Chimichurri steak is a vibrant Argentinian dish featuring grilled or pan-seared steak topped with a bright, herbaceous sauce of parsley, garlic, olive oil, and red wine vinegar. The bold, tangy sauce cuts through the rich beef beautifully, making it a favorite for cookouts and weeknight dinners alike. To round out the meal, you need sides that complement the punchy flavors without overpowering them—think simple, fresh, and satisfying options that soak up every last drop of sauce.
Ingredients
- 1 ½ lbs (680 g) flank steak or skirt steak
- 1 cup (240 ml) extra-virgin olive oil
- ½ cup (120 ml) red wine vinegar
- 1 cup (30 g) fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon (5 g) dried oregano
- ½ teaspoon (2.5 g) red pepper flakes (optional)
- 1 teaspoon (5 g) kosher salt, plus more for steak
- ½ teaspoon (2 g) black pepper, plus more for steak
- 4 medium Yukon Gold potatoes (about 1 ½ lbs / 680 g), cut into wedges
- 2 tablespoons (30 ml) olive oil for potatoes
- 1 large sweet potato (about 12 oz / 340 g), cut into wedges
- 1 lb (450 g) asparagus, trimmed
- 1 tablespoon (15 ml) olive oil for asparagus
- 1 cup (150 g) cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- 4 cups (120 g) mixed greens (like arugula or baby spinach)
- 1 tablespoon (15 ml) fresh lemon juice
Instructions
- Make the chimichurri: In a medium bowl, combine the olive oil, red wine vinegar, parsley, garlic, oregano, red pepper flakes (if using), 1 teaspoon salt, and ½ teaspoon black pepper. Stir well. Set aside at room temperature for at least 15 minutes to let the flavors meld. (You can make this ahead and refrigerate for up to 3 days.)
- Prep the potatoes: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the potato wedges and sweet potato wedges with 2 tablespoons olive oil, and a pinch of salt and pepper. Spread in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and tender. Keep warm.
- Cook the steak: While the potatoes roast, pat the steak dry and season generously on both sides with salt and pepper. Heat a grill or a cast-iron skillet over high heat. Add the steak and cook for 4–6 minutes per side for medium-rare (internal temperature of 135°F / 57°C). For medium, cook until 145°F (63°C). Use a food thermometer to check the thickest part. Remember, the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but you can cook to your preferred doneness as long as you meet that minimum.
- Rest the steak: Transfer the steak to a cutting board and let it rest for at least 5 minutes (this is part of the safe cooking process). This allows the juices to redistribute.
- Sauté the asparagus: While the steak rests, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 5–7 minutes, turning occasionally, until crisp-tender and lightly charred. Season with salt and pepper.
- Assemble the salad: In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado. Drizzle with lemon juice and a tiny bit of olive oil if desired. Toss gently.
- Slice and serve: Slice the steak thinly against the grain. Serve the steak with a generous spoonful of chimichurri on top, alongside the roasted potatoes, asparagus, and salad. Pass extra chimichurri at the table.
Tips
- Make chimichurri ahead: The sauce tastes even better if made a few hours or a day in advance. Store it in the fridge, but bring it to room temperature before serving.
- Don’t skip the rest: Resting the steak is crucial—it keeps the meat juicy and ensures the internal temperature continues to rise slightly. Slice against the grain for maximum tenderness.
- Substitutions: If you don’t have red wine vinegar, use white wine vinegar or sherry vinegar. For a milder garlic flavor, roast the garlic first. You can also add fresh cilantro or mint to the chimichurri for a different twist.
- Common mistake: Overcooking the steak. Use a thermometer and pull it off the heat a few degrees early, as it will carry over while resting.
Serving Suggestions
This meal is hearty enough on its own, but you can add a crusty baguette or grilled corn on the cob for extra substance. For a lighter option, serve the steak over a bed of quinoa or with a simple cucumber salad. The chimichurri also works beautifully as a dressing for the salad if you make extra.
Variations
- Spicy chimichurri: Add a finely chopped fresh chili (like jalapeño or serrano) to the sauce for extra heat.
- Herb swap: Replace half the parsley with fresh cilantro or mint for a different flavor profile.
- Grilled everything: Instead of roasting potatoes, grill the potato wedges and asparagus on the grill alongside the steak for a smoky taste.
- Vegan option: Skip the steak and serve the chimichurri over grilled portobello mushrooms or roasted cauliflower steaks.
Storage and Reheating
Store leftover steak, potatoes, and asparagus separately in airtight containers in the refrigerator for up to 3–4 days. The chimichurri can be refrigerated for up to 1 week. To reheat, gently warm the steak in a skillet over medium heat for 2–3 minutes per side, or in the microwave at 50% power. The potatoes can be reheated in a 400°F (200°C) oven for 5–7 minutes to crisp them up. The salad is best eaten fresh, but you can store it undressed for a day.
Frequently Asked Questions
Can I use a different cut of steak? Absolutely. Sirloin, ribeye, or even New York strip work well. Just adjust cooking time based on thickness. Thinner cuts like skirt steak cook faster.
How do I know when the steak is done? Use a meat thermometer. For medium-rare, aim for 135°F (57°C) and let it rest to reach 145°F (63°C) safe minimum. For medium, cook to 145°F (63°C) and rest.
Can I make chimichurri without a food processor? Yes, just chop the parsley and garlic finely by hand. It’s actually more traditional to chop by hand for a chunkier texture.
What if I don’t have red wine vinegar? Use apple cider vinegar or white wine vinegar. The flavor will be slightly different but still delicious.
Can I grill the potatoes instead of roasting? Yes, parboil the potato wedges for 5 minutes, toss with oil, then grill over medium heat for 10–15 minutes, turning often.
Is chimichurri gluten-free? Yes, all the ingredients are naturally gluten-free. Just check your vinegar to be safe.
Related
- How to Temper Chocolate: A Step-by-Step Guide
- Vermont Lobster Roll: A Buttery Twist on a Classic
- Kolache Nut Roll Recipe (Czech Christmas Pastry)
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).