Chimichurri Steak with Herbs

The first time I made chimichurri steak, the sizzle of the grill was outdone only by the explosion of herbs on my cutting board. Chopping parsley and garlic while lemon juice perfumed the kitchen felt almost meditative, and it struck me how the sauce alone seemed to brighten the whole evening. I hadn’t planned for steak night to feel special, but something about this fresh Argentinian classic brought out my inner chef. Even the simplest prep turned unexpectedly lively with a vibrant green drizzle.

I once made this for a few friends on a sticky summer evening when all we wanted was to eat outdoors and avoid fuss. While the steaks rested, we traded stories and kept dipping bread in the leftover chimichurri, marveling at how just a few fresh ingredients transformed the mood. No one minded the sauce drips or that we ran out of napkins. The smoky grill scent and good company easily overshadowed any need for perfection.

Ingredients

• Boneless ribeye or sirloin steaks: The marbling is everything here—look for pieces with good fat distribution for the juiciest outcome.
• Olive oil: Brushed over the steaks, it helps form that crave-worthy seared crust and keeps things sizzling on the grill.
• Kosher salt and freshly ground black pepper: Season more generously than you think—the grill mellows them out, and freshly cracked pepper adds sharp bite.
• Fresh flat-leaf parsley (and cilantro, if desired): These herbs make up the bulk and base of your chimichurri—chop them by hand for the best texture.
• Garlic: Don’t skimp—a proper chimichurri should have a garlicky backbone without overwhelming the herbs.
• Extra-virgin olive oil: Go for a peppery, robust variety since it makes up most of the sauce’s body and flavor.
• Red wine vinegar and fresh lemon juice: Their acidity keeps things bright and balances the richness of both steak and oil.
• Dried oregano: Just a pinch lends earthiness and complexity to the sauce.
• Crushed red pepper flakes: Adjust to your heat tolerance—a tentative sprinkle at first; a bold dash if you want real fire.

Instructions

Whip Up the Chimichurri:

Take a moment to combine parsley, cilantro, garlic, olive oil, vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper in a bowl. Give it a good stir and let the sauce hang out at room temperature so all the flavors meld together.

Get the Grill Hot:

While the sauce rests, preheat your grill or grill pan until it’s practically smoking. Brush both sides of the steaks with a slick of oil and season them all over with salt and pepper.

Grill to Perfection:

Lay the steaks on and resist the urge to move them; grill for about 4–6 minutes per side for medium-rare, listening for that hissing sear. Once you have a rich crust, pull them off and let them lounge under foil for a few minutes to lock in juices.

Slice and Serve:

Cut the steaks against the grain and arrange on a platter, then spoon over a generous amount of chimichurri. Serve family style with extra sauce close by—you’ll want more.

Save Pin

One night I made this dish for my partner after a long week, and as we sat down over the platter, all talk of work faded away. There’s something quietly triumphant about giving each other the juiciest piece and sharing an extra spoonful of that unapologetically green sauce.

Choosing the Right Cut Makes a Difference

Though boneless ribeye is my go-to for tenderness and flavor, I’ve also used sirloin and even skirt steak when I’m feeling adventurous. Skirt soaks up marinades especially well, but keep an eye on it—it cooks faster and can turn chewy if you wait too long. As a rule, always slice against the grain; it makes the texture feel like luxury without any added effort.

The Secret to Flavorful Chimichurri

Hand-chopping the parsley and cilantro—no food processor this time—is worth it for the rustic, varied bite it lends the sauce. I once tried blitzing everything out of impatience and ended up with a watery, muted green puddle. Slow down here and you’ll taste the difference—tiny nubs of garlic and herbs laced with vinegar hit every bite just right.

How to Serve Like an Argentinian Host

Don’t shy away from heaping the sauce on—that’s the way it’s done in backyard barbecues across Argentina. Chimichurri doubles as a dipping sauce for bread or roasted potatoes, making it the unofficial star of the table. Let guests help themselves, and watch the platter empty faster than you’d expect.

• If making ahead, store the chimichurri covered at room temperature for up to 4 hours.
• Leftover sauce is gold—try it on eggs or roasted veggies the next morning.
• Always use the sharpest knife for slicing steak against the grain—your wrists will thank you.

Save Pin

Few things bring people together like steak grilled to perfection and a bowl of emerald-green sauce that tastes as bold as it looks. I hope this chimichurri steak becomes your own reason to gather, celebrate, and savor every bite.

Recipe FAQs

→ How far ahead can I make the chimichurri?

Chimichurri improves after a few hours as the flavors meld; make up to 24 hours ahead and refrigerate in an airtight container. Bring to room temperature and stir before serving so the oil loosens and flavors brighten.

→ Which steak cuts work best for this preparation?

Ribeye and sirloin are great for a balance of flavor and tenderness. Skirt or flank steaks also take well to high heat and thin slicing; adjust grilling time for thickness and slice against the grain for the best bite.

→ What are reliable grilling times for medium-rare?

For 8 oz steaks, aim for about 4–6 minutes per side on a hot grill for medium-rare, depending on thickness. Let the steak rest 5 minutes before slicing to retain juices and ensure even doneness.

→ Can I tweak the chimichurri ingredients?

Yes. Swap cilantro for more parsley, adjust red pepper flakes for heat, or use sherry vinegar instead of red wine vinegar for a slightly different tang. Taste and balance acidity, salt, and oil to your preference.

→ How should leftovers be stored and reheated?

Store chimichurri separately in the fridge for up to 5 days. Keep sliced steak chilled in an airtight container and reheat gently in a skillet or oven to avoid overcooking; add fresh chimichurri just before serving.

→ What beverages pair well with chimichurri-topped steak?

Robust red wines like Malbec or Cabernet Sauvignon complement the herbaceous sauce and grilled beef, while a full-bodied beer can also stand up to the flavors.