Chimichurri steak is a dish consisting of grilled or pan-seared beef served with chimichurri, a vibrant, uncooked sauce made from finely chopped parsley, garlic, olive oil, red wine vinegar, and red pepper flakes. Originating in Argentina and Uruguay, chimichurri is a staple condiment for grilled meats across South America. The steak itself is not marinated in the sauce; rather, the chimichurri is spooned over the cooked meat just before serving, adding a bright, herbaceous, and slightly tangy contrast to the rich, smoky beef.
What Exactly Is Chimichurri?
Chimichurri is a loose, vinaigrette-like sauce, not a thick pesto. Its base is always fresh parsley (flat-leaf is traditional), garlic, olive oil, red wine vinegar, and dried oregano, with red pepper flakes for heat. Some regional versions add cilantro, shallots, or even a touch of tomato, but these are variations, not the standard. The sauce is never cooked; the ingredients are simply finely chopped and mixed together. It is typically allowed to rest for at least 15–30 minutes so the flavors meld, but it is served at room temperature, not chilled.
The origin of the name is disputed. One popular but unproven theory claims it derives from a Basque settler named “Chimichurri” or from the Basque phrase ttximitxurri, meaning “a mixture of several things in no particular order.” Another theory suggests it comes from the English words “Jimmy Curry,” the nickname of a 19th-century Irishman in Argentina who supposedly mixed the sauce. No definitive evidence supports any of these stories, so the true etymology remains unknown.
What Cut of Steak Is Used?
There is no single “correct” cut for chimichurri steak. In Argentina, the classic choice is bife de chorizo (a thick-cut sirloin or New York strip) or vacío (flank steak). In the U.S., flank steak, skirt steak, hanger steak, or ribeye are all common choices. The key is to pick a cut that benefits from a hot, fast sear and is served medium-rare to medium. Tougher cuts like flank or skirt are excellent because the bright, acidic chimichurri complements their beefy flavor, and slicing thinly against the grain makes them tender. Ribeye or strip steaks are more tender and marbled, offering a richer, more luxurious version of the dish.
How to Make Chimichurri Steak
Making chimichurri steak is a two-part process: preparing the sauce and cooking the steak. The sauce can be made hours ahead, but the steak should be cooked just before serving.
Chimichurri Sauce Recipe
This makes about 1½ cups (360 ml) of sauce, enough for 4–6 steaks.
- 1 cup (60 g) fresh flat-leaf parsley, finely chopped (stems removed)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) dried oregano
- 1 tsp (5 g) red pepper flakes (adjust to taste)
- ½ cup (120 ml) extra-virgin olive oil
- ¼ cup (60 ml) red wine vinegar
- 1 tsp (5 g) coarse salt (plus more to taste)
- ½ tsp (2 g) black pepper
Combine all ingredients in a bowl and stir well. Let sit at room temperature for at least 15 minutes before serving. Taste and adjust salt or vinegar. The sauce will keep in the refrigerator for up to 5 days in an airtight container; bring it back to room temperature before serving.
Cooking the Steak
- Take the steak out of the refrigerator 30–45 minutes before cooking to let it come to room temperature. Pat it dry with paper towels.
- Season generously on all sides with coarse salt and black pepper.
- Heat a cast-iron skillet or grill over high heat until smoking. Add a small amount of high-smoke-point oil (like canola or avocado) to the pan if using a skillet.
- Sear the steak for 3–5 minutes per side, depending on thickness, until a deep brown crust forms. For a 1-inch (2.5 cm) thick steak, this usually yields medium-rare.
- Check the internal temperature with a food thermometer. For whole cuts of beef (like steak), the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest. However, many people prefer steak at 130–135°F (54–57°C) for medium-rare, which is below the USDA recommendation. The USDA advises that cooking to 145°F (63°C) is the only way to ensure food safety; cooking to a lower temperature is done at your own risk.
