Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients
This recipe comes together with two simple parts, the steak itself and the chimichurri sauce, so let’s go through exactly what you need for each.
For the Steak
You will need 2 pounds (900g) of flank steak or skirt steak, about 1 inch thick, along with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly cracked black pepper. A good quality steak with even thickness cooks more evenly and gives you that perfect balance of a nicely seared crust with a juicy, tender center.
For the Chimichurri Sauce
For the sauce, you will need 1 cup (about 40g) of fresh parsley leaves finely chopped, 3 cloves of garlic finely minced, 2 tablespoons of fresh oregano leaves or 2 teaspoons of dried oregano, and 1/4 cup (60ml) of red wine vinegar. You will also need 1/2 cup (120ml) of extra virgin olive oil, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Fresh parsley and good quality olive oil make the biggest difference here, so try to use the freshest herbs you can find.
Step by Step Recipe Method
Cooking a great chimichurri steak comes down to a handful of simple but important techniques, so let’s go through each one carefully.
Bringing the Steak to Room Temperature
Take your steak out of the refrigerator about 30 minutes before you plan to cook it, and pat it completely dry on both sides with paper towels. Letting the steak come to room temperature and removing excess moisture from the surface helps it sear evenly and develop that beautiful golden brown crust once it hits the hot pan or grill.
Seasoning the Steak
Rub both sides of the steak generously with olive oil, then season evenly with the kosher salt and black pepper. Press the seasoning gently into the surface of the meat so it sticks well, and do not be shy with the amount, since a properly seasoned crust is what gives this steak so much of its flavor.
Searing the Steak
Heat a large cast iron skillet or grill pan over medium-high heat until it is very hot, which usually takes about 3 to 4 minutes. Place the steak in the hot pan and sear for 4 to 5 minutes per side for medium-rare, or slightly longer if you prefer it more well done. Use a meat thermometer if you have one, aiming for 135°F (57°C) for medium-rare, since this takes the guesswork out of getting the doneness just right.
Resting the Steak
Once the steak is done cooking, transfer it to a cutting board and let it rest, loosely tented with foil, for a full 10 minutes before slicing into it. This resting time allows the juices inside the meat to redistribute evenly, and skipping this step will cause all that flavorful juice to spill out onto your cutting board instead of staying inside the meat.
Making the Chimichurri Sauce
While the steak rests, combine the chopped parsley, minced garlic, oregano, and red wine vinegar in a medium bowl. Whisk in the olive oil slowly, followed by the red pepper flakes, salt, and black pepper, stirring until everything is well combined into a loose, vibrant green sauce. Taste it and adjust the salt or vinegar slightly if needed, since the flavor should be bold, tangy, and herby all at once.
Slicing and Serving
Using a sharp knife, slice the rested steak against the grain into thin strips, meaning you cut across the visible muscle fibers rather than parallel to them. Slicing against the grain shortens those tough fibers and makes every single bite noticeably more tender. Arrange the sliced steak on a serving platter and spoon the chimichurri sauce generously over the top, or serve it on the side for everyone to add as much as they like.
Variations in the Recipe
Once you have this basic chimichurri steak method down, there are plenty of simple ways to change it up depending on your taste or what you have on hand.
Using Different Herbs
If you enjoy a slightly different flavor profile, swap half of the parsley for fresh cilantro, which adds a bright, citrusy note that pairs beautifully with the garlic and vinegar. You can also experiment with fresh mint or basil in smaller amounts for a unique twist on the classic sauce.
Making It Spicier
For those who love heat, increase the red pepper flakes to a full teaspoon, or add a small amount of finely minced fresh jalapeño directly into the chimichurri sauce. This spicy version pairs especially well with rich, fatty cuts of steak like ribeye.
Using It as a Marinade
Instead of only serving chimichurri as a finishing sauce, you can also use a portion of it as a marinade. Simply coat the raw steak in about half of the sauce and let it marinate in the refrigerator for at least 1 hour, or up to overnight, then cook as directed and top with the freshly made remaining sauce.
Trying Different Cuts of Steak
While flank and skirt steak are the traditional choices for chimichurri, this sauce works beautifully with ribeye, New York strip, or sirloin as well. Just remember to always slice thicker cuts against the grain and adjust your cooking time slightly based on the thickness of the steak you choose.
Mistakes to Avoid
A handful of small mistakes can affect how tender and flavorful your chimichurri steak turns out, so keep these common pitfalls in mind.
Skipping the Resting Time
Cutting into your steak immediately after it comes off the heat is one of the most common mistakes home cooks make. All those flavorful juices need time to redistribute throughout the meat, and skipping the rest means they will simply spill out onto your cutting board instead, leaving you with a drier steak.
Slicing With the Grain Instead of Against It
Cutting your steak in the same direction as the muscle fibers, rather than across them, results in tough, chewy slices no matter how well the steak was cooked. Always look closely at the direction of the fibers running through the meat and slice perpendicular to them for the most tender bite.
Making Chimichurri Too Far in Advance
While chimichurri can technically be stored for a few days, its bright green color and fresh flavor are at their absolute best within the first day or two. Making it too far ahead of time causes the herbs to lose some of their vibrant color and the sauce to taste noticeably less fresh.
Overcooking the Steak
Cooking your steak past medium tends to dry out lean cuts like flank and skirt steak, since they do not have much internal fat to keep them juicy. Using a meat thermometer and pulling the steak off the heat at the right internal temperature is the easiest way to avoid this common mistake.
Conclusion
This chimichurri steak recipe brings together a perfectly seared, juicy steak and a bold, herby sauce that elevates it into something truly memorable. It is simple enough for a weeknight dinner, yet impressive enough to serve when you have guests over. Once you make this at home and taste that first bite of tender steak dipped in fresh chimichurri, I promise it will earn a permanent spot in your regular dinner rotation.
FAQs
What is the best cut of steak for chimichurri?
Flank steak and skirt steak are the most traditional choices because their bold, beefy flavor pairs perfectly with the bright, garlicky chimichurri sauce. That said, ribeye, sirloin, and New York strip also work wonderfully if you prefer a slightly richer cut of meat.
How long does chimichurri sauce last in the fridge?
Chimichurri sauce can be stored in an airtight container in the refrigerator for up to 4 days, though it tastes best and looks the most vibrant within the first 1 to 2 days. The olive oil may solidify slightly when chilled, so let it sit at room temperature for a few minutes and give it a quick stir before serving again.
Can I make chimichurri sauce ahead of time?
Yes, you can make the sauce up to a day in advance and store it covered in the refrigerator until you are ready to serve it. Just remember to give it a good stir before spooning it over your steak, since the oil and vinegar naturally separate a bit as it sits.
Do I have to grill the steak, or can I cook it indoors?
You can absolutely cook this steak indoors using a hot cast iron skillet or grill pan, and it will develop the same beautiful seared crust as cooking outdoors on a grill. Just make sure your pan is very hot before adding the steak, and cook in a well ventilated kitchen since searing steak can create some smoke.