Chimichurri Steak! Chimichurri Sauce and Steak is a match made in heaven, arguably one of the BEST sauce for steak in the world!
This famous sauce from Argentina is made with parsley, oregano, garlic, red wine vinegar and olive oil. It’s quick to make and will take your next steak dinner to a whole new level!
Chimichurri Steak
I think of Chimichurri as South America’s answer to pesto. Except…..dare I say it…better. It’s just as flavourful, but fresher, not as rich because of the slight tang from vinegar and plenty of garlic.
And here’s the secret about Chimichurri Sauce.
By itself, Chimichurri Sauce is kind of bland.
However, when you eat it with steak, that is when the magic happens. It is incredible. Seriously SO GOOD. Chimichurri Sauce and Steak are a match made in heaven. Like tomato and basil. Cheese and wine. They are just “meant to be”.
Just one bite of Chimichurri Steak is all you need to understand why South Americans are mad for this stuff!
What goes in Chimichurri Sauce
Here’s what you need. It’s especially great if you’ve got an abundant supply of home grown parsley because it’s a great way to use lots of it!
You’ll see plenty of variations around the place, but this is a classic version. Some versions use fresh red chilli instead of dried. While fresh chilli looks better because you get more vibrant bits of red in the Chimichurri Sauce, dried pepper flakes adds better flavour than fresh.
Chimchurri Sauce – super easy to make!
Chimichurri Sauce is ridiculously easy to make. If you have a food processor. 🙂 For convenience, I usually throw everything into a food processor but I sometimes chop the parsley by hand too.
Best steak for Chimichurri Steak?
Chimchurri Sauce is brilliant paired with any steak suited to grilling. But in a nod to its Argentinian roots, I like to pair it with cuts traditionally used in South America such as flat iron, flank and skirt steak. Flat Iron is my personal favourite – it’s softly marbled with fat so it’s tender and has a great beefy flavour. I prefer it over more expensive cuts like tenderloin – better texture and flavour!
While Chimichurri Sauce is especially great paired with the strong beefy flavours of steak, it’s also terrific with other proteins – chicken, turkey, fish, prawns/shrimp – as well as vegetables.
It keeps for a couple of days in the fridge and freezes very well too. So it’s a terrific one to have on hand for quick steak dinners! – Nagi x
Watch how to make it
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Chimichurri Steak
Ingredients
Chimichurri Sauce
- 1 cup parsley leaves , tightly packed
- 1 tbsp oregano leaves , tightly packed (still lovely without)
- 4 garlic cloves , minced
- 0 - 2 tsp red pepper flakes (optional - adjust to taste)
- 1/4 cup (65 ml) red wine vinegar (Note 1)
- 1/2 tsp salt
- Black pepper
- 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 (Note 3)
- Salt and pepper
Instructions
Chimichurri Sauce
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
Steak
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
- Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
- Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.
Recipe Notes:
Nutrition Information:
Originally published August 2016. Updated in July 2019 with brand new photos, new video and new writing – no change to recipe, readers love it as is!
How to cut meat “across the grain”
For all proteins, including chicken (especially breast), the best way to cut slices is “across the grain” to ensure every piece is as tender as it can be.
It isn’t always easy to see the direction of the fibres in some meats, but it is usually very clear in steaks like skirt, flank and flat iron which are traditionally used for Chimichurri Steak!
Life of Dozer
What torture this must be for Dozer….to be so close and yet so far, from this big juicy Chimichurri Steak….. No garlic loaded beef for Dozer! Garlic is bad for dogs!
Excellent! Have tried a few Chimichurri recipes and this one is absolutely the best. Recommended cook time for steak was perfect. No need to search for another Chimichurri recipe.
Wahoo, best compliment ever Renee!
Hi Nagi,
Made it last night: husband and daughter loved it! Except;although i followed the recipe exactly, the meat was cold when i served it.😪
Hi Colette, I’m so glad they loved it! Did you cover with foil when resting? – N x
Yes i did! The meat looked absolutely perfect though, that’s why i was really dissapointed and wondered what i had done wrong..
C-xxx
I’ve done this recipe over 10x with family and friends and it’s a hit every time! Agreed with the last comment, could you put the marinade recipe back on this page as I believe it was removed. Thanks!
