Chimichurri Steak Recipe

Introduction

Chimichurri Steak is a vibrant and flavorful dish featuring a tender, perfectly cooked steak paired with a zesty herb sauce. This classic Argentine condiment brings fresh parsley, garlic, and tangy vinegar together for a bright finish that elevates any cut of steak.

Ingredients

• 1 cup parsley leaves, tightly packed
• 1 tbsp oregano leaves, tightly packed (optional but lovely)
• 4 garlic cloves, minced
• 0 – 2 tsp red pepper flakes (optional, adjust to taste)
• 1/4 cup (65 ml) red wine vinegar
• 1/2 tsp salt
• Black pepper, to taste
• 1/2 cup (125 ml) extra virgin olive oil
• 700g / 1.4 lb flat iron, flank, skirt steak or other steak of choice, at room temperature
• Salt and pepper for seasoning steak

Instructions

1. Step 1: Prepare the chimichurri sauce by placing parsley, oregano, garlic, red pepper flakes, red wine vinegar, salt, and black pepper in a food processor. Pulse until the parsley is finely chopped but not pureed. Alternatively, chop everything finely by hand.
2. Step 2: Transfer the chopped mixture to a small bowl, stir in the olive oil gently, and set aside for at least 1 hour before serving to allow flavors to blend. Overnight in the fridge is even better.
3. Step 3: Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
4. Step 4: Heat a BBQ or heavy-based skillet over high heat with 1 tablespoon of vegetable or canola oil until it begins to smoke.
5. Step 5: Season both sides of the steak generously with salt and pepper.
6. Step 6: Place the steak on the hot grill or skillet and cook to your desired doneness. For a 2cm (4/5 inch) thick steak, cook 2 minutes per side for medium-rare, and 2 1/2 minutes per side for medium.
7. Step 7: Remove the steak from heat, cover loosely with foil, and let it rest for 5 to 10 minutes to retain its juices.
8. Step 8: Slice the steak thinly against the grain and serve with chimichurri sauce on the side for a fresh and flavorful meal.

Tips & Variations

• For a milder chimichurri, reduce or omit the red pepper flakes according to your spice preference.
• If fresh oregano isn’t available, you can use dried oregano but use less to avoid overpowering the sauce.
• Try different cuts of steak like ribeye or sirloin depending on your budget and preference.
• The sauce improves when it rests, so making it the day before saves time and enhances flavor.

Storage

Store chimichurri sauce in an airtight container in the refrigerator for up to 3 days. Stir well before serving. Leftover cooked steak can be refrigerated for 2–3 days and reheated gently to preserve tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare chimichurri sauce ahead of time?

Yes, making chimichurri sauce at least an hour before serving allows the flavors to meld, but preparing it the day before in the refrigerator yields the best taste.

What is the best way to slice the steak?

Always slice the steak thinly against the grain to ensure tenderness with every bite.

Chimichurri Steak Recipe

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★★★★★

4.8 from 90 reviews

• Author: Jack
• Total Time: 1 hour 15 minutes (including resting and chimichurri resting time)
• Yield: Serves 4

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Description

This Chimichurri Steak recipe features a flavorful Argentinian-inspired herb sauce made with fresh parsley, oregano, garlic, and red wine vinegar, paired perfectly with a juicy grilled or skillet-cooked flat iron, flank, or skirt steak. The steak is cooked to your preferred doneness and served with vibrant chimichurri sauce for a delicious and satisfying meal.

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Ingredients

Scale 1x2x3x

Chimichurri Sauce

• 1 cup parsley leaves, tightly packed
• 1 tbsp oregano leaves, tightly packed (optional but recommended)
• 4 garlic cloves, minced
• 0 – 2 tsp red pepper flakes (optional – adjust to taste)
• 1/4 cup (65 ml) red wine vinegar
• 1/2 tsp salt
• Black pepper, to taste
• 1/2 cup (125 ml) extra virgin olive oil

Steak

• 700g / 1.4lb flat iron, flank, skirt steak, or other steak of choice, at room temperature
• Salt and pepper, for seasoning
• 1 tbsp vegetable or canola oil, for cooking

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Instructions

1. Prepare Chimichurri Sauce: Place parsley, oregano, garlic, red pepper flakes (if using), red wine vinegar, salt, and black pepper into a food processor. Pulse briefly until the parsley is finely chopped but not pureed. If you prefer, you can chop the herbs and garlic finely by hand.
2. Finish Sauce: Transfer the chopped mixture into a small bowl, then gently stir in the extra virgin olive oil. Set the sauce aside for at least 1 hour before serving; overnight resting intensifies the flavors.
3. Store Sauce: Keep the chimichurri in an airtight container in the refrigerator and use within 3 days for best freshness.
4. Prepare Steak: Remove the steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature for even cooking.
5. Heat Pan or BBQ: Preheat a heavy-based skillet or BBQ grill over high heat until very hot and smoking. Add 1 tablespoon of vegetable or canola oil to the skillet if using a pan.
6. Season Steak: Generously season both sides of the steak with salt and pepper.
7. Cook Steak: Place the steak in the hot pan or on the grill. For a steak about 2 cm (4/5 inch) thick, cook for 2 minutes on each side for medium-rare doneness (internal temperature 52°C/125°F), or 2 1/2 minutes per side for medium (internal temperature 57°C/135°F). The temperature will rise slightly during resting.
8. Rest Steak: Remove steak from heat and transfer to a plate. Cover loosely with foil and let it rest for 5 to 10 minutes to redistribute juices.
9. Serve: Slice the steak thinly against the grain and serve with the chimichurri sauce on the side for guests to add as they like.

Notes

• Note 1: Use good quality red wine vinegar for the best flavor in the chimichurri.
• Note 2: Adjust red pepper flakes according to your preferred spice level; they add a subtle heat.
• Note 3: Allow steak to come to room temperature before cooking for even doneness; resting the steak after cooking enhances juiciness.
• Note 4: The chimichurri sauce can be made ahead and stored refrigerated up to 3 days.
• Note 5: Use a meat thermometer to check doneness for accuracy.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian

Keywords: chimichurri sauce, steak recipe, grilled steak, Argentinian steak, herb sauce