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Craving a delicious steak dinner? This quick and easy Chimichurri Steak recipe is just the ticket! Featuring juicy, perfectly cooked steak with a bright, vibrant, herbaceous chimichurri sauce that can double as a marinade and topping, this Argentinian-inspired masterpiece is sure to become a staple in your kitchen.

“WOW, this recipe deserves 10 stars! Everyone loved it! I will never use another chimichurri sauces.”

– Dwayne
Overhead photo of chimichurri sauce steak on a wood serving board.

Update: This steak with chimichurri sauce recipe was originally published in November 2014. I made updates to the article below to include more information about this Argentinian recipe at home.

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!

About this chimichurri for steak

Get ready for a delightful culinary dinning experience with this chimichurri sauce steak recipe!

With a vibrant green hue from a blend of fresh parsley and cilantro, this chimichurri sauce offers a refreshing explosion of herbaceous flavors. Perfectly balanced with a zesty kick of red wine vinegar, a rich depth of flavorful minced garlic, and a hint of spicy red pepper flakes, this sauce perfectly balances the sizzling savory flavors of a perfectly cooked steak.

When generously drizzled over a juicy, tender steak, this green chimichurri elevates the beef’s natural richness while the acidity beautifully cuts through the fattiness to create a harmonious and satisfying steak experience. Dive into this delicious recipe and experience the irresistible combination of herbal freshness and savory scrumptiousness that will elevate any steak recipe to new heights!

If you love bright and fresh chimichurri sauce, be sure to try this chimichurri grilled shrimp salad recipe next.

Why you’ll love this recipe!

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.

If you’re looking for more simply delicious steak dinners, be sure to try these fan-favorites next: Steak Stir Fry, Slow Cooked Steak in the Oven, Steaks in a Slow Cooker, and Skirt Steak Fajita recipe.

Overhead photo of all the ingredients needed to make Argentinian chimichurri sauce neatly organized on a kitchen counter

What is chimichurri?

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.

What’s chimichurri sauce 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.

Ingredients for steak with Chimichurri

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 peeled 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.

For the steaks

  • 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!
  • 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.

Recipe variations

Chimichurri sauce offers a delightful canvas for culinary creativity. Below are some popular variations of this sauce to spark inspiration:

  • Red Chimichurri (Chimichurri Rojo): While this is a less common variant, it’s incredibly delicious. Red chimichurri incorporates ingredients like fresh tomatoes, red bell peppers, or smoked paprika for richer color and a slightly sweeter flavor profile.
  • Mint Chimichurri Sauce: Replace some of the parsley with fresh mint leaves to create a refreshing twist on the classic sauce, perfect for summer dishes or grilled meats.
  • Spicy Sauce Chimichurri: If you like your sauce with a little heat, try adding fresh chili peppers, such as jalapeños, or simply increase the amount of red pepper flakes for a fiery kick.
  • Smoky Steak Sauce: One of my favorite additions to this chimichurri is smoked paprika – it imparts a really delicious rich, smoky flavor that pairs perfectly with grilled meats and poultry.
  • Citrusy Chimichurri Steak: If you’re looking for a refreshingly bright and zippy sauce, add a little lemon zest (or lime zest) to enhance the freshness.
Action photo of a spoon lifting chimichurri sauce out of a bowl.

how to make chimichurri steak sauce

This homemade chimichurri recipe is easy and totally fuss-free! Here’s how to make it:

  1. 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.
  2. 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.
  3. Cook steak(s): Cook the steak to your preferred doneness using your preferred cooking method: grill, oven-broil, or stove-top sear.
  4. Rest: Remove your steak from the heat and transfer to a clean cutting board. Lightly tent with foil and let rest for 5 minutes.
  5. Slice: Using a sharp boning or carving knife, thinly slice the steak against (through) the grain.
  6. Serve: Spoon your fresh chimichurri sauce over the steak and enjoy!

Expert tips for the best success!

  • Taste fresh herbs. Be sure you start with fresh herbs. And before preparing your chimichurri sauce, wash, thoroughly dry, and 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.
  • Make it ahead. Chimichurri tastes best when the flavors have a chance to meld, so I recommend preparing it a a few hours in advance, or even the day before serving.
Overhead photo of a grilled flank steak - before being thinly sliced against the grain.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!

Can I use dried herbs instead of fresh?

I strongly recommend using fresh herbs for the best tasting and most authentic chimichurri. Dry herbs don’t provide the same vibrant flavor and texture as fresh.

Is cilantro authentic in chimichurri?

Traditional Argentinian chimichurri sauce doesn’t typically include fresh cilantro. However, many modern recipes, including this one, incorporate cilantro for added flavor. If you don’t like cilantro, simply omit it and replace it with fresh parsley.

What’s the best oil to use for chimichurri?

Extra-virgin olive oil is the best choice for making chimichurri. Its rich flavor complements the herbs and contributes to the sauce’s overall flavor profile.

Can I use a different vinegar if I don’t have red wine vinegar?

It’s important to note that red wine vinegar is the traditional and preferred vinegar to use here. However, you can swap in white wine vinegar in a pinch. Just note that the flavor profile will be slightly different.

What’s the best steak for 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. I personally love it drizzled over scallop skewers.

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, avocado and corn salad, 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 some 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 this chimichurri sauce spicy or hot?

