I make chimichurri steak all the time when I want a meal that feels special without complicated prep. The bright green sauce — sharp, garlicky and herb-forward — cuts through the richness of a simply grilled steak and turns a plain dinner into something lively and memorable.
I appreciate recipes that let ingredients shine, and chimichurri is a perfect example: fresh herbs, vinegar and chili flakes doing all the heavy lifting. In my kitchen this is a go-to for weeknights because the sauce can be made ahead, the steak cooks quickly, and everyone gets to add as much bright, herbal punch as they like.
When I test this recipe I pay attention to three things: the quality of the herbs and oil, the resting time for both sauce and steak, and cutting the steak against the grain. Those small details make a weeknight dinner taste like something you’d order at a neighbourhood parrilla.
Why Chimichurri Steak Belongs on Your Weeknight Menu
Chimichurri sauce amplifies a simple steak in ways that feel both classic and modern: the herbs and garlic add freshness, red wine vinegar provides a clean lift, and a little chili gives definition. Because the sauce comes together in minutes and the steak cooks fast over high heat, you can get a restaurant-style plate on a busy evening.
Sensory note: imagine bright green sauce glinting against a charred, caramelised steak, garlic and parsley aromas filling the kitchen as you slice. This contrast of vibrant herbiness with smoky meat is what keeps me coming back to this pairing.
Everything You Need for Chimichurri Steak
Gathering good ingredients and the right tools makes the process smooth. Below I talk through what matters and why — no fluff, just what you’ll actually use.
- Fresh parsley – The backbone of chimichurri; choose vibrant, crisp leaves for the best colour and aroma.
- Fresh oregano – Adds an earthy, slightly minty counterpoint; dried works if fresh isn’t available.
- Garlic – Brings pungency and depth; mince finely so it distributes evenly through the sauce.
- Red pepper flakes – Adjustable heat; add sparingly at first and taste.
- Red wine vinegar – Provides acidity to cut through the steak’s fat and keep the sauce lively.
- Good extra virgin olive oil – Smooths and carries the flavours; choose a fruity, well-balanced bottle.
- Quality steak – Skirt, flank or flat iron give great flavour and a good sear, but pick a cut you prefer.
- Neutral oil for the pan – Use a high-smoke-point oil to get a proper sear without burning.
- Equipment – A hot grill or heavy skillet, a sharp knife for slicing against the grain, and a meat thermometer for accuracy.
The Heart of Chimichurri: Fresh Herbs, Vinegar and Heat
Chimichurri is simple but each ingredient has a deliberate role. Parsley gives bright green freshness and vitamin-rich antioxidants; oregano contributes an earthy herbal note; vinegar brings acidity that balances fat; garlic introduces pungent depth; and chili flakes provide a controllable kick. Together they create an aromatic sauce that refreshes the palate between rich bites of steak.
Sensory focus: as you chop parsley the kitchen smells herbaceous and green; when vinegar hits those chopped herbs there’s a bright, slightly astringent lift that makes the mixture feel lively. Health wise, parsley and garlic offer micronutrients and compounds linked to general wellbeing — another reason I keep chimichurri in regular rotation.
Choosing the Right Cut: Skirt, Flank or Flat Iron
Each cut brings a different texture and eating experience, and choosing the right one depends on how you like your steak:
- Skirt steak – Intense beefy flavour and open grain; best sliced thinly against the grain after a quick, hot sear.
- Flank steak – Leaner with a pronounced grain; benefits from brief high-heat cooking and resting to remain tender.
- Flat iron – More marbling than flank, very tender when cooked to medium-rare; great for quick pan-searing.
Quick cheat sheet: if you want bold beef flavour and don’t mind slicing thin, go skirt. If you want a slightly meatier, tender bite with a uniform thickness, flat iron is my favourite. Always slice against the grain for the best texture.
Why Temperature and Resting Time Matter for Steak
Getting temperature and rest right is everything: heat determines the Maillard crust and internal doneness, while resting lets juices redistribute so the steak remains moist when you slice it.
- Use a meat thermometer for precision — check for your target temperature rather than guessing by time alone.
- Remove the steak from heat a few degrees before your target since carry-over cooking will raise the internal temperature as it rests.
- Rest the steak loosely tented for 5–10 minutes depending on thickness; this gives a juicier final result and makes slicing cleaner.
Sensory focus: watch the steak change from glossy red to a warm, slightly firm surface as it cooks; when you rest it you’ll notice juices settle and the aroma intensify at the table.
