There’s nothing quite like a perfectly grilled steak topped with a vibrant, herb-packed chimichurri sauce. This dish, with its roots in Argentina, is known for its bold flavors and simple yet powerful ingredients. If you’ve never had chimichurri before, imagine a bright and zesty sauce made with fresh parsley, garlic, olive oil, and a touch of spice—it’s the perfect complement to a juicy, tender steak.
Chimichurri steak is a staple in Argentine cuisine, often served at traditional asados (barbecues) where friends and family gather around a grill, sharing good food and laughter. The sauce itself is a key part of the meal, drizzled generously over the steak or used as a dipping sauce on the side. Whether you’re making this for a summer cookout or a cozy dinner at home, this recipe will bring a taste of Argentina to your table.
Why You’ll Love This Recipe
- Easy to Make – The chimichurri sauce comes together in minutes, and the steak is simply seasoned and grilled.
- Fresh & Flavorful – The combination of fresh herbs, garlic, and olive oil creates a bright and zesty contrast to the rich, juicy steak.
- Perfect for Any Occasion – Whether it’s a casual weeknight dinner or a backyard barbecue, this dish is sure to impress.
- Customizable – Adjust the heat level and acidity to your taste, making it as mild or as bold as you like.
Ingredients You’ll Need
For the Steak:
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- ½ cup olive oil
How to Make Chimichurri Steak
Step 1: Prepare the Chimichurri Sauce
Start by making the chimichurri sauce so that the flavors have time to meld. Finely chop the fresh parsley and mince the garlic. If you prefer a smoother sauce, you can use a food processor, but traditionally, chimichurri has a more rustic texture.
In a small bowl, combine the parsley, garlic, red pepper flakes, salt, and black pepper. Stir in the fresh lemon juice, then slowly drizzle in the olive oil while mixing. The sauce should be slightly chunky, with the oil binding everything together. Taste and adjust seasoning as needed. Cover and let it sit at room temperature while you prepare the steak.
Step 2: Season the Steak
Pat the steaks dry with a paper towel to help them get a better sear. Season both sides generously with salt, black pepper, and smoked paprika. Drizzle with olive oil and rub the seasoning into the meat to ensure even coverage. Let the steaks sit at room temperature for about 20 minutes before cooking—this helps them cook more evenly.
Step 3: Cook the Steak
Heat a grill or cast-iron skillet over medium-high heat. If using a grill, make sure the grates are well-oiled to prevent sticking. Once hot, place the steaks on the grill or pan and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer them more well-done.
To check for doneness, use a meat thermometer:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Well-done: 160°F+
Once the steaks are cooked to your liking, transfer them to a plate and let them rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.
Step 4: Serve with Chimichurri
Slice the steak against the grain into thin strips and arrange on a serving plate. Spoon the chimichurri sauce generously over the top or serve it on the side for dipping. Enjoy immediately!
Helpful Tips
- Let the Meat Rest – Always allow your steak to rest before slicing to keep it juicy.
- Use Fresh Herbs – Fresh parsley is key to making a vibrant chimichurri. Avoid dried herbs, as they won’t have the same fresh flavor.
- Adjust the Heat – If you love spice, add extra red pepper flakes or even a chopped chili to the sauce.
- Grill Marks for Aesthetic Appeal – To get beautiful grill marks, don’t move the steak around too much while cooking. Let it sit undisturbed for a few minutes before flipping.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling or Pan-Searing
- Cuisine: Argentine
- Diet: Gluten-Free
Notes
- If you prefer a tangier chimichurri, add a splash of extra lemon juice.
- The sauce can be made in advance and stored in the fridge for up to a week. Let it come to room temperature before serving.
Nutritional Information (Per Serving)
- Calories: 480
- Protein: 35g
- Fat: 38g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 0g
Frequently Asked Questions
Can I use a different cut of steak?
Yes! Ribeye, sirloin, flank, or skirt steak all work well with chimichurri. Just adjust the cooking time based on the thickness of the cut.
