I absolutely adore this Chimichurri Steak Recipe because it combines the rich, smoky flavor of perfectly grilled steak with the fresh, herbaceous punch of homemade chimichurri sauce. Whenever I make this dish, it feels like bringing a little vibrant South American flair right into my kitchen. The juicy, tender slices of steak topped with that garlicky, tangy green sauce are simply irresistible. It’s quickly become one of my go-to recipes when I want something impressive yet totally doable.
Why You'll Love This Chimichurri Steak Recipe
What really makes this Chimichurri Steak Recipe stand out to me is the incredible balance of flavors. The charred, juicy steak has a beautiful depth of smoky richness, while the chimichurri — bright with fresh parsley, sharp garlic, and a zesty vinegar kick — acts almost like a lively partner on your palate. Together, they create a harmony that feels both bold and refreshing, something I never tire of eating again and again.
Besides the flavor, I love how easy this recipe is to prepare. It takes minimal ingredients and minimal hands-on time, which means I can have a restaurant-worthy dish on the table without spending hours in the kitchen. It’s perfect for casual weeknights, but also elegant enough for weekend get-togethers or even special celebrations. This recipe always sparks compliments and invites second helpings — what more could I ask for?
Ingredients You'll Need
The beauty of this dish lies in its simplicity and quality ingredients. Each component plays a crucial role in creating the authentic taste, texture, and vibrant color that make this Chimichurri Steak Recipe so memorable.
- 2 pounds skirt or flat iron steak: These cuts are perfect for grilling because of their great flavor and tender texture when sliced thin.
- 1 teaspoon kosher salt: Essential for seasoning the steak and enhancing its natural flavors.
- ¼ teaspoon freshly ground black pepper: Adds just the right amount of mild heat and complexity.
- 1 ¼ cup chimichurri sauce: The star bright sauce made with fresh herbs, garlic, vinegar, and olive oil to bring the steak to life.
Directions
Step 1: Preheat your grill on high heat. Make sure it’s nice and hot before you add the steak for that perfect sear and lovely grill marks.
Step 2: While the grill heats, pat your steak dry with paper towels to remove any moisture. This step is key to getting a good crust when grilling.
Step 3: Season the steak evenly all over with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning here—it really brings out the flavor.
Step 4: Place the steak on the grill and resist the temptation to move it around. Let it cook for about 4 to 5 minutes to develop a slight char and beautiful grill marks.
Step 5: Flip the steak and continue cooking for 3 to 5 minutes if you want it medium-rare (around 135°F internal temperature). Adjust the time accordingly for your preferred doneness: 5 to 7 minutes for medium (140°F), or 8 to 10 minutes for medium-well (150°F).
Step 6: Remove the steak from the grill and transfer it to a cutting board. Loosely tent it with foil and let it rest for about 5 minutes so the juices redistribute, making every bite juicy and tender.
Step 7: Slice the steak thinly against the grain into bite-sized pieces. Serve warm with a generous drizzle or side of chimichurri sauce for that perfect finish.
Servings and Timing
This recipe serves 6 people generously, making it ideal for a family dinner or small gathering. Prep time is super quick—about 10 minutes—mostly seasoning and prepping the steak and sauce. Cooking takes just around 12 minutes depending on your preferred doneness, and don’t forget to add the 5-minute resting time after grilling. Altogether, you’ll have a flavorful main course ready in about 27 minutes total.
How to Serve This Chimichurri Steak Recipe
When I serve this Chimichurri Steak Recipe, I love pairing it with simple sides that complement but don’t overpower. Roasted potatoes or grilled vegetables are my go-to, adding a lovely earthy texture that matches the brightness of the chimichurri. A light mixed green salad with a citrus vinaigrette is another fresh accompaniment I often turn to.
Presentation is fun too — I usually arrange the thin slices of steak fanned out on a platter and spoon a generous amount of chimichurri over the top, letting some drizzle pool around the edges. Garnishing with a sprinkle of fresh parsley or a few thin lemon wedges adds a pop of color and an extra layer of freshness that always gets noticed.
For drinks, I personally recommend a chilled Malbec or Cabernet Sauvignon if you’re into wine. If you want a non-alcoholic option, sparkling water with lime or a bright citrus iced tea pairs beautifully. This dish is perfect for any occasion — from lively weekend barbecues to relaxed weeknight meals where you just want to treat yourself.
Variations
I like to switch things up and experiment with different cuts of steak depending on what I have on hand or what’s on sale. Flat iron steak works wonderfully, but sometimes I’ll use skirt steak or even flank steak for a little extra chew and flavor. Each cut has its own personality but all shine beautifully with chimichurri.
If you’re looking to accommodate dietary preferences, this recipe is already gluten-free and can easily be made paleo or keto-friendly as well. For a vegan twist, try grilling hearty portobello mushrooms or eggplant slices and topping them generously with chimichurri sauce — it’s surprisingly satisfying!
