
This chimichurri steak is my go-to pick for standout BBQ nights. The zesty, fresh topping makes beef shine and instantly brings a taste of South America right to your table.
The first time I made chimichurri was for a BBQ with friends, and honestly, now it ends up on my cookout table every time. The sauce is a total crowd pleaser—even my parents are huge fans now.
Ingredients
- Chiliflocken: Adds a bit of heat—throw in as much or as little as you want
- Olive oil extra virgin: For the sauce and marinade, go for good quality
- Fresh flat-leaf parsley: Use organic if you want; gives a flavor boost and balance
- Fine sea salt: For both the steak and sauce, brings all the flavors together
- Fresh oregano: Use fresh for real chimichurri vibes—it’s way better than dried
- Red wine vinegar: Gives everything a little kick, so choose one that tastes good
- Olive oil: Base for the chimichurri—better oil means better taste
- Fresh cilantro: Leaves and stems make it super green and tasty
- Beef flank steak: Around 700 grams—perfect for even cooking and easy slicing
- Fresh garlic: Pick juicy, strong-smelling cloves for the best punch
Step-by-step guide
- Slicing and topping:
- Cut the steak thin across the grain, smother it in chimichurri, and serve right away. It tastes best while still warm.
- Let it chill:
- Once the steak’s cooked, set it on a cutting board and give it five to ten minutes to rest so it stays juicy when you slice it.
- Grill or pan-sear:
- Crank a heavy skillet or grill pan to medium-high. Toss your steak in with no oil and cook five or six minutes each side. Try not to fuss with it, just let it build a crust. You’re aiming for about 63°C inside for that medium rare.
- Get the steak set up:
- Pat the beef dry with paper towel. Trim off any extra fat or thick bits. Rub both sides with olive oil and a sprinkle of fine salt.
- Whiz up the chimichurri:
- Toss all your chimichurri stuff into a small food processor or blender. Give it a blitz until it’s super fine but not totally mush—think more paste, less puree.

Good to know
Low in carbs, packed with protein
Herby sauce keeps fine in the fridge for a couple days
Pasture-raised beef just tastes better, plain and simple
Best thing about this dish? That punchy mix of grilled beef and bright green sauce. My sister always asks for extra chimichurri to take home—once we even put the leftovers on toast for breakfast! Delicious.
Storage tips
Keep leftover steak in an airtight box in the fridge for up to three days—slice it thin for the best texture. Store the sauce by itself in a glass jar; should be good for two or three days. If you want to warm things up, gently reheat the steak in a pan, but only add the sauce at the last minute.

Ingredient swaps
No cilantro handy? Just use more flat parsley. If you can’t find fresh oregano, a bit of dried will do. Squeeze in lime juice for a fresh hit, or toss in lemon zest if you want things extra zippy.
How to serve
Chimichurri steak’s awesome with roasted corn, foil-wrapped potatoes, or crispy ciabatta. Slice up some baguette or toss on grilled veggies—it’s all good. I like to offer plenty of leftover sauce on the side for dipping bread or veggies.
Roots and tradition
Chimichurri comes from South America—especially Argentina and Uruguay—where nearly every steak gets a splash of this herb sauce. It’s all about good times by the fire and fresh garden flavors. For me, it’s a perfect mix of comfort, tradition, and great taste.
Common Recipe Questions
- → What type of beef works best for this?
Flank steak's the top pick here. It stays really tender and soaks up those flavors like a champ.
- → How long should the steak be on the grill?
Keep each side over the fire for 5 to 6 minutes. Aim for an inside temp of 63°C for a medium rare bite.
- → Can the herb mix in the sauce be changed?
Definitely! Besides cilantro and parsley, toss in some fresh mint or basil for an extra kick. They fit right in.
- → How do you get the steak super juicy?
Once it's off the grill, let it chill for 5 to 10 minutes. That's the secret to keeping it soft and juicy.
- → Is grilling the only option for cooking the steak?
Nope! A cast iron skillet or grill pan on your stove gives tasty results and smoky flavor too.