Name: Chimichurri Steak Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Argentinian
Ingredients: 2 ribeye or sirloin steaks (about 250 g each); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 cup fresh parsley, finely chopped; 3 cloves garlic, minced; 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano); 1/2 teaspoon red pepper flakes; 1/2 cup (120 ml) olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe·Leave a Review

I like making this chimichurri steak when I want a bold and vibrant meal. The juicy, seared steak pairs perfectly with a fresh, herb-packed chimichurri sauce that adds brightness and depth to every bite. Chimichurri Steak Recipe

Why You’ll Love This Recipe

I love how the flavors come together so simply yet taste incredibly rich. The steak cooks quickly, and the chimichurri sauce requires no cooking at all. I also enjoy how versatile this dish is—I can serve it with vegetables, rice, or even in sandwiches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

2 ribeye or sirloin steaks (about 250 g each)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the chimichurri sauce:

1 cup fresh parsley, finely chopped
3 cloves garlic, minced
2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
1/2 teaspoon red pepper flakes
1/2 cup (120 ml) olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

I start by taking the steaks out of the refrigerator about 20 minutes before cooking so they come to room temperature. I season both sides with salt and pepper.

I heat a skillet or grill pan over high heat and add the olive oil. Once hot, I cook the steaks for about 3–5 minutes per side, depending on thickness and preferred doneness. After cooking, I let them rest for about 5 minutes to keep them juicy.

While the steak rests, I prepare the chimichurri sauce by combining parsley, garlic, oregano, and red pepper flakes in a bowl. I pour in the olive oil, red wine vinegar, and lemon juice, then season with salt and pepper. I mix everything well until combined.

I slice the steak against the grain and spoon the chimichurri sauce generously over the top before serving.

Servings and timing

This recipe makes about 2–3 servings.
Preparation time takes around 15 minutes, and cooking time is about 10 minutes.

Variations

I sometimes use flank steak or skirt steak for a more traditional approach. If I want a smokier flavor, I grill the steak outdoors. I also like adding cilantro to the chimichurri for a slightly different herb profile or a bit of honey for a touch of sweetness.

storage/reheating

I store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the steak gently in a skillet over low heat. I keep the chimichurri cold and spoon it over just before serving.

FAQs

What cut of steak works best?

I like using ribeye or sirloin, but flank or skirt steak also works well.

Can I make chimichurri ahead of time?

I often prepare it a few hours in advance since the flavors improve as it sits.

How do I know when the steak is done?

I check the internal temperature or press the steak to gauge doneness based on firmness.

Can I cook this on a grill?

I enjoy grilling it because it adds a delicious smoky flavor.

Why should I rest the steak?

I let it rest so the juices redistribute, keeping the meat tender and flavorful.

Conclusion

I find this chimichurri steak to be a perfect combination of rich and fresh flavors. It’s simple to prepare, packed with taste, and ideal when I want a satisfying and impressive meal.