I’ll never forget the first time I made steak with chimichurri sauce recipe for my kids, Lila and Jack. They’d been begging for something “fancy” after watching a cooking show together. I remembered Mark grilling steaks on warm summer evenings, and how a simple sauce could transform dinner into something magical.
That night, the vibrant green chimichurri drizzled over perfectly seared steak brought so much joy to our table. Now, this steak with chimichurri sauce recipe has become our special Friday night tradition. The fresh herbs, garlic, and tangy vinegar create an irresistible sauce that makes even a weeknight feel like a celebration. My sister Grace always requests this dish when she visits from Portland, and honestly, I never get tired of making it.
Why You’ll Love This Chimichurri Steak Recipe
This steak with chimichurri sauce recipe delivers restaurant-quality results right in your own kitchen. First, it’s incredibly simple to prepare. You don’t need fancy cooking skills or expensive equipment. Additionally, the chimichurri sauce comes together in just 10 minutes using fresh ingredients you can find at any grocery store.
Furthermore, this recipe offers amazing versatility. You can use any cut of steak you prefer, from ribeye to flank steak. The bright, herbaceous sauce complements the rich, savory meat perfectly.
Moreover, both kids and adults love this dish. Lila always asks for seconds, and Jack loves helping me chop the parsley.
The steak with chimichurri sauce recipe also works beautifully for meal prep. You can make the sauce ahead of time, and it actually tastes better after sitting for a few hours. Best of all, this recipe brings people together. Every time I serve this steak with chimichurri sauce, our dinner table fills with conversation and laughter.
Ingredients You’ll Need
Gathering ingredients for this steak with chimichurri sauce recipe is straightforward. I always shop at my local farmers market for the freshest herbs. Here’s everything you need:
| Ingredient | Amount |
|---|---|
| Steak (ribeye, sirloin, or flank) | 1.5-2 pounds |
| Fresh parsley, finely chopped | 1 cup |
| Fresh oregano, chopped | 2 tablespoons |
| Garlic cloves, minced | 4-5 |
| Red wine vinegar | 1/4 cup |
| Extra virgin olive oil | 1/2 cup |
| Red pepper flakes | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh lemon juice | 2 tablespoons |
These ingredients create an authentic steak with chimichurri sauce recipe that tastes absolutely incredible. The fresh herbs make all the difference in this dish.
Substitutions & Variations
This steak with chimichurri sauce recipe adapts easily to your preferences and what’s available in your pantry. If you can’t find fresh oregano, dried oregano works in a pinch. Use about 1 teaspoon of dried herbs instead of fresh.
For the vinegar, apple cider vinegar or white wine vinegar substitute nicely for red wine vinegar. Additionally, you can add fresh cilantro to the chimichurri for a different flavor profile. Grace loves when I mix half parsley and half cilantro.
Regarding the steak, this steak with chimichurri sauce recipe works with various cuts. Skirt steak, hanger steak, or even chicken breasts are excellent alternatives. For a spicier sauce, increase the red pepper flakes to 1 teaspoon. Conversely, omit them entirely for a milder version that kids enjoy more.
You can also make this chimichurri steak recipe with grilled vegetables instead of meat for a vegetarian option. The sauce tastes amazing on grilled portobello mushrooms or thick slices of eggplant.
If you’re looking for another delicious steak recipe, try this garlic butter steak and potatoes best easy recipe. It's a fantastic option that pairs beautifully with the chimichurri sauce.
Step-by-Step Instructions
Making this steak with chimichurri sauce recipe follows a simple process. I’ll walk you through each step so your dinner turns out perfectly every time.
Step 1: First, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, oregano, and minced garlic. This forms the base of your sauce.
Step 2: Next, add the red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper. Stir everything together thoroughly.
Step 3: Slowly pour in the olive oil while whisking constantly. This creates a beautiful emulsion. Let the sauce sit at room temperature for at least 30 minutes. The flavors meld together beautifully during this time.
Step 4: Meanwhile, remove your steak from the refrigerator. Let it sit at room temperature for 20-30 minutes. This ensures even cooking throughout.
