Steak night is already a win, but once chimichurri enters the chat, things get exciting. This Chimichurri Steak is all about contrast done right. Juicy, well seasoned steak meets a bold, herby sauce that cuts through the richness and wakes everything up.
What makes this one special is balance. The steak stays the hero, while the chimichurri sauce brings freshness, acidity, and just enough bite to keep every forkful interesting. It is simple, fast, and exactly the kind of recipe that makes you feel like you tried harder than you actually did.
- What Makes This Chimichurri Steak
- What Goes Into Chimichurri Steak
- Add Ins And Substitutions That Still Play Nice
- How To Make Chimichurri Steak
- Tips From Someone Who Has Made This Too Many Times
- Recipe FAQ’s
- Steaks with Chimichurri (Churrasco from Uruguay & Argentina) Recipe
What Makes This Chimichurri Steak
- The sauce is fresh, not overpowering: This chimichurri recipe is bright and punchy without drowning the steak, so you still taste the beef first.
- Built for real steaks: Thick, juicy cuts are seasoned simply and cooked hot, letting the meat shine instead of hiding behind marinades.
- Fast but impressive: From chopping herbs to slicing steak, this comes together quickly and still feels restaurant worthy.
- Customisable without breaking it: You can tweak heat, acidity, or herbs while keeping that classic chimichurri flavour intact, which is key for the best chimichurri steak experience.
What Goes Into Chimichurri Steak
This recipe keeps things simple yet full of flavor, using fresh herbs, quality olive oil, and just the right seasonings to make the steak and chimichurri sauce shine.
- Olive Oil: A rich, silky base for the chimichurri that carries all the herbs and spices beautifully over the steak.
- Fresh Parsley: The star herb in any authentic chimichurri recipe, adding bright, grassy freshness.
- Garlic: Finely chopped for bold aroma and flavor that pairs perfectly with grilled beef.
- Ribeye, T-Bone, or Strip Steak: Well-marbled cuts that stay juicy and tender whether grilled or pan-fried.
Note : Please see recipe card at the bottom for a full list of ingredients with measurements.
Add Ins And Substitutions That Still Play Nice
If you feel like switching things up or tailoring the sauce to what you have on hand, these options slide in easily without changing the heart of the chimichurri.
- Lemon Juice: Swap part of the red wine vinegar for fresh lemon juice to add a brighter, more citrusy edge that works especially well with richer steak cuts.
- Coriander: Replace a portion of the parsley with coriander for a slightly more aromatic, fresh finish that still keeps the sauce balanced.
- Shallots: Finely minced shallots bring a softer, slightly sweet onion flavour without the sharp bite of raw onion.
- Smoked Chilli Flakes: Adds gentle heat and a subtle smoky note that deepens the sauce without overpowering the herbs.
How To Make Chimichurri Steak
- Prepare the Chimichurri : In a medium bowl, combine olive oil, red wine vinegar, parsley, garlic, chili, oregano, salt, and pepper.
- Let Flavors Develop : Allow the mixture to sit for 10 minutes. You can also refrigerate it for up to 24 hours.
- Season the Steaks : Pat steaks dry, season generously with salt, and brush lightly with olive oil on both sides.
- Cook the Steaks : Cook over medium-high heat, 2–3 minutes per side for medium-rare, 3–4 for medium, or 4–5 for well done.
- Rest the Meat : Transfer steaks to a tray and let them rest for 5 minutes to keep the juices locked in.
- Serve and Enjoy : Spoon about 2–3 tablespoons of chimichurri per person or serve in a small bowl for dipping and pouring.
Pair your chimichurri steak with sides that balance its bold flavors. A creamy pumpkin and spinach soup with crispy bacon makes a warm, comforting starter, while a hearty chicken and pumpkin lentil stew adds earthy depth to the meal. For a lighter touch, goat’s cheese and smoked salmon on a toasted English muffin offers a refined, fresh bite that complements the steak’s richness.
Tips From Someone Who Has Made This Too Many Times
- Let the chimichurri sit before serving. Even 10 minutes makes a noticeable difference in flavour.
- Do not blitz the sauce smooth. Hand chopping keeps the texture fresh and lively.
- Always rest your steak. Cutting too early is the fastest way to lose juiciness.
- Taste the sauce before serving and adjust acidity or oil as needed. Chimichurri should be bold but balanced.
Ribeye, T-bone, and strip steaks are ideal for the best chimichurri steak, but flank or skirt steak also work beautifully.
Fresh parsley is traditional, but you can substitute with cilantro or a mix of both for a slightly different twist on the chimichurri sauce.
It has a mild kick from chili, but you can adjust the heat level to your taste or omit it entirely.
Chimichurri Steak on VIDEO!
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IngredientsUSMetric1x2x3x
Chimichurri:
- ▢ 1/2 cup olive oil
- ▢ 2 tablespoons red wine vinegar
- ▢ 1/2 cup parsley finely chopped
- ▢ 4 cloves garlic finely chopped or minced
- ▢ 2 red chilies or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili
- ▢ 3/4 teaspoon dried oregano
- ▢ 1/2 – 1 teaspoon coarse salt leveled, adjust to your tastes
- ▢ 1/2 teaspoon pepper adjust to your tastes
Steaks:
- ▢ 4 steak Rib eye, T-Bone or Strip
- ▢ 1 pinch salt to season
- ▢ 1 drizzle olive oil for brushing
Instructions
For Chimichurri
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) Makes 1 cup.
- Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
- Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.* Transfer steaks to a tray and let rest for 5 minutes.
- Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.
Notes
Steak doneness:
If using a meat thermometer:
- 130°F (55°C) internal temperature for RARE
- 135°F (58°) internal temperature for MEDIUM RARE
- 140°F (60°) internal temperature for MEDIUM
- 150°F (65°) internal temperature for WELL DONE
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Steaks with Chimichurri (Churrasco from Uruguay & Argentina)
Ingredients
Chimichurri:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley finely chopped
- 4 cloves garlic finely chopped or minced
- 2 red chilies or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili
- 3/4 teaspoon dried oregano
- 1/2 - 1 teaspoon coarse salt leveled, adjust to your tastes
- 1/2 teaspoon pepper adjust to your tastes
Steaks:
- 4 steak Rib eye, T-Bone or Strip
- 1 pinch salt to season
- 1 drizzle olive oil for brushing
Instructions
For Chimichurri
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) Makes 1 cup.
- Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
- Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.* Transfer steaks to a tray and let rest for 5 minutes.
- Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.
Notes
Steak doneness:
If using a meat thermometer:
- 130°F (55°C) internal temperature for RARE
- 135°F (58°) internal temperature for MEDIUM RARE
- 140°F (60°) internal temperature for MEDIUM
- 150°F (65°) internal temperature for WELL DONE
