Chimichurri steak is one of those dinner recipes that feels impressive but asks almost nothing of you in the kitchen. Two thick steaks seared in a cast-iron pan, rested properly, and topped with a bright fresh herb sauce made in one bowl in about 5 minutes. I made this for the first time on a Friday night when I wanted something that felt worth sitting down for, and it has been in rotation ever since.
The chimichurri sauce is the real star here. Fresh parsley, garlic, oregano, red wine vinegar, and good olive oil come together into something so bold and alive that it transforms a simple pan-seared steak into a meal worth remembering. If you enjoy bold steak dinners like this steak with truffle butter and chimichurri fries or these garlic balsamic steak bites, this recipe is going straight to the top of your list.
Fire up that stove!
Table of Contents
Ingredients for Chimichurri Steak
Good chimichurri steak starts with two things: a well-marbled steak and fresh herbs for the sauce. I always use fresh parsley rather than dried because the texture and color of the sauce depend on it. Dried parsley gives you a muddy, flat result that is not worth making.
For the Steak:
- 2 ribeye or New York strip steaks (about 1.5 inches thick) – I recommend ribeye for best flavor due to the marbling, but New York strip works great for a leaner option
- 2 tbsp olive oil (for searing)
- Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves (finely chopped)
- 3 garlic cloves (minced) – In my experience, freshly minced garlic makes a sharper, more vibrant sauce than anything from a jar
- 2 tbsp fresh oregano leaves (finely chopped, or 1 tbsp dried if fresh is unavailable)
- 1/2 cup extra virgin olive oil – My preference is a quality extra virgin olive oil since it forms the base of the sauce
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
Step-by-Step Instructions
I recommend making the chimichurri sauce first, before you even touch the steaks. In my experience, the sauce needs at least 10 minutes of rest time for the garlic and herbs to fully infuse, and those minutes line up perfectly with your steak prep.
Step 1: In a medium bowl, combine the finely chopped parsley, minced garlic, and oregano. Add the extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well until everything is fully blended. Taste and adjust salt or vinegar as needed. Set aside at room temperature for at least 10 minutes.
Step 2: Remove the steaks from the refrigerator 30 to 45 minutes before you plan to cook. Cold steaks in a hot pan cook unevenly and the outside overcooks before the center reaches temperature. Pat both steaks completely dry with paper towels, then season generously on both sides with salt and freshly ground black pepper, pressing firmly into the surface.
Step 3: Place a cast-iron skillet or heavy grill pan over high heat. Let it heat undisturbed for 3 to 5 minutes until it is very hot. Add the 2 tablespoons of olive oil and swirl to coat. The oil should shimmer the moment it hits the pan. If it smokes heavily right away, reduce the heat slightly before adding the steaks.
Step 4: Carefully lay the steaks in the pan. Do not move them. Sear without touching for 3 to 4 minutes on the first side until a deep golden-brown crust forms. The steak should release naturally from the pan when the crust is ready. If it sticks, it needs more time. Flip once and cook the second side for another 3 to 4 minutes for medium-rare. For steaks thicker than 1.5 inches that need more time, finish in a 400 degree F oven for 3 to 5 minutes after searing rather than continuing on the stovetop.
Step 5: Transfer the steaks to a cutting board and tent loosely with foil. Rest for 5 to 10 minutes. Do not skip this step. Cutting too early pushes all the juices onto the board and leaves you with dry meat.
Step 6: Slice against the grain into roughly 1/4-inch thick pieces. Arrange on a serving plate, then spoon a generous amount of chimichurri sauce directly over the top. Serve immediately with extra sauce on the side.
Best Sides to Serve with Chimichurri Steak
The bold herby tang of chimichurri steak pairs best with sides that are either crispy and starchy or light and fresh enough to let the sauce stay center stage.
Crispy Oven Baked Sweet Potato Fries: The natural sweetness of these fries plays beautifully against the tangy, garlicky chimichurri. They bake at high heat so you can run them in the oven while you prep the steak and sauce, which makes timing easy.
