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Chimichurri Steak Recipe: A Bold and Flavorful Argentine Classic

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A grilled steak topped with vibrant chimichurri sauce is the perfect way to elevate your summer meals. Inspired by the traditional Argentine dish, this recipe combines juicy, seared beef with a fresh, garlicky herb sauce that’s packed with flavor. It’s ideal for cookouts, dinner parties, or any time you want something bold and satisfying.

Ingredients

Scale

  • 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 oregano)

  • 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)

Instructions

  • Make the chimichurri sauce: In a bowl, combine parsley, cilantro (if using), minced garlic, oregano, and red pepper flakes. Stir in red wine vinegar and olive oil. Season with salt and pepper to taste. Add lemon juice for brightness, if desired. Set aside at room temperature for at least 30 minutes.

  • Prepare the steak: Remove steak from the refrigerator 30-45 minutes before cooking. Pat it dry with paper towels. Rub both sides with olive oil, then season generously with kosher salt and pepper.

  • Grill or sear:

    • For grilling: Preheat grill to high heat. Grill steak for 3-5 minutes per side, depending on thickness and desired doneness.

    • For stovetop: Heat a cast iron skillet over high heat. Sear steak for about 3-4 minutes per side. Reduce heat slightly and cook to your preferred doneness.

  • Rest the steak: Transfer steak to a cutting board and let it rest for 5-10 minutes to retain juices.

  • Slice and serve: Cut steak against the grain. Spoon chimichurri sauce over the top and serve immediately.

Notes

  • Chimichurri sauce can be made up to 3 days in advance and stored in the fridge.

  • Steak can be marinated in some of the chimichurri for 1-2 hours before cooking. Reserve fresh sauce for serving.

  • Leftover steak is great in salads, sandwiches, or tacos.

Find it online: https://cookingworthy.com/chimichurri-steak-recipe-a-bold-and-flavorful-argentine-classic/