaf parsley (packed) | Cilantro, or half parsley/half oregano |
| 3 garlic cloves (minced) | Roasted or black garlic for depth |
| ¼ cup red wine vinegar | Sherry or white wine vinegar |
| ½ tsp red pepper flakes | Fresh chili or smoked paprika |
| ½ cup olive oil | Avocado oil or grapeseed oil |
| Salt and pepper to taste | Flake salt or garlic salt (for flair) |
Timing & Why It’s Worth It
This chimichurri steak recipe takes just 50 minutes total:
- Prep Time: 20 minutes (includes chimichurri sauce and steak resting)
- Cook Time: 10–12 minutes for medium-rare flank steak
- Resting Time: 10 minutes post-cooking
That’s 25% quicker than steak recipes that require marinade time—making it a smart pick for weeknight grilling or last-minute guests.
My Guided Instructions for Chimichurri Steak
- Start by patting your steak dry. Season generously with salt and cracked black pepper.
- To make the chimichurri, finely chop parsley, garlic, and red pepper flakes. Mix with vinegar and olive oil until emulsified. Adjust salt to taste and let sit while you cook the steak.
- Heat your grill or heavy cast iron pan over high heat. Once hot, sear the steak for about 5–6 minutes on each side (depending on thickness) until medium-rare. Internal temp should be 130°F.
- Rest steak on a cutting board, tented loosely with foil, for 10 minutes. This ensures juices redistribute.
- Slice thinly against the grain and spoon chimichurri over liberally.
Chimichurri also stores well, so save extras for spreading over roasted vegetables like in my grilled summer squash and corn bowl.
For more olive oil info and nutrition, consult this FDA guide to healthy oils.
Elevate Dinner with Chimichurri
Why Chimichurri Steak Works So Well
Chimichurri sauce and steak create sensational contrast. Where the beef offers richness, the chimichurri brings brightness. The acidity in the vinegar subtly tenderizes each bite, while the garlic and herbs sharpen the flavor with minimal effort.
You can make the sauce chunky for texture or blend it for a smoother consistency. That versatility extends its use beyond steak too—try it on grilled tofu, roasted mushrooms, or even baked potatoes. You’ll find more plant-forward inspiration in my roasted beet hummus recipe, which shares that same punchy vinaigrette-style depth.
How to Pair and Serve with Style
A great chimichurri steak meal isn’t just about the meat. Here are crave-worthy sides:
- Grilled carrots and zucchini
- Slow-cooked black beans with cumin
- Herby rice or bulgur pilaf
- Garlic mashed potatoes
- Light red wine (like Pinot Noir) or Malbec
Presentation tip: fan out sliced steak over a pre-warmed plate, trailing chimichurri through the middle. Garnish with lemon wedges and a sprinkle of extra chopped herbs.
For a vegetarian or vegan-friendly version, swap steak for grilled cauliflower steaks and drizzle liberally with the same sauce. It also enhances balsamic-glazed eggplant dishes.
Tips, Tricks & Chimichurri Secrets
What Makes a Truly Great Chimichurri?
The secret to a flavorful chimichurri? Use fresh, fragrant herbs and let the sauce sit at room temp for at least 15 minutes before serving. That “marination” time helps oils pull flavor from the herbs and garlic, creating complexity.
Also: don’t rush the chopping. Whether hand-chopped or food processed, consistency matters. Too fine and it turns to mush; too large and the ingredients don’t meld.
Bonus tip: a splash of lemon zest right before serving adds extra floral brightness.
Chimichurri Steak Storage & Leftovers
Chimichurri steak holds up well overnight. Store sliced steak and sauce separately:
- Refrigerate steak in sealed glass container for up to 3 days.
- Chimichurri can last up to 5 days in the fridge or frozen in ice cube trays.
To reheat, warm steak slices gently on a skillet just until heated. Don’t microwave if you want to preserve tenderness.
Use chimichurri as:
- A sandwich spread for grilled steak paninis
- A dipping sauce for roasted sweet potato wedges
- A stir-in sauce for couscous bowls
You can explore more leftover ideas via my mushroom lentil patty wrap recipe.
Frequently Asked Questions
What is chimichurri steak sauce made of?
Chimichurri sauce is made of finely chopped parsley, garlic, red wine vinegar, olive oil, chili flakes, and sea salt. Some versions include oregano, shallots, or even lemon juice. The blend is raw, bright, and tangy.
Is chimichurri good on steak?
Absolutely. Chimichurri brings brightness and acidity that cuts through the richness of beef. It complements grilled flavors and adds freshness that elevates every bite.
What goes with steak and chimichurri?
Try herbed rice, roasted vegetables, or garlic potatoes. For a dynamic plate, pair it with grilled corn or a summer salad topped with avocado and tomato.
What is the secret to a great chimichurri?
Use the freshest herbs, finely mince the garlic, and let the sauce sit at room temperature before serving. Balance acidity with just enough oil for smooth texture—don’t oversalt too early.
Conclusion: Flavor With Heart
Chimichurri steak isn’t just delicious—it’s a memory on a plate. It captures my kitchen journey from childhood smells to dinner party triumphs. It offers bold flavor with minimal prep, welcomes your personal twist, and puts satisfaction on your plate quickly and effortlessly.
Whether you drizzle it on beef, cauliflower, or save it for tomorrow’s lunch wrap, chimichurri celebrates what I love most about food: heart, home, and a little experimentation. Pick up your favorite herb bundle, fire up that grill, and let this steak remind you why simple can be downright delicious.