Chimichurri steak is a vibrant and zesty Argentinian classic, featuring perfectly cooked steak generously topped with a fresh, herbaceous chimichurri sauce. This dish offers a delightful balance of savory and tangy notes that elevate simple grilled or pan-seared steak to new culinary heights. My journey with Eminient Recipes started with a desire to simplify gourmet flavors for the home cook, and this recipe embodies that philosophy. You’ll love this recipe because it’s incredibly quick, satisfyingly easy, and delightfully family-friendly. It’s a comfortable dish that’s also customizable, offering balanced flavors perfect for busy weeknights or any special occasion.
Recipe Overview
| Prep Time | 15 minutes (plus 1 hour for sauce to meld) |
| Cook Time | 5-10 minutes |
| Total Time | 20 minutes (plus resting and sauce resting time) |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Argentinian-inspired |
Why This Recipe Works
The magic of this chimichurri steak lies in its simplicity and the powerful flavor combination. The bright, herbaceous chimichurri sauce cuts through the richness of the steak beautifully. When I first experimented with this, I was amazed at how a few simple ingredients could create such a profound taste. The freshness of the parsley and the garlic, balanced by the tang of red wine vinegar and the richness of olive oil, creates a sauce that is both refreshing and deeply savory. It’s the perfect counterpoint to a well-seared piece of steak, making every bite exciting.
Achieving a perfect steak texture is also key to this recipe’s success. By bringing the steak to room temperature and searing it hot and fast, you create a beautiful crust while keeping the inside tender and juicy. The resting period is crucial, allowing the juices to redistribute, ensuring maximum flavor and tenderness. This method ensures that the steak itself is a star, complemented rather than overwhelmed by the vibrant chimichurri. It’s a technique that honestly changed how I approach cooking steak at home, making it consistently delicious.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Parsley leaves | 1 cup | Tightly packed, fresh is best. |
| Oregano leaves | 1 tbsp | Tightly packed, fresh or dried. (Still lovely without) |
| Garlic cloves | 4 | Minced. Adjust to your preference for garlic intensity. |
| Red pepper flakes | 0 – 2 tsp | Optional, adjust to your desired heat level. |
| Red wine vinegar | 1/4 cup (65 ml) | (Note 1) Provides essential acidity. Apple cider vinegar is an alternative. |
| Salt | 1/2 tsp | For the chimichurri sauce. More for seasoning steak. |
| Black pepper | To taste | Freshly ground is ideal. |
| Extra virgin olive oil | 1/2 cup (125 ml) | A good quality oil enhances flavor. |
| Flat iron, flank, skirt steak or other steak of choice | 700g / 1.4lb | At room temperature. (Note 3) Choose a well-marbled cut for best results. |
| Vegetable or canola oil | 1 tbsp | For searing the steak. Grapeseed oil also works well. |
Step-by-Step Instructions
Prepare the Chimichurri Sauce
- Place parsley leaves, oregano leaves, minced garlic, and red pepper flakes (if using) into a food processor.
- Whizz the ingredients until the parsley is finely chopped, but not pureed. Aim for a textured consistency, similar to coarse sand.
- Alternatively, finely chop all these ingredients by hand using a sharp knife.
- Transfer the chopped mixture into a small bowl.
- Add the red wine vinegar and salt to the bowl. Stir gently to combine.
- Pour in the extra virgin olive oil and gently stir until everything is well incorporated.
- Set the chimichurri sauce aside for at least 1 hour to allow the flavors to meld. Overnight refrigeration is even better for deeper flavor infusion.
Cook the Steak
- Take your chosen steak out of the refrigerator approximately 30 minutes before cooking. This ensures even cooking.
- Heat a BBQ or a heavy-based skillet with 1 tablespoon of vegetable or canola oil over high heat. Ensure the pan is very hot, almost smoking.
- Generously sprinkle both sides of the steak with salt and freshly ground black pepper.
- Carefully add the seasoned steak to the hot skillet or BBQ.
- Cook the steak to your desired level of doneness. For a steak approximately 2cm / 4/5” thick: cook for 2 minutes on each side for medium-rare (internal temperature 52°C/125°F, which will rise to 54°C/130°F after resting).
- For medium doneness, cook for 2.5 minutes on each side (internal temperature 57°C/135°F, rising to 60°C/140°F after resting).
- Once cooked, transfer the steak to a clean plate.
- Cover the steak loosely with aluminum foil and let it rest for 5 to 10 minutes. This step is crucial for juicy steak.
Serve
- Thinly slice the rested steak against the grain. This technique ensures maximum tenderness.
- Serve the sliced steak with the prepared chimichurri sauce on the side, allowing everyone to add as much as they desire.
Chef Tips for Perfect Results
- Use Fresh Herbs: Always opt for fresh parsley and oregano for the most vibrant chimichurri flavor. Dried herbs will work in a pinch but lack the same brightness.
- Don’t Over-Process: For the chimichurri, avoid pureeing the herbs into a paste. A slightly chunky texture holds its own and provides a more interesting mouthfeel.
- Rest the Steak: Never skip the resting period after cooking the steak. This allows the meat to reabsorb its juices, guaranteeing a tender and moist result.
