This quick and easy Chimichurri Steak packs tons of bright, herbaceous flavor! Featuring either tender flank steak or beefy skirt steak along with a homemade chimichurri sauce that can double as a marinade! A juicy steak and luscious, fresh chimichurri are the perfect combination for summertime grilling!
Featured comment: WOW, this recipe deserves 10 stars! Everyone loved it! I will never use another chimichurri sauces.” – Dwayne
Update: This recipe for chimichurri steak was originally published in November 2014. I made updates to the post below to include more information about this delicious fresh condiment perfect for summer!
Hi, friends! I hope you are hungry, because today is all about sizzling steak with a stellar sauce – yum!
I had a recent request for a delicious keto-friendly, husband-approved dinner idea. While I personally don’t eat keto, I do eat delicious food; thankfully this super easy steak dish checks both boxes!
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About this chimichurri steak recipe
Chimichurri has a nice smooth, very palatable texture. Deep with layers of flavor, but at the same time, not too overwhelmingly complex. It packs an earthy punch from the parsley and oregano, muted heat from the crushed red pepper flakes, tangy appeal from the vinegar, a hint of garlic for added depth, and the olive oil finishes it off by providing silky richness.
Why this recipe works
This homemade chimichurri flank steak is coated in a fresh and zesty sauce with an irresistible combination of sweet and smoky flavors.
This recipe is:
- Quick to Prepare. Thanks to the food processor, this entire recipe only takes 20 minutes to make, from start to finish.
- Good For You. This recipe is made with whole, fresh ingredients and is high in protein and essential nutrients.
- Fantastic For Meal Prep. Store the sauce separately and use the steak and sauce on top of a salad later on in the week. You can even use it to make a chimichurri lettuce wrap too.
- Allergen-Friendly. This chimichurri steak recipe is naturally low-carb, gluten-free, soy-free, and dairy-free.
Ingredients for chimichurri flank steak
It only takes a few simple ingredients to make this juicy chimichurri steak recipe. Here’s what to gather:
Easy Chimichurri Sauce
- Fresh Medium Shallot – A fresh shallot has the perfect balance of sweet and aromatic properties. If possible, I always prefer to use fresh herbs over dried spices from the spice rack.
- Substitution: Finely dice half of a yellow onion if you don’t have a shallot. Red onions are too sweet, and white onions are too sharp.
- Garlic Cloves – Use plenty of fresh garlic cloves. They will release so much flavor into the sauce; you just can’t replicate that with dried garlic powder.
- Fresh Flat Leaf Parsley – Remove the stems first. This parsley has sweet notes that enhance the other flavors so much that you can smell it as it cooks.
- Cilantro – Fresh cilantro is essential for chimichurri sauce. If you are one of those people that think cilantro tastes like soap, just replace the cilantro with more flat-leaf parsley. They are cousins.
- Oregano – I add some earthy goodness to the sauce with fresh oregano. This herb tastes just as good dried as it does fresh, so use either kind.
- Olive Oil – Good quality olive oil is my go-to cooking fat.
- Red Wine Vinegar – A bit of acidic zest will balance out the sweetness from the cilantro and parsley. Red wine vinegar has a natural sweetness that enhances the sauce’s overall flavor.
- Lemon Juice – Use the fresh juice from one lemon. This adds another layer of acid to brighten the flavors in the sauce.
- Dried Spices – A pinch of ground cumin and red pepper flakes makes the sauce a little smokier and spicier. Add more red pepper flakes to make it even hotter.
- Steak – Use either skirt or flank steak because this cut of beef soaks up the sauce exquisitely well, giving you more flavor in each bite.
- Substitution: While chimichurri sauce is especially delicious with robust beefy steaks, it’s also great paired with other proteins, such as chicken, turkey, seafood/fish, pork, and vegetables! (See a list of the best beef for chimichurri steak here or simply scroll down.)
- Optional Spices – Make your steak as flavorful as you like, adding as many dried spices as you want: Cumin, Smoked Paprika, Ground Coriander, Garlic Powder, or Onion Powder.
How to make chimichurri recipe for steak
This homemade chimichurri recipe is easy and totally fuss-free! Here’s how to make it:
- Make chimichurri sauce: To the bowl of a small food processor, add the shallots and garlic. Pulse until the mixture is roughly chopped. Add the herbs, salt and pepper. Pulse again until the mixture is finely diced. Add the oil, vinegar, lemon, cumin and red pepper flakes. Pulse until all the ingredients are finely chopped, but the mixture is still chunky. Taste and adjust for seasoning. Set aside.
