Why You’ll Love Chimichurri Steak Recipe
This Chimichurri Steak delivers restaurant-worthy flavor without requiring complicated techniques or hours in the kitchen. The steak develops a beautifully browned crust in a hot pan before being basted with butter, keeping it tender and flavorful.
The homemade chimichurri is equally simple. Fresh parsley and garlic provide plenty of aromatic flavor, while red wine vinegar adds acidity and chilli flakes contribute a gentle kick of heat. Because the sauce requires no cooking, it can be mixed together while the pan heats.
It is also an easy meal to customize. Choose your favorite cut of steak, adjust the chilli to suit your preference, and serve it with fries, mashed potatoes, roasted vegetables, salad, or another favorite side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chimichurri sauce:
- 1/3 cup (80ml) extra virgin olive oil
- 1 small bunch fresh parsley, finely diced (about 1oz/30g)
- 2 tablespoons red wine vinegar
- 2–3 garlic cloves, finely diced
- 1 shallot, very finely diced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8–1/4 teaspoon chilli flakes
- 1/8 teaspoon black pepper, or to taste
For the steak:
- 1 tablespoon vegetable oil
- 2 steaks of choice, at room temperature
- 2 tablespoons (30g) unsalted butter
- Salt, as needed
- Black pepper, as needed
For serving:
- Fries, mashed potatoes, or sides of choice
Directions
- Add the extra virgin olive oil, parsley, red wine vinegar, garlic, shallot, oregano, salt, chilli flakes, and black pepper to a medium mixing bowl. Whisk thoroughly until everything is well combined. Taste and adjust the salt, pepper, vinegar, or chilli if desired. Set the chimichurri aside while you prepare the steak.
- Pat the steaks thoroughly dry with paper towels. Removing surface moisture helps the meat develop a better crust. Generously season both sides with salt and black pepper.
- Place a large heavy-based or cast-iron pan over high heat. Allow the pan to become very hot before adding the vegetable oil.
- Once the oil is hot, carefully place the steaks in the pan. For steaks approximately 3/4 inch (2cm) thick and cooked to medium-rare, sear the first side for around 2 minutes.
- Flip the steaks and cook the second side for approximately 1 minute. Add the unsalted butter to the pan and, once melted, spoon the foaming butter repeatedly over the steaks for another minute.
- Transfer the steaks to a plate and allow them to rest for at least 5 minutes. Resting gives the juices time to redistribute through the meat instead of running out immediately when it is sliced.
- Give the chimichurri another quick whisk before serving. Thinly slice the rested steaks against the grain and arrange them on plates. Spoon as much chimichurri as desired over the top and serve immediately with fries, mashed potatoes, or your preferred sides.
Servings and timing
This recipe makes 2 servings.
Preparation and cooking take approximately 25 minutes in total, including the resting time for the steak. The exact cooking time can vary depending on the thickness of your steaks, the cut you choose, your pan, and your preferred level of doneness.
For the best results, use cooking time only as a guide and check the steak carefully to achieve your preferred doneness.
Variations
Garlic-Lover’s Chimichurri: Add an extra clove of finely chopped garlic for a stronger, more aromatic sauce.
Spicy Chimichurri Steak: Increase the chilli flakes or add finely chopped fresh chilli to the sauce for extra heat.
Coriander Chimichurri: Replace part of the parsley with fresh coriander for a slightly different herbal flavor.
Lemon Chimichurri: Add a squeeze of fresh lemon juice to the sauce for additional brightness and citrus flavor.
Grilled Chimichurri Steak: Instead of cooking the steaks in a pan, grill them over high heat until they reach your desired doneness. Rest before slicing and topping with chimichurri.
Chimichurri Steak Salad: Serve thinly sliced steak over mixed salad leaves, tomatoes, cucumber, and red onion, using some of the chimichurri as the dressing.
Steak and Potatoes: Pair the steak with crispy roasted potatoes or buttery mashed potatoes and spoon extra chimichurri over both.
Storage/Reheating
Store leftover steak and chimichurri separately whenever possible. Place the cooked steak in an airtight container and refrigerate it for up to 3–4 days.
Keep leftover chimichurri in a separate airtight container in the refrigerator. The olive oil can become thicker or partially solid when chilled, so allow the sauce to sit at room temperature briefly and stir well before serving.
To reheat the steak, use gentle heat to reduce the risk of overcooking it. Warm sliced steak briefly in a skillet over low to medium heat until heated through. You can also enjoy leftover steak cold or at room temperature in salads and sandwiches.
Avoid heating the chimichurri with the steak. It is best spooned over the meat after reheating so its fresh parsley, garlic, and vinegar flavors remain bright.
FAQs
What is chimichurri?
Chimichurri is a fresh, uncooked herb sauce commonly served with grilled or seared meats. It typically combines parsley, garlic, vinegar, oil, oregano, and seasonings, producing a tangy and herbaceous sauce that works particularly well with rich beef.
What cut of steak works best with chimichurri?
