Chimichurri Steak: A Flavor-Packed Grilled Classic with Vibrant Argentine Sauce

Few dishes capture the essence of simple yet bold grilling like a perfectly cooked steak paired with a zesty chimichurri sauce. This Chimichurri Steak recipe brings together juicy, tender ribeye or New York strip steaks with an herbaceous, tangy chimichurri sauce that elevates the meal to a whole new level of flavor.

Originating in Argentina, chimichurri is a vibrant sauce made from fresh herbs, garlic, olive oil, vinegar, and spices. It is the quintessential accompaniment to grilled meats, adding brightness and complexity that balances the rich, smoky char of a steak. This recipe celebrates that traditional flavor profile while guiding you step-by-step to grilling steak perfection.

Whether you’re preparing for a summer barbecue, a casual dinner, or a special occasion, this chimichurri steak is guaranteed to impress. The recipe is straightforward, focusing on fresh ingredients and proper technique to maximize flavor.

Ingredients

For the Steak:

• 2 ribeye or New York strip steaks, about 1.5 inches thick
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley leaves, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Equipment Needed

• Grill or grill pan
• Sharp knife and chopping board
• Mixing bowl
• Measuring spoons
• Tongs
• Meat thermometer (optional but recommended)

Step-by-Step Preparation

Step 1: Prepare the Chimichurri Sauce

Start by making the chimichurri sauce since it tastes best when flavors meld for at least 30 minutes. In a medium mixing bowl, combine the finely chopped parsley, minced garlic, and oregano.

Add the red pepper flakes, salt, and black pepper. Stir to combine all the dry ingredients evenly. Slowly drizzle in the extra virgin olive oil and red wine vinegar, whisking continuously to emulsify the sauce.

Taste and adjust seasoning if needed, adding more salt or vinegar to balance acidity and brightness. Cover and refrigerate for at least 30 minutes to allow flavors to marry.

Step 2: Prepare the Steaks

About 30 minutes before cooking, take the steaks out of the refrigerator to bring them to room temperature. This ensures even cooking throughout.

Pat the steaks dry with paper towels. Drizzle both sides with olive oil and generously season with salt and freshly ground black pepper. The oil helps create a perfect sear while the salt enhances the meat’s natural flavor.

Step 3: Preheat the Grill

Preheat your grill or grill pan to high heat. A hot grill is essential for developing a flavorful crust on the steak. If using a charcoal grill, ensure the coals are glowing red with a light layer of ash. For gas grills, preheat with the lid closed for 10-15 minutes.

Step 4: Grill the Steaks

Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare (internal temperature of 130°F or 54°C). Adjust the cooking time depending on steak thickness and your preferred doneness level.

Use tongs to flip the steak once. Avoid pressing down on the steak with a spatula, as this squeezes out flavorful juices.

For crosshatch grill marks, rotate the steak 45 degrees halfway through cooking each side.

Step 5: Rest the Steaks

Once cooked to your liking, transfer the steaks to a plate and tent loosely with foil. Let rest for at least 5-10 minutes before slicing. Resting allows juices to redistribute, resulting in a juicier steak.

Step 6: Serve with Chimichurri

Slice the steak against the grain into thick slices. Spoon generous amounts of chimichurri sauce over the steak, or serve it on the side as a dipping sauce.

Pair with simple grilled vegetables, roasted potatoes, or a crisp green salad for a complete meal.

Tips for the Perfect Chimichurri Steak

• Use fresh herbs: Fresh parsley and oregano give chimichurri its vibrant flavor. If fresh oregano isn’t available, dried oregano works but add less as it’s more concentrated.
• Don’t overmix the sauce: Stir gently to keep a rustic texture; chimichurri shouldn’t be a puree.
• Let the sauce rest: For best flavor, make chimichurri at least 30 minutes before serving. It can be made up to 24 hours ahead and stored refrigerated.
• Bring steaks to room temperature: This prevents uneven cooking and cold spots.
• Use a meat thermometer: For accuracy, check internal temperatures: 125°F for rare, 135°F medium-rare, 145°F medium, and 160°F well done.
• Rest your steak: Essential for juicy results—never skip this step.
• Experiment with cuts: Ribeye and New York strip are classic, but flank, skirt, or sirloin steaks also work beautifully with chimichurri.

Variations and Enhancements

• Add fresh cilantro or mint to chimichurri for an herbal twist.
• Use lemon juice instead of vinegar for a brighter, citrusy flavor.
• Incorporate finely diced red onion or shallots for a slight crunch and sweetness.
• Make it spicy: Increase red pepper flakes or add chopped fresh chili peppers.
• Swap olive oil for avocado oil for a lighter, neutral oil flavor.
• Serve chimichurri over grilled chicken or fish for a versatile sauce beyond steak.

Frequently Asked Questions (FAQs)

1. What is chimichurri?

Chimichurri is a traditional Argentine sauce made primarily from parsley, garlic, olive oil, vinegar, and spices. It’s used as a marinade and condiment for grilled meats.

2. Can I make chimichurri ahead of time?

Yes! It actually tastes better after resting for several hours or overnight in the refrigerator, allowing the flavors to meld.

3. What’s the best steak cut for this recipe?

Ribeye and New York strip steaks are ideal for their marbling and tenderness, but flank and skirt steaks are great alternatives.

4. How do I know when my steak is done?

Using a meat thermometer is the most reliable method. For medium-rare, look for an internal temperature of 130-135°F (54-57°C).

5. Can I make chimichurri without oregano?

You can omit oregano or substitute with fresh thyme or marjoram. The flavor will differ slightly but still be delicious.

6. How do I store leftover chimichurri?

Store in an airtight container in the refrigerator for up to one week. Stir before serving as the oil may separate.

Serving Suggestions and Pairings

Chimichurri steak pairs wonderfully with many sides:

• Grilled or roasted vegetables like asparagus, bell peppers, or zucchini.
• Creamy mashed potatoes or crispy roasted potatoes.
• Fresh, tangy salads such as arugula with lemon vinaigrette.
• Charred corn on the cob with a squeeze of lime.
• Rustic bread to soak up the flavorful juices and sauce.

Complement your meal with a robust red wine such as Malbec or Cabernet Sauvignon, both perfect for the smoky, rich flavors of grilled steak and chimichurri.

Storage Tips for Leftovers

If you have leftover steak, store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid drying it out. Chimichurri sauce can be stored separately for up to one week.

Final Thoughts

This chimichurri steak recipe offers an unbeatable combination of smoky grilled meat and bright, herbal sauce, making it a favorite for grilling enthusiasts and casual cooks alike. The simplicity of the steak seasoning combined with the complex layers of the chimichurri sauce creates a harmonious balance that’s both satisfying and refreshing.

Mastering this dish will give you a versatile recipe that shines in all seasons and occasions. Its straightforward prep and bold flavors ensure it will become a staple in your cooking repertoire.

Print