Step 5: Pat the steak completely dry with paper towels. Then, season both sides generously with salt and pepper. Don’t be shy with the seasoning!
Step 6: Heat a cast-iron skillet or grill pan over high heat. You want it smoking hot. This step is crucial for this steak with chimichurri sauce recipe.
Step 7: Add a tablespoon of oil to the pan. Carefully place the steak in the hot pan. It should sizzle immediately. Cook for 4-5 minutes without moving it.
Step 8: Flip the steak and cook for another 3-4 minutes for medium-rare. Adjust timing based on your preferred doneness and steak thickness.
Step 9: Remove the steak from heat and let it rest on a cutting board for 10 minutes. This step keeps all the juices inside the meat.
Step 10: Slice the steak against the grain into thin strips. Arrange on a serving platter and generously drizzle with the chimichurri sauce. Your steak with chimichurri sauce recipe is ready to serve!
Pro Tips for Success
After making this steak with chimichurri sauce recipe countless times, I’ve learned several tricks. First, always use fresh herbs rather than dried for the chimichurri. The vibrant, fresh flavor simply can’t be replicated with dried herbs.
Second, don’t skip the resting period for your steak. Those 10 minutes make an enormous difference in juiciness. Cover the steak loosely with foil while it rests.
Third, make your chimichurri sauce at least an hour ahead if possible. The flavors develop and intensify over time. I often make it in the morning for dinner that evening.
Fourth, use a meat thermometer to check doneness. For medium-rare, aim for 130-135°F internal temperature. This ensures your steak with chimichurri sauce recipe turns out perfectly every time.
Fifth, slice your steak against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This technique makes every bite tender and easy to chew.
Finally, reserve some chimichurri sauce for serving at the table. Some people love extra sauce on their steak, and it’s also wonderful for dipping bread.
After mastering the steak with chimichurri sauce, you might want to indulge in a sweet treat like strawberry crackle salad creamy dessert idea. This dessert is the perfect way to round off your meal.
Storage & Reheating Tips
This steak with chimichurri sauce recipe stores wonderfully for meal prep. Keep leftover steak and sauce in separate airtight containers in the refrigerator. The steak stays fresh for 3-4 days, while the chimichurri lasts up to a week.
Interestingly, the chimichurri sauce actually improves with time. The garlic mellows slightly and all the flavors blend together beautifully. I often make a double batch to use throughout the week.
For reheating steak, avoid the microwave if possible. Instead, bring it to room temperature first. Then, warm it gently in a skillet over medium-low heat for just 1-2 minutes per side. Alternatively, enjoy leftover steak cold, sliced thin on salads.
You can freeze the chimichurri sauce for up to 3 months. Pour it into ice cube trays for convenient individual portions. Pop out a cube whenever you need it. However, I don’t recommend freezing cooked steak, as it affects the texture.
What to Serve With This Recipe
This steak with chimichurri sauce recipe pairs beautifully with many side dishes. My go-to combination includes roasted baby potatoes tossed with olive oil and herbs. They’re simple yet absolutely delicious.
Additionally, a crisp green salad with lemon vinaigrette balances the rich steak perfectly. Lila loves when I add cherry tomatoes and cucumbers to the salad. Furthermore, grilled asparagus or green beans make excellent vegetable sides.
For a heartier meal, serve this chimichurri steak recipe with garlic bread or crusty sourdough. The bread is perfect for soaking up extra sauce. Rice pilaf or creamy mashed potatoes also complement this dish wonderfully.
During summer, I love serving this steak with chimichurri sauce alongside grilled corn on the cob. The sweet corn and herbaceous sauce create an amazing flavor combination. A glass of red wine completes this restaurant-worthy meal at home.
For a delightful side dish to accompany your steak, consider making creamy mini oreo cheesecake bites. They add a fun and delicious twist to your dinner table.
FAQs
Can I make chimichurri sauce ahead of time?
Absolutely! In fact, making chimichurri ahead improves this steak with chimichurri sauce recipe. Prepare the sauce up to 24 hours in advance.