- Prep steak(s): Place your steak on a clean work surface and pat dry with paper towels. Season both sides of the beef liberally with salt and pepper, along with whatever steak seasonings your love.
- Cook steak(s): Cook the steak to your preferred doneness using your preferred cooking method: grill, oven-broil, or stove-top sear.
- Rest: Remove your steak from the heat and transfer to a clean cutting board. Lightly tent with foil and let rest for 5 minutes.
- Slice: Using a sharp boning or carving knife, thinly slice the steak against (through) the grain.
- Serve: Spoon your fresh chimichurri sauce over the steak and enjoy!
Tips for the best chimichurri sauce for steaks
- Taste fresh herbs. Before preparing your chimichurri, taste the parsley and cilantro to ensure fresh flavor. If you’re looking to swap out herbs here, check out this informative guide to different types of herbs and the best way to store fresh herbs.
- Use oil sparingly. Start with 1/4 cup of oil and slowly add more oil for a thinner consistency.
- Don’t over-process. Do not over-pulse or over-process the sauce! Argentinian Chimichurri should appear finely chopped in consistency – not overly-chunky or smooth.
- Adjust to taste. The taste of your chimichurri sauce is totally reliant on the quality of your fresh ingredients! However, the natural flavors in your fresh ingredients can vary due to numerous factors. Which is why it’s imperative you taste the sauce and adjust it accordingly:
- Too acidic? Simply add more oil, one tablespoon at a time.
- Overly salty? Add a touch of acid, either lemon juice or vinegar. If your chimichurri dressing is still too salty, add more of everything else.
- Too sour? If your dressing tastes too sour, add a pinch of sweetness – try granulated sugar, honey or agave.
- Tartness a problem? Tart flavor is a subset of sourness which implies there is too much acidity from citrus in your sauce. You can counteract this with a pinch of sweetness.
- Bland? When your chimichurri sauce is too bland, simply add a pinch of salt which is a flavor enhancer.
FAQ: Frequently Asked Questions
What is chimichurri steak?
Chimichurri Skirt Steak (or flank steak!) 100% beefy goodness with a killer, flavorful and pungent sauce. This pairing is really delicious. It is one of those dishes that are mind-numbingly simple to prepare. So simple that you may hesitate to make it for anyone other than yourself. That is until you try it… the simplistic combination of flavors subtly explodes on your palate, and you devour every last piece in 2 minutes flat.
What’s the best steak for beef chimichurri?
Chimichurri sauce is typically paired with any cut of steak suitable for grilling. If you are looking to keep things authentic and Argentinian, I recommend pairing the sauce with steaks traditionally used in South America, such as flank and skirt steak, or flat iron. However, this herbaceous sauce also pairs terrifically with “better” cuts of meat, such as New York Strip, Ribeye and Tenderloin.
What does chimichurri sauce go well with other than steaks?
While chimichurri is often paired with steak, it is a versatile condiment that tastes great with almost anything. Use it as a dip for bread, a smear for sandwiches, and in soups for a pop of fresh flavor! Or use it as a marinade or serving sauce for pork, chicken, fish, seafood, vegetables and more!
What goes well with chimichurri steak?
Since beef chimichurri has a bold flavor, it’s best to add mild side dishes along with it. A side of spiced slaw, Mexican coleslaw, marinated cherry tomatoes, potato skins or roasted mini potatoes will taste perfect with it.
If you want to mix up the textures, serve this tender and juicy steak with some fluffy mashed sweet potatoes instead.
What are Argentinian side dishes?
Since chimichurri steak is from Argentinia, it makes sense to serve this dish with some authentic sides. Argentenia is known for making foods bursting with flavor. Grilled peppers or grilled portabella mushrooms are very popular in this country. Stuff the grilled peppers with chorizo to turn that side dish into an entire meal.
Argentinians love salad just like we do! A simple side dish called ensalada is a combination of chopped bell peppers, lettuce, chopped tomatoes, and diced red onions. Coat them in olive oil and red wine vinegar, and enjoy this simple and flavorful salad with your steak.
Is chimichurri spicy or hot?
This all depends on how you prepare it. The steak can be as spicy or as mild as you make it. If you want it to be super mild, use less red pepper flakes, or none at all. To make them spicier, add more red pepper flakes along with some sliced jalapenos.
