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Authentic Chimichurri Steak: Your Guide to Grilled or Pan-Fried Perfection

Welcome to the ultimate guide for making the most exquisite Chimichurri Steak right in your own home. Whether you prefer it perfectly grilled with beautiful char marks or seared to a golden-brown crust in a hot pan, this recipe guarantees a mouth-watering experience. Our authentic chimichurri recipe is not just a condiment; it’s a vibrant, silky, and utterly irresistible sauce that cascades over your steak, chicken, or fish, infusing every bite with fresh, zesty, and herbaceous flavor. This isn’t just another steak recipe; it’s a culinary journey to the heart of South America, delivering the bold and unforgettable taste you’d expect from a traditional Argentine or Uruguayan grill house. Prepare to make the best chimichurri steak you’ve ever tasted, with surprising ease and everyday ingredients.

This dish transcends a simple meal, transforming into a celebration of flavors and textures. The rich, savory notes of a perfectly cooked steak meet the bright, garlicky, and slightly tangy kick of fresh chimichurri, creating a harmonious balance that will leave you craving more. It’s incredibly simple to prepare, making it a fantastic choice for weeknight dinners or impressive weekend gatherings. Forget complicated techniques; with our clear instructions and expert tips, you’ll achieve steakhouse quality in your own kitchen. Get ready to elevate your steak game and delight your senses with this truly exceptional Chimichurri Steak.

What Makes This Chimichurri Steak Unforgettable

This chimichurri steak isn’t just a meal; it’s an experience that truly shines due to its perfect balance. It expertly combines the rich, deeply savory, and succulent flavors of high-quality beef with a bright, tangy, and profoundly herbaceous chimichurri sauce. This vibrant sauce isn’t merely an accompaniment; it’s a flavor powerhouse designed to cut through the richness of the steak, creating a dynamic and exciting taste profile. The secret lies in a harmonious interplay of fresh ingredients and simple cooking techniques.

The marinade, often a precursor to the final chimichurri, does more than just infuse the steak with fresh garlic and aromatic herbs. It also works subtly to tenderize the meat, ensuring that every single bite is melt-in-your-mouth delicious and bursting with flavor. The authentic South American character of this dish comes from carefully selected components: the use of abundant fresh parsley, premium quality olive oil, and a crucial splash of red wine vinegar. These core ingredients create a foundation of flavor that is both traditional and universally appealing.

Whether you opt for grilling to achieve that smoky, charred exterior and juicy interior, or prefer pan-frying for a perfectly seared crust, the process remains wonderfully simple and approachable for home cooks of all skill levels. This recipe embodies the true spirit of Argentine and Uruguayan “asado” culture: bold, vibrant, and utterly unforgettable flavors that transform a humble piece of steak into a gourmet delight. It’s a testament to how fresh ingredients and simple preparation can yield extraordinary results, bringing a taste of the Pampas directly to your dining table.

Essential Ingredients for Your Chimichurri Steak Masterpiece

Top shot of ingredients: Steak, parsley, olive oil, red chillies, garlic, coarse salt, oregano, pepper, and red wine vinegar.

This recipe emphasizes simplicity without sacrificing an ounce of flavor. By focusing on fresh herbs, high-quality olive oil, and just the right seasonings, we ensure both the steak and the chimichurri sauce achieve their full potential, shining brightly on your plate. Here’s a closer look at the key players:

Quality Olive Oil: This forms the rich, silky base of our chimichurri. It acts as the perfect vehicle, carrying and distributing all the vibrant flavors of the herbs and spices beautifully over the steak. Choose an extra virgin olive oil for the best taste, as its fruity and slightly peppery notes will enhance the overall sauce.
Abundant Fresh Parsley: The undisputed star herb in any authentic chimichurri recipe. Its bright, grassy, and slightly peppery freshness is irreplaceable, providing the core flavor profile that defines chimichurri. Flat-leaf (Italian) parsley is preferred for its robust flavor over curly parsley.
Potent Garlic: Finely chopped or minced, garlic brings a bold, pungent aroma and flavor that is absolutely essential. It complements the richness of grilled beef perfectly, adding a depth that fresh herbs alone cannot achieve. Don’t be shy with the garlic; it’s a cornerstone of this sauce.
Vibrant Red Wine Vinegar: A crucial ingredient that provides the necessary tang and acidity to balance the richness of the olive oil and steak. Red wine vinegar introduces a bright, slightly fruity, and sharp element that truly makes the chimichurri pop, awakening the palate with every bite.
Subtle Red Chilies: These add a mild, underlying kick to the chimichurri. You can adjust the quantity based on your preference for heat, or even deseed them for a milder flavor. They contribute a gentle warmth that enhances the other ingredients without overwhelming them.
Fragrant Dried Oregano: While fresh herbs are paramount, dried oregano adds a different layer of earthy, pungent aroma to the chimichurri. It’s a classic addition that contributes to the sauce’s traditional profile and depth.
Coarse Salt & Freshly Ground Pepper: Essential for seasoning both the chimichurri and the steaks. Coarse salt helps draw out moisture from the steak’s surface for a better sear, and enhances all the flavors. Freshly ground black pepper adds a pungent, aromatic kick. Adjust both to your personal taste.
Premium Steak Cuts (Ribeye, T-Bone, or Strip Steak): The foundation of a great chimichurri steak. These cuts are known for their excellent marbling, which translates to incredible juiciness and tenderness when cooked. Their rich beefy flavor stands up wonderfully to the vibrant chimichurri, whether you choose to grill or pan-fry them. Other excellent choices include flank steak or skirt steak, which also absorb marinades beautifully and offer a fantastic texture.

Note: Please refer to the recipe card at the bottom of this page for a complete list of ingredients with precise measurements to ensure your chimichurri steak is perfect every time.

Mastering Chimichurri Steak: Step-by-Step Guide

Crafting the perfect chimichurri steak is simpler than you might imagine. Follow these detailed steps to achieve a truly memorable meal, from preparing the vibrant sauce to cooking your steak to absolute perfection.

Mixed olive oil, red wine vinegar, parsley, garlic, chili, oregano, salt, and pepper in a bowl.

Prepare the Chimichurri: In a medium-sized mixing bowl, combine all the fresh and dried chimichurri ingredients. This includes your high-quality olive oil, vibrant red wine vinegar, finely chopped fresh parsley, minced garlic, finely chopped red chilies (adjust to your heat preference), dried oregano, coarse salt, and freshly ground pepper. Stir everything together thoroughly until well combined. The mixture should look bright and inviting.

Let Flavors Develop: Once mixed, allow the chimichurri to rest at room temperature for at least 10 minutes. This crucial step allows all the individual flavors to meld and deepen, creating a more cohesive and aromatic sauce. For an even more intense flavor profile, you can prepare the chimichurri up to 24 hours in advance and refrigerate it. Just remember to bring it back to room temperature before serving for the best texture and taste.

Season the Steaks: Achieving a perfect sear requires a dry surface. Thoroughly pat your chosen steak cuts (ribeye, T-bone, or strip) dry on both sides with paper towels. This removes excess moisture, which is essential for developing a beautiful, crispy crust. Season generously with coarse salt and freshly ground pepper on all sides. Then, brush each steak lightly with olive oil. This not only prevents sticking but also helps in achieving an even, golden-brown sear.

Cook the Steaks: Preheat your grill or heavy-bottomed pan (cast iron works wonderfully) over medium-high heat until it’s very hot but not smoking. Place the seasoned steaks on the cooking surface. Cook for 2–3 minutes per side for a medium-rare finish, which offers a warm red center. For medium doneness, cook 3–4 minutes per side, resulting in a pinker center. If you prefer well done, aim for 4–5 minutes per side, ensuring the steak is cooked through with minimal pink. These times are approximate and may vary depending on steak thickness and grill/pan heat.

Rest the Meat: This step is non-negotiable for juicy steak! Once cooked to your desired doneness, immediately transfer the steaks to a clean cutting board or a warm tray. Loosely tent them with aluminum foil and let them rest for at least 5 minutes (or up to 10 minutes for thicker cuts). Resting allows the muscle fibers to relax and reabsorb the juices that have migrated to the center during cooking, ensuring every slice is incredibly tender and moist. Skipping this step will result in a dry, less flavorful steak.