Store it covered in the refrigerator. The flavors deepen and meld together beautifully. Just bring it to room temperature before serving for the best flavor and consistency.
What cut of steak works best for this recipe?
For this steak with chimichurri sauce recipe, I recommend ribeye, sirloin, or flank steak. Ribeye offers the most marbling and rich flavor. Flank steak provides a leaner option that’s budget-friendly.
Sirloin strikes a nice balance between the two. All three cuts work wonderfully with chimichurri sauce.
How do I know when my steak is done?
The best method for this steak with chimichurri sauce recipe uses a meat thermometer. Insert it into the thickest part of the steak. For rare, aim for 120-125°F.
Medium-rare reaches 130-135°F. Medium hits 135-145°F. Remember, the temperature rises about 5 degrees during resting.
Can I grill the steak instead of pan-searing?
Yes! This steak with chimichurri sauce recipe works beautifully on the grill. Preheat your grill to high heat.
Oil the grates well to prevent sticking. Grill the steak for 4-5 minutes per side for medium-rare, depending on thickness. The char from grilling adds wonderful smoky flavor.
Is chimichurri sauce spicy?
Traditional chimichurri in this steak with chimichurri sauce recipe has mild heat from red pepper flakes. It’s more tangy and herbaceous than spicy. However, you can easily adjust the heat level.
Reduce or omit the red pepper flakes for no heat. Add more flakes or fresh jalapeño for extra spice.
Steak with chimichurri sauce is a popular dish that combines the rich flavors of grilled steak with a vibrant, herbaceous sauce. This sauce, typically made with parsley, garlic, vinegar, and olive oil, enhances the meat’s natural flavors and is a staple in Argentine cuisine, making it a favorite for many home cooks and chefs alike. For more information, visit this link.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 42g |
| Fat | 34g |
| Saturated Fat | 8g |
| Carbohydrates | 3g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 520mg |
| Cholesterol | 110mg |
This steak with chimichurri sauce recipe provides excellent protein and healthy fats from the olive oil. The fresh herbs add vitamins and antioxidants. It’s a nutritious, satisfying meal that fits many dietary preferences. Serve it with vegetable sides to create a well-balanced plate for your family.
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steak with chimichurri sauce recipe
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This steak with chimichurri sauce recipe delivers restaurant-quality results right in your own kitchen. It's incredibly simple to prepare and offers amazing versatility, making it a favorite for both kids and adults. The vibrant chimichurri sauce, made with fresh herbs, garlic, and tangy vinegar, transforms a simple steak dinner into a special occasion.
Ingredients
1.5–2 pounds Steak (ribeye, sirloin, or flank)
1 cup Fresh parsley, finely chopped
2 tablespoons Fresh oregano, chopped
4–5 Garlic cloves, minced
1/4 cup Red wine vinegar
1/2 cup Extra virgin olive oil
1/2 teaspoon Red pepper flakes
1 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoons Fresh lemon juice
Instructions
- Step 1: Prepare the chimichurri sauce by combining chopped parsley, oregano, and minced garlic in a medium bowl
- Step 2: Add red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper. Stir thoroughly
- Step 3: Slowly pour in olive oil while whisking constantly to create an emulsion. Let sit at room temperature for at least 30 minutes
- Step 4: Remove steak from the refrigerator and let it sit at room temperature for 20-30 minutes
- Step 5: Pat the steak dry with paper towels and season both sides generously with salt and pepper
- Step 6: Heat a cast-iron skillet or grill pan over high heat until smoking hot
- Step 7: Add a tablespoon of oil to the pan and place the steak in the hot pan. Cook for 4-5 minutes without moving it
- Step 8: Flip the steak and cook for another 3-4 minutes for medium-rare, adjusting timing based on preferred doneness
- Step 9: Remove the steak from heat and let it rest on a cutting board for 10 minutes
- Step 10: Slice the steak against the grain into thin strips and drizzle with chimichurri sauce before serving
Notes
Use fresh herbs for the best flavor.
Let the chimichurri sit for at least an hour for improved flavor.
Slice steak against the grain for tenderness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling or Pan-searing
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 8 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 110 mg