Chimichurri Steak! Chimichurri Sauce and Steak is a match made in heaven, arguably one of the BEST sauce for steak in the world!
This famous sauce from Argentina is made with parsley, oregano, garlic, red wine vinegar and olive oil. It’s quick to make and will take your next steak dinner to a whole new level!
Chimichurri Steak
I think of Chimichurri as South America’s answer to pesto. Except…..dare I say it…better. It’s just as flavourful, but fresher, not as rich because of the slight tang from vinegar and plenty of garlic.
And here’s the secret about Chimichurri Sauce.
By itself, Chimichurri Sauce is kind of bland.
However, when you eat it with steak, that is when the magic happens. It is incredible. Seriously SO GOOD. Chimichurri Sauce and Steak are a match made in heaven. Like tomato and basil. Cheese and wine. They are just “meant to be”.
Just one bite of Chimichurri Steak is all you need to understand why South Americans are mad for this stuff!
What goes in Chimichurri Sauce
Here’s what you need. It’s especially great if you’ve got an abundant supply of home grown parsley because it’s a great way to use lots of it!
You’ll see plenty of variations around the place, but this is a classic version. Some versions use fresh red chilli instead of dried. While fresh chilli looks better because you get more vibrant bits of red in the Chimichurri Sauce, dried pepper flakes adds better flavour than fresh.
Chimchurri Sauce – super easy to make!
Chimichurri Sauce is ridiculously easy to make. If you have a food processor. 🙂 For convenience, I usually throw everything into a food processor but I sometimes chop the parsley by hand too.
Best steak for Chimichurri Steak?
Chimchurri Sauce is brilliant paired with any steak suited to grilling. But in a nod to its Argentinian roots, I like to pair it with cuts traditionally used in South America such as flat iron, flank and skirt steak. Flat Iron is my personal favourite – it’s softly marbled with fat so it’s tender and has a great beefy flavour. I prefer it over more expensive cuts like tenderloin – better texture and flavour!
While Chimichurri Sauce is especially great paired with the strong beefy flavours of steak, it’s also terrific with other proteins – chicken, turkey, fish, prawns/shrimp – as well as vegetables.
It keeps for a couple of days in the fridge and freezes very well too. So it’s a terrific one to have on hand for quick steak dinners! – Nagi x
Watch how to make it
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Chimichurri Steak
Ingredients
Chimichurri Sauce
- 1 cup parsley leaves , tightly packed
- 1 tbsp oregano leaves , tightly packed (still lovely without)
- 4 garlic cloves , minced
- 0 – 2 tsp red pepper flakes (optional – adjust to taste)
- 1/4 cup (65 ml) red wine vinegar (Note 1)
- 1/2 tsp salt
- Black pepper
- 1/2 cup (125 ml) extra virgin olive oil
Steak
- 700g / 1.4lb flat iron, flank, skirt steak or other steak of choice, at room temperature (Note 3)
- Salt and pepper
Instructions
Chimichurri Sauce
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed – see video or photos. Alternatively chop parsley by hand.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
Steak
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
- Transfer to a plate, cover loosely with foil and rest for 5 – 10 minutes.
- Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.
Recipe Notes:
Nutrition Information:
Originally published August 2016. Updated in July 2019 with brand new photos, new video and new writing – no change to recipe, readers love it as is!
How to cut meat “across the grain”
For all proteins, including chicken (especially breast), the best way to cut slices is “across the grain” to ensure every piece is as tender as it can be.
It isn’t always easy to see the direction of the fibres in some meats, but it is usually very clear in steaks like skirt, flank and flat iron which are traditionally used for Chimichurri Steak!
Life of Dozer
What torture this must be for Dozer….to be so close and yet so far, from this big juicy Chimichurri Steak….. No garlic loaded beef for Dozer! Garlic is bad for dogs!
Got to love Dozer he’s always there at the right time, hope he gets a bite once in a while?
About the recipe can you freeze chimichouri? Thanks
Hi Marguerite! You know full well he gets plenty of nibbles…. 😉 YES it freezes well, just like pesto!
I love this dish, Nagi and your photos are just stunning! Pinning 🙂
Thank you Sabrina!
Love the idea Of chimichurri to be used two ways. Will make t as am having parsley in garden whole year around. Love making any Sauce/Grevy with hips Of Fresh herbes from garden. Had good rain and ALL is good am hard at work ingarden. Hope YOU Are Well and in good spirit!
Oooh, so jealous you have a big herb patch, mine is a small one in a plater!! I’m great Vera, how are you? 🙂
Hi Nagi
I’m salivating!!! Will have to try it soon…. What’s the rice side dish in the pics…? Will let you know how it goes. Much love
Hi Cheryl! It’s quick rice side I made as follows: cook corn (I used fresh) in a stinking hot skillet to char, then I stirred through cooked white rice, finely chopped red onion and a bit of coriander/cilantro. Dressed it with salt, pepper, lime juice and olive oil – super simple! Sometimes I toss through parmesan for extra flavour 🙂
I absolutely adore chimichurri and steak together, it’s a fantastic combination! I’m just like Dozer now… I can only see but I can’t eat it!
Ba ha ha!!! So who controls what YOU get?? 😉
Yep I have seen the Chimichurri trend and I still have yet to make some. but I have tasted it, with steak, and it is so yum! Willhave to make your sauce when I do. Great visual tip on cutting the steak.
Thanks Evelyne! Thought it might be useful! 🙂
Looks like a good week night meal for later in the week. Check. Thanks 🙂
No worries! Love to know if you try it Andrew! 🙂 N x
Ooh, I’ve never cooked skirt steak before! This looks great, I’ll have to try it!