Serving suggestions for beef chimichurri
Chimichurri sauce rocks the Kasbah! I could eat it straight from the bowl or as a condiment on everything. Here are some ideas:
- As a dipping sauce or topping. It is good on eggs, salad, chicken, and fish. Sublime in sandwiches, tacos, and burritos. It is just one of those condiments that works. Period.
- With spicy steak toppings. This sauce’s humble nature actually makes it all the more delicious. Pair it with grilled and thinly sliced (against the grain) skirt steak? YES. More. Now. Please. I love my chimichurri drizzled steak topped with jalapenos, pine nuts, and pico de gallo. But those are the toppings I personally love.
- Make it a sandwich or wrap. Feel free to eat yours accompanied with whatever makes your skirt fly up. Turn it into a sandwich, wrap it in a tortilla, serve it over some crisp lettuce, top it with a fried egg… or be a real daredevil and eat it with your bare hands and forgo napkins.
Whatever way you choose to eat your chimichurri skirt steak, it will taste divine. You really can’t go wrong with this marinade/sauce and steak combination.
Storing Chimichurri steak
This juicy steak stores easily in the refrigerator, so go ahead and make a double batch and keep the leftovers to use in your meal prep. Store the chimichurri sauce in an airtight container or jar in the refrigerator for up to a week.
Keep the meat separated from the sauce. The meat will stay fresh in the refrigerator for up to two days.
You can even freeze the cooked steaks and reheat them later. Wrap each steak individually in plastic food storage wrap and place them together in a resealable freezer-safe food storage bag. They will stay fresh in the freezer for up to six months.
To reheat them, let them thaw in the refrigerator overnight and then reheat them on the stove or in the oven.
Did you make this delectable chimichurri sauce? If so, let me know how it turned out by rating or commenting below. You can also feel free to tag me on any of your social media posts. I love seeing your beautiful creations and cheering you on!
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More easy steak recipes!
- Steak Stir Fry (Tender steak bites with veggies)
- Skirt Steak Skewers (Meat on a stick)
- Slow Cooked Steak in the Oven (Low and slow steaks)
- Steaks in a Slow Cooker (Meltingly tender steaks)
- Skirt Steak Marinade Fajitas (You won’t believe how tender this meat is)
How to make the chimichurri sauce for steaks, chicken, fish, veggies + more!👇
Chimichurri Sauce for Flank and Skirt Steak
- Small Food Processor (For Chimichurri Sauce)
- Grill/Grill-Pan, Sheet Pan, or Skillet (For Cooking Steak)
For the Chimichurri Sauce:
- 1 medium Shallot – peeled & roughly chopped (about ½ cup)
- 2-4 cloves Garlic – peeled - to taste
- ½ Cup Flat-leaf Parsley – stems discarded, heaping & packed (16 grams)
- ¼ Cup Cilantro – stems discarded, packed (10 grams)
- 1 heaping tsp Dried Oregano (or 1 ½ TBS Fresh Oregano, stems discarded)
- Kosher Salt & Ground Black Pepper – to taste
- ¼ to ½ Cup Extra Virgin Olive Oil – to taste
- ¼ Cup Red Wine Vinegar
- 1 Lemon – juiced (2 TBS)
- ½ tsp EACH: Ground Cumin + Crushed Red Pepper Flakes (use ¼ tsp pepper flakes for mild)
- 1 ½ to 2 pounds Skirt or Flank Steak – at room temperature
- Sea Salt & Ground Black Pepper - to taste
- Optional: (to taste) Cumin, Smoked Paprika, Ground Coriander, Garlic Powder, Onion Powder - (whatever seasoning for steaks you like!)
- Start chimichurri: To the bowl of a small food processor, add the shallot and garlic. Pulse to roughly chop the vegetables, scraping the side of the bowl with a rubber spatula as necessary. Add the parsley, cilantro, oregano, 1 teaspoon salt and a heaping ½ teaspoon pepper. Pulse until everything is roughly chopped to a small dice. Scrape the sides of the bowl.
- Add liquids + seasonings: Add 1/2 cup of the oil, vinegar, lemon juice, cumin and crushed red pepper flakes to the bowl of the food processor. Pulse until all the ingredients are finely chopped and combined, but the mixture is still chunky (and not pureed!). Taste and adjust for seasonings and consistency, adding more salt or oil as desired. (Tip: If you over-chopped the ingredients, instead of pulsing the liquid ingredients into the chimichurri, stir them!) (Making in advance? Transfer to an airtight container and store in the refrigerator for up to 2 weeks.)
