Chimichurri steak is a vibrant, flavorful dish centered on chimichurri sauce. This herb-forward Latin American condiment—bright with garlic, parsley, cilantro, olive oil, vinegar, and a touch of heat—lifts a simple steak into something exceptional. If you love steak, chimichurri is an essential sauce to keep in your repertoire.
What is Chimichurri Sauce?
Chimichurri is a bright green Argentinian sauce made from fresh herbs, garlic, olive oil, and vinegar. The core ingredients—flat-leaf parsley and cilantro—are chopped and combined with minced garlic, red wine vinegar, olive oil, oregano, salt, and crushed red pepper. The result is a tangy, herbaceous, and slightly spicy sauce that works equally well as a marinade, finishing sauce, or condiment for grilled meats, roasted vegetables, and sandwiches.
Ingredients
- Steak: Any steak cut works; common favorites include boneless ribeye, sirloin (NY strip), hanger, and skirt steak. The recipe here uses boneless ribeye about 1.5 inches thick.
- Salt and cracked pepper: Kosher salt and coarse black pepper are recommended for seasoning before searing.
- Neutral oil: Use canola, vegetable, or grapeseed oil for searing because of their higher smoke points.
Chimichurri Ingredients
- Fresh flat-leaf parsley: The backbone of the sauce. Finely minced.
- Fresh cilantro: Adds bright, citrusy depth; minced.
- Olive oil: Use a balanced extra virgin or regular olive oil that is not overly peppery.
- Red wine vinegar: Provides acidity and brightness.
- Garlic: Minced; raw garlic is potent, so adjust quantity to taste.
- Crushed red pepper or chili flakes: For heat; adjust to preference.
- Oregano: Dried or fresh; this adds an earthy, savory note.
- Salt: To taste.
How to Make Steak and Chimichurri
Step 1.
Make the chimichurri: Finely mince garlic, cilantro, and parsley. Combine them in a small bowl with olive oil, red wine vinegar, oregano, crushed red pepper, and salt. Stir to combine. The sauce should be coarse and bright; if desired, gently pulse in a food processor but do not overblend.
Quick tip
Chimichurri is traditionally chopped by hand for texture, but you can pulse the ingredients briefly in a blender. Keep the sauce coarse, not smooth.
Step 2.
Preheat the oven to 415°F (about 210°C). Remove the steak from the refrigerator 30 minutes before cooking so it comes closer to room temperature. Season generously with salt and pepper while it rests.
Step 3.
Heat an oven-safe cast iron skillet over high heat and add 1–2 tablespoons of neutral oil. When the oil just begins to smoke, add the steak and sear without moving for 2 minutes. Flip and sear the opposite side for another 2 minutes to develop a deep brown crust.
Step 4.
Transfer the skillet to the preheated oven. Use oven mitts—the pan will be very hot. For a steak about 1.5 inches thick, bake approximately: 4 minutes for rare, 5–6 minutes for medium-rare, 6–7 minutes for medium, and 8–9 minutes for medium-well. Times vary with thickness, so use an instant-read thermometer when possible.
Step 5.
Remove the steak and let it rest for 5–7 minutes to allow juices to redistribute. Slice across the grain and serve with a generous spoonful of chimichurri.
Temperature For Steak
Use a digital thermometer for the most reliable results; measure in the center of the thickest part. The following ranges suit the pan-sear-then-oven method for a steak roughly 1.5 inches thick:
| Doneness | Temperature Range | Oven Duration |
|---|---|---|
| Very rare / Rare | 120°F to 125°F | 4 minutes |
| Medium rare | 125°F to 130°F | 5–6 minutes |
| Medium | 135°F to 140°F | 6–7 minutes |
| Medium well | 145°F to 150°F | 8–9 minutes |
| Well done | 160°F and above | 10+ minutes |
SMOKE WARNING: High‑temperature searing can produce smoke. Open a window and run your kitchen vent before you start.
Let The Steak Rest
Rest the steak 5–7 minutes after cooking. Resting finishes the cooking process and lets juices redistribute, producing a juicier slice and more consistent doneness.
What to Serve with Steak and Chimichurri
Chimichurri pairs wonderfully with crispy fries, roasted potatoes, or mashed potatoes. Grilled or roasted vegetables—especially Brussels sprouts, asparagus, or charred peppers—make bright, textured accompaniments. A simple green salad or grilled corn also complements the herb-forward sauce.
Frequently Asked Questions
Yes, if the pan is oven-safe. Stainless steel sears well and can go from stovetop to oven, provided the handle and construction are rated for oven use.
They are different. Pesto is basil-based with nuts and cheese; chimichurri uses parsley and cilantro with vinegar and no cheese. Chimichurri is more tangy and herbaceous.
Chimichurri is made from fresh parsley and cilantro, garlic, olive oil, red wine vinegar, crushed red pepper or chilies, oregano, and salt.
More Ways to Cook Steak
Sous Vide Steak – A Beginner’s Guide
Steak and Lobster Tails: Surf and Turf
Coffee-Rubbed Steak Recipe
How to Reverse Sear Steak
Enjoyed this recipe? Try it and leave a rating or comment to share your results.
Steak with Chimichurri Sauce
Ingredients
- 2 sirloin or boneless ribeye steaks, about 1.5 inches thick
- 1 tablespoon neutral oil (vegetable, canola, or grapeseed)
- Salt and freshly cracked black pepper, to taste
Chimichurri sauce
- 1 cup packed fresh flat-leaf parsley, minced
- 1/4 cup packed fresh cilantro, minced
- 1/2 cup olive oil
- 2–3 tablespoons red wine vinegar
- 1–2 garlic cloves, minced
- 1 teaspoon crushed red pepper
- 3/4 teaspoon dried oregano
- Salt, to taste
Instructions
For the chimichurri
- Finely mince parsley, cilantro, and garlic. Combine in a bowl with olive oil, red wine vinegar, oregano, crushed red pepper, and salt. Stir and taste; adjust seasoning. The sauce can rest a few hours to meld flavors.
For the steak
- Remove steaks from the refrigerator 30 minutes before cooking and season with salt and pepper.
- Heat an oven-safe skillet over high heat with 1–2 tablespoons oil. When it begins to smoke, sear the steaks 2 minutes per side.
- Transfer the skillet to a 415°F oven. