I am absolutely in love with this Chimichurri Steak Recipe because it combines bold, vibrant flavors with an incredibly simple preparation that anyone can follow. The freshness of the chimichurri sauce perfectly complements the juicy, charred steak to create a dish that feels both fresh and hearty. Whenever I make it for friends or family, it turns into a celebration of flavors that everyone wants seconds of.
Why You'll Love This Chimichurri Steak Recipe
When I think about what makes this Chimichurri Steak Recipe special, the flavor profile immediately comes to mind. The rich, smoky taste of the grilled skirt or flat iron steak combined with the herbaceous, tangy chimichurri sauce creates an incredible balance that excites my taste buds every time. It’s like a punch of brightness wrapped around the meaty goodness of the steak, making each bite linger in the most delightful way.
Another thing that I love is how easy and quick this recipe is to prepare. It takes just a few minutes on a hot grill, and while the steak rests, all the flavors get to settle beautifully together. This makes it perfect for weeknight dinners or spontaneous gatherings because you don’t have to spend hours in the kitchen. Plus, it’s a showstopper for summer barbecues or casual dinner parties where tasty, fuss-free meals are the best kind.
Ingredients You'll Need
The best part about this recipe is how simple, fresh ingredients come together to create such a memorable dish. Each item plays a vital role—from the quality of the steak which provides that juicy, tender texture, to the chimichurri sauce which adds a zesty, herbal punch and vibrant color.
- Steak choice: I recommend skirt or flat iron steak for their rich flavor and quick cooking time.
- Kosher salt: Essential for enhancing the natural flavors of the meat without overpowering it.
- Freshly ground black pepper: Adds that subtle heat and aroma that makes the steak pop.
- Chimichurri sauce: The star of the show, this vibrant green sauce brings acidity, freshness, and a little spice to the plate.
Directions
Step 1: Preheat your grill to high heat. While waiting, pat the steak dry with paper towels to ensure a perfect sear and then season it generously with kosher salt and freshly ground black pepper on all sides.
Step 2: Place the steak on the grill and resist the urge to move it around—let it develop a beautiful char for about 4 to 5 minutes. This no-touch technique is key for those gorgeous grill marks and deep flavor.
Step 3: Flip the steak over and continue to grill depending on your preferred doneness: 3 to 5 minutes for medium-rare (aiming for 135°F internal temperature), 5 to 7 minutes for medium (140°F), or 8 to 10 minutes for medium-well (150°F). I always use a meat thermometer for precision.
Step 4: Once cooked to your liking, transfer the steak to a cutting board and tent it loosely with foil. Let it rest for 5 minutes; this allows juices to redistribute so every slice is juicy and tender.
Step 5: Slice the steak against the grain into thin strips for maximum tenderness, then serve warm alongside a generous spoonful of that vibrant chimichurri sauce.
Servings and Timing
This Chimichurri Steak Recipe serves about 6 people, making it ideal for sharing at gatherings or family meals. The prep time is minimal—just a few minutes to season the steak—while the grilling itself takes roughly 8 to 15 minutes depending on thickness and desired doneness. Don’t forget to add the 5-minute resting time after cooking. Altogether, you’re looking at about 22 minutes from start to plated perfection.
How to Serve This Chimichurri Steak Recipe
I love serving this steak with some simple yet flavorful sides that don’t compete but instead highlight the freshness of the chimichurri sauce. For me, roasted or grilled vegetables like asparagus, bell peppers, or zucchini are perfect choices. A side of crispy roasted potatoes or a light salad with lemon vinaigrette also balances the richness beautifully.
Presentation-wise, I find it irresistible to plate the sliced steak neatly fanned out, with a generous drizzle of chimichurri poured over or served on the side for guests to add as much as they like. Adding fresh parsley or chopped cilantro on top adds a pop of color that makes the plate look as good as it tastes.
This dish really shines when served warm—hot off the grill with the sauce at room temperature ensures every bite has that lively, fresh flavor contrast. It’s perfect for a casual weekend dinner but also impressive enough for weekend parties or family celebrations. Portion-wise, I usually serve about 4 to 6 ounces per person, depending on appetite, and pair it with at least two sides to round out the meal.
Variations
One of the reasons I keep returning to this Chimichurri Steak Recipe is how flexible it is. If you can’t find skirt or flat iron steak, flank steak or sirloin can work well too, just adjust cooking times accordingly. For a dairy-free or gluten-free option, this recipe is naturally compliant since it avoids any wheat or dairy ingredients.