- Prep the steak: Pat the steak dry with paper towels. Season both sides evenly with salt and pepper; plus, whatever seasonings you love using. (Tip: I listed mine above.)Cook steak: Cook steak using your preferred method below – grill, oven-broil, stove-top.
- To grill the steak: Preheat grill to high heat (450-500-degrees Fahrenheit) and oil grates. Place steak on the hot grill and cook to your preferred internal temperature, about 4-6 minutes per side for medium-rare (130-135-degrees Fahrenheit). (Note: Cooking time will vary depending upon the thickness of your steak and the actual heat of your grill.)
- To broil steak in the oven: Preheat oven to high broil (500 degrees F). Line a large sheet pan with parchment for easy clean-up. Add steak to the pan and broil, flipping halfway through cooking, for about 4-6 minutes per side for medium-rare (130-135-degrees Fahrenheit). (Note: Cooking time will vary depending upon the thickness of your steak and the strength of your oven.)
- To cook steak in a skillet: Heat 1-2 tablespoons of neutral oil (canola or vegetable) in a large cast iron skillet over high heat. Once the oil is shimmering, add the steak and reduce heat to medium-high. Cook for 3-4 minutes, undisturbed, until deeply browned. Flip the steak and continue to cook for an additional 3-4 minutes, or until deeply browned. Turn off the heat and let the residual heat of the cast iron pan continue to cook the steak for about 5-10 for medium rare (130-135-degrees Fahrenheit), or until the steak is cooked to your preferred internal temperature. (Note: Cooking time will vary depending upon the thickness of your steak. If you like your steak well-done you will need to keep the heat under the pan to low / medium-low heat. Flip and cook steak until done to your liking.)
- Rest: Remove steaks from heat element and place on a clean cutting board. Let rest for 5 minutes.
- Slice steak: Use a sharp boning or carving knife to thinly slice the steak against the grain. (Tip: Look for the lines running through the steak. You'll want to cut perpendicularly - through - the fibers; not parallel to them.)
- Serve with Chimichurri: Thinly slice the steak against the gain and transfer to serving platter or individual plates. Spoon fresh chimichurri sauce over the steak. Serve with your favorite steak side dish(es) and enjoy!Tip: Looking for more flavor? Turn some of your chimichurri sauce into chimichurri butter. Top your sizzling steak with pats of butter and drizzle with sauce for the most robust flavor! (See notes!)
- Flank vs Skirt Steak: Flank steak is more tender; however, skirt has a more intense beefy flavor. (Shown in the photos is flank steak.) When shopping you will notice flank steak is much wider, while skirt steak is long and thin.
- Steak size: If your steak is large and you want to marinate or cook in a skillet, you may need to cut the steak in half, through the middle and against the grain to form 2 smaller steaks.
- Tenderize the steak: Before cooking, use the tip of a sharp knife to cut away any tough connective tissue visible on the surface of the steak. Do this by making very small, angular cuts in the same direction as the grain of the beef. Keep your cuts about an inch apart and don’t cut through the beef! Repeat process on both sides of steak and season as desired.
- Steak doneness: Please see the temperature chart below for steak doneness. When your steaks are resting (after cooking), there will be carry-over cooking and your steak will continue to increase in temperature by about 5 degrees for this recipe. (I like my steak perfectly medium-rare, so I pull mine when it hits 130-degrees.)
- 120-125° Rare (very soft to the touch – gives ways with no resistance)
- 130-135° Medium-Rare
- 140-145° Medium (slightly soft to the touch – soft but gives way with some resistance)
- 150-155° Medium-Well
- 160-165° Well (firm to the touch – all resistance)
- Chimichurri Sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
- Chimichurri Butter: To really make this chimichurri steak recipe shine, try topping your sizzling steaks with soft chimichurri butter! Simply mix a few tablespoons of softened butter with a dollop or two of chimichurri sauce; adjusting to taste. For the best taste, make sure chimichurri butter is softened to room temperature before using.
- To use Chimichurri as a marinade: Place steak in a large non-reactive casserole dish (glass, stainless-steel and ceramic baking dishes all work great!). Pour half of the chimichurri sauce over the steak (reserving the remaining sauce for serving). Cover the dish and marinate in the refrigerator for at least 4 hours, or up to overnight. Remove meat from refrigerator at least 30 minutes before cooking. Right before cooking, remove the meat from the marinade, scraping off and discarding any excess. Pat the steaks dry, season with salt and pepper, and cook on grill for best results.
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