- Slice Against the Grain: Identifying the grain of the steak and slicing perpendicular to it is non-negotiable for tenderness. It breaks up the muscle fibers for easier chewing.
- Adjust Acidity: Taste your chimichurri sauce before serving. If it seems too sharp, you can add a touch more olive oil. If it lacks punch, a tiny bit more vinegar can help.
Common Mistakes to Avoid
- Undermined Flavor from Cold Steak: Cooking steak straight from the refrigerator results in uneven cooking. The outside can overcook before the inside reaches the desired temperature. Always bring steak to room temperature (30 minutes for most cuts).
- Over-Frying the Chimichurri Herbs: The chimichurri herbs should remain fresh and vibrant. Over-processing them in a machine or over-chopping them by hand can bruise them, leading to a duller flavor and color. Pulse briefly or chop gently.
- Skipping the Steak Rest: Cutting into steak immediately after cooking causes all its valuable juices to run out onto the plate. This leaves the meat dry and tough. Allow 5-10 minutes for the juices to redistribute throughout the steak.
- Cutting With the Grain: This is a critical mistake that leads to chewy steak. Always orient your knife perpendicular to the direction of the muscle fibers (the grain) for the most tender slices.
- Using Low-Quality Olive Oil: While fine for cooking, low-quality olive oil lacks the nuanced flavor needed for a fresh sauce like chimichurri. Use a good extra virgin olive oil for the best taste.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Red wine vinegar | Apple cider vinegar, white wine vinegar, or lime juice | Slightly alters the tanginess; lime juice adds a citrus note. |
| Parsley | Cilantro (use less if sensitive) | Adds a distinct, fresh herbal flavor. Cilantro can be polarizing for some palates. |
| Garlic | Shallots (1 tbsp minced) or omit | Shallots offer a milder, sweeter garlic note. Omitting significantly reduces aromatic depth. |
| Steak cuts (Flat Iron, Flank, Skirt) | Ribeye, Sirloin, Porterhouse, or T-bone | Different cuts offer varying tenderness and fat content, impacting richness and cooking time. |
| Red pepper flakes | Fresh jalapeño (minced, seeded) or omit | Jalapeño adds fresh heat and a green pepper note. Omitting removes all spiciness. |
Serving Suggestions and Pairings
Chimichurri steak is incredibly versatile and pairs beautifully with many sides. For a classic Argentinian experience, serve it with grilled vegetables such as bell peppers, zucchini, and corn. Roasted potatoes or crispy sweet potato fries make for a satisfying accompaniment. A simple green salad with a light vinaigrette provides a refreshing contrast. This dish is perfect for a casual backyard barbecue, a family dinner, or even an elegant outdoor gathering. Consider pairing with a refreshing batch of [homemade lemonade](placeholder_internal_link_1) for a non-alcoholic delight.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Chimichurri Sauce | 3 days | Store in an airtight container in the refrigerator. The flavors deepen over time. |
| Cooked Steak (sliced) | 3-4 days | Refrigerate in an airtight container. For best quality, consume within 2 days. |
| Reheating Steak | N/A | Best served cold or at room temperature. Reheating can toughen the steak. If necessary, gently warm slices in a skillet over low heat or briefly in a microwave. |
Nutritional Information
Approximate values per serving (steak and sauce, excludes sides):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450-550 kcal |
| Protein | 35-45g |
| Fat | 30-40g |
| Carbohydrates | 5-10g |
| Fiber | 2-3g |
| Sugar | 2-4g |
| Sodium | 300-500mg |
Frequently Asked Questions
Can I make chimichurri sauce ahead of time?
Yes, chimichurri sauce can be made up to 3 days in advance. Refrigerate it in an airtight container. The flavors typically meld and deepen beautifully over 24 hours, making overnight preparation ideal.
How do I know when my steak is done?
Use an instant-read meat thermometer for accuracy. Medium-rare is 52°C/125°F, medium is 57°C/135°F, and medium-well is 63°C/145°F. Remember the temperature will rise by a few degrees during resting.
My chimichurri sauce is too oily, what should I do?
If your sauce appears too oily, you can try to carefully drain off some of the excess oil. Alternatively, you can whisk in a tablespoon of red wine vinegar or a squeeze of lime juice to help emulsify it slightly and cut the richness.
Can I make this chimichurri steak recipe for a crowd?
Absolutely. You can easily scale up both the chimichurri sauce and the steak. For larger quantities of steak, consider grilling multiple steaks simultaneously or cooking them in batches to avoid overcrowding the pan which lowers the temperature and steams the meat.
What is the best way to serve chimichurri steak?
Slice the steak thinly against the grain. Serve the sliced steak alongside the chimichurri sauce in a small bowl, allowing diners to spoon it over their portion. This presentation preserves the vibrant color and fresh aroma of the sauce. Explore more steak recipes like [garlic butter steak](placeholder_internal_link_2) for additional inspiration.
Conclusion
Chimichurri steak stands as a testament to how simple, fresh ingredients can create an extraordinary culinary experience. The bright, tangy chimichurri sauce perfectly complements the rich, savory steak, offering a truly memorable dish. This recipe is your gateway to infusing everyday meals with vibrant, gourmet flavor, proving that delicious Argentinian-inspired cooking is achievable anytime. Embrace the zest and enjoy the signature taste of freshness!