This recipe combines rich, tender steak with a bright and refreshing sauce that cuts through the richness beautifully. It’s quick to prepare, uses fresh ingredients, and brings a restaurant-quality dish to your table with minimal effort. The chimichurri sauce is versatile and can be used on many other dishes too, making it a great addition to your cooking repertoire.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) sirloin or flank steak olive oil salt black pepper fresh parsley, finely chopped fresh cilantro (optional) garlic cloves, minced red wine vinegar lemon juice red pepper flakes
Directions
Pat the steak dry and season generously with salt and black pepper. Heat a grill pan or skillet over medium-high heat and add a little olive oil. Cook the steak for about 3–5 minutes per side, depending on thickness and desired doneness. Remove the steak from heat and let it rest for at least 5 minutes. Meanwhile, prepare the chimichurri by combining parsley, cilantro (if using), garlic, red wine vinegar, lemon juice, red pepper flakes, and olive oil in a bowl. Mix well and season to taste. Slice the steak against the grain into thin strips. Spoon the chimichurri sauce generously over the steak and serve immediately.
You can swap parsley with a mix of herbs like oregano or basil for a different flavor profile. Add shallots for extra depth or use lime juice instead of lemon for a sharper citrus note. For a smoky twist, grill the steak outdoors instead of using a skillet. You can also use different cuts like ribeye or skirt steak.
Storage/Reheating
Store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or enjoy it cold in salads or sandwiches. Chimichurri is best served fresh but can be refrigerated and used within 2 days.
FAQs
What cut of steak is best for chimichurri?
Flank, skirt, or sirloin steaks work especially well because they absorb flavors and slice nicely.
Can I make chimichurri ahead of time?
Yes, you can prepare it a few hours in advance to let the flavors develop.
How do I know when my steak is done?
Use a meat thermometer or follow cooking times based on thickness and preference.
Can I grill the steak instead of pan-searing?
Yes, grilling adds a delicious smoky flavor.
Is chimichurri spicy?
It has a mild heat from red pepper flakes, which you can adjust to taste.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but dried can be used in smaller amounts.
What should I serve with chimichurri steak?
It pairs well with roasted vegetables, potatoes, or a simple salad.
Can I freeze chimichurri sauce?
It’s best fresh, but you can freeze it in small portions if needed.
Why should I rest the steak?
Resting allows the juices to redistribute, keeping the steak tender and juicy.
Can I use this sauce on other foods?
Yes, chimichurri is great on chicken, fish, and even vegetables.
Conclusion
This easy chimichurri steak recipe delivers bold, fresh flavors with very little effort. The combination of juicy steak and vibrant herb sauce creates a balanced and satisfying dish that’s perfect for any occasion. Once you try it, it’s sure to become a regular favorite in your kitchen.
This Easy Chimichurri Steak Recipe features juicy, perfectly seared steak topped with a fresh and zesty chimichurri sauce made from parsley, garlic, olive oil, and vinegar. This quick and flavorful steak recipe delivers bold, restaurant-quality taste with minimal effort, perfect for weeknight dinners or special occasions.
Ingredients
500 g sirloin or flank steak
1 tablespoon olive oil (for cooking)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
For Chimichurri Sauce:
1 cup fresh parsley, finely chopped
2 tablespoons fresh cilantro (optional)
3 garlic cloves, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon red pepper flakes
4 tablespoons olive oil
Salt and pepper to taste
Instructions
Pat the steak dry with paper towels and season generously with salt and black pepper.
Heat a grill pan or skillet over medium-high heat and add olive oil.
Cook the steak for 3–5 minutes per side, depending on thickness and desired doneness.
Remove from heat and let the steak rest for at least 5 minutes.
In a bowl, combine parsley, cilantro (if using), garlic, red wine vinegar, lemon juice, red pepper flakes, and olive oil. Mix well and season to taste.
Slice the steak against the grain into thin strips.
Spoon chimichurri sauce generously over the steak and serve immediately.
Notes
Always slice steak against the grain for maximum tenderness.Letting the steak rest helps retain juices.Fresh herbs are key for authentic chimichurri flavor.Adjust red pepper flakes for desired spice level.
