Best Beef for Steak and Chimichurri: 5 Cuts to Buy

For steak with chimichurri, boneless ribeye is the top pick: its marbling keeps each bite juicy, while the sauce’s herbs, garlic, and vinegar balance the beef’s richness. This pairing is associated with Argentine and Uruguayan grilling, though chimichurri and steak-cut preferences vary by cook and region.

What to Look For

Marbling and flavor. Fine streaks of fat running through the meat help a steak stay succulent over high heat and contribute a rich, beefy flavor. Ribeye usually has the most marbling among these options; top sirloin and flank are leaner. Chimichurri brings its own bold flavor, so you do not need the most expensive or richly flavored cut to make a satisfying plate.

Thickness and shape. For a steak you plan to grill or sear as a whole piece, look for an even thickness of about 1 to 1½ inches (2.5 to 4 cm). A steak that is too thin can overcook before it browns well. Skirt steak is naturally thinner and is often best cooked quickly over high heat, then sliced. If a cut is uneven, the thinner end may finish first.

Grain, grade, and price. Notice which way the muscle fibers run: flank, skirt, and sirloin benefit especially from slicing across the grain. In the United States, USDA Prime generally has more marbling than Choice, while Select is usually leaner; tenderness still depends on the cut and how it is prepared. Buy the best-looking cut that fits your budget rather than assuming a higher grade will fix a cut that is poorly suited to your cooking method.

How you will serve it. A thick steak served whole can be a good match for ribeye or strip. For tacos, sandwiches, or a shared platter, skirt, flank, and sirloin are easier to slice and stretch across servings. Chimichurri is usually spooned on after cooking, so the sauce adds a fresh, tangy finish without hiding the steak’s texture.

Ribeye: Best Overall for a Rich, Juicy Steak

Ribeye is the most dependable all-around choice if you want a substantial steak with plenty of beef flavor. Its generous intramuscular fat helps it remain juicy, and its richness stands up well to a punchy chimichurri made with parsley, garlic, vinegar, oil, and often oregano or chili. Choose a boneless ribeye for easier handling, or a bone-in ribeye if you prefer the presentation and do not mind working around the bone.

The trade-off is price and richness. Ribeye is often more expensive than sirloin or flank, and its fatty portions can feel heavy if the meal is already rich. Fat can also cause flare-ups on a grill, so keep a cooler area available and move the steak if flames become persistent. It suits someone who wants a classic steakhouse-style portion, has room in the budget, and values juiciness more than leanness.

New York Strip: Best for a Balanced, Firm-Biting Steak

New York strip, also sold as strip steak or Kansas City strip in some markets, offers a good middle ground: it is beefy and tender, with a firmer bite and usually less internal fat than ribeye. A strip’s relatively even shape makes it straightforward to cook as a whole steak and serve with chimichurri on the side or spooned over the top. Look for visible fine marbling, rather than a very lean piece, if tenderness is a priority.

Its fat cap can add flavor, but the center may not be as buttery as ribeye. Strip steaks can also become dry if cooked too far, particularly when they are thin. They are a strong choice for diners who want a substantial, neat-looking steak without ribeye’s heavier richness. Compared with skirt or flank, strip costs more, but it needs little trimming and works especially well when each person is getting an individual steak.

Skirt Steak: Best for Fast Cooking and Big Flavor

Skirt steak has a pronounced beef flavor and a loose, visible grain that readily takes on seasoning. It is commonly sold as inside or outside skirt; outside skirt is often thicker and more tender, though availability and price vary. Its thin shape makes it especially suited to very hot, quick cooking. Let it rest, then cut narrow slices across the grain; this simple slicing step makes a noticeable difference to tenderness. Chimichurri is a natural match for its savory flavor.

Skirt is not the best choice if you want a thick, delicate steak served whole. It can be chewy when overcooked or sliced with the grain, and it may shrink during cooking. Depending on the market, it can cost more than you might expect for a less familiar cut, so compare the price per pound with flank and sirloin. Choose it for tacos, a steak platter, or a quick weeknight meal where bold flavor and fast cooking matter more than a uniform steakhouse shape.

Flank Steak: Best for Sharing and Slicing

Flank is a lean, broad cut with a pronounced grain and good beef flavor. Its wide shape makes it convenient for grilling as one piece and then slicing for several people. It is generally less marbled than ribeye or strip, which is why careful cooking and thin, cross-grain slices are important. Chimichurri adds moisture and acidity at serving, complementing flank without requiring a rich cut.

