Chimichurri Steak and Bacon: Bold Argentinian-Inspired Dinner

Chimichurri steak and bacon is a hearty, flavor-packed dish that combines a classic Argentinian herb sauce with the smoky, savory richness of bacon. The bright, tangy chimichurri—made with parsley, oregano, garlic, and red wine vinegar—cuts through the fat of the steak and bacon, creating a balanced, crave-worthy meal. This recipe delivers a restaurant-quality steak dinner at home, with a crispy bacon twist that adds texture and depth.

Ingredients

1 ½ lbs (680 g) flank steak or skirt steak, trimmed
8 oz (225 g) thick-cut bacon, cut into 1-inch pieces
1 cup (240 ml) fresh parsley leaves, finely chopped (about 1 bunch)
¼ cup (60 ml) fresh oregano leaves, finely chopped (or 2 tbsp dried oregano)
4 cloves garlic, minced
½ cup (120 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tsp (5 ml) red pepper flakes (adjust to taste)
1 tsp (5 g) kosher salt, plus more for steak
½ tsp (2 g) black pepper, plus more for steak
1 tbsp (15 ml) vegetable oil (for grill or pan)

Instructions

Make the chimichurri: In a medium bowl, combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, 1 tsp salt, and ½ tsp black pepper. Stir well. Set aside at room temperature while you prepare the steak. (Chimichurri can be made up to 2 days ahead; refrigerate and bring to room temp before serving.)
Prep the steak: Pat the steak dry with paper towels. Season generously on both sides with salt and black pepper. Let sit at room temperature for 15–20 minutes.
Cook the bacon: In a large skillet over medium heat, cook the bacon pieces until crisp, about 8–10 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Reserve 2 tbsp of the bacon fat in the skillet (discard the rest or save for another use).
Grill or pan-sear the steak: Heat a grill to high (about 450°F/230°C) or heat the reserved bacon fat in a cast-iron skillet over high heat. If grilling, brush the steak with vegetable oil. Cook the steak for 4–6 minutes per side for medium-rare (internal temp 135°F/57°C), or until it reaches your desired doneness. For a 1-inch-thick steak, this is about 8–12 minutes total. Use a meat thermometer to check the temperature.
Rest the steak: Transfer the steak to a cutting board and let it rest for 5 minutes. The internal temperature will rise about 5°F during rest; for medium-rare, remove at 130°F/54°C. (USDA FSIS safe minimum for whole cuts of beef is 145°F/63°C with a 3-minute rest, but many prefer medium-rare; cook to your preference, but note the official guideline.)
Slice and serve: Slice the steak thinly against the grain. Arrange on a platter, sprinkle with the crispy bacon, and drizzle generously with chimichurri. Serve extra chimichurri on the side.

Tips

Steak choice: Flank and skirt steak are ideal for this recipe because they slice beautifully and absorb the chimichurri. If using a thicker cut like ribeye or sirloin, adjust cooking time accordingly.
Chimichurri texture: For a more traditional, rustic texture, chop herbs by hand instead of using a food processor. If you prefer a smoother sauce, pulse in a food processor for 5–10 seconds.
Make ahead: Chimichurri can be made up to 2 days in advance. Store in an airtight container in the fridge; bring to room temperature before serving. The flavors meld and deepen over time.
Common mistake: Don’t skip the resting step! Slicing the steak immediately will cause juices to run out, leaving dry meat. Always rest at least 5 minutes.

Serving Suggestions

Serve this chimichurri steak and bacon over a bed of fluffy white rice, with crusty bread to soak up the juices, or alongside roasted potatoes. A simple green salad with a light vinaigrette balances the richness. For a low-carb option, serve with grilled vegetables or cauliflower mash.

Variations

Chicken version: Swap the steak for 1.5 lbs (680 g) chicken thighs or breasts. Cook to an internal temperature of 165°F (74°C) for safety.
Spicy chimichurri: Add 1–2 minced jalapeños or a pinch of cayenne to the chimichurri for extra heat.
Herb swap: Replace half the parsley with cilantro or mint for a different flavor profile.
Bacon alternative: Use pancetta or prosciutto for a less smoky, more delicate flavor.

Storage and Reheating

Store leftover steak and bacon in an airtight container in the refrigerator for up to 3–4 days. Keep the chimichurri separate if possible. To reheat, slice the steak thinly and warm gently in a skillet over medium heat with a splash of water or beef broth to prevent drying. Alternatively, microwave in 30-second intervals. The chimichurri should be served at room temperature; do not heat it. Frozen steak and bacon can be stored for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use a different cut of steak? Yes, any tender cut like ribeye, sirloin, or New York strip works. Adjust cooking time based on thickness. For tougher cuts like round, consider marinating longer or using a meat mallet.

Is chimichurri supposed to be cooked? No, chimichurri is a raw sauce. It’s meant to be served fresh, and the heat of the steak slightly warms it when drizzled on top.

Can I make this without bacon? Absolutely. The bacon adds smoky flavor and crunch, but you can omit it or substitute with a drizzle of smoked paprika oil for a similar effect.

What if I don’t have fresh oregano? Dried oregano works well; use 1 tbsp dried for every 2 tbsp fresh. Add it along with the other dry spices.

How do I know when the steak is done? Use a meat thermometer. For medium-rare, aim for 135°F (57°C) before resting; the temperature will rise to 140°F (60°C). For medium, 150°F (65°C). Remember the USDA recommends 145°F (63°C) for whole cuts with a 3-minute rest.

Can I grill the steak instead of pan-searing? Yes, grilling adds a nice char. Preheat your grill to high and cook for the same times, flipping once.

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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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