Name: Chimichurri Steak Recipe: Juicy and Herbaceous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1½ lbs flank steak; 1 tsp salt; ½ tsp pepper; 1 tsp garlic powder; 1 tbsp olive oil; 1 cup parsley; ¼ cup cilantro; 3 garlic cloves; 1 shallot; 1 tsp oregano; ½ tsp red pepper flakes; ⅓ cup olive oil; 3 tbsp red wine vinegar; 2 tbsp lime juice; Optional: Lime wedges; Suggested Pairings: Veggies (rice)

Introduction

Table of Contents

Chimichurri Steak is a juicy, herbaceous main dish, perfect for summer grilling, special dinners, or weeknight indulgence. This Argentine-inspired recipe, featuring tender steak topped with vibrant, garlicky chimichurri sauce, delivers bold flavor with minimal effort. Presented on a white ceramic platter, optionally garnished with extra chimichurri and lime wedges, this Chimichurri Steak offers a fresh, appetizing aesthetic that elevates any plate. This recipe provides a simple grill or pan method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to entrée that brings zesty, crowd-pleasing charm to any occasion.

Ingredients

For the Chimichurri Steak:

1½ lbs flank steak (or skirt, sirloin)
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp olive oil (for rubbing)

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
¼ cup fresh cilantro, finely chopped
3 garlic cloves, minced
1 small shallot, finely diced
1 tsp dried oregano
½ tsp red pepper flakes
⅓ cup olive oil
3 tbsp red wine vinegar
2 tbsp lime juice
½ tsp kosher salt
¼ tsp black pepper

Serving:

Optional: Extra chimichurri, lime wedges
Suggested Accompaniments: Grilled vegetables, rice
Suggested Pairings: Red wine, iced tea
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Grill or cast-iron skillet, food processor (optional), tongs

Step-by-Step Process

Prepare Chimichurri: In a medium bowl, combine chopped parsley, cilantro, minced garlic, diced shallot, oregano, and red pepper flakes. This fresh herb base is the heart of chimichurri—chop finely for even distribution. Pour in olive oil, red wine vinegar, and lime juice. Season with salt and pepper. Whisk vigorously for 30 seconds to emulsify. Taste and adjust—add more vinegar for tang, salt for balance, or red pepper for heat. Let sit at room temperature for 30 minutes (or refrigerate up to 2 hours) to meld flavors. Stir before serving.
Season Steak: Pat the flank steak completely dry with paper towels—moisture prevents searing. Rub both sides with 1 tbsp olive oil, then sprinkle evenly with kosher salt, black pepper, and garlic powder. Press seasonings into the meat. Let rest at room temperature for 20–30 minutes—this promotes even cooking and better crust formation.
Preheat Cooking Surface: For grill: Preheat to high (450–500°F) and oil grates. For cast-iron skillet: Heat over medium-high until smoking hot, then add 1 tsp oil. High heat is essential for the Maillard reaction that creates a flavorful crust.
Cook Steak: Place the steak on the hot surface. Cook 3–4 minutes per side for medium-rare (internal temperature 130–135°F). Do not move the steak during the first 2 minutes to develop a deep sear. Flip only once. For thicker cuts, use tongs to sear edges briefly. Avoid overcooking—flank steak toughens past medium.
Rest Steak: Transfer to a cutting board. Tent loosely with foil and rest 5–10 minutes. Resting redistributes juices, ensuring every slice is moist. The temperature will rise 5°F during rest.
Slice Against Grain: Identify the grain direction (muscle fibers). Slice thinly (¼-inch) across the grain at a 45-degree angle. This shortens tough fibers, making each bite tender—fan slices on the platter.
Serve: Arrange sliced steak on a white ceramic platter. Spoon ¼ cup chimichurri over the top, letting it pool slightly. Serve the remaining sauce on the side. Garnish with lime wedges. Pair with grilled vegetables and rice.

Tips for Better Chimichurri Steak

Chop herbs fresh—dried parsley lacks vibrancy
Let the chimichurri rest 30 minutes for the best flavor
Pat the steak ultra-dry before seasoning
Use high heat for a perfect crust
presented on a white ceramic platter to highlight the green sauce
Make chimichurri up to 1 day ahead
slice against the grain—critical for tenderness
Enhance aesthetic: drizzle extra sauce in a zigzag pattern

Variations and Customization

Spicy Chimichurri: Double red pepper flakes or add fresh jalapeño.
Cilantro-Free: Replace cilantro with extra parsley.
Steak Options: Use ribeye, sirloin, or hanger steak.
Oven Method: Sear in skillet, finish at 400°F to desired doneness.
Chimichurri Chicken: Use on grilled chicken breasts.
Vegan Version: Serve sauce over grilled portobello or tofu.
Creamy Chimichurri: Blend in 1 tbsp Greek yogurt.
Chimichurri Butter: Mix sauce with softened butter; top steak.

Storage and Serving Tips

Store leftover steak in an airtight container in the fridge for up to 3 days.
Store chimichurri separately in the fridge for up to 1 week; bring to room temperature before serving.
Freeze cooked steak slices up to 2 months; thaw overnight.
Reheat steak gently in a skillet over low heat to avoid toughness.
Serve hot or cold in tacos, salads, or sandwiches.
Pair with red wine or iced tea to complement the bright, garlicky sauce.
Present on a white ceramic platter with garnishes for a fresh, elegant charm.

Nutritional Information

Based on 4 servings (6 oz cooked steak + 2 tbsp sauce each):

Calories: 420 kcal
Total Fat: 28g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 95mg
Sodium: 780mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugars: 1g
Protein: 38g
Vitamin A: 15% Daily Value
Vitamin C: 25% Daily Value
Calcium: 6% Daily Value
Iron: 20% Daily Value

Note: Values vary by cut and sauce amount (vegan or chicken versions adjust fat/protein). High in protein.

Conclusion

This Chimichurri Steak recipe delivers juicy meat and vibrant, herbaceous flavor in every bite. It transforms simple steak into a restaurant-worthy dish. Its quick preparation and fresh presentation make it a go-to. The tender slices and zesty sauce delight every forkful. It’s sure to be a cherished recipe, loved for its bold, crowd-pleasing charm.