Baked Garlic Parmesan Potato Wedges: Thick, golden potato wedges with garlic and parmesan are a crowd-pleasing pairing for steak night. They work as well for a casual weeknight as they do for a dinner party spread.
Garlic Roasted Vegetables: A simple tray of roasted zucchini, asparagus, or bell pepper keeps the meal on the lighter side and adds color to the plate without competing with the chimichurri steak at all.
Light Mediterranean Couscous Salad: The bright lemon and herb notes in this couscous salad echo the freshness of the chimichurri and make a really satisfying grain-based side for weekend dinners or when you have guests.
Cilantro Lime Steak Bowls: If you want to repurpose any leftover sliced chimichurri steak the next day, building it into a bowl with rice, avocado, and lime is one of the best leftover steak moves you can make.
Steak and Sauce: Storage and Reheating Tips
Leftover sliced steak keeps well in an airtight container in the fridge for up to 3 days. Store the chimichurri sauce separately in a small jar. The sauce actually improves on day two as the garlic mellows and the herbs settle into the oil.
To reheat the steak, I recommend a dry skillet over medium heat for 1 to 2 minutes per side. Microwaving steak makes it tough and gray, and that is a hard thing to come back from. For a cold option, leftover chimichurri steak sliced thin works great on top of a salad or inside a wrap for lunch the next day.
Pro tip: make a double batch of chimichurri while you are at it. The sauce keeps in the fridge for up to 5 days and is excellent on grilled chicken, roasted vegetables, eggs, or as a dipping sauce for crusty bread.
FAQs
What is the best cut of steak for chimichurri steak?
Ribeye is the top choice for its fat marbling and deep beefy flavor, but New York strip, flank steak, and skirt steak all work well. For leaner cuts like flank or skirt steak, slice thinly against the grain and do not cook past medium or the texture gets tough quickly.
Can I make the chimichurri sauce ahead of time?
Yes, and it is actually better when made a few hours in advance. The garlic and herbs need time to infuse into the oil. Make it up to 24 hours ahead and store covered at room temperature if using the same day, or refrigerated for up to 5 days. Bring it back to room temperature before serving.
How do I know when my steak has reached medium-rare without a thermometer?
Press the center of the steak gently with your finger. Medium-rare feels similar to the fleshy area below your thumb when your hand is relaxed, with a little give but not soft. The target internal temperature is 130 to 135 degrees F if you do have a thermometer, which I always recommend for consistency.
Conclusion
Chimichurri steak is one of the most rewarding recipes you can add to your dinner table. The sauce takes minutes, the steak cooks fast, and the result looks and tastes genuinely special. Give it a try this week and see for yourself. Once you taste that first bite of juicy steak covered in fresh chimichurri, this recipe is not leaving your rotation.
Chimichurri Steak
Ingredients
Equipment
Method
- In a medium bowl, combine the finely chopped parsley, minced garlic, and oregano. Add the extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well until fully blended. Taste and adjust seasoning as needed. Set aside at room temperature for at least 10 minutes.
- Remove the steaks from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature. Pat both steaks completely dry with paper towels. Season generously on both sides with salt and freshly ground black pepper, pressing the seasoning firmly into the surface.
- Place a cast-iron skillet or heavy grill pan over high heat. Let it heat undisturbed for 3 to 5 minutes until very hot. Add the 2 tablespoons of olive oil and swirl to coat. The oil should shimmer immediately. If it smokes heavily, reduce the heat slightly before adding the steaks.
- Carefully lay the steaks in the pan without moving them. Sear for 3 to 4 minutes on the first side until a deep golden-brown crust forms. The steak will release naturally from the pan when ready. Flip once and cook the second side for another 3 to 4 minutes for medium-rare. For steaks needing more time, finish in a 400 degree F oven for 3 to 5 minutes after searing rather than continuing on the stovetop.
- Transfer the steaks to a cutting board and tent loosely with foil. Rest for 5 to 10 minutes before slicing. Do not skip this step or the juices will run out when you cut.
- Slice against the grain into roughly 1/4-inch thick pieces. Arrange on a serving plate and spoon a generous amount of chimichurri sauce directly over the sliced steak. Serve immediately with extra sauce on the side.