Ribeye, sirloin, strip steak, rump steak, and filet can all work well. A steak with good marbling provides extra richness, while leaner cuts benefit from the olive oil and bold flavors of the chimichurri.
Why should I bring the steak to room temperature before cooking?
Taking some of the chill off the steak before cooking can make it easier to cook evenly. You do not need to leave it out for an extended period; simply prepare it according to the recipe while ensuring safe food-handling practices.
Why should I pat the steak dry?
Excess surface moisture creates steam when the steak hits the hot pan. Patting the meat dry encourages faster browning and helps create a deeper, more flavorful crust.
Can I make the chimichurri ahead of time?
Yes. Chimichurri can be prepared ahead and refrigerated in an airtight container. Before serving, let it lose some of its chill and stir thoroughly, as the ingredients can separate while stored.
Can I use fresh oregano instead of dried oregano?
Yes. Fresh oregano can be used for a brighter herbal flavor. Since fresh and dried herbs have different intensities, add it gradually and adjust according to taste.
How spicy is this chimichurri?
With 1/8 teaspoon of chilli flakes, the sauce has very mild heat. Using 1/4 teaspoon makes the chilli more noticeable without overwhelming the other ingredients. You can reduce or increase the amount to suit your preference.
How do I know when my steak is cooked?
Cooking time depends heavily on the steak’s thickness, starting temperature, pan temperature, and desired doneness. An instant-read meat thermometer is the most reliable way to check the internal temperature rather than relying entirely on cooking time.
Why does steak need to rest after cooking?
Resting allows the steak’s juices to redistribute throughout the meat. If you slice it immediately after cooking, more of those juices can escape onto the plate. Rest the steak for at least 5 minutes before slicing.
What should I serve with Chimichurri Steak?
Chimichurri Steak pairs particularly well with fries, mashed potatoes, roasted potatoes, grilled vegetables, rice, green salad, or crusty bread. Simple sides are ideal because the steak and chimichurri already provide plenty of bold flavor.
Conclusion
Chimichurri Steak combines a beautifully seared, buttery steak with a fresh sauce full of parsley, garlic, vinegar, oregano, and a touch of chilli. The contrast between rich beef and bright, tangy chimichurri makes every bite flavorful without requiring a complicated preparation.
With just 25 minutes needed to make two servings, it is an easy recipe to keep in rotation whenever you want an impressive steak dinner without spending hours in the kitchen. Pair it with your favorite potatoes, vegetables, or salad for a simple and satisfying complete meal.
Chimichurri Steak
Juicy pan-seared steak topped with a vibrant homemade chimichurri packed with fresh parsley, garlic, shallot, oregano and red wine vinegar. A quick and flavorful steak dinner ready in just 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Argentinian
- Diet: Low Salt
Ingredients
- 1/3 cup / 80ml Extra Virgin Olive Oil
- 1 small bunch of Fresh Parsley, finely diced (1oz/30g)
- 2 tbsp Red Wine Vinegar
- 2–3 cloves of Garlic, finely diced
- 1 Shallot, very finely diced
- 1 tsp Dried Oregano
- 1/4 tsp Salt, or to taste
- 1/8 – 1/4 tsp Chilli Flakes
- 1/8 tsp Black Pepper, or to taste
- 1 tbsp Vegetable Oil
- 2x Steaks of choice, at room temperature
- 2 tbsp / 30g Unsalted Butter
- Salt & Black Pepper, as needed
- Fries, Mash or Side(s) of choice, to serve
Instructions
- Add the extra virgin olive oil, parsley, red wine vinegar, garlic, shallot, oregano, salt, chilli flakes and black pepper to a medium-sized mixing bowl. Whisk well, check the seasoning and adjust if needed, then set aside.
- Pat the steaks dry with paper towels to remove excess moisture, then generously season both sides with salt and black pepper.
- Place a large heavy-based or cast-iron pan over high heat. Once very hot, add the vegetable oil and leave for 5-10 seconds before carefully adding the steaks.
- For steaks around 3/4 inch / 2cm thick cooked medium-rare, fry for 2 minutes on the first side, then flip and cook for another minute.
- Add the butter and baste the steaks with the melted butter for a further minute. Remove from the pan and rest on a plate for at least 5 minutes to help retain their juices.
- Give the chimichurri a final whisk. Thinly slice the rested steaks, spoon over your preferred amount of chimichurri and serve with fries, mash or your sides of choice.
Notes
- Bring the steaks to room temperature before cooking for more even results.
- Cooking times will vary depending on the thickness of the steaks and your preferred level of doneness.
- Patting the steaks thoroughly dry helps develop a better seared crust.
- Allow the cooked steaks to rest for at least 5 minutes before slicing.
- Serve with fries, mashed potatoes or your preferred side dishes.
Nutrition
- Serving Size: 1 steak with chimichurri
- Calories: 720 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 59 g
- Saturated Fat: 17 g
- Unsaturated Fat: 39 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 145 mg
