Steak with Chimichurri Sauce Recipe (2024)

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chimichurri steak is a classic dish featuring chimichurri sauce. Chimichurri is a fresh-tasting Latin American condiment loaded with garlic, cilantro, and spices. Chimichurri will transform your average steak and perfectly complement every bite. It’s an absolute must-have for steak lovers!

What is Chimichurri Sauce?

Chimichurri is a vibrant green Argentinian, herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices. It’s typically used on beef or chicken as a marinade or condiment.

Chimichurri is loaded with spicy, tangy, and citrusy flavors all at once. It really could be the pesto sauce of Argentina. Beyond steak, I’ve loved making chimichurri chicken skewers and my steak and chimichurri crostini.

Other ways to enjoy steak are pairing with garlic and rosemary, or making a blue cheese compound butter.

Ingredients

• Steak: you can make this recipe with any cut of beef. Some personal favorites are boneless ribeye, hanger, sirloin (NY strip), and skirt steak. Boneless ribeye is what I used for this recipe/is pictured. Also, see my porterhouse steak with dipping sauces!
• Kosher salt and cracked pepper: kosher salt and coarse pepper are my favorite ways to season a steak for searing.
• Canola/vegetable oil: both of these oils have higher smoke points, making them ideal for searing. Butter and olive oil have much lower smoke points.

Chimichurri Ingredients

• Fresh Italian parsley: flat-leaf parsley is traditional and preferred.
• Fresh cilantro: cilantro adds phenomenal depth and flavor. It’s simply not the same without it.
• Olive oil: you don’t need to use expensive olive oil but use a balanced cooking blend that’s not overly potent. I like California Extra Virgin Olive Oil for everyday cooking.
• Red wine vinegar: adds a delicious tang to the sauce, it’s simply not the same without it. It’s much more mild and flavorful than white vinegar.
• Garlic: the garlic in this recipe can be potent/hot since it’s uncooked. Use sparingly if you have larger cloves.
• Crushed red pepper or chili flakes: traditionally chimichurri is made with red chilis, but red pepper flakes are a common substitute.
• Oregano: you can use fresh oregano or substitute with dried oregano.

How to Make Steak and Chimichurri

Temperature For Steak

The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your steak’s internal temperature for the desired level of doneness. Always measure in the middle of the thickest part of the steak.

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

Let The Steak Rest

Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. One, it continues to cook the steak. Second, the juices evenly redistribute back throughout the meat, yielding the perfect bite every time. Always let your steaks rest!

What to Serve with Steak and Chimichurri

I love to turn this recipe into steak frites with my easy baked truffle fries recipe! Other great choices are my parmesan roasted fingerling potatoes or my garlic butter roasted red potatoes. If you’re looking for ultra-crispy potatoes, try my pesto smashed potatoes! If you prefer mashed potatoes, try my rich and delicious cream cheese mashed potatoes.

Lastly, my favorite veggie of choice will always be my roasted bacon and parmesan Brussels sprouts or my Brussels sprouts with balsamic and honey.

Frequently Asked Questions

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