Chimichurri Steak Recipe: A Bold and Flavorful Argentine Classic

There are few dishes more satisfying than a perfectly grilled steak, but when paired with the vibrant, herbaceous punch of chimichurri sauce, it becomes something truly unforgettable. This Chimichurri Steak recipe is ideal for a relaxed summer evening, backyard barbecues, or even a festive weekend dinner with family and friends. It’s a dish that brings people together, encourages conversation, and delivers bold flavor in every bite.

Inspired by the rich culinary traditions of Argentina, where beef is more than just food—it’s a cultural cornerstone—this recipe honors the art of grilling and the zesty brilliance of chimichurri. Whether you’re hosting a cookout or just craving something hearty and fresh, this dish is guaranteed to impress. With a few simple ingredients and a bit of love, you can recreate a South American classic that will transport your taste buds straight to Buenos Aires.

What is Chimichurri?

Chimichurri is a vibrant green sauce made primarily with fresh herbs, garlic, vinegar, and olive oil. Originating in Argentina and Uruguay, it’s traditionally served with grilled meats, particularly beef. The sauce is tangy, slightly spicy, and bursting with fresh flavor.

There are two main types of chimichurri: green (chimichurri verde) and red (chimichurri rojo). This recipe focuses on the classic green version, which gets its bold color from parsley and its kick from raw garlic and chili flakes. It’s incredibly easy to make and doubles as both a marinade and a finishing sauce.

Why You’ll Love This Chimichurri Steak

• Bold and Fresh Flavor: The combination of charred beef and tangy chimichurri is irresistible.

• Simple Ingredients: You likely have most of the ingredients already in your pantry.

• Versatile: Works with different cuts of steak and can even be used on chicken or vegetables.

• Perfect for Grilling Season: A great way to elevate your summer cookouts.

• Meal Prep Friendly: The chimichurri sauce can be made ahead of time and lasts for days in the fridge.

Ingredients

For the Steak:

• 2 lbs (900g) ribeye, skirt, or flank steak

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoon olive oil

For the Chimichurri Sauce:

• 1 cup fresh flat-leaf parsley, finely chopped

• 1/2 cup fresh cilantro (optional), finely chopped

• 4 garlic cloves, minced

• 2 tablespoons fresh oregano (or 2 teaspoons dried)

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 2 tablespoons red wine vinegar

• 1/2 cup extra virgin olive oil

• Salt and black pepper to taste

• Juice of 1/2 lemon (optional for brightness)

Step-by-Step Instructions

1. Prepare the Chimichurri Sauce

Start by finely chopping the parsley and cilantro. Combine them in a bowl with the minced garlic, oregano, and red pepper flakes. Add the red wine vinegar and olive oil, stirring until everything is well mixed.

Season with salt and pepper to taste. For a little extra brightness, squeeze in some fresh lemon juice. Let the sauce sit for at least 30 minutes at room temperature to allow the flavors to meld. It can also be made up to 3 days in advance and stored in the refrigerator.

2. Season the Steak

Remove the steak from the refrigerator about 30-45 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat the steak dry with paper towels, then rub both sides with olive oil. Season generously with kosher salt and black pepper.

3. Grill or Sear the Steak

For Grilling: Preheat your grill to high heat. Place the steak directly on the grates and sear for 3-5 minutes per side, depending on thickness and desired doneness.

For Pan-Searing: Heat a cast iron skillet over high heat until smoking hot. Add the steak and sear for about 3-4 minutes on each side. Reduce the heat slightly and continue cooking until it reaches your preferred doneness.

Use a meat thermometer for accuracy:

• Rare: 125°F (52°C)

• Medium Rare: 130°F (54°C)

• Medium: 140°F (60°C)

• Medium Well: 150°F (66°C)

• Well Done: 160°F (71°C)

4. Rest the Steak

Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite.

5. Slice and Serve

Slice the steak against the grain for maximum tenderness. Spoon the chimichurri generously over the top and serve immediately.

Tips for the Best Chimichurri Steak

• Use Fresh Herbs: This is crucial. Dried parsley or cilantro won’t provide the same punchy flavor.

• Chop by Hand: While it may be tempting to use a food processor, hand-chopping gives the sauce better texture.

• Rest Your Meat: Don’t skip this step—cutting too soon will cause the juices to run out.

• Marinate for More Flavor: You can use a portion of the chimichurri as a marinade. Just coat the steak and let it sit in the refrigerator for 1-2 hours before cooking. Be sure to reserve some fresh sauce for serving.

What to Serve with Chimichurri Steak

Chimichurri steak pairs beautifully with a variety of sides. Here are a few suggestions:

• Grilled Vegetables: Zucchini, bell peppers, and asparagus complement the smoky flavors.

• Roasted Potatoes or Fries: Classic and comforting.

• Simple Salad: A fresh arugula or tomato salad balances the richness of the meat.

• Crusty Bread: Perfect for soaking up extra chimichurri.

• Rice or Quinoa: Great options if you want something more filling.

Wine Pairing Ideas

Pair this dish with a bold red wine like Malbec, Cabernet Sauvignon, or Tempranillo. These wines stand up well to the steak’s richness and complement the tangy chimichurri. If you prefer white wine, a Chardonnay with a touch of oak can also work.

Storing and Reheating

Chimichurri Sauce: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before using.

Steak: Store leftovers in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat to avoid drying it out. Alternatively, enjoy it cold in a salad or sandwich.

Variations to Try

• Spicy Chimichurri: Add fresh chopped chili or more red pepper flakes for extra heat.

• Citrusy Twist: Swap the vinegar for lime juice for a brighter profile.

• Different Proteins: Try chimichurri on grilled chicken, lamb, pork, or even tofu for a vegetarian version.

• Chimichurri Mayo: Mix leftover chimichurri with mayonnaise for a flavorful sandwich spread or dipping sauce.

Frequently Asked Questions

Can I make chimichurri in advance?

Yes, in fact, it’s better when it has time to sit. Make it up to 3 days ahead and store in the refrigerator.

What’s the best cut of steak for chimichurri?

Skirt steak and flank steak are most traditional due to their deep beefy flavor and quick cooking time. Ribeye and sirloin also work wonderfully.

Do I need to marinate the steak?

Not necessarily, but using chimichurri as a marinade can enhance flavor. Be sure to use a separate portion from the one you serve.

Can I freeze chimichurri?

Yes, though the texture may change slightly. Freeze in an ice cube tray, then transfer to a sealed bag for up to 1 month.

A Taste of Argentina at Home

There’s something incredibly satisfying about bringing international flavors into your kitchen, and this Chimichurri Steak offers just that. It’s a dish that embodies warmth, flavor, and community. Whether you’re grilling outdoors on a sunny day or cooking up a storm indoors, this recipe delivers that unforgettable zing of fresh herbs, garlic, and juicy beef.

Give it a try, and don’t be surprised if it becomes a new favorite in your meal rotation. With every bite, you’ll understand why this dish has captured the hearts of steak lovers around the world.

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