Chimichurri steak is a classic dish that brings together the bold richness of perfectly cooked beef with the bright, herbaceous freshness of chimichurri sauce.
Originating from Argentina, this combination has become a global favorite because of its simplicity, versatility, and powerful flavor profile.
At its core, the dish is about balance—rich meat paired with a tangy, garlicky, herb-based sauce that enhances rather than overpowers.
Whether you’re cooking for a family dinner or hosting guests, chimichurri steak delivers a restaurant-quality experience with relatively little effort.
The key lies in understanding the ingredients, choosing the right cut of steak, and mastering a few essential cooking techniques.
The Perfect Summer Dinner
Chimichurri steak is often associated with summer meals, and for good reason. It cooks quickly, requires minimal preparation, and pairs beautifully with fresh seasonal sides.
The vibrant green sauce adds a refreshing contrast to the smoky, charred flavor of grilled steak, making it ideal for warm-weather dining.
Because the dish doesn’t rely on heavy sauces or complex marinades, it feels light yet satisfying.
It’s equally suited for outdoor barbecues and simple indoor dinners, making it a versatile go-to recipe throughout the year.
The Great Steak Debate: Flank Steak Or Skirt Steak?
One of the most common questions when making chimichurri steak is choosing between flank steak and skirt steak.
Both cuts are popular and often used interchangeably, but they have distinct characteristics.
Flank steak is leaner, slightly thicker, and has a more uniform shape. It is easier to cook evenly and slice, making it a great option for beginners.
Skirt steak, on the other hand, is thinner, more marbled, and has a stronger, beefier flavor. However, it can become tough if overcooked or improperly sliced.
While both cuts work well, flank steak is generally preferred for its balance of tenderness and ease of preparation.
Skirt steak is excellent for those who want a more intense flavor and are comfortable managing cooking times carefully.
Best Steak for Chimichurri Steak
Although flank and skirt steaks are traditional choices, several other cuts can be used successfully:
- Flat iron steak offers excellent tenderness and flavor
- Ribeye provides a richer, more indulgent experience
- Sirloin balances cost and flavor effectively
- Hanger steak delivers a deep, robust beef taste
Ultimately, the best steak depends on your preference. Lean cuts pair well with the acidity of chimichurri, while fattier cuts create a richer dish.
What Is Chimichurri?
Chimichurri is a fresh herb sauce that originated in Argentina and is widely used across South America.
It is typically made with parsley, garlic, olive oil, vinegar, and spices. The sauce is known for its bright flavor, slight tanginess, and aromatic qualities.
Unlike heavy cream-based sauces, chimichurri enhances the natural flavor of the meat rather than masking it. It can be used as a topping, marinade, or even a side condiment.
What goes in Chimichurri Sauce
The beauty of chimichurri lies in its simplicity. The ingredients are fresh, accessible, and easy to combine:
- Fresh parsley for the base
- Garlic for depth and aroma
- Olive oil for richness
- Red wine vinegar for acidity
- Oregano for earthiness
- Red pepper flakes for subtle heat
- Salt and pepper for balance
Some variations include cilantro, shallots, or citrus juice, allowing for customization based on taste.
Chimichurri Steak Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Flank steak | 1.5–2 lbs | Room temperature |
| Salt | 1 tsp | Adjust as needed |
| Black pepper | ½ tsp | Freshly ground |
| Olive oil | 1–2 tbsp | For cooking |
Chimichurri Sauce Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh parsley | 1 cup | Finely chopped |
| Garlic cloves | 3–4 | Minced |
| Red wine vinegar | 2–3 tbsp | Adds tang |
| Olive oil | ½–1 cup | Adjust texture |
| Oregano | 1 tsp | Fresh or dried |
| Red pepper flakes | ½ tsp | Optional |
| Salt | To taste | Enhances flavor |
| Black pepper | To taste | Freshly ground |
Equipment
| Equipment | Purpose |
|---|---|
| Grill or skillet | Cooking the steak |
| Tongs | Turning steak |
| Sharp knife | Slicing meat |
| Cutting board | Resting and cutting |
| Mixing bowl | Preparing sauce |
| Meat thermometer | Checking doneness |
How To Grill Flank Steak
Grilling is one of the best ways to cook flank steak, as it enhances flavor through caramelization and char.
Start by preheating your grill to high heat. Pat the steak dry and season generously with salt and pepper.
Place it on the grill and cook without moving it for several minutes to develop a good crust. Flip once and cook the other side until your desired doneness is reached.
Use a thermometer for accuracy: around 135°F for medium-rare is ideal. Once cooked, remove the steak and let it rest before slicing.
How to Make Chimichurri Steak (Step-by-Step)
Step 1: Prepare the Sauce
Combine chopped parsley, garlic, vinegar, olive oil, and spices in a bowl. Stir well and let the mixture sit to allow the flavors to meld.
Step 2: Season the Steak
Pat the steak dry and coat it lightly with oil. Season evenly with salt and pepper.
Step 3: Cook the Steak
Heat a grill or skillet to high temperature. Cook the steak for a few minutes on each side until it reaches your preferred doneness.
Step 4: Rest the Meat
Transfer the steak to a cutting board and let it rest for 5–10 minutes. This helps retain juices.
