Authentic Chimichurri Steak Recipe

This is an extremely flavorful and juicy chimichurri steak recipe. This quick sauce is a condiment originating from South America, especially Argentina, that provides tons of taste to any piece of meat you serve it with.

The best part? You'll need only simple-to-find ingredients, a nice steak, and five minutes of your time to make this easy and delicious beef recipe.

What is chimichurri steak sauce?

This chimichurri is a fresh, uncooked sauce that is garlicky, filled with herbs and has just the right amount of tangy from fresh. It has an olive oil and red wine vinegar base that helps to infuse fresh parsley, red pepper flakes, and garlic into everything you serve it with. It’s the kind of sauce that instantly brightens grilled meat and make it taste amazing.

Ingredients to make this recipe

Sirloin steak - Is my favorite cut of steak to serve with chimichurri sauce. Or, it is delicious with any of the suggested cuts below. 

Olive oil - Use a good quality, extra virgin olive oil if possible.

Red wine vinegar - It's traditional, but you could replace it with apple cider vinegar if desired.

Garlic - Use fresh garlic whenever possible for best results, you will really taste the difference. If you use a pre-chopped, bottled garlic, you may want to start .

Fresh parsley - Some people replace it with cilantro, but true chimichurri is fresh parsley only.

Red pepper flakes - They provide a mild spiciness to this sauce. You can use a fresh chile, if you'd like. I like to mince the chile (such as a bright red Fresno chile) buy hand instead of a food processor so that the chimichurri sauce stay a bright fresh green.

Salt - My favorites are kosher or sea salt, but any fine salt will work.

Ground black pepper - Use freshly cracked black pepper if possible.

How do I make the easiest chimichurri sauce?

In a small bowl, stir together the olive oil, garlic, parsley, red wine vinegar, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside so the flavors can meld.

How to Cook the Steak for Chimichurri Steak Recipe

First, Pat the steaks dry and sprinkle both sides with the remaining 1 teaspoon salt and ½ teaspoon black pepper.

Next, heat a cast iron skillet (or heavy skillet) or grill over medium heat and drizzle with a little olive oil. (See below for links to the pans I use).

Cook the steaks on both sides until they reach your preferred doneness. Remove the steaks from the heat and cover loosely with tin foil. Let the steaks rest for 5 to 10 minutes.

Slice the steaks and spoon the fresh chimichurri over the top. Enjoy while warm!

What is chimichurri steak served with?

Chimichurri steak is super versatile; you can enjoy it on its own with different side dishes such as green chile potato gratin, potato fries, baked potatoes, and simple salads.

You can also thinly slice the grilled steak and serve it in a Chimichurri Steak Sandwich. The sliced steak with chimichurri sauce is also delicious rolled in fresh corn tortillas and served a carne asada taco.

If you need to choose an alcoholic drink and want to keep it authentic, Malbec wine is the most popular red wine in Argentina (where this chimichurri steak recipe comes from).

Is chimichurri steak gluten free?

Yes, chimichurri steak is naturally gluten-free! So everyone can enjoy it.

Is this steak sauce spicy?

The red pepper flakes make it mildly spicy. If you'd like a hotter kick, you can use chili pepper flakes or a fresh red chile instead.

What cut of steak is best for chimichurri?

To enjoy a juicy steak, you'll need a tender cut that cooks quickly without getting tough. The most popular options are:

• Flank steak: Lean, beefy, and soaks up chimichurri beautifully.
• Skirt steak: Juicy, well-marbled, and super flavorful—probably the #1 cut with chimichurri.
• Ribeye: Rich and tender, perfect if you like a fattier cut.
• Sirloin: Thick, juicy, and classic on the Argentine grill.

Tools You Will Need For This Recipe-

• Cast Iron Skillet or Heavy Sauté pan. A grill pan is also excellent. Here is an Amazon link to the lighter weight cast iron pan that I use. I also prefer this even lighter weight sauté pan when I'm cooking on a glass top stove.
• OR an outdoor grill is my preferred choice as long as it is not 100 degrees outside... It is the Southwest, you know. 🙂
• Chef Knife - your favorite knife will do. Here is a link to my favorite Chef Knife. It is a little pricey, here is a link to a budget friendly knife that I also use.

Share This Recipe on Social Media or Pin It to your Pinterest boards so you can save it for later.