This all depends on how you prepare it. The chimichurri for steak can be as spicy or as mild as you make it. If you want the sauce to be super mild, use less red pepper flakes, or none at all. To make it spicier, add more red pepper flakes along with some sliced jalapeno peppers.

PicMonkey Collage2

Serving steak and chimichurri

Chimichurri sauce rocks the Kasbah! I could eat it straight from the bowl or as a condiment on everything. Here are some ideas:

Common serving suggestions

  • As a Dipping Sauce or Topping. Chimichurri 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 Steak. This sauce’s humble nature actually makes it all the more delicious. Pair it with grilled and thinly sliced (against the grain) skirt steak or flank steak and simple sauteed mushrooms for the best chimichurri steak in all the land.
  • On Grilled Chicken with Toppings. I love my chimichurri drizzled on chicken and topped with pickled jalapenos, pine nuts, and pico de gallo. But those are the toppings I personally love.
  • With Roasted Veggies. Toss your favorite seasonal roasted veggies, like broccoli florets or baby red skin potatoes, in chimichurri for a quick and delicious herb-infused side dish.
  • Over Seafood. Use green chimichurri as a finishing sauce for grilled, roasted, or pan-fried fish for a burst of fresh flavor that pairs perfectly with seafood recipe like shrimp, scallops, white fish, and more.

Unique serving ideas

  • Turn Leftovers into a Sandwich or Wrap. Turn your saucy steak leftovers into a sandwich, wrap it in a flour tortilla, or serve it over some crisp lettuce as a lettuce wrap.
  • Grain Bowls: Swirl sauce chimichurri into grain bowls with leftover quinoa, farro, or brown rice. Top it with a fried egg and quick pickled shallots for a fast and flavorful work lunch.
  • Loaded Baked Potatoes: Stuff sliced steak into fluffy baked potatoes and spoon chimichurri over the top for flavorful and unexpected potato dinner.
  • Terrifically Tasty Tacos: Stuff the steak and chimichurri sauce into corn tortillas with jalapeno slaw for a twist on taco night your family is sure to love.
  • Herby Potato Salad: Swap out the herb vinaigrette in my favorite no-mayo potato salad recipe and use this Argentinian sauce instead.

Whatever way you choose to eat your chimichurri sauce steak, it will taste divine. You really can’t go wrong with this marinade/sauce and steak combination.

Overhead photo of thinly sliced steak with chimichurri sauce.

Storing leftovers

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.

Refrigerator storage

  • Storage tip: Keep the beef steak and the sauce separate.
  • Store the chimichurri in an airtight container or jar in the refrigerator for up to a week. To prevent sauce the from turning brown, press a piece of plastic wrap directly onto the surface of the sauce before covering with a lid. 
  • Allow the steak to cool completely to room temperature before transferring to an airtight container. Store the cooked steak in the fridge for up to two days.
  • To freeze steak: 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 the steaks, let them thaw in the refrigerator overnight and then reheat them on the stove or in the oven.
Close-up photo of chimichurri on steak sliced thinly against the grain.

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!

Cheyanne

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More delicious sauces for steak and more!

Overhead photo of sliced medium-rare chimichurri steak on a wood serving board.

Chimichurri Sauce for Steak

5 from 2 votes
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 12 servings
Craving a delicious steak dinner? This quick and easy Chimichurri Steak recipe is just the ticket! Featuring juicy, perfectly cooked steak with a bright, vibrant, herbaceous chimichurri sauce that can double as a marinade and topping, this Argentinian-inspired masterpiece is sure to become a staple in your kitchen.

Equipment

  • 1 Small Food Processor – For Chimichurri Sauce
  • 1 BBQ Grill, Grill-Pan, Sheet Pan, OR Skillet – For Cooking Steak

Ingredients 

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)
  • As Needed Kosher Salt & Ground Black Pepper
  • ¼ to ½ Cup Extra Virgin Olive Oil – to taste
  • ¼ Cup Red Wine Vinegar
  • 1 whole Lemon – juiced (2 TBS)
  • ½ tsp EACH: Ground Cumin + Crushed Red Pepper Flakes (use ¼ tsp pepper flakes for mild)

For the Steaks

  • 1 ½ to 2 pounds Skirt or Flank Steak – at room temperature
  • To Taste Sea Salt & Ground Black Pepper – to taste
  • Optional to taste Cumin, Smoked Paprika, Ground Coriander, Garlic Powder, Onion Powder – whatever seasoning you like on steaks!

Instructions

  • Start the Chimichurri Sauce: 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 and 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.
    (Note: I listed what spices I typically use above in the ingredients section – cumin, smoked paprika, ground coriander, garlic powder, and onion powder.)

Cook Steak Using your Preferred Method – Grill, Oven-Broil, or Cook on the 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 Steak: Remove steaks from heat element and place on a clean cutting board. Let rest for 5 minutes.
  • Slice Steak Against the Grain: 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 Steak with Chimichurri Sauce: 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 the notes section for more detail.)

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.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
     
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 122kcal    Carbohydrates: 1g    Protein: 12g    Fat: 7g    Saturated Fat: 2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 4g    Cholesterol: 34mg    Sodium: 32mg    Potassium: 221mg    Fiber: 0.2g    Sugar: 0.2g    Vitamin A: 235IU    Vitamin C: 4mg    Calcium: 19mg    Iron: 1mg

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Overhead photo os thinly sliced grilled steak drizzled with chimichurri sauce on a wood cutting board.

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