You must Sarah! The flavour is great 🙂 More beefy than most steaks!
Hi Nagi
How did you know that I was going to attempt to make a chimichuri sauce, you are not just a cook, you are a mind reader. I am going to try it and let you know.
I love that Nandi! I want to read your mind MORE! 🙂
I love chimchurri sauce it is just the best flavour for just about anything. i have had a recipe and photos sitting around for two years now. You have given me the encouragement to get it organised into a post. Just lovely Nagi
You must Tania! I would LOVE to see your recipe, you know I trust your taste!
Oh, so many food lovers seem to have cottoned into skirt steak by now – fabulous I know, but remember what happened to the price of beef cheeks when they became better known! Am certain the same thing will most unfortunately occur to this delicious part of meat 🙁 !! Chimichurri has been a friend for a long time thanks to South American friends . . . love it with everything!!
I KNOW!!! It makes me weep every time I see the price of beef cheeks. Kale is the other thing – 15 years ago, it was hard to find and dirt cheap, now it’s TRENDY!!
Nagi, that cheap tough cut of beef is exactly why you need a Sous Vide cooker. You could make it turn out like filet mignon with no trouble. There are complete instructions on the Instructables web site http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40 . The temperature sensor can be bought on eBay for about ten dollars, with free shipping from China. I have made several of them, and I just use a slow cooker from a local thrift store, but it has to be the older version with off, low and high, not one of the new programmable types. You can get fancy ones for about $500, but mine works just fine. Too bad I’m in Canada, otherwise I’d have you round to try a sample!
Just heading off to buy the ingredients for your amazing looking Cimichurri sauce!
Chris.
hi Chris – thanks so much for that reference! I am a fan of sous vide-ing, just not something I do regularly!! what’s your favourite to sous vide? Chicken breast blew my mind!
I tend to concentrate on the tougher cuts of meat, I have some pork side ribs cooking at home at 62 centigrade which will be ready this evening, and will be fall off the bone in 24 hours. Beef short ribs work well too, but take a little longer.
The nice thing is, I can cook it, leave it sealed in the bag, and then freeze it for a later date.
You would have to be very careful not to over-cook more tender cuts, like chicken breast, and I managed to ruin some shoulder of lamb recently, it turned to mush after I forgot to turn it off before going to work.
It works best with meat that has tough connective tissue, as it dissolves the chewy bits into gelatin and adds sweetness and succulence.
I tried the chimichurri last night, it was excellent, though I added a bit too much garlic. Next time I will follow the recipe more closely! Thanks for passing that on, it has been added to my favourites list.
Interesting! I’m the other way, I tend to use SV for cuts that can dry out easily, like breast, or to get a “confit” type texture for things like trout. I must experiment with tougher cuts!
For some reason I never have made chimichurri before!! totally have to try it.. the colour is amazing.
I know, isn’t it fab?? Love how bright green it is – and STAYS, unlike basil pesto!
Thanks Nagi! It’s like you reach into my mind and craft the perfect recipe for all of my favorite things. Making this tonight : D
I like hearing that Alex!!! If you do try this, I’d LOVE to know what you think….. 🙂
Your steak is perfect and I must admit I usually like my steak naked with just a touch of truffle oil to dress it. Our steak is normally medium rare to rare depending on the cut — your chimichurri sounds very interesting. I believe I made some eons ago and I can’t even remember the taste. I’ll have to follow your recipe. I guess I’ll wait until winter to put some dressing on the meat — right now it’s too hot 🙂
Truffle oil?? OK, talk about showing up a humble chimichurri sauce!!! 😉
Hi Nagi, I like my meat to be completely cooked through. So which steak would you recommend, and should it be sliced
so that it cooks through? Can I do the same to Chicken breast?
Thank you, as always.
Hi Sameera! I’d use a good quality grilling steak, nice and fatty so it stays juicy even if cooked through 🙂 Scotch fillet is great for cooking all the way through. Slicing is optional. And yes it goes well with chicken too!
Hi Nagi, this sounds delicious. How do you pronounce chimichurri?
http://www.pronounceitright.com/pronunciation/chimichurri-5903 🙂 Except I don’t roll the “r”!!! 🙂
Hi Nagi! I’ve not tried chimichurri for the very same reasons you stated…it sounded like nothing special. However, if you say it’s wonderful, then it must be! Skirt steak (along with other budget cuts like short ribs and shanks) has skyrocketed in price here! About a year or so ago those cuts all became the new “gourmet”. Skirt steak, when I can find it, is about the same price as ribeye or porterhouse!
WHAT????? Are you kidding??? Seriously it is about 1/3 of the price here. FINALLY! Something here that is good value compared to over there! Chimichurri really is magic with steak. Nice by itself, but nothing overly special, but with steak – wow! 🙂
Nagi,
My mouth is salivating. The steak and chimichurri look amazing. I can not wait to make this.
The photos are amazing too.
Rubina
Thank you Rubina, that’s so nice of you to say! I must admit I always get a bit nervous shooting steak. 🙂 I find it hard to make it look nice! N x
Hi Nagi,
This skirt steak looks so delicious with the chimichurri sauce!!
We enjoy both flank steak & skirt steak for the strong beefy flavors (and cheap prices hehe~) too.
Lovely food photos as always. 🙂
Have a great week, Nagi!
Amy
Thanks Amy! Had a FAB weekend – you? 🙂 N x
Hi Nagi,
I had a great weekend as well, thanks for asking. 🙂
Had a great BBQ with family, as I got some relatives visiting from overseas. And finally got some time to catch up on some Olympics!! Have you been following? Have seen some amazing performances from both Japan and Australia!!! 😀
Amy
I catch it at the end of the day here in Australia!! I love the Olympics!!