Chimichurri is a vibrant, herbaceous sauce from Argentina, traditionally served with grilled meats. It’s a simple blend of fresh parsley, garlic, olive oil, vinegar, and red pepper flakes that cuts through the richness of a perfectly seared steak. This article gives you the essential tips for making a bold chimichurri and cooking a steak that’s crusty outside, juicy inside, and ready to soak up all that garlicky goodness.
Ingredients
- 1 ½ lbs (680 g) flank steak or skirt steak
- 1 cup (240 ml) extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 1 cup (30 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (8 g) fresh oregano, finely chopped (or 2 tsp dried)
- 3 tbsp (45 ml) red wine vinegar
- 1 tsp (5 g) kosher salt, plus more for steak
- ½ tsp (1 g) red pepper flakes (adjust to taste)
- Freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (like canola or avocado) for the pan
Instructions
- Make the chimichurri: In a medium bowl, combine the minced garlic, parsley, oregano, red wine vinegar, salt, and red pepper flakes. Pour in ¾ cup (180 ml) of the olive oil and stir well. Let it sit at room temperature while you cook the steak. (The remaining ¼ cup / 60 ml olive oil is for the steak.)
- Prep the steak: Pat the steak dry with paper towels. Season generously on both sides with kosher salt and black pepper. Let it sit at room temperature for 15–20 minutes to take the chill off.
- Heat the pan: Place a cast-iron skillet or heavy-bottomed pan over high heat. Add the neutral oil and heat until it shimmers and just begins to smoke.
- Sear the steak: Lay the steak in the pan. Cook without moving for 3–4 minutes, until a deep brown crust forms. Flip and cook for another 3–4 minutes for medium-rare. Use an instant-read thermometer to check the thickest part: for medium-rare, remove at 130°F (54°C); the temperature will rise to 135°F (57°C) during rest.
- Rest the steak: Transfer the steak to a cutting board. Drizzle with the remaining ¼ cup (60 ml) olive oil and tent loosely with foil. Let it rest for 5–10 minutes. This allows the juices to redistribute.
- Slice and serve: Slice the steak thinly against the grain. Spoon a generous amount of chimichurri over the top and serve the rest on the side.
Tips
- Don’t skip the rest: Resting the steak for at least 5 minutes is crucial. It lets the muscle fibers relax, so the juices stay in the meat rather than running out onto the board.
- Adjust heat to your pan: If your pan isn’t cast iron, reduce the heat to medium-high to avoid burning the crust. The goal is a golden-brown sear, not a blackened one.
- Make chimichurri ahead: You can make the chimichurri up to a day in advance. Store it in the fridge, but bring it to room temperature before serving. The flavors meld and deepen overnight.
- Substitute herbs: If you don’t have oregano, use marjoram or a pinch of dried thyme. Cilantro can replace half the parsley for a different twist, but keep the parsley base for authenticity.
Serving Suggestions
Chimichurri steak is fantastic with grilled vegetables like asparagus or bell peppers, a simple green salad, or crispy roasted potatoes. For a more traditional Argentine meal, serve it with a side of provoleta (grilled provolone cheese) and crusty bread to mop up the juices. The sauce also works wonders on grilled chicken or fish.
Variations
- Spicy chimichurri: Add a finely chopped fresh chili (like a serrano or jalapeño) along with the red pepper flakes for extra heat.
- Cilantro chimichurri: Use half cilantro and half parsley for a brighter, more citrusy flavor. This pairs especially well with grilled shrimp or chicken.
- Smoky version: Add ½ teaspoon of smoked paprika to the chimichurri for a subtle smokiness that complements a charcoal-grilled steak.
- Different cuts: This chimichurri works with any steak, but also with grilled lamb chops or roasted pork tenderloin. Adjust cooking times accordingly.
Storage and Reheating
Steak: Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, slice thinly and warm gently in a skillet over medium-low heat with a splash of water or beef broth, just until warm. Avoid the microwave, which can toughen the meat. Chimichurri: Keep it in a sealed jar in the fridge for up to 5 days. The olive oil will solidify when cold; let it sit at room temperature for 20 minutes and stir before using. You can also freeze chimichurri in an ice cube tray for up to 3 months—thaw cubes in the fridge overnight.
Frequently Asked Questions
Can I use dried parsley instead of fresh? Fresh parsley is essential for chimichurri’s vibrant color and texture. Dried parsley will taste flat and dusty. If you must, use ⅓ cup (10 g) dried, but the sauce will be noticeably different.
What’s the best steak for chimichurri? Flank steak, skirt steak, or hanger steak are classic choices because they’re thin, cook quickly, and have a loose grain that soaks up the sauce. Sirloin or ribeye also work well, but adjust cooking time for thicker cuts.
Why is my chimichurri bitter? Bitterness usually comes from over-processing the herbs in a food processor. Hand-chopping is best. Also, make sure your olive oil isn’t too peppery—use a mild extra-virgin olive oil for a balanced sauce.
How do I know when my steak is done? Use a meat thermometer. For medium-rare, remove at 130°F (54°C) and rest until it reaches 135°F (57°C). For medium, remove at 140°F (60°C) and rest to 145°F (63°C) (USDA FSIS safe minimum for whole cuts of beef). Always check the thickest part.
Can I grill the steak instead of pan-searing? Absolutely. Preheat your grill to high (about 450°F / 232°C). Grill the steak for 3–4 minutes per side for medium-rare, then rest as directed. The chimichurri is perfect for grilled steak.
Should I marinate the steak in chimichurri? It’s not traditional, and the acid in the vinegar can start to “cook” the meat if left too long (over 2 hours). If you want extra flavor, you can marinate for 30 minutes, but pat the steak dry before searing to get a good crust.
Related
- Stew Leonard’s Lobster Roll Recipe (Copycat)
- Upscale Lobster Roll: A Gourmet Twist
- Sour Cream Enchiladas with Cream of Chicken Soup
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).