Chimichurri Steak Recipe with Bright Herb Sauce

Chimichurri steak pairs grilled beef with a fresh, garlicky herb sauce associated with Argentina and Uruguay, where family and regional versions vary. The contrast of smoky, savory steak and a bright parsley, vinegar, and olive-oil sauce makes a satisfying meal without a complicated marinade.

Ingredients

1½ lb (680 g) flank steak, about 1 inch (2.5 cm) thick
1 tbsp (15 ml) olive oil, for the steak
1 tsp (5 g) kosher salt, for the steak
½ tsp (1 g) freshly ground black pepper
1 cup (30 g) finely chopped flat-leaf parsley, leaves and tender stems
2 tbsp (6 g) finely chopped fresh oregano, or 2 tsp (2 g) dried oregano
3 medium garlic cloves (about 9 g), finely minced or grated
3 tbsp (45 ml) red wine vinegar
½ cup (120 ml) extra-virgin olive oil, for the sauce
½ tsp (3 g) kosher salt, for the sauce, plus more to taste
¼ tsp (0.5 g) crushed red pepper flakes, or more to taste
2 tbsp (30 ml) water, to loosen the sauce if needed

Instructions

Make the chimichurri. In a medium bowl, combine the parsley, oregano, garlic, red wine vinegar, sauce salt, and red pepper flakes. Stir in the ½ cup (120 ml) olive oil. The sauce should be loose enough to spoon, with plenty of visible herbs; if it seems especially thick, add the water a little at a time. Taste and adjust the salt or pepper flakes. Leave it at room temperature for 15 minutes so the garlic and herbs can flavor the oil and vinegar. Do not leave it out for longer than needed; refrigerate it if your cooking plans are delayed.
Prepare the steak. After the sauce has rested, pat the flank steak thoroughly dry with paper towels. Rub both sides with 1 tablespoon (15 ml) olive oil, then season evenly with 1 teaspoon (5 g) kosher salt and the black pepper. Drying the surface helps the beef brown instead of steam. Keep the steak refrigerated until you are ready to cook if you need additional time before grilling.
Heat the grill. Preheat a gas or charcoal grill to high heat for about 15 minutes, aiming for a hot cooking surface. Clean the grates and lightly oil them using an oiled paper towel held with tongs. Keep the chimichurri bowl away from the raw steak and its juices; use a clean spoon when serving sauce.
Grill the steak. Lay the steak over direct heat and cook for about 6 minutes on the first side, then turn it and cook for about 6 minutes on the second side. The timing is an estimate for a steak close to 1 inch thick; thickness, grill heat, and the steak’s starting temperature all affect how quickly it cooks. Avoid pressing down on the meat, which pushes out juices, and move it to a cooler part of the grill if the outside is browning too quickly.
Check the temperature with a food thermometer inserted into the thickest part from the side. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef. If the steak has not reached that temperature, continue grilling in 1-minute increments and check again. Transfer it to a clean cutting board once it reaches the safe minimum.
Rest and slice. Rest the steak for 8 minutes before cutting; this includes the required 3-minute minimum rest. Slice thinly across the grain, angling the knife if you like wider pieces. Flank steak has long muscle fibers, so cutting across them makes each bite easier to chew. Spoon chimichurri over the slices or serve it alongside so everyone can choose how much sauce they want.

Tips

Chop the herbs by hand for a textured sauce. A food processor can make chimichurri quickly, but pulse briefly and stop while the herbs are still finely chopped rather than turning them into a smooth paste. Add the oil after processing, or stir it in by hand, to keep the sauce from becoming overly uniform.
Fresh oregano gives the sauce a leafy, fragrant character. If it is difficult to find, dried oregano is a practical substitute; use 2 teaspoons rather than 2 tablespoons because dried herbs are more concentrated. The result will taste a little less fresh but still has the familiar savory oregano note.
Season the steak just before grilling and avoid guessing doneness by color alone. A thermometer is more dependable, especially because flank steak can vary in thickness. If using a thinner steak, start checking earlier; if it is thicker than 1 inch, allow more time and check the temperature in the thickest section.
Keep sauce for serving separate from anything that touches raw beef. If you want to baste the steak, set aside a small clean portion before serving and never reuse sauce that has contacted raw meat unless it is brought to a boil.

