If you’re craving a dish that bursts with vibrant, fresh flavors and boasts a perfect balance of zest and savoriness, this Chimichurri Steak Recipe is exactly what your dinner table needs. Juicy flank steak is elevated by an herbaceous chimichurri sauce made from fresh parsley, garlic, and a kick of red pepper flakes, bringing together a tango of textures and tastes in every bite. Whether you’re grilling for a special occasion or just because, this recipe turns a simple steak into a show-stopping feast packed with personality and warmth.
Ingredients You’ll Need
Ingredients You’ll Need
To create this unforgettable Chimichurri Steak Recipe, the ingredient list is wonderfully straightforward yet essential. Each component plays a vital role: fresh herbs provide brightness, garlic brings depth, and red wine vinegar adds a tangy zing that makes the sauce sing. The beauty lies in how these humble staples combine to elevate the steak to new heights.
- 1 lb flank steak: This cut’s rich flavor and lean texture make it ideal for soaking up marinades and grilling to perfection.
- 1 cup fresh parsley, chopped: The green hero of the chimichurri sauce, providing vibrant color and fresh herbal flavor.
- 2 tsp oregano (dried): Adds a subtle earthiness that deepens the sauce’s complexity.
- 4 garlic cloves, minced: Infuses the sauce with a warm, pungent kick that’s integral to traditional chimichurri.
- 1/4 cup red wine vinegar: Offers a bright acidity that balances the richness of the steak.
- 1/2 cup extra virgin olive oil: Brings a silky texture and carries the flavors beautifully.
- 1/2 tsp red pepper flakes (adjust to taste): Provides a gentle heat to awaken your palate without overpowering.
- Salt and pepper to taste: Essential seasonings to enhance all the natural flavors.
How to Make Chimichurri Steak Recipe
Step 1: Make the Chimichurri Sauce
Start by blending fresh parsley, dried oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until the sauce is slightly chunky — the texture is part of its charm, creating a luscious yet rustic finish that clings beautifully to the steak.
Step 2: Marinate the Steak
Place your flank steak into a resealable bag or shallow dish and add half of the chimichurri sauce. Make sure the steak is evenly coated, then seal and refrigerate. For the best flavor and tenderness, let it marinate for at least one hour, though overnight is even better if you have the time.
Step 3: Preheat the Grill
Set your grill to medium-high heat, aiming for about 400°F (200°C). Before grilling, give the grates a good cleaning and oil them lightly to prevent sticking. Preparing the grill properly ensures those beautiful sear marks and locks in the steak’s juices.
Step 4: Grill the Steak
Remove the steak from the marinade, discarding any leftover marinade that was in contact with the raw meat. Grill the steak for 5 to 7 minutes on each side for a perfect medium-rare finish. Adjust timing if you prefer your steak more or less done, but medium-rare really lets the meat shine with this recipe.
Step 5: Rest and Serve
Once off the grill, allow the steak to rest for 5 to 10 minutes — this is crucial to lock in all those flavorful juices. Slice the steak thinly against the grain for maximum tenderness and drizzle with the remaining chimichurri sauce. This final touch adds a fresh burst that brings all the flavors together beautifully.
How to Serve Chimichurri Steak Recipe
Garnishes
Simple garnishes like a few sprigs of fresh parsley or a sprinkle of chopped oregano brighten the presentation and echo the flavors within the chimichurri sauce. A wedge of lemon on the side offers an optional citrusy zing for those who love an extra pop of brightness.
Side Dishes
The bold, herbaceous flavors of the chimichurri pair wonderfully with sides that balance and complement. Think roasted or grilled vegetables, creamy mashed potatoes, or even a light quinoa salad. For a truly Argentinian touch, serve with crispy French fries or a simple fresh green salad dressed with olive oil and lemon.