Hi Nagi. This recipe is delicious. I made it for my family while on vacation and they loved it. The sauce was incredible. I did notice that the marinade for the steak is now missing. Can you update that to include as an option? I’d like to replicate what I did but can’t remember the steak marinade. Thanks!
I have been making Chimichurri for years and have never had a problem with it “Going off” or bad, even after 6 months in the fridge. Just gets better.
Cheers Norman.
That’s awesome to hear Norman!
Hi Nagi: This looks so good!! I would like to make this for a family get together later this month. Would it be good served cold? Thanks!!
I prefer steak served warm so it’s nice and juicy!
Hi Nagi,
Am a seasoned cook but have never heard that foods/sauces made with raw garlic must be consumed within 3 days. Please elaborate. thank you
Hi Myrna, raw garlic can turn blue if left too long. I don’t know a lot about it but know they can cause botulism – so I prefer to be safe than sorry!!
So good and easy to make ,
I’m glad you loved it Mellissa!
I am making this chimichurri skirt steak for dinner tonight and would love to know what the side in the picture is. My guess would be white rice with cilantro, onion, corn, and some lime juice.. it looks amazing.
Hi Anthony – Mexican corn salad – https://www.recipetineats.com/mexican-corn-salad/ – N x
How long do you marinate?
Absolutely loved this recipe. I always have grilled steak with chimichurri at my favorite steak house and decided to try making it at home. Just pure perfection. Thank you nagi! Your recipes never disappoint
1 hour minimum, up to 24 hours! N x
I just made this dish last night (after marinating the meat overnight) and I am in love. The red pepper flakes gave it just the right amount of kick I like. My husband is on a low sodium diet, so I omitted the salt and soy sauce, but the mix was delicious even without these ingredients, as garlic and the red wine vinegar give it quite a bit of flavor themselves. And, easy! It was so easy to make! This is definitely a recipe I’ll add to my monthly meal plan.
There is no soy sauce in the recipe?
There is no soy sauce. I accidentally put that because I think at the time soy was on my mind, I think.
That’s terrific Loretta! I’m so glad you enjoyed this one – thanks for letting me know! N x
Made this and it was amazing ! Thank you so much! I’m so blog envy!!! I’m just started blogging and love running into blogs like yours! love your work and just subscribed 🙂
Holy smokes! You weren’t kidding…this sauce makes an incredible marriage with the steak! I definitely went back for seconds with this one. Will definitely be making this again!
That’s great Chaela! So pleased to hear that! N x
Hi Nagi,
LOVE your recipes, I have them basically every day!
Any suggestions on what to serve alongside this chimichurri steak?
I love smashed chats and a simple salad!! – N x
Got to love Dozer he’s always there at the right time, hope he gets a bite once in a while?
About the recipe can you freeze chimichouri? Thanks
Hi Marguerite! You know full well he gets plenty of nibbles…. 😉 YES it freezes well, just like pesto!
I love this dish, Nagi and your photos are just stunning! Pinning 🙂
Thank you Sabrina!
Love the idea Of chimichurri to be used two ways. Will make t as am having parsley in garden whole year around. Love making any Sauce/Grevy with hips Of Fresh herbes from garden. Had good rain and ALL is good am hard at work ingarden. Hope YOU Are Well and in good spirit!
Oooh, so jealous you have a big herb patch, mine is a small one in a plater!! I’m great Vera, how are you? 🙂
Hi Nagi
I’m salivating!!! Will have to try it soon…. What’s the rice side dish in the pics…? Will let you know how it goes. Much love
Hi Cheryl! It’s quick rice side I made as follows: cook corn (I used fresh) in a stinking hot skillet to char, then I stirred through cooked white rice, finely chopped red onion and a bit of coriander/cilantro. Dressed it with salt, pepper, lime juice and olive oil – super simple! Sometimes I toss through parmesan for extra flavour 🙂
I absolutely adore chimichurri and steak together, it’s a fantastic combination! I’m just like Dozer now… I can only see but I can’t eat it!
Ba ha ha!!! So who controls what YOU get?? 😉
Yep I have seen the Chimichurri trend and I still have yet to make some. but I have tasted it, with steak, and it is so yum! Willhave to make your sauce when I do. Great visual tip on cutting the steak.
Thanks Evelyne! Thought it might be useful! 🙂
Looks like a good week night meal for later in the week. Check. Thanks 🙂
No worries! Love to know if you try it Andrew! 🙂 N x