Can I make the chimichurri sauce ahead of time?
Absolutely! Chimichurri actually tastes better after sitting for a few hours. Store it in the fridge for up to a week, but bring it to room temperature before serving.
What if I don’t have a grill?
A cast-iron skillet works beautifully for cooking steak indoors. Just make sure it’s very hot before adding the steak.
Can I use dried parsley instead of fresh?
Fresh parsley is highly recommended for the best flavor. Dried parsley won’t provide the same brightness and texture.
Is chimichurri spicy?
It has a mild heat from the red pepper flakes, but you can adjust it to your taste. Add more if you like it spicy or omit it for a milder version.
Storage Instructions
- Refrigerate: Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or eat cold in a salad or sandwich.
- Freeze: The steak can be frozen for up to 3 months. Wrap it tightly and thaw overnight in the fridge before reheating.
- Chimichurri Sauce: Store in the fridge for up to a week in a sealed jar. Stir before using, as the oil may separate.
Related Recipes
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Conclusion
This chimichurri steak recipe is a must-try for anyone who loves bold flavors and easy, satisfying meals. With its juicy, perfectly cooked steak and vibrant chimichurri sauce, this dish is sure to be a favorite at your dinner table. Whether you’re grilling outdoors or cooking indoors, the simple yet delicious combination of herbs, garlic, and steak will transport your taste buds straight to Argentina. Try it out and let us know how it turns out!
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Flavorful Chimichurri Steak
Description
There’s nothing quite like a perfectly grilled steak topped with a vibrant, herb-packed chimichurri sauce. This dish, with its roots in Argentina, is known for its bold flavors and simple yet powerful ingredients. If you’ve never had chimichurri before, imagine a bright and zesty sauce made with fresh parsley, garlic, olive oil, and a touch of spice—it’s the perfect complement to a juicy, tender steak.
Chimichurri steak is a staple in Argentine cuisine, often served at traditional asados (barbecues) where friends and family gather around a grill, sharing good food and laughter. The sauce itself is a key part of the meal, drizzled generously over the steak or used as a dipping sauce on the side. Whether you’re making this for a summer cookout or a cozy dinner at home, this recipe will bring a taste of Argentina to your table.
Ingredients
For the Steak:
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- ½ cup olive oil
Instructions
Step 1: Prepare the Chimichurri Sauce
Start by making the chimichurri sauce so that the flavors have time to meld. Finely chop the fresh parsley and mince the garlic. If you prefer a smoother sauce, you can use a food processor, but traditionally, chimichurri has a more rustic texture.
In a small bowl, combine the parsley, garlic, red pepper flakes, salt, and black pepper. Stir in the fresh lemon juice, then slowly drizzle in the olive oil while mixing. The sauce should be slightly chunky, with the oil binding everything together. Taste and adjust seasoning as needed. Cover and let it sit at room temperature while you prepare the steak.
Step 2: Season the Steak
Pat the steaks dry with a paper towel to help them get a better sear. Season both sides generously with salt, black pepper, and smoked paprika. Drizzle with olive oil and rub the seasoning into the meat to ensure even coverage. Let the steaks sit at room temperature for about 20 minutes before cooking—this helps them cook more evenly.
Step 3: Cook the Steak
Heat a grill or cast-iron skillet over medium-high heat. If using a grill, make sure the grates are well-oiled to prevent sticking. Once hot, place the steaks on the grill or pan and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer them more well-done.
To check for doneness, use a meat thermometer:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Well-done: 160°F+
Once the steaks are cooked to your liking, transfer them to a plate and let them rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.
Step 4: Serve with Chimichurri
Slice the steak against the grain into thin strips and arrange on a serving plate. Spoon the chimichurri sauce generously over the top or serve it on the side for dipping. Enjoy immediately!
Notes
- If you prefer a tangier chimichurri, add a splash of extra lemon juice.
- The sauce can be made in advance and stored in the fridge for up to a week. Let it come to room temperature before serving.