20 Minute Chimichurri Steak

Hungry for more steak recipes? Try my grilled bavette steak, ranch steak, and pan-seared steak next. We are a family of chimichurri sauce lovers. It’s basically the perfect sauce, especially when paired with a juicy steak.

Why I love this recipe

Packed with flavor. The chimichurri adds freshness and zest, making it perfect for pairing with an otherwise hearty cut of beef. Quick and easy. Just three simple steps and your chimichurri sauce is ready to go with your steak! Cost-effective. It’s made with affordable and easy-to-find ingredients, including mostly pantry staples. Versatile. Once you learn to make the sauce, you can use it on any cut of beef, as a marinade for baked chicken breast, or even drizzled over sautéed shrimp.

Ingredients needed

Here is what you’ll need for the chimichurri sauce: Chimichurri is a type of herbaceous green sauce originating in South America. It’s traditionally a combination of parsley, garlic, olive oil, vinegar, and red chili flakes. The acid from the sauce tenderizes the meat, while the fresh herbs brighten its rich flavor.

Parsley. The essential ingredient that gives the sauce its bright flavor. I recommend using flat-leaf parsley since it has more flavor. Shallots. A milder and more flavorful alternative to onions. Garlic. Use fresh garlic cloves please- none of the dry stuff! Red Chili. For a hint of spice. You can also use red pepper flakes for a milder heat. Kosher salt and black pepper. To taste. Dried oregano and thyme. I tested this recipe with fresh oregano and thyme and found it a bit overpowering, so I prefer dried herbs. Fresh limes. Both the juice and the zest. Extra virgin olive oil. To thin out the sauce and add richness.

For the steak:

Flank steak. My preferred steak for this recipe, as it’s lean, has some bite to it, and absorbs the flavor of the sauce beautifully. If you don’t have flank steak, you can make my ribeye steak, flat iron steak, or skirt steak and just drizzle the sauce over the top. These three particular steaks have very minimal seasonings and no marinating needed. Kosher salt and black pepper. To taste. Butter. For cooking the steak. I used unsalted butter.

How to make chimichurri steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the sauce. In a blender or food processor, add the parsley, shallot, garlic, chili, salt, pepper, and dried herbs. Blend until smooth. Transfer the mixture to a small bowl and stir in the rest of the sauce ingredients. Step 2- Season the steak. Rub salt, pepper, and melted butter over the steak. Step 3- Cook. Place a cast iron skillet over medium heat. Once hot, add the seasoned steak and sear for 6 minutes, flipping halfway through. Step 4- Serve. Remove the steak from the heat and rest for 10 minutes. Cut the steak into slices and serve with chimichurri sauce drizzled on top.

Arman’s recipe tips

De-stem the parsley. Sometimes, the parsley stems can remain stringy in the sauce, so I try to remove as many stems as possible. Swap the parsley. I prefer the authentic flavor of traditional chimichurri sauce with parsley, but you can swap it for cilantro. Make red chimichurri sauce. Add one cup of roasted red peppers and substitute lime juice for red wine vinegar.

Storage instructions

To store: Place chimichurri sauce in an airtight container and refrigerate it. It will keep it fresh for 2-3 weeks. Let the steak come to room temperature, then store it in an airtight container for 3-4 days. To freeze: Freeze leftover chimichurri sauce in a freezer for up to 3 months. Wrap leftover steak in foil and freeze for 2-3 months. To reheat: If desired, microwave the chimichurri sauce for 10-15 seconds. Reheat the steak in the oven at 250F or in a skillet on the stovetop over medium heat.