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This chimichurri steak is what I pull out when I want to impress at BBQ nights. That punchy, fresh sauce lifts any beef way up and gives you a real taste trip to South America.
I first made chimichurri for a BBQ with friends, and now it shows up at every backyard get-together. Everyone goes wild for that sauce—even my parents won't eat steak without it now.
Ingredients
- Olive oil: Use good extra virgin for both the marinade and base—it makes the sauce smoother.
- Fine sea salt: Season your sauce and beef with it, lifts those flavors up.
- Red wine vinegar: Gives that zing, pick a nice one if you can.
- Chili flakes: Brings a gentle kick, add more or less depending on how spicy you like things.
- Fresh cilantro: Toss in leaves and stems for that vibrant green color.
- Fresh flat-leaf parsley: Go for organic if you can, keeps it bright and balanced.
- Fresh garlic: Pick juicy cloves for lots of bite.
- Olive oil (extra virgin): Perfect for marinating and the sauce base.
- Fresh oregano: If you've got it, fresh is best—otherwise, dried works in a pinch.
- Flank steak: Around 700 grams—a nice cut for even cooking and easy slicing.
- Fine sea salt: Right before adding sauce, it rounds things out.
Step-by-step guide
- Slicing and serving:
- Cut the steak thin across the grain, cover generously with chimichurri, and dig in. It's tastiest while still warm.
- Let it rest:
- Take the meat off, set it on a chopping board, and leave it for five to ten minutes. Makes every bite juicy.
- Time to cook:
- Get a grill pan or heavy skillet hot (medium-high). Toss the steak in with no extra oil. Let it cook five or six minutes each side. Try not to poke it around too much. You want a crust. Shoot for 63°C inside for medium-rare.
- Prep the steak:
- Blot the flank steak dry, trim off big bits of fat or tendon. Rub each side with olive oil and finish with a sprinkle of fine sea salt.
- Mix up the sauce:
- Throw all the chimichurri ingredients (roughly chopped) in a blender or mini food processor. Pulse until smooth—but not mush. You still want it a bit chunky.
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Good to know
Packed with protein and low in carbs
Herb sauce stays fresh in the fridge for days
Pasture-raised beef gives way more flavor
What I really love is how the herby, zesty sauce teams up with savory beef. My sister always nabs a jar for later. One time, we put leftovers on toast for breakfast—so good.
Storage tips
Pop cold steak into an airtight container—it'll stay tasty for up to three days, best in thin slices. Keep chimichurri in a jar by itself, good for two or three days. To warm up: gently heat steak in a pan and only add the sauce right before eating.
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Ingredient swaps
No cilantro? Just up the parsley. Fresh oregano missing? Use a pinch of dried. Squeeze in a little lime juice for extra zip. Want things even punchier? Grate some lemon zest into the sauce.
How to serve it
Chimichurri steak is great with foil-wrapped potatoes, roasted corn, or crunchy ciabatta. Try piling it on some baguette or serve alongside char-grilled veggies. I always like to use extra sauce as a dip for bread or raw veggies.
Roots and story
Chimichurri is a staple in South America, especially in Argentina and Uruguay. Most steaks get topped with this herb-packed sauce. It really brings the backyard grill vibe—full of sunny garden flavors. For me, chimichurri connects the dots between tradition and pure enjoyment.
Common Recipe Questions
- → What cut of meat works best?
Flank steak's a great choice. It stays nice and tender on the grill and soaks up all those tasty flavors.
- → How long does the steak need to cook?
Grill for 5-6 minutes each side. When the inside hits 63°C, it's right at medium-rare.
- → Can I swap out the herbs in the sauce?
Totally. Besides cilantro and parsley, try some fresh mint or basil — they work awesome in chimichurri too.
- → What's the secret to super juicy steak?
Always let your meat hang out for 5-10 minutes after grilling. That way, it turns out extra tender and juicy.
- → Does it have to go on a grill?
Nah, a grill pan or heavy cast iron skillet brings out that awesome flavor and gives you great grill marks too.