This chimichurrri steak recipe is the ultimate taste of Argentina with tender grilled flank steak smothered in flavorful chimichurri sauce.
Fire up the grills, my friends, because we are cooking up steaks in the Chili Pepper Madness kitchen tonight. But not just any steaks.
Tonight we're focusing on the flavors of Argentina with a hugely satisfying Chimichurri Steak recipe, and it is absolutely one of my favorites.
You can't talk about Argentinian cuisine without mentioning chimichurri. It's a very personal recipe, varying from cook to cook, though it always includes a lot of parsley. It is highly complimentary to grilled meats, particularly juicy cuts of steak, though completely at home with fish or poultry.
Chimichurri sauce and steak are a classic combination. You can very easily make this recipe during the week in minutes with very little preparation. The great thing about it is not only the flavor and ease of preparation, but you easily use whatever cuts of beef you prefer.
I hope you enjoy it. It is easily one of my favorite recipes.
Let's talk about how we make chimichurri steak, shall we?
Chimichurri Steak Ingredients
- Steak. I love flank steak for this recipe. Skirt steak is a nice option as well. You can use other cuts of beef for this. See the recipe notes below for options. Use your favorite. Bring it to room temperature.
- Salt and Pepper. Keep it simple with the seasonings. Use your favorites, but let the chimichurri shine here. I like to only season with salt and pepper.
- Oil for Grilling.
- FOR THE CHIMICHURRI
- Garlic. I love lots of garlic.
- Fresh Parsley. This is the primary component of chimichurri.
- Fresh Oregano. Optional, but delicious.
- Shallot. Optional, but a personal favorite. Finely chopped or minced.
- Red Pepper Flakes. For a touch of heat. You can also use fresh minced peppers, like jalapeno or serrano.
- Red Wine Vinegar.
- Olive Oil. Corn oil (or canola oil) is more traditionally used, though many cooks now opt for more flavorful olive oil. I know I do.
- Salt and Pepper. To your personal tastes.
How to Make Chimichurri Steak - the Recipe Method
For the Steak
Heat the Grill. Heat your grill to medium high heat and lightly oil the grates. You can also use a grill pan for the stovetop, or a cast iron pan.
Season the Steak. Season the steak with salt and pepper to taste. Grill and cook for 2 minutes on each side. You only need 2 minutes per side for medium-rare (internal temperature 130 degrees F) or to your liking. Some people prefer 3-4 minutes per side. Go for it!
Rest and Slice. Remove from heat and rest for 5 minutes while you make your chimichurri. Slice it against the grain.
For The Chimichurri
Make the Chimichurri Sauce. Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like. You can also use a blender or food processor if desired.
Spoon and Serve. Spoon the chimichurri over the sliced steak and serve.
Boom! Done! Easy enough, isn't it? Chimichurri steak is incredibly easy to make, and it is huge on flavor. You really can't go wrong with a flavorful cut of grilled steak smothered in herbaceous chimichurri salsa.
It's really the perfect recipe. Definitely one of my favorites.
Recipe Tips & Notes
- The Chimichurri. As with any national recipe, there are as many different ways to make Argentinian chimichurri as there are cooks. Some prefer more blended, some prefer more chopped. It is primarily parsley, though you can include many other possible ingredients. See my Chimichurri Recipe for more options and discussion.
- The Steak. As mentioned, flank steak is ideal for this recipe, though you can make chimichurri steak with just about any cut of beef. Grilling thin cuts of steak is great for tougher cuts of meat, but use your favorites. Try it with skirt steak, flat iron steak, tri tip (Santa Maria cut), strip steak, even ribeye or filet.
- To Marinade or Not to Marinade. I chose not to marinate the steak for this recipe because flank steak cooks up so wonderfully on the grill, and I really wanted the chimichurri flavor to shine. However, you can very easily make extra chimichurri and marinate your flank steak for several hours or overnight for more pronounced flavor and to tenderize the meat for tough steak, if needed. You'll even get good flavor from a simple 30 minute marinade.
That's it, my friends. I hope you enjoy this flavorful chimichurri steak recipe. It is hugely satisfying and so easy to make. Just fire up the grill. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Storage & Leftovers
Storing your Chimichurri Steak in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chimichurri Steak Recipe
FOR THE STEAK
- 1.5 pound flank steak or use skirt steak - room temperature
- Salt and pepper to taste
- 1 tablespoon canola oil or vegetable oil, olive oil
FOR THE CHIMICHURRI
- 3 garlic cloves, minced
- 1/2 cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh oregano dried is good, too
- ½ shallot, minced optional
- 1/2 teaspoon red pepper flakes or more to taste - or use 1 jalapeno or serrano, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil or use canola oil or corn oil
- 1/2 teaspoon salt
- Black pepper to taste
FOR THE STEAK
- Heat your grill to medium high heat and lightly oil the grates.
- Season the steak with salt and pepper to taste. Grill for 2 minutes per side for medium-rare (internal temperature 130 degrees F) or to your liking.
- Remove from heat and rest for 5 minutes while you make your chimichurri.
- Slice it against the grain.
FOR THE CHIMICHURRI
- Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like.
- Spoon the chimichurri over the sliced steak and serve.