Serving Suggestions

Serve the sliced steak warm with a generous spoonful of chimichurri and extra sauce at the table. Simple sides work particularly well: grilled corn, roasted potatoes, a green salad, or crusty bread to catch the herb oil. For a fuller meal, add grilled peppers and onions or a bowl of white beans dressed with vinegar and olive oil. Keep the sauce vivid by adding it after cooking rather than grilling it on the steak, since its fresh herbs can scorch over direct heat.

This steak also works well as part of a casual spread. Put the sliced beef on a platter, set out the chimichurri separately, and offer a few sides so diners can build their own plates. If serving bread or tortillas, slice the steak thinly and let people add sauce as they assemble each portion. The recipe makes enough sauce to dress the steak generously, with a little extra for vegetables or bread.

Variations

Chimichurri is made in many household and regional styles, so adjust the balance to suit your table rather than treating one ratio as the only correct version. For a sharper sauce, add another teaspoon of red wine vinegar; for a gentler one, start with 2 tablespoons (30 ml) and add more after tasting. Increase the red pepper flakes for more heat, or omit them for a milder sauce. Some versions include cilantro, while others use parsley alone. For a cilantro note, replace up to half the parsley with ½ cup (15 g) chopped cilantro; it will taste more citrusy and less purely herbal.

Flank steak is convenient because it cooks quickly and slices neatly, but skirt steak is a flavorful alternative. It is often thinner, so begin checking its temperature sooner. Sirloin or flat iron steak can also be used; adjust cooking time to thickness and always use the thermometer rather than relying on the clock. For an indoor option, heat a large cast-iron skillet over medium-high to high heat until hot, then cook the steak in a lightly oiled pan, turning once and checking the same safe minimum temperature. Ventilate the kitchen because a very hot skillet can produce smoke.

Storage and Reheating

Refrigerate cooked steak and chimichurri within 2 hours of cooking, storing them separately in airtight containers. Cooked steak keeps for 3 to 4 days in the refrigerator. For the freshest flavor and color, use the chimichurri within 3 days; the herbs may darken as they sit, but the sauce can still be used if it has been properly chilled and smells fresh. Do not store the garlic-and-oil sauce at room temperature. You can freeze leftover chimichurri in small portions for up to 2 months, though its herbs may soften after thawing.

For the best texture, reheat steak gently in a covered skillet over low heat with a spoonful of water or broth, or warm it briefly in a low oven. Reheat leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. The steak may cook further during reheating, so warm only what you plan to eat. Add cold or room-temperature chimichurri after reheating rather than heating the sauce with the meat.

Frequently Asked Questions

Can I make chimichurri ahead of time?

Yes. Make it up to a day ahead and refrigerate it in a covered container. Let it stand briefly at room temperature before serving so the olive oil can loosen, then stir well and taste for salt and vinegar. Keep it chilled between uses and use it within 3 days for the best herb flavor.

Does the steak need to marinate?

No. The sauce is served with the cooked steak, rather than used as a required marinade. This keeps the herbs bright and makes the recipe practical to prepare in about an hour. If you choose to marinate the beef separately, do so in the refrigerator and discard the marinade that touched raw steak.

How do I know which way to cut flank steak?

Look for the long parallel lines in the meat; those are the muscle fibers, or grain. Cut across those lines into thin slices, rather than following them. Shortening the fibers this way makes flank steak more tender to eat. If the grain changes direction near one end, turn the steak as needed while slicing.

Can I make this recipe without a grill?

Yes. Use a heavy skillet, preferably cast iron, heated over medium-high to high heat. Cook the steak in a little oil, turning once, and check the thickest part with a thermometer. A skillet may create more smoke than an outdoor grill, so use good ventilation and avoid crowding the pan.

What can I use instead of red wine vinegar?

Sherry vinegar is a close substitute with a similarly rounded, tangy flavor. White wine vinegar also works but tastes a little sharper; begin with slightly less and adjust after tasting. Lemon juice can add brightness, but it changes the sauce’s flavor and is not the traditional vinegar note in this version.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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