Serve and Enjoy: Slice your rested steaks against the grain for maximum tenderness. Arrange the slices on plates, and generously spoon about 2–3 tablespoons of the prepared chimichurri sauce over each serving. Alternatively, serve the chimichurri in a small bowl on the side, allowing each person to dip their steak or pour the vibrant sauce as they desire. The presentation itself is part of the experience, with the bright green chimichurri beautifully contrasting the rich red of the steak. Serve immediately and savor the incredible flavors.

To truly complete your chimichurri steak meal, pair it with sides that elegantly balance its bold and vibrant flavors. A creamy pumpkin and spinach soup with crispy bacon offers a warm, comforting starter, providing a gentle counterpoint to the steak’s intensity. For a more substantial accompaniment, a hearty chicken and pumpkin lentil stew introduces an earthy depth and wholesome texture that beautifully complements the meal. If you’re seeking a lighter touch, consider serving a crisp green salad with a simple vinaigrette, or the refined freshness of goat’s cheese and smoked salmon on a toasted English muffin, offering a delicate, fresh bite that perfectly cuts through the steak’s richness. These pairings ensure a well-rounded and delightful dining experience.

Frequently Asked Questions About Chimichurri Steak

What Cut Of Steak Works Best For Chimichurri?

While ribeye, T-bone, and strip steaks are consistently ideal for the best chimichurri steak due to their marbling and tenderness, don’t limit yourself! Flank steak or skirt steak also work beautifully, especially when sliced against the grain. These leaner cuts absorb the vibrant flavors of the chimichurri wonderfully and offer a fantastic chew. Sirloin and flat iron steaks are also excellent, affordable alternatives that deliver great results.

Can I Make This Without Fresh Parsley?

Fresh parsley is the cornerstone of traditional chimichurri, providing its signature bright and grassy flavor. While it’s highly recommended for authenticity, you can certainly experiment with variations. Cilantro makes for a popular substitute, offering a fresher, almost citrusy twist. A mix of both parsley and cilantro can also create a unique and delightful chimichurri sauce, adding complexity to the flavor profile. Just note that the taste will differ from a purely traditional version.

Is Chimichurri Meant To Be Spicy?

Traditional chimichurri typically has a mild to moderate kick from fresh red chilies or chili flakes, designed to complement the steak rather than overpower it. However, the heat level is entirely customizable to your personal preference. You can easily adjust the amount of chilies, deseed them for less heat, or even omit them entirely if you prefer a non-spicy version. Conversely, for those who love a fiery flavor, you can increase the amount of chili or use a hotter variety.

How Long Does Homemade Chimichurri Last?

Freshly made chimichurri sauce can be stored in an airtight container in the refrigerator for up to 3-5 days. Ensure it’s covered, and if possible, with a thin layer of olive oil on top to prevent oxidation and keep the vibrant color. The flavors tend to meld and deepen over time, often tasting even better the day after it’s made!

Can I Freeze Chimichurri Sauce?

Absolutely! Chimichurri freezes very well. Pour it into ice cube trays and freeze until solid. Once frozen, transfer the chimichurri cubes to a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. When ready to use, simply thaw the desired amount in the refrigerator or at room temperature. This is a great way to always have fresh chimichurri on hand.

What Else Can I Use Chimichurri On?

Chimichurri is incredibly versatile! Beyond steak, it’s fantastic with grilled chicken, pork, lamb, or fish (especially salmon or white fish). Drizzle it over roasted vegetables, baked potatoes, eggs, or even stir it into rice or pasta for a burst of flavor. It also makes a wonderful dipping sauce for crusty bread or a vibrant spread for sandwiches and wraps.

Watch How to Make Chimichurri Steak!