For flavor variations, adding a touch of smoked paprika or a pinch of red pepper flakes to the chimichurri can introduce a smoky or spicy kick. I also like to experiment with different herbs — sometimes swapping out half the parsley for cilantro or adding some mint gives the sauce a unique, fresh twist. You can grill the steak indoors using a cast iron pan if weather doesn’t cooperate, and it still turns out fantastic.
Storage and Reheating
Storing Leftovers
Leftover chimichurri steak stores really well in an airtight container in the refrigerator. I recommend splitting the steak and the chimichurri sauce into separate containers to preserve their freshness and flavors. The steak should keep beautifully for 3 to 4 days, making it easy to enjoy later without losing that delicious bite.
Freezing
If you want to freeze this Chimichurri Steak Recipe, it’s best to freeze the steak and sauce separately. Wrap the sliced steak tightly in plastic wrap and place it in a freezer-safe bag or container. The chimichurri sauce freezes well in smaller portions in ice cube trays or sealed containers. Both can keep frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat leftovers, I find the best method is warming gently in a skillet over medium-low heat. Add a splash of water or broth to keep the steak juicy without drying it out. Avoid microwaving if you can, as it tends to toughen the meat. Once warmed, drizzle some fresh chimichurri on top to refresh the flavors, and you’ve got a dinner that feels just as vibrant as when freshly made.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While skirt and flat iron steaks are ideal for their flavor and tenderness, you can use flank steak, sirloin, or even ribeye if you prefer. Just adjust cooking times because thicker cuts may need more time on the grill.
What is chimichurri sauce made of?
Chimichurri is a fresh sauce made primarily of parsley, garlic, vinegar, olive oil, and sometimes oregano and red pepper flakes. It’s a classic Argentine condiment that adds brightness and acidity to grilled meats, making every bite pop with flavor.
Can I make the chimichurri sauce ahead of time?
Yes! In fact, chimichurri tastes even better when it has some time to sit. I usually make it a few hours or even a day ahead to let the flavors meld. Just store it in an airtight container in the fridge and bring to room temperature before serving.
How do I know when the steak is done?
The most accurate way is to use a meat thermometer: 135°F for medium-rare, 140°F for medium, and 150°F for medium-well. If you don’t have a thermometer, use the timing guidelines in the recipe and look for a nice crust with a little firmness to the touch.
Can I cook this steak indoors instead of on a grill?
Definitely! A cast iron skillet over high heat works wonderfully to get a good sear on the steak. Just make sure the skillet is very hot before adding the steak, and follow similar timing depending on thickness and desired doneness.
Conclusion
I hope you’re as excited as I am to try this Chimichurri Steak Recipe at home! It’s one of those dishes that’s approachable yet delivers bold flavors that feel special every time. Whether you’re cooking for family, friends, or just treating yourself, this steak with chimichurri always feels like a celebration on a plate. Give it a go—I promise it will become a favorite in your kitchen too!
PrintChimichurri Steak Recipe
A flavorful and easy-to-make Chimichurri Steak recipe featuring tender skirt or flat iron steak grilled to perfection and served with a vibrant homemade chimichurri sauce. Perfect for a quick weeknight dinner or a weekend barbecue, this dish offers a delicious balance of smoky, juicy steak with fresh herbaceous sauce that elevates every bite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Steak
- 2 pounds skirt or flat iron steak, room temperature
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Chimichurri Sauce
- 1 ¼ cup Chimichurri Sauce (prepared or homemade)
Instructions
- Preheat the Grill: Preheat your grill to high heat to ensure a good sear and char on the steak.
- Prepare the Steak: Pat the steak dry thoroughly with paper towels to remove moisture, then season both sides evenly with kosher salt and freshly ground black pepper.
- Grill the Steak: Place the steak on the hot grill and let it cook undisturbed for 4 to 5 minutes until it develops a nice char. Flip the steak and continue cooking for 3 to 5 minutes for medium-rare (135°F internal temperature), 5 to 7 minutes for medium (140°F), or 8 to 10 minutes for medium-well (150°F).
- Rest the Steak: Remove the steak from the grill and transfer it to a cutting board. Tent it loosely with foil and let it rest for 5 minutes to allow the juices to redistribute.
- Slice and Serve: Slice the steak thinly against the grain to ensure tenderness. Serve the sliced steak warm alongside a generous drizzle of chimichurri sauce for a bright, herbal complement.
Notes
- Letting the steak come to room temperature before grilling helps it cook more evenly.
- Patting the steak dry is essential for a good sear and crust formation on the grill.
- Use a meat thermometer to check doneness accurately for best results.
- Resting the steak after grilling keeps it juicy and tender.
- Chimichurri sauce can be made ahead and refrigerated for up to 3 days for easy meal prep.
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