I make chimichurri steak when I want something bright and satisfying without a lot of fuss. The sauce is mostly herbs, garlic and a splash of vinegar—simple, loud, and refreshing—and it cuts through the richness of a quickly seared steak. I like how fast it comes together: prep the chimichurri, heat the pan or grill, sear the meat, and dinner is on the table in under 20 minutes.
In my kitchen the most satisfying part is the moment the steak hits a screaming hot pan and the edges start to caramelize. That first sizzle gives you a caramelized crust while the chimichurri waits with its glossy green color and bright smell. A spoonful alongside each slice brings balance—herby freshness against meaty depth.
I usually make the chimichurri ahead and let it rest for an hour or overnight; it mellows and becomes more cohesive. Even when I’m short on time I’ll chop by hand instead of blitzing to keep texture—little bits of parsley and garlic should be visible, not pureed. That texture makes the sauce feel homemade and lively.
If you want a quick, flavorful weeknight meal that still feels special, this is it. It’s forgiving, fast, and pairs well with simple sides and a glass of red. I’ll walk you through what to buy, how to cook it fast, and a few tricks I use to keep the chimichurri bright and bold.
Why This Chimichurri Steak Is the Fast, Flavorful Weeknight Meal You Need
Chimichurri balances rich, seared meat with bright, acidic, and herb-forward notes so a little goes a long way. This is a go-to when you want full flavor without complicated steps.
- Fresh herbs cut the richness — parsley and oregano give a green, slightly peppery character that wakes up the palate.
- Quick cooking keeps the steak juicy — a very hot grill or skillet creates a caramelized crust in minutes, which means less hands-on time for you.
- Easy prep fits busy evenings — the sauce can be made ahead, and simple sides finish quickly while the steak rests.
Everything You Need for Chimichurri Steak
Here’s what I always have on hand: fresh herbs, bright vinegar, good olive oil, garlic and a modest hold-the-line of seasoning. Below I explain each ingredient’s role and sensible swaps.
- Parsley – The base of classic chimichurri; provides the fresh, grassy green color and a clean herbal backbone.
- Oregano – Adds a slightly savory, earthy note; dried works in a pinch but fresh keeps the sauce bright.
- Garlic – Gives the sauce its punch; mince finely so it integrates without being overpowering.
- Red pepper flakes – Optional heat; adjust to taste for a little kick that plays well with rich steak.
- Red wine vinegar – Brings acidity to cut fat; balance the amount to your taste so the sauce is lively but not sharp.
- Salt and black pepper – Essential for seasoning both sauce and steak; salt brings out herb flavor, pepper adds subtle warmth.
- Extra virgin olive oil – The fat that binds the sauce; use a good-quality oil because its flavor is noticeable in the finished chimichurri.
- Steak – Choose a cut that you like to cook quickly: something with a bit of structure so it handles high heat well.
Best Steak Cuts for Chimichurri and How to Choose
Chimichurri pairs best with cuts that take a quick sear and benefit from slicing thin across the grain. Think cuts that are flavorful and a bit rustic rather than ultra-marbled steaks intended for long, slow cooking.
- Skirt steak – Very flavorful and thin; it soaks up charring and needs slicing against the grain for tenderness.
- Flank steak – Lean and beefy, great when sliced thin; marinating briefly helps but isn’t required with chimichurri.
- Flat iron – A good balance of tenderness and beefy flavor; slightly more forgiving than skirt or flank.
- Alternatives – If you prefer more marbling, go for sirloin or ribeye for richer flavor; they also work beautifully with chimichurri.
- Choosing – Look for fresh-cut grain and even thickness so it cooks evenly. I trim only what’s necessary—too much trimming wastes flavor.
For another delicious steak recipe, check out our garlic butter steak bites, which showcase tender cuts perfect for grilling.
The Secret to Vibrant Chimichurri — Timing, Texture & Oil
Vibrancy comes down to three things: good herbs, the right texture, and letting the flavors meld.
- Timing — Let the chimichurri rest at least an hour after mixing so the vinegar and oil soften the raw edges of garlic and parsley; overnight is even better for deeper flavor.
- Texture — Don’t puree the sauce. Aim for finely chopped herbs where you can still see the flecks; this keeps a fresh mouthfeel and visual appeal.
- Oil quality and ratio — Use a good extra virgin olive oil; it carries flavor and gives the sauce a silky sheen. Balance oil with vinegar so the sauce is tangy but not oily.
- Color — Chop just before serving if you want the brightest green, but stored chimichurri still tastes great for a couple of days.
How to Make Chimichurri Steak (Step-by-Step)
- Make the chimichurri: place herbs, garlic, oregano, red pepper flakes, vinegar, salt and pepper in a food processor and pulse until parsley is finely chopped but not pureed. Alternatively, chop by hand for more texture.
- Stir in the olive oil and let the sauce rest at room temperature for at least one hour; refrigerate if making ahead, then bring back to room temperature before serving.
- Bring your steak to room temperature for about 30 minutes before cooking so it cooks evenly.
- Season the steak generously with salt and pepper on both sides just before cooking.