Creative Ways to Present
For a crowd-pleaser, slice the steak and arrange it on a large platter topped with generous spoonfuls of chimichurri sauce. Add colorful vegetables around it for a vivid display. Alternatively, layer sliced steak in warm tortillas with chimichurri, avocado, and pickled onions for an exciting steak taco twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Chimichurri Steak Recipe, store the sliced steak and remaining chimichurri sauce separately in airtight containers. Keep them refrigerated to maintain freshness and flavor for up to 3 days.
Freezing
The steak can be frozen after cooking but for best texture, slice it first and place it in a freezer-safe container. The chimichurri sauce is best stored fresh in the fridge and does not freeze well as it can lose its bright flavor and vibrant color.
Reheating
To reheat, gently warm steak slices in a skillet over low heat to prevent drying out. Adding a splash of water or broth can help retain moisture. Reheat chimichurri sauce separately and drizzle over just before serving to preserve its fresh, vibrant taste.
FAQs
What cut of steak is best for this Chimichurri Steak Recipe?
Flank steak is perfect due to its robust flavor and ability to absorb marinades well. You can also use skirt steak or sirloin if preferred, but flank steak offers an ideal texture for grilling and slicing thinly.
Can I make the chimichurri sauce ahead of time?
Absolutely! The sauce actually benefits from an hour or two in the fridge as it helps the flavors meld beautifully. Just keep it covered to preserve its fresh green color and flavor.
How spicy is this recipe?
The red pepper flakes add a gentle heat that can be adjusted to your liking. If you prefer a milder chimichurri steak, reduce or omit the red pepper flakes altogether.
Can I cook this steak indoors if I don’t have a grill?
Yes, you can grill the steak on a stovetop grill pan or broil it in the oven. Just be sure to get a good sear over high heat and watch closely to avoid overcooking.
Is chimichurri sauce gluten-free?
Yes, this chimichurri sauce is naturally gluten-free as it contains only herbs, garlic, vinegar, olive oil, and spices—no gluten ingredients involved.
Final Thoughts
Once you try this Chimichurri Steak Recipe, you’ll wonder why it’s not part of your regular dinner routine already. The combination of juicy, tender steak and a zesty, herby sauce creates a meal that’s exciting yet approachable. Whether grilling for family or entertaining friends, it’s a guaranteed crowd favorite that’s bursting with flavor from the very first bite. So go ahead, fire up that grill and dive in!
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Chimichurri Steak Recipe
- Total Time: 1 hour 25 minutes (including marinating time; actual active cooking and prep ~25 minutes)
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Chimichurri Steak recipe features a tender flank steak marinated in a vibrant and zesty chimichurri sauce made from fresh parsley, oregano, garlic, red wine vinegar, and red pepper flakes. Grilled to perfection and served with extra chimichurri for a fresh, herbaceous finish, this dish is perfect for a flavorful and quick weeknight meal or an impressive cookout.
Ingredients
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 2 tsp dried oregano
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
For the Steak
- 1 lb flank steak
Instructions
- Make the Chimichurri Sauce: In a food processor, combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pulse until the mixture is slightly chunky but well combined, retaining some texture to highlight the fresh herbs.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour half of the chimichurri sauce over the steak, making sure it is well coated. Seal or cover and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat Grill: Heat the grill to medium-high heat, aiming for about 400°F (200°C). Clean the grill grates thoroughly and oil them to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, discarding the leftover marinade. Grill the steak for approximately 5 to 7 minutes per side, depending on thickness, to reach medium-rare doneness. Adjust time if you prefer your steak more or less cooked.
- Rest and Serve: Transfer the grilled steak to a cutting board and let it rest for 5 to 10 minutes to allow the juices to redistribute. Slice the steak thinly against the grain, drizzle with the remaining chimichurri sauce, and serve immediately.
Notes
- Marinating overnight enhances the flavor and tenderness of the steak.
- Adjust red pepper flakes according to your preferred spice level.
- Use fresh herbs for the best chimichurri taste.
- Letting the steak rest after grilling is crucial to preserve juiciness.
- Serve with grilled vegetables or a fresh salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
