This grilled steak with fresh chimichurri is SO EASY, truly. If you’re intimidated by the process of cooking steak and want a recipe that holds your hand at every turn, you’re in the right place. Plus, this chimichurri is so delicious that your dinner guests will be begging for the recipe.
Chimichurri Steak
Whenever I’m entertaining, I love to cook a steak like this and serve it with a generous drizzle of a fresh chimichurri. It’s so impressive and best of all, incredibly simple to make (so, easy on the host).
This chimichurri is easy to modify to your liking, too. If you’re love or hate any one of the ingredients, just swap it out or omit altogether. Make this recipe your own and in short time, you’ll have your own perfectly dialed-in version as a go-to for when you entertain.
What is Chimichurri Sauce Made Of?
Chimichurri sauce is made of a blend of fresh herbs, olive oil, garlic, and some sort of acid (in this case, red wine vinegar). Chimichurri is uncooked and made by just blending (or food processing) the above ingredients together until they’re combined (but not totally pureed). It’s really, really delicious spooned onto grilled steak, served over vegetables, or used as a marinade.
Ingredients
There are two categories of ingredients here – a few things you’ll need for the steak itself and a handful of fresh, delicious ingredients for the chimichurri sauce. Here’s the full list:
For the Steak
- 1 flank steak (approx. 1½ pounds)
- ½ tablespoon of olive oil
- 1 teaspoon of fine sea salt
For the Chimichurri
- ½ cup of olive oil
- ⅓ cup of red wine vinegar
- ½ cup of cilantro (stems and leaves)
- ½ cup of flat-leaf parsley (stems and leaves)
- 4 garlic cloves, minced
- 1 tablespoon of fresh oregano
- ½ teaspoon of red pepper flakes
- ½ teaspoon of fine sea salt
How to Make
Juicy, tender flank steak smothered in fresh, flavorful chimichurri sauce is not quite as tricky as it sounds! Read on for the full how-to.
- Make the chimichurri sauce – place all of the ingredients for the chimichurri into a food processor or blender and pulse until it reaches a fine chop.
- Prepare the steak – heat a grill pan or heavy-duty skillet over medium-high heat, then brush the steak with olive oil and season both sides with sea salt.
- Sear the steak – sear the steak on the grill pan for 5-6 minutes per side, until the internal temperature reaches 145°F (for medium rare).
- Let rest – remove the steak from the grill pan and place it on a cutting board. Let it rest for 5-10 minutes.
- Slice, top, and enjoy – slice the steak against the grain, top it with chimichurri sauce, and enjoy!
Recipe Tips & Tricks
Want a showstopping chimichurri steak? We’ve got you! Here are our very best tips and tricks:
- Let the pan get hot – make sure the pan is nice and hot before adding the steak so that you get a really good sear. And, on that same note, resist the urge to touch the steak while it’s searing – let it do its thing!
- Use a gas or charcoal grill – if you’d rather cook your steak outside, feel free to grill it on a gas or charcoal grill instead of using a grill pan on the stovetop.
- Don’t forget to let the steak rest – for the juiciest steak, be sure to let it rest after it comes off of the heat.
- Cut against the grain – another tender steak pro-tip: cut it against the grain! And, for the best cutting experience, use a high-quality meat carving knife.
What to Serve With Chimichurri Steak
Serve your chimichurri steak alongside a green veggie and a starchy side. Here are our very favorite picks from each category:
Starchy Sides
- Pan Fried Sweet Plantains
- Orzo with Roasted Vegetables
- Oven Roasted Butternut Squash
- Roasted Potatoes
- Chilled Spring Veggie Rice Salad
- Perfect Quinoa
Veggie Sides
Salad Sides
- Italian Side Salad
- Strawberry Spinach Salad
- Best Spinach Salad with a Spicy Lemon Salad Dressing
- Lemon Sea Salt Arugula Salad
- Shredded Brussels Sprouts Salad with Apple Cider Vinaigrette
How to Store and Reheat
Store any leftover flank steak in an airtight container in the refrigerator. For the best results, store the chimichurri sauce in its own airtight container (separate from the steak). Both the steak and the chimichurri will stay good for about 5 days, but the chimichurri sauce will definitely look its best as close to the day it was made as possible.
To reheat the steak, either place it on a microwave-safe dish and pop into the microwave for 1 minute or so, until warmed through, or heat it in a skillet over medium heat until warmed through. The chimichurri doesn’t need to be heated!
Frequently Asked Questions
What is the difference between skirt steak and flank steak?
While skirt steak and flank steak are super similar, flank steak is actually more tender than skirt steak and has a milder flavor.
What does chimichurri taste like?
Chimichurri tastes light, bright, and herby. It’s got some tang from the vinegar and a teeny bit of spice from the red pepper flakes. It’s probably the simplest way to fancy up a piece of meat or a tray of roasted veggies – BIG flavor but simple, fresh ingredients.
Does chimichurri go bad?
Homemade chimichurri sauce should be stored in the fridge and eaten within about 5 days from when it was made. If you’re within that 5-day window and the chimichurri looks a little bit brown, don’t worry. The herbs may wilt a bit, but the flavor will still be on point!
What is the difference between chimichurri and pesto?
While pesto and chimichurri are both herb-and-olive oil-based sauces, they actually aren’t as similarly flavored as you may think. Pesto is an Italian sauce typically made with basil, parmesan cheese, pine nuts, and olive oil, while chimichurri is an Argentine made with a blend of several different herbs, red wine vinegar, and red chili pepper flakes. They’re both absolutely delicious, but different for sure – chimichurri is super light and bright & pesto is a bit heavier with the parmesan cheese add.
More Favorite Beef Recipes
- Perfect Air Fryer Steak
- Grilled Skirt Steak
- Easy Skirt Steak Marinade Recipe
- Steak Sous Vide
- Best Pan Seared Filet Mignon
- Chimichurri Beef Sheet Pan Dinner
Chimichurri Steak Recipe
Ingredients
For the Steak
- 1 flank steak approximately 1½ pounds
- ½ tablespoon olive oil
- 1 teaspoon fine sea salt
For the Chimichurri
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ½ cup fresh cilantro stems and leaves
- ½ cup fresh flat-leaf parsley stems and leaves
- 4 cloves garlic minced
- 1 tablespoon fresh oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
Instructions
- Place all of the ingredients for the chimichurri into a food processor or blender and pulse until it reaches a fine chop.
- Heat a grill pan or heavy-duty skillet over medium-high heat, then brush the steak with olive oil and season both sides with sea salt.
- Sear the steak on the grill pan for 5-6 minutes per side, until the internal temperature reaches 145°F (for medium rare).
- Remove the steak from the grill pan and place it on a cutting board. Let it rest for 5-10 minutes.
- Slice the steak against the grain, top it with chimichurri sauce, and enjoy!
Recipe Notes
- Let the pan get hot – make sure the pan is nice and hot before adding the steak so that you get a really good sear. And, on that same note, resist the urge to touch the steak while it’s searing – let it do it’s thing!
- Use a gas or charcoal grill – if you’d rather cook your steak outside, feel free to grill it on a gas or charcoal grill instead of using a grill pan on the stovetop.
- Don’t forget to let the steak rest – for the juciest steak, be sure to let it rest after it comes off of the heat.
- Cut against the grain – another tender steak pro-tip: cut it against the grain! AND, for the best cutting experience, use a high quality meat carving knife.
Nutrition