Step 5: Slice Properly
Cut the steak against the grain into thin strips for maximum tenderness.
Step 6: Serve
Arrange slices on a plate and drizzle with chimichurri sauce. Serve extra sauce on the side.
How to cut meat “across the grain.”
Cutting against the grain is essential for tender results. The grain refers to the direction of muscle fibers in the meat.
By slicing perpendicular to these fibers, you shorten them, making the steak easier to chew.
This step is particularly important for cuts like flank and skirt steak, which can otherwise feel tough.
Why I love this recipe
This recipe stands out for its simplicity and versatility. It requires minimal ingredients yet delivers bold, satisfying flavors.
It’s easy to adapt, quick to prepare, and suitable for both casual meals and special occasions.
Why This Recipe Works
The success of chimichurri steak comes from a few key factors:
- High-heat cooking creates a flavorful crust
- Resting the meat preserves juiciness
- Acidic sauce balances richness
- Fresh herbs enhance overall flavor
Each component plays a role in achieving a well-balanced dish.
Arman’s recipe tips
- Cook the steak to medium-rare for the best texture
- Use a thermometer for precision
- Let the meat rest before slicing
- Stir the chimichurri before serving
Recipe Tips
- Choose high-quality meat whenever possible
- Avoid overcrowding the cooking surface
- Let the sauce sit before serving
- Season generously but evenly
Expert Tips and Tricks
- Always preheat your cooking surface thoroughly
- Flip the steak only once for better searing
- Use fresh herbs instead of dried for the sauce
- Taste and adjust the seasoning before serving
Storage instructions
Cooked steak can be stored in an airtight container in the refrigerator for up to 3–4 days.
Chimichurri sauce can last longer, typically up to 2–3 weeks when refrigerated properly. It can also be frozen for extended storage.
Reheat the steak gently to avoid drying it out.
Tips for the Juiciest Grilled Flank Steak
- Bring steak to room temperature before cooking
- Cook quickly over high heat
- Avoid overcooking
- Let the steak rest before slicing
What to Serve With Flank Steak and Chimichurri Sauce
Chimichurri steak pairs well with light, fresh sides that complement its bold flavor:
- Fresh salads
- Roasted vegetables
- Rice or grains
- Flatbreads
What to serve with chimichurri steak
Additional options include:
- Baked or roasted potatoes
- Sautéed greens
- Grilled corn
- Mushrooms
What do you use chimichurri sauce for?
Chimichurri is incredibly versatile and can be used in many ways:
- As a topping for steak
- As a marinade for meats
- Mixed into rice or grains
- Served as a dipping sauce
Tools You’ll Need
Having the right tools ensures a smooth cooking process:
- A sharp knife for slicing
- A reliable heat source
- A mixing bowl for sauce
- A thermometer for accuracy
Description
Chimichurri steak is a flavorful dish that combines tender, juicy beef with a fresh herb sauce. It is known for its vibrant taste, simple preparation, and wide appeal.
Method
- Prepare the chimichurri sauce
- Season the steak
- Cook using your preferred method
- Rest the meat
- Slice and serve with sauce
Instructions
- Preheat grill or skillet
- Season steak evenly
- Cook to desired doneness
- Rest for several minutes
- Slice against the grain
- Serve with chimichurri
Notes
- Resting the steak is essential for juiciness
- Avoid overcooking lean cuts
- Adjust seasoning to personal taste
- Sauce can be prepared ahead of time
Nutrition
- Calories: 300–500 kcal per serving
- Protein: 25–40 g
- Fat: 15–30 g
- Carbohydrates: 1–3 g
- Fiber: 0–1 g
- Sodium: varies depending on seasoning
Chimichurri Steak Recipe
Ingredients
Equipment
Method
- Finely chop parsley and garlic, then mix with red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper to make the chimichurri sauce.
- Let the chimichurri sauce rest for 10–15 minutes to develop flavor.
- Pat the steak dry, rub with olive oil, and season both sides with salt and black pepper.
- Preheat a grill or skillet on high heat, then place the steak and cook for 4–6 minutes per side until desired doneness.
- Remove the steak from heat and let it rest on a cutting board for 10 minutes.
- Slice the steak against the grain and serve with chimichurri sauce on top.
Video
Notes
- Always slice against the grain for tenderness
- Do not overcook flank steak
- Chimichurri tastes better after resting
- Use fresh herbs for best flavor
FAQs:-
What cut of steak is best for chimichurri steak?
Flank steak, skirt steak, or flat iron steak are the best choices because they are flavorful and cook quickly.
What is chimichurri sauce made of?
It is made from parsley, garlic, olive oil, vinegar, and spices like oregano and chili flakes.
How do you make steak tender?
Cook it to medium-rare, let it rest after cooking, and always slice it against the grain.
Can you use chimichurri as a marinade?
Yes, chimichurri can be used as both a marinade before cooking and a sauce after cooking.
How long does chimichurri sauce last in the fridge?
It can last up to 2–3 weeks when stored in an airtight container in the refrigerator.
Conclusion:-
Chimichurri steak remains one of the most satisfying and accessible steak dishes you can prepare. Its combination of bold flavors, simple ingredients, and versatile cooking methods makes it a timeless favorite for both home cooks and food enthusiasts.