- Heat a grill or heavy skillet over high heat with a small amount of neutral oil until it’s smoking hot.
- Sear the steak: for a thinner steak, cook quickly on each side until a deep brown crust forms and internal temperature reaches your target doneness; thicker steaks take slightly longer. Use a meat thermometer if you want precision.
- Transfer steak to a plate, tent loosely with foil, and rest for 5–10 minutes so juices redistribute.
- Slice thinly across the grain and serve with chimichurri on the side so people can add as much as they like.
Quick Cooking Options: Grill, Skillet, Broiler, and Sous-Vide
Different kitchens call for different methods—here’s how to pick one fast and what to expect.
- Grill – Gives the best char and smokiness; cook over very high heat for a few minutes per side for a thin steak.
- Skillet (cast iron) – Great crust control; preheat until nearly smoking, add steak, and press lightly to maximize contact for even browning.
- Broiler – A good indoor substitute for a grill; position the rack close to the element and watch closely to avoid burning.
- Sous-vide – Use this for exact doneness throughout; finish with a quick, high-heat sear to develop color and a crust.
Pro Tip for chimichurri steak: Resting, Slicing & Serving
- Rest the meat for at least 5 minutes after cooking so juices settle—this keeps slices juicy.
- Slice against the grain to break muscle fibers and ensure tender bites.
- Serve chimichurri on the side so guests can control how much they want; it’s bright and can be intense if used like a dressing.
- For presentation, spoon a little chimichurri over the sliced steak and pass the rest in a small bowl.
Variations
- Cilantro chimichurri — Swap some or all parsley for cilantro for a brighter, citrusy note.
- Herby mix — Add a little mint or parsley-cilantro blend for a fresher finish.
- Spicy version — Increase red pepper flakes or add fresh chilies for more heat.
- Olive-forward — Use a fruitier olive oil and reduce vinegar slightly for a smoother sauce.
- Garlicky boost — Add an extra clove or two if you like a stronger garlic presence.
Troubleshooting
- If your chimichurri tastes too sharp, let it sit longer or add a touch more oil to mellow the acidity—I do this when I’ve been heavy-handed with vinegar.
- If the sauce is too oily, add a splash more vinegar and a pinch of salt to rebalance.
- If your steak is tough, make sure you slice thin and against the grain; overcooking thin cuts will also make them chewy.
- If the steak isn’t browning, your pan or grill isn’t hot enough—get it smoking hot and dry the steak surface before searing.
Quick Sides and Wine Pairings That Complement Chimichurri Steak
Keep sides simple and bright to match the sauce. Grilled vegetables, a leafy salad, or a skillet of quickly sautéed greens are fast and pair perfectly. For a starchy side, roasted potatoes or plain rice let the chimichurri shine.
- Grilled corn or roasted peppers — their char pairs nicely with chimichurri’s brightness.
- Simple green salad with a light vinaigrette — balances the meal without competing.
- Crusty bread or a plain starch — great for mopping up sauce.
- Wine pairings — medium-bodied reds like Malbec, Tempranillo or a fruity Cabernet work well; if you prefer white, a fuller-bodied unoaked Chardonnay or a dry rosé can be lovely.
For a tasty side, our grilled corn with chipotle butter adds a delicious kick that pairs perfectly with chimichurri steak.
For a delectable pairing, consider our garlic and herb crusted lamb chops, which complement the flavors of chimichurri excellently.
How to Store, Reheat and Make-Ahead Chimichurri
Chimichurri is forgiving to store and makes busy weeknights easier.
- Store the chimichurri in an airtight container in the refrigerator for up to 3 days for best flavor; bring it back to room temperature before serving so the oil loosens.
- Leftover steak reheating — gently warm slices in a skillet with a splash of oil over medium heat so they don’t overcook; a quick sear will refresh the exterior.
- Make-ahead — prepare sauce up to a day ahead and keep refrigerated. I also make larger batches for weekend meal prep because it brightens many dishes.
If you’re looking for make-ahead options, our slow cooker beef brisket can be a great dish that pairs well with chimichurri and can be prepared in advance.
Frequently Asked Questions
What type of steak is best for chimichurri?
Great choices include flat iron, flank, or skirt steak. You can also use other cuts of your choice as long as they are at room temperature before cooking!
Can I make chimichurri sauce ahead of time?
Absolutely! Chimichurri sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days for the best flavor.
How should I cook the steak for chimichurri?
You can grill, pan-sear in a skillet, broil, or even use sous-vide to cook your steak. Adjust the cooking time based on the thickness and your desired doneness.
What can I serve with chimichurri steak?
Complement your chimichurri steak with quick sides like grilled vegetables, rice, or a fresh salad, and consider pairing it with a nice red wine.
How do I store leftover chimichurri steak?
Store leftover steak in an airtight container in the refrigerator. To reheat, try gentle warming in a skillet to maintain tenderness.
Chimichurri Steak
Ingredients
Method
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed.1 tbsp oregano leaves, 4 cloves garlic, 0 - 2 tsp red pepper flakes, 1/4 cup red wine vinegar, 1/2 tsp salt, to taste black pepper
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better.
- 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.
- 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.