If I had to pick one sauce that instantly transforms steak night into something unforgettable, it would be chimichurri. I still remember the first time I had it—at a small Argentinian grill where the smoky steak arrived at the table already dripping with garlicky green sauce. One bite and I understood why this pairing is legendary.
Chimichurri isn’t heavy or creamy. Instead, it’s fresh, tangy, and loaded with herbs that cut through the richness of beef in the best possible way. To me, it feels like South America’s answer to pesto—but lighter, brighter, and a little sharper thanks to red wine vinegar. Now, it’s the sauce I turn to when I want to make a simple steak dinner feel special without much effort.
Why You’ll Want to Try This
Steak on its own is always good, but with chimichurri, it’s a whole new experience. The parsley and oregano add freshness, the garlic gives depth, and the vinegar ties everything together with just the right amount of acidity.
I love how versatile chimichurri is, too. While it was made famous as a steak sauce, I’ve spooned it over grilled chicken, shrimp skewers, and even roasted vegetables. But nothing beats the way it plays with a juicy, well-seared piece of beef.
Ingredients for Chimichurri Sauce
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Fresh parsley – the heart of the sauce, bright and grassy.
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Fresh oregano – or dried if that’s what you have. Oregano adds an earthy backbone.
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Garlic – raw garlic brings a punchy kick that softens slightly as it mingles with the herbs.
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Red wine vinegar – balances the richness of meat with tang.
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Olive oil – smooths it all out and makes the sauce drizzle beautifully.
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Red pepper flakes – add gentle heat. Dried pepper flakes tend to give better flavor than fresh chili.
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Salt & black pepper – to bring it all together.
Tip from my kitchen: If I’m making chimichurri a few hours in advance, I let it sit at room temperature. The flavors meld beautifully, and the garlic loses its raw edge.
Best Steak for Chimichurri
While you can pair this sauce with almost any grilled steak, there are some cuts that really shine:
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Flank steak – lean, flavorful, and soaks up the sauce beautifully.
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Skirt steak – a bit more marbled, with deep beefy flavor.
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Flat iron steak – my personal favorite, tender with great marbling and affordable compared to prime cuts.
Honestly, though, you can use whatever steak you enjoy grilling. Even a simple sirloin benefits from a spoonful of chimichurri.
How to Make Chimichurri Steak
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Make the sauce. Finely chop parsley, oregano, and garlic (or use a food processor). Mix with vinegar, olive oil, salt, pepper, and red pepper flakes. Let it rest for at least 15 minutes.
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Cook the steak. Season generously with salt and pepper, then grill or pan-sear until it reaches your preferred doneness. I like mine medium-rare so it stays juicy.
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Rest the steak. Let it sit for 5 minutes before slicing so the juices redistribute.
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Serve. Slice against the grain and spoon chimichurri generously over the top.
Tips and Tricks
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Let the sauce rest. Even 20 minutes makes a difference in flavor. If you have time, make it a few hours before serving.
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Don’t over-process. If you use a food processor, pulse gently so the herbs don’t turn into a paste. Chimichurri should be a little chunky.
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Room-temperature steak. Take the steak out of the fridge about 30 minutes before cooking—it sears more evenly.
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Slice against the grain. This makes tougher cuts like flank and skirt steak tender in every bite.
Serving Suggestions
Chimichurri steak doesn’t need much to shine, but here are a few sides I often serve with it:
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Roasted potatoes or crispy smashed potatoes.
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Grilled vegetables like zucchini, peppers, or asparagus.
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A simple green salad with lemon vinaigrette.
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Rice or quinoa if you want something heartier.
And if you happen to have leftovers (rare in my house!), slice the steak thin, pile it onto crusty bread, and drizzle with extra chimichurri for the best steak sandwich ever.
Storage
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Chimichurri sauce – keeps in the fridge for about 3–4 days. Cover the top with a thin layer of olive oil to keep it green and fresh.
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Steak leftovers – store sliced steak in an airtight container in the fridge for up to 3 days. It’s delicious cold in salads or sandwiches.
FAQs
Can I make chimichurri without parsley?
Yes, but parsley gives it the classic flavor. You can swap in cilantro for a different twist, or mix the two.
Is chimichurri spicy?
It has a gentle heat from red pepper flakes, but you can easily adjust the amount to your liking.
Can I freeze chimichurri?
Absolutely. I pour leftovers into an ice cube tray and freeze them. Then I pop a cube out whenever I need a quick hit of flavor for meats or veggies.
What else can I serve chimichurri with?
Besides steak, it’s amazing with grilled chicken, roasted salmon, shrimp, or even as a drizzle over roasted potatoes.
Chimichurri Steak
Nothing says bold and vibrant quite like chimichurri drizzled over a perfectly grilled steak.
Ingredients
For the chimichurri
- 1 cup fresh parsley leaves, tightly packed
- 1 tablespoon fresh oregano leaves (optional but recommended)
- 4 garlic cloves, minced
- up to 2 teaspoons red pepper flakes, to taste
- ¼ cup red wine vinegar (or sherry vinegar as a substitute)
- ½ teaspoon salt
- freshly ground black pepper
- ½ cup extra virgin olive oil
For the steak
- 1.4 pounds (about 700 g) flank, flat iron, or skirt steak — or cut of choice
- 1 tablespoon neutral oil (vegetable or canola)
- salt and freshly ground black pepper
Instructions
- To make the chimichurri, combine parsley, oregano, garlic, red pepper flakes, vinegar, salt, and pepper in a food processor. Pulse until finely chopped, but not pureed. Transfer to a bowl and stir in the olive oil. Let it rest for at least 1 hour so the flavors meld, or refrigerate overnight for even better taste. Store leftovers in the fridge for up to 3 days.
- Bring the steak to room temperature about 30 minutes before cooking. Heat a grill pan, skillet, or barbecue with the neutral oil until very hot and just smoking. Season the steak generously with salt and pepper, then sear on each side until done to your liking. For a steak about 2 cm thick, cook around 2 minutes per side for medium-rare, or 2½ minutes per side for medium.
- Remove from heat and loosely cover with foil. Let the steak rest for 5–10 minutes before slicing. Cut against the grain into thin strips for maximum tenderness. Serve warm with plenty of chimichurri spooned on top or on the side.
Final Thought
Chimichurri steak is one of those dishes that feels like a celebration every time I make it. The sauce is bold yet fresh, the steak is juicy and satisfying, and together they create a meal that always draws people back for seconds.
I love how something so simple—parsley, garlic, vinegar, and oil—can transform a steak into something unforgettable. It’s a recipe I keep on repeat all summer long, and it never fails to impress.