How to Make Chimichurri Steak (Step-by-Step)
- Prepare the chimichurri: finely chop parsley and oregano by hand or pulse briefly in a food processor until the herbs are chopped but not pureed. Add minced garlic and red pepper flakes.
- Move the chopped mixture to a bowl, stir in red wine vinegar, then drizzle in extra virgin olive oil and season with salt and black pepper. Taste and adjust acidity, salt and heat.
- Let the sauce rest at room temperature for at least 1 hour so the flavours meld — overnight in the fridge is even better for deeper flavour.
- Bring steak to room temperature before cooking so it cooks evenly; pat it dry to promote browning and season generously with salt and pepper just before it hits the heat.
- Heat a grill or heavy skillet until very hot. Add a splash of neutral oil and wait until it smokes slightly to get a good sear.
- Sear the steak on the first side without moving it until a deep crust forms, then flip and sear the second side to your desired doneness (see timing guidance below).
- Transfer the steak to a plate, tent loosely with foil and rest for 5–10 minutes. Slice thinly across the grain and serve with chimichurri on the side so people can add as much as they like.
- Timing guidance: for a steak around an inch thick aim for a quick sear — roughly two minutes per side for medium-rare, slightly longer for medium. Use a thermometer to confirm.
Troubleshooting
- If the steak is tough: you likely overcooked it or cut with the grain. Rest properly and slice against the grain.
- If the chimichurri tastes flat: add a splash more vinegar and a pinch more salt to brighten it.
- If the pan smoke is excessive: reduce heat slightly and make sure you’re using a neutral oil with a high smoke point for searing.
Pro Tip for Chimichurri Steak: Use Overnight Rest for Fuller Flavor
- I always make the chimichurri at least a few hours ahead; letting it rest overnight in the fridge deepens the flavours and softens the raw edge of garlic.
- Marinate some of the chimichurri with the steak if you want a stronger herbaceous punch — at least 1 hour or up to overnight for the best infusion.
- For an extra layer of flavour, baste the steak with a little chimichurri in the final 30 seconds of cooking (on the cooler side of the grill) but reserve most of the sauce uncooked to keep it bright.
How to Store, Reheat and Use Leftover Chimichurri
Leftover chimichurri keeps its colour and flavour best when stored cold and used quickly. I keep it in an airtight jar in the fridge and use within a few days.
- Storage: refrigerate in an airtight container for up to 3 days; press a thin layer of olive oil on top to help preserve colour.
- Reheat: serve cold or at room temperature — avoid heating the sauce so the herbs don’t lose their fresh character.
- Leftover uses: spread on sandwiches, toss through grain salads, use as a dressing for roasted vegetables or dollop over grilled fish.
Vegan and Vegetarian Alternatives Using Chimichurri
- Grilled vegetables — eggplant, zucchini and peppers soak up chimichurri beautifully and become a satisfying main when stacked or served with grains.
- Firm tofu or tempeh — marinate briefly in chimichurri before grilling or pan-frying for a flavourful plant-protein option.
- Grain bowls — mix chimichurri into warm quinoa or farro with roasted veg and chickpeas for a bright, filling bowl.
Perfect Pairing Side Dishes with Chimichurri Steak
- Simple roasted potatoes tossed with sea salt and rosemary for a crispy, neutral counterpoint.
- Charred corn on the cob brushed with a little butter or olive oil to echo the grill flavours.
- A crisp green salad with lemon vinaigrette to refresh the palate between rich bites.
- Grilled seasonal vegetables like asparagus or peppers for a colourful, textural contrast.
Frequently Asked Questions
Do you put chimichurri on steak before or after cooking?
You should serve chimichurri on top of the cooked steak or on the side. This way, it adds a fresh, zingy flavor without cooking the herbs.
Can I use other cuts of steak for this recipe?
Absolutely! While skirt, flank, or flat iron steaks are traditional, you can use any cut of your choice, just ensure it’s at room temperature before cooking.
How long should I marinate the steak in chimichurri?
For maximum flavor, let the chimichurri sit with the steak for at least 1 hour, but marinating it overnight is even better!
What can I serve with chimichurri steak?
Chimichurri steak pairs wonderfully with side dishes like roasted vegetables, grilled corn, or a fresh salad.
How can I store leftover chimichurri?
Store leftover chimichurri in an airtight container in the refrigerator for up to 3 days. It’s delicious on sandwiches or as a dressing for salads!
Chimichurri Steak
Ingredients
Method
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed. 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.
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet 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 medium rare, 2 min on each side; for medium, 2.5 min each side.
- Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
- Cut thin slices against the grain and serve with Chimichurri Sauce on the side.