If you want to switch up the sauce, I’ve experimented by adding a bit of smoked paprika or a dash of red chili flakes to the chimichurri for extra warmth and complexity. Some days, I toss in finely minced jalapeño to kick up the heat. Cooking the steak in a cast-iron skillet on the stove or broiling it in the oven are fantastic alternatives when grilling isn’t possible, just watch closely for char development.
For those who want a vegetarian twist, I sometimes substitute grilled portobello mushrooms with chimichurri sauce, which offers that same vibrant herbal punch while keeping things meat-free and delicious.
Storage and Reheating
Storing Leftovers
If you end up with leftovers (which I hope you do because this steak is a winner), store the steak slices separately from the chimichurri sauce in airtight containers. This helps prevent the steak from becoming too soggy. Refrigerate promptly and enjoy within 3 to 4 days for the best flavor and texture.
Freezing
You can freeze leftover cooked steak by wrapping it tightly in plastic wrap, then placing it in a freezer-safe container or zip-top bag. However, freezing the chimichurri sauce separately is best to preserve its fresh taste. Frozen steak keeps well for up to 2 months. When ready to use, thaw overnight in the fridge for even reheating.
Reheating
To reheat your chimichurri steak, I recommend gently warming the slices in a skillet over low-medium heat to avoid drying out the meat. Adding a splash of water or broth and covering the pan briefly helps keep it juicy. Avoid the microwave if possible, as it tends to toughen the meat. Serve with fresh chimichurri sauce added after reheating to keep its bright flavor intact.
FAQs
What cut of steak works best for this Chimichurri Steak Recipe?
Skirt and flat iron steaks are my top picks because they grill quickly and remain tender with big beefy flavor. However, flank steak or sirloin are good substitutes if you prefer, just adjust cooking times accordingly.
Can I make the chimichurri sauce ahead of time?
Absolutely! Chimichurri actually tastes even better after sitting a few hours or overnight, allowing the flavors to meld. Just keep it refrigerated in an airtight container and bring to room temperature before serving.
How do I know when the steak is done to my liking?
Using a meat thermometer is the most accurate way: 135°F for medium-rare, 140°F for medium, and 150°F for medium-well. Also, consider timing and feel—the steak should have a nice crust and some resistance when pressed.
Is this recipe gluten-free?
Yes, this Chimichurri Steak Recipe is naturally gluten-free since it uses fresh herbs, vinegar, garlic, oil, and steak without any wheat ingredients.
Can I cook this recipe indoors without a grill?
Definitely! A hot cast-iron skillet or broiler works great. Sear the steak on high heat to develop a crust and finish cooking until your preferred doneness, just like on the grill.
Conclusion
Trust me, once you try this Chimichurri Steak Recipe, it will become one of your favorites to make again and again. The blend of smoky, juicy steak with fresh, punchy chimichurri is irresistible and so satisfying. I’m excited for you to experience how easy it is to elevate your meals with this delicious dish that’s perfect for any occasion.
PrintChimichurri Steak Recipe
A flavorful and juicy Chimichurri Steak recipe featuring perfectly grilled skirt or flat iron steak, seasoned simply with salt and pepper, and served with a zesty, herbaceous chimichurri sauce. This dish is ideal for a quick and impressive weeknight dinner or weekend barbecue, delivering vibrant South American flavors in just 22 minutes.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: South American
Ingredients
Steak
- 2 pounds skirt or flat iron steak, room temperature
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Chimichurri Sauce
- 1¼ cup Chimichurri Sauce (store-bought or homemade)
Instructions
- Preheat Grill and Prepare Steak: Preheat your grill to high heat. Pat the steak dry thoroughly using paper towels to ensure a good sear. Season both sides evenly with kosher salt and freshly ground black pepper.
- Grill the Steak: Place the steak on the hot grill and let it cook undisturbed for 4 to 5 minutes until it develops a slight char. Flip the steak and continue grilling for an additional 3 to 5 minutes for medium-rare (135°F internal temperature), 5 to 7 minutes for medium (140°F), or 8 to 10 minutes for medium-well (150°F) doneness.
- Rest the Steak: Remove the steak from the grill and transfer it to a cutting board. Tent loosely with foil to retain juices and let it rest for 5 minutes; this helps redistribute the meat juices and ensures tenderness.
- Slice and Serve: Slice the steak thinly against the grain to maximize tenderness. Serve the slices warm alongside the chimichurri sauce for a vibrant and tasty finish.
Notes
- Allowing the steak to come to room temperature before grilling ensures even cooking.
- Resting the steak after grilling is essential to keep it juicy and tender.
- Adjust chimichurri sauce quantity to taste; it is a versatile condiment that pairs well with grilled meats.
- Use an instant-read thermometer to check the steak's internal temperature for perfect doneness.
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