The trade-off is that flank has less fat to buffer it from overcooking, so it can turn firm if left on the heat too long. It is also less tender than the premium whole-muscle steaks when cut thickly or with the grain. Flank is a practical option for a shared platter, salads, sandwiches, or meal planning when you want a large piece that portions easily. If you want a particularly tender bite, slice it thinly across the fibers and avoid serving thick chunks.

Top Sirloin: Best Value for Everyday Steak

Top sirloin is a useful value pick: it has a clear beef flavor, is usually leaner than ribeye, and works well with the freshness of chimichurri. It can be sold as a whole top sirloin steak or in smaller portions. Choose pieces with a reasonably even thickness and some visible marbling. It is a versatile option for grilling, pan-searing, or slicing into a larger meal rather than making every serving a premium-cut steak.

Top sirloin is not as naturally tender or fatty as ribeye and strip, and individual steaks can vary in shape. Avoid confusing it with sirloin tip, which comes from a different area and is generally leaner and less tender. Top sirloin suits budget-conscious shoppers who still want a recognizable steak cut, especially when serving it sliced with sauce. It is also a sensible choice when the chimichurri, sides, and company matter as much as a particularly rich steak.

How to Choose

Start with your budget. If price is flexible and you want the juiciest, richest result, choose ribeye. For a more restrained but still tender steak, compare strip prices. Top sirloin is often a good everyday compromise, while flank can be economical for a shared meal. Skirt prices vary widely, so check the label and compare rather than assuming it is always the cheapest cut.

Match the cut to the occasion. For individual portions served whole, ribeye or strip is usually easiest. For tacos or sandwiches, skirt is a flavorful quick-cooking choice; flank is useful when you want one broad steak to slice across several plates. Sirloin can fill either role at a more moderate price. If buying for a crowd, consider whether you can cook the steaks in batches without crowding the pan or grill, which interferes with browning.

Decide how much richness you want. Chimichurri is bright and acidic, so it complements fattier cuts, but it also works well with leaner beef. For ribeye, serve the sauce in a small bowl or use a modest spoonful so the meat’s richness stays in balance. For flank or sirloin, a more generous amount can bring extra freshness to each slice. The sauce is a condiment, not a reliable way to tenderize the center of a thick steak.

Use a thermometer and slice thoughtfully. Cook whole cuts of beef to the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer, then rest for at least 3 minutes. Insert the thermometer into the thickest part, away from bone or large pockets of fat. For skirt, flank, or sirloin, identify the direction of the grain before cooking; after resting, cut across it. Resting and correct slicing improve the eating experience, but they do not replace the safe-temperature guidance.

Frequently Asked Questions

Is ribeye or sirloin better with chimichurri?
Ribeye is juicier and richer; sirloin is leaner and usually more budget-friendly. Both pair well with the sauce, so choose based on the richness and price you prefer.

Is flank steak the same as skirt steak?
No. Both have a visible grain and are often sliced across it, but they are different cuts. Skirt is typically thinner and especially suited to quick, high-heat cooking; flank is broader and often sold as one large piece.

Should I marinate the steak in chimichurri?
It is usually better to serve chimichurri as a finishing sauce, preserving its fresh herb flavor. Vinegar in the sauce does not tenderize a steak deeply, and a long acidic marinade can affect the meat’s surface texture.

What is the best affordable steak for chimichurri?
Top sirloin is a reliable starting point, while flank can be a good value for sharing. Local prices vary, and skirt is not always cheaper, so compare the actual per-pound price and choose a cut that suits your cooking method.

Can I use frozen steak?
Yes. Thaw it in the refrigerator rather than on the counter, and dry the surface before searing so it browns more effectively. Keep raw meat separate from ready-to-eat foods and clean any surfaces or utensils that touch it.

Bottom Line

Choose boneless ribeye for the best all-around steak-and-chimichurri pairing: its marbling, tenderness, and rich flavor work especially well with the sauce’s bright herbs and vinegar. If you want a firmer, less fatty steak, buy New York strip; for quick-cooking tacos or sliced steak, choose skirt; and for a crowd-friendly broad cut or everyday value, consider flank or top sirloin. The best buy depends on your budget and how you plan to serve it, but all five can work when cooked with care and sliced appropriately.

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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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