Chimichurri steak is one of those dishes that feels gourmet yet is incredibly simple to prepare. Juicy, perfectly seared steak paired with a bright, herb-packed chimichurri sauce creates a balance of richness and freshness in every bite. The bold flavors of garlic, parsley, and vinegar cut through the richness of the beef, making this dish both satisfying and refreshing.
What truly sets this recipe apart is the combination of technique and quality ingredients. Using well-marbled cuts like ribeye or New York strip ensures tenderness, while a properly heated pan delivers that irresistible golden crust. Topped with fresh chimichurri, this steak becomes a restaurant-quality meal you can easily recreate at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ribeye or New York strip steaks (1.5-inch thick) | 2 steaks |
| Olive oil | 2 tablespoons |
| Salt | 1 to 1½ teaspoons |
| Black pepper (freshly ground) | ½ teaspoon |
| Fresh parsley leaves (finely chopped) | 1 cup |
| Garlic (minced) | 3–4 cloves |
| Fresh oregano (finely chopped) | 1 tablespoon |
| Red wine vinegar | ¼ cup |
| Red pepper flakes | ½ teaspoon |
Instructions
Step 1
Remove the steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. This helps them cook evenly. Meanwhile, prepare the chimichurri sauce by combining parsley, garlic, and oregano in a bowl. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and let it sit for at least 10 minutes to allow the flavors to blend.
Step 2
Pat the steaks dry with paper towels to remove any surface moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat to enhance flavor and help create a crust.
Step 3
Heat a cast-iron skillet or grill pan over high heat for 3–5 minutes until very hot. Add olive oil and swirl to coat the pan. Place the steaks in the pan and sear without moving for 3–4 minutes until a deep golden crust forms. Flip and cook another 3–4 minutes for medium-rare, adjusting time based on your preferred doneness.
Step 4
Transfer the steaks to a cutting board and let them rest for 5–10 minutes. Slice against the grain into thin strips, then arrange on a plate and drizzle generously with chimichurri sauce. Serve immediately with extra sauce on the side.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2–3
- Cuisine: Argentine-Inspired
- Course: Main Course
Nutrition Information (Approximate)
- Calories: 540 kcal
- Protein: 42 g
- Carbohydrates: 3 g
- Fat: 40 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 650 mg
Chimichurri Steak with Garlic Herb Sauce
Ingredients
Method
- Remove the steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. This helps them cook evenly. Meanwhile, prepare the chimichurri sauce by combining parsley, garlic, and oregano in a bowl. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and let it sit for at least 10 minutes to allow the flavors to blend.
- Pat the steaks dry with paper towels to remove any surface moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat to enhance flavor and help create a crust.
- Heat a cast-iron skillet or grill pan over high heat for 3–5 minutes until very hot. Add olive oil and swirl to coat the pan. Place the steaks in the pan and sear without moving for 3–4 minutes until a deep golden crust forms. Flip and cook another 3–4 minutes for medium-rare, adjusting time based on your preferred doneness.
- Transfer the steaks to a cutting board and let them rest for 5–10 minutes. Slice against the grain into thin strips, then arrange on a plate and drizzle generously with chimichurri sauce. Serve immediately with extra sauce on the side.
Notes
- Protein: 42 g
- Carbohydrates: 3 g
- Fat: 40 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 650 mg
Flavor Profile Breakdown
- Rich and savory from well-marbled steak
- Bright and fresh from parsley and oregano
- Tangy from red wine vinegar
- Garlicky depth throughout
- Mild heat from red pepper flakes
Tips for Best Results
- Use high-quality, well-marbled steak for best flavor
- Let steak come to room temperature before cooking
- Pat steak dry for a better crust
- Don’t move the steak while searing
- Let chimichurri rest before serving for deeper flavor
Variations & Substitutions
- Use flank or skirt steak for a leaner option
- Replace oregano with cilantro for a twist
- Add lemon juice for extra brightness
- Use white wine vinegar instead of red
- Add shallots for extra depth
Mistakes to Avoid
- Cooking steak straight from the fridge
- Overcooking the steak
- Skipping the resting step
- Using too much oil in chimichurri
- Not slicing against the grain
Serving Suggestions
- Serve with roasted potatoes
- Pair with grilled vegetables
- Add a fresh green salad
- Serve with crusty bread
Storage Tips
- Store leftover steak in fridge for up to 3 days
- Keep chimichurri separate for freshness
- Reheat steak gently to avoid drying
- Do not freeze chimichurri
Why You’ll Love This Recipe
- Restaurant-quality results at home
- Fresh and bold flavors
- Quick and easy cooking method
- High-protein and satisfying
- Perfect for special dinners or everyday meals
How to Serve
- Slice steak thinly and arrange on a platter
- Drizzle chimichurri generously on top
- Serve extra sauce on the side
- Garnish with fresh herbs
- Serve warm for best flavor
FAQs
What is the best cut of steak for chimichurri?
Ribeye and New York strip are excellent because of their marbling and rich flavor.
How long should I let steak rest after cooking?
Let it rest for 5–10 minutes to keep it juicy and tender.
Can I make chimichurri ahead of time?
Yes, it can be made a few hours in advance and stored in the fridge.
What doneness is best for this recipe?
Medium-rare is ideal for the juiciest and most tender results.
Can I grill the steak instead of pan-searing?
Yes, grilling works great and adds a smoky flavor.
How do I keep steak tender?
Cook quickly over high heat and slice against the grain.
Is chimichurri spicy?
It has mild heat from red pepper flakes, which can be adjusted to taste.