- Transfer the steak to a cutting board and let it rest for at least 5–10 minutes. This allows the juices to redistribute.
- Slice the steak thinly against the grain, then spoon a generous amount of chimichurri over the top. Serve the remaining sauce on the side.
Common Mistakes and Misconceptions
One common mistake is using dried parsley instead of fresh. Dried parsley has almost no flavor and will ruin the sauce. Another is blending the sauce in a food processor until it becomes a puree. Chimichurri should be coarse and textured, not smooth; hand-chopping is essential. A third error is cooking the chimichurri. It is meant to be raw; heating it destroys the fresh, vibrant taste.
A frequent misconception is that chimichurri is a marinade. While you can marinate steak in it, the traditional use is as a table sauce or finishing sauce. Marinating for too long (more than a few hours) can make the meat mushy due to the acid in the vinegar.
How to Choose and Store Ingredients
For the parsley, choose flat-leaf (Italian) parsley over curly; it has more flavor. The leaves should be bright green and crisp, with no yellowing. Garlic should be firm and not sprouting. Use a good-quality extra-virgin olive oil, but not your most expensive finishing oil—the vinegar and garlic will overpower it. Red wine vinegar is traditional; you can substitute white wine vinegar or sherry vinegar, but not balsamic (too sweet).
Store leftover chimichurri in a glass jar in the refrigerator for up to 5 days. The olive oil will solidify when cold; that’s normal. Let it come to room temperature and stir before using. Do not freeze, as the texture will degrade.
Frequently Asked Questions
Is chimichurri steak the same as Argentine steak?
Not exactly. “Argentine steak” refers to the style of grilling beef in Argentina, which is typically cooked over an open fire or parrilla (grill) and served with chimichurri. Chimichurri steak is simply any steak served with chimichurri sauce, regardless of how it’s cooked. In Argentina, chimichurri is often served on the side, not necessarily spooned over the steak.
Can I use chimichurri on chicken or fish?
Yes, chimichurri is versatile and pairs well with grilled chicken, fish, pork, or even roasted vegetables. For fish, choose a milder version with less garlic and vinegar. If using on chicken, cook it to a safe minimum internal temperature of 165°F (74°C).
How long does chimichurri last in the fridge?
Properly stored in an airtight container, chimichurri will last 4–5 days in the refrigerator. The vinegar and salt act as preservatives, but the fresh herbs will eventually lose their color and flavor. Always use a clean spoon to scoop it out to avoid contamination.
Can I make chimichurri without red wine vinegar?
Yes. You can substitute an equal amount of white wine vinegar, sherry vinegar, or even lemon juice. Each will change the flavor slightly: lemon juice makes it brighter and more citrusy; sherry vinegar adds a nutty note. Avoid balsamic or apple cider vinegar, as they are too sweet or fruity.
What if I don’t have fresh parsley?
You can substitute fresh cilantro or a mix of cilantro and parsley, but the flavor will be different. There is no good dried substitute for fresh parsley in chimichurri. If you’re in a pinch, use a combination of fresh oregano and cilantro, but know that it won’t taste like traditional chimichurri.
Should I serve chimichurri cold or at room temperature?
Always serve chimichurri at room temperature. Cold olive oil becomes thick and cloudy, and the flavors are muted. Take it out of the fridge 30 minutes before serving, or warm it gently in a bowl of warm water (not on the stove).
Safety and Storage Notes
Raw garlic and fresh herbs are safe to consume, but the sauce must be kept refrigerated if not used immediately. Never leave chimichurri at room temperature for more than 2 hours (1 hour if the room is above 90°F/32°C). When serving steak, always use a clean plate for the cooked meat—never put it back on the plate that held raw meat. Leftover cooked steak should be refrigerated within 2 hours and consumed within 3–4 days. Reheat leftovers to an internal temperature of 165°F (74°C) if you choose to eat them warm, though steak is often enjoyed cold in salads or sandwiches.
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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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