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4.91 from 11 votes

Steaks with Chimichurri (Churrasco from Uruguay & Argentina)

By Karina

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 people

Experience an authentic Chimichurri Steak recipe that promises a burst of flavor! This easy-to-make dish features a succulent steak perfectly paired with the most delicious, silky chimichurri condiment. This vibrant sauce, made with simple, fresh ingredients like parsley, garlic, red wine vinegar, and olive oil, drips seductively over your steak, chicken, or fish, enhancing every bite. Learn how to cook your steaks just like we do in Uruguay and Argentina, bringing the true taste of South America to your table. Prepare for an incredible and unforgettable meal that’s surprisingly simple to create!

Ingredients

For the Authentic Chimichurri:

▢ 1/2 cup extra virgin olive oil
▢ 2 tablespoons red wine vinegar
▢ 1/2 cup fresh flat-leaf parsley finely chopped
▢ 4 cloves garlic finely chopped or minced, for robust flavor
▢ 1-2 red chilies deseeded and finely chopped (adjust for desired heat, approx. 1 tablespoon)
▢ 3/4 teaspoon dried oregano
▢ 1/2 – 1 teaspoon coarse salt leveled, adjust to your tastes
▢ 1/2 teaspoon freshly ground black pepper adjust to your tastes

For the Steaks:

▢ 4 steaks e.g., Ribeye, T-Bone, Strip, Flank, or Skirt steaks (approx. 8 oz/225g each)
▢ Generous pinch coarse salt to season both sides
▢ 1 drizzle olive oil for brushing steaks before cooking

Instructions

For the Chimichurri:

In a medium bowl, combine the olive oil, red wine vinegar, finely chopped fresh parsley, minced garlic, finely chopped red chilies, dried oregano, coarse salt, and freshly ground pepper. Stir thoroughly until all ingredients are well incorporated. This mixture should yield approximately 1 cup of chimichurri.

Allow the chimichurri to sit at room temperature for at least 5-10 minutes before using. This resting period is crucial as it allows the flavors to marry and deepen, resulting in a more complex and aromatic sauce. If preparing in advance, the chimichurri can be refrigerated for up to 24 hours. Just ensure it’s brought back to room temperature before serving to optimize its texture and flavor.

For Cooking the Steaks:

Begin by preparing your chosen steaks. Pat them thoroughly dry on both sides with paper towels; this is essential for achieving a good sear. Season generously with salt and pepper, then brush lightly with olive oil on all surfaces. Preheat your grill or a heavy-bottomed cast iron skillet/pan over medium-high heat until it’s very hot.
Carefully place the seasoned steaks onto the hot cooking surface. Cook for 2-3 minutes per side for a medium-rare finish (internal temperature of 130-135°F / 55-58°C); 3-4 minutes per side for medium (internal temperature of 140°F / 60°C); or 4-5 minutes per side for well done (internal temperature of 150°F / 65°C), depending on the thickness of your steaks and desired doneness. Use a meat thermometer for accuracy.

Once cooked to your preference, transfer the steaks to a clean tray or cutting board. Loosely tent them with aluminum foil and let them rest for a minimum of 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and moist steak when sliced.
After resting, slice your steaks against the grain for maximum tenderness. Serve the chimichurri alongside the steaks in a small dip bowl, allowing each person to customize their serving (we recommend about 2-3 tablespoons of chimichurri per person). Your guests can either dip their steak slices into the vibrant sauce or generously spoon it over their steaks. Enjoy this authentic South American delight immediately!

Notes

Achieving Perfect Steak Doneness:

To test if your steak is cooked to your liking without a thermometer, gently press the center with the back of a pair of tongs or your finger. A rare steak will feel quite soft and jiggly; a medium-rare steak will be soft but slightly springy; a medium steak will feel firmer with a noticeable springiness; and a well-done steak will feel very firm with minimal give.

Using a Meat Thermometer for Precision:

Rare: 130°F (55°C) internal temperature
Medium-Rare: 135°F (58°C) internal temperature
Medium: 140°F (60°C) internal temperature
Medium-Well: 145°F (63°C) internal temperature
Well Done: 150°F (65°C) internal temperature or higher

Remember that the internal temperature of the steak will continue to rise by a few degrees (known as carryover cooking) while it rests. Remove the steak from heat when it’s about 5°F below your target temperature.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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