Chimichurri steak is a vibrant Argentine dish featuring a grilled or pan-seared steak topped with a fresh, herbaceous sauce made from parsley, garlic, olive oil, vinegar, and red pepper flakes. The bright, tangy chimichurri cuts through the rich, beefy flavor of the steak, creating a balanced and memorable meal. This guide walks you through every step, from choosing the right cut to resting the meat, so you can serve a restaurant-quality steak at home.
What You’ll Need
- 1 ½ to 2 lbs (680–900 g) steak: flank, skirt, sirloin, or ribeye
- For the chimichurri:
- 1 cup (40 g) fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- ½ cup (120 ml) extra-virgin olive oil
- 3 tablespoons (45 ml) red wine vinegar (or white wine vinegar)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt, plus more for the steak
- ¼ teaspoon black pepper
- Salt and freshly ground black pepper for seasoning the steak
- Optional: 1 tablespoon (15 ml) lemon juice for extra brightness
- Food thermometer (instant-read)
- Grill, cast-iron skillet, or heavy pan
- Tongs
- Cutting board and sharp knife
Step-by-Step
- Make the chimichurri (at least 30 minutes ahead). In a medium bowl, combine the chopped parsley, minced garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Stir well. If using lemon juice, add it now. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. You can also make it a day ahead and refrigerate; bring to room temperature before serving.
- Prep the steak. Remove the steak from the refrigerator 30–45 minutes before cooking. Pat it dry with paper towels. This helps achieve a good sear. Season generously on all sides with salt and black pepper.
- Preheat your cooking surface. If using a grill, preheat to high (about 450–500°F / 232–260°C). If using a cast-iron skillet, place it over high heat for 5 minutes until smoking hot. Add a high-smoke-point oil (like canola or avocado) to the pan if needed.
- Sear the steak. Place the steak on the hot grill or pan. Do not move it for 3–4 minutes to develop a nice crust. Flip with tongs and cook another 3–4 minutes for medium-rare. For thicker cuts (1 ½ inches / 4 cm), you may need to adjust time. Use a food thermometer to check doneness.
- Check temperature. For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. However, many prefer medium-rare at 130–135°F (54–57°C). Insert the thermometer into the thickest part of the steak, away from bone or fat. If you prefer medium (145°F / 63°C), cook a bit longer.
- Rest the steak. Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5–10 minutes. This allows juices to redistribute, ensuring a moist steak. The temperature will rise about 5°F (3°C) during rest.
- Slice and serve. Slice the steak against the grain (perpendicular to the muscle fibers) into thin strips. This is crucial for tenderness, especially for flank or skirt steak. Drizzle generously with chimichurri and serve the remaining sauce on the side.
Common Mistakes
- Skipping the rest: Cutting into a steak immediately after cooking releases all the juices onto the board, leaving you with a dry piece of meat.
- Not patting the steak dry: Moisture on the surface creates steam, which prevents browning. A dry surface is essential for a good crust.
- Overcrowding the pan: If you cook multiple steaks, leave space between them. Overcrowding lowers the pan temperature and steams the meat instead of searing it.
- Using dried parsley: Fresh parsley is non-negotiable for authentic chimichurri. Dried parsley has a different texture and flavor.
- Slicing with the grain: This makes the meat chewy. Always slice against the grain to shorten the muscle fibers.
Tips
- Choose the right cut: Flank and skirt steak are classic for chimichurri because they absorb the sauce well and have a robust beefy flavor. Ribeye or sirloin also work beautifully.
- Make chimichurri in advance: The sauce actually improves after a few hours. If you can, make it the morning of and let it sit covered in the fridge; bring to room temp before serving.
- Finely chop the parsley: Use a sharp knife and chop the parsley finely, but don’t turn it into a paste. The texture is part of the charm.
- Adjust heat: For a milder sauce, reduce the red pepper flakes to ¼ teaspoon. For more heat, add a pinch more or a finely minced fresh chili.
- Use a meat thermometer: Don’t guess doneness. A thermometer is the only reliable way to get the exact temperature you want.
Troubleshooting
- Steak is too rare: If after resting you find it undercooked, return it to the hot pan or grill for 1–2 minutes per side. Be careful not to overcook it.
- Steak is overcooked: Unfortunately, you can’t undo overcooking. Slice it thin and serve with extra chimichurri to add moisture. You can also chop it and use in tacos or salads.
- Chimichurri is too acidic: Balance it with a bit more olive oil or a pinch of sugar. Stir well and taste again.
- Chimichurri is too oily: Add a little more vinegar or a splash of water to thin it out. You can also add more chopped parsley.
- No crust formed: This usually means the pan wasn’t hot enough or the steak was wet. Pat it dry and try again with higher heat.
Frequently Asked Questions
1. Can I use dried parsley for chimichurri?
No, dried parsley won’t give you the same fresh, vibrant flavor. Use fresh flat-leaf parsley for best results.
2. How long can I store leftover chimichurri?
Store in an airtight container in the refrigerator for up to 5 days. The color may darken, but it’s still safe to eat. Bring to room temperature before using.
3. Can I make chimichurri without a food processor?
Absolutely. Finely chop the parsley and garlic by hand. This actually gives a better texture. Just mix everything in a bowl.
4. What’s the best steak for chimichurri?
Flank steak, skirt steak, or sirloin are classic choices. They’re flavorful and take well to the bright sauce. You can also use ribeye for extra richness.
5. Should I marinate the steak in chimichurri?
It’s not necessary. Chimichurri is meant to be a sauce, not a marinade. The acid in the vinegar can break down the meat’s surface if left too long, making it mushy. Just serve it on top or on the side.
6. Can I freeze chimichurri?
Yes, you can freeze it in an ice cube tray. Once frozen, transfer cubes to a freezer bag. Thaw in the fridge overnight. The texture may change slightly, so use it in cooked dishes or blend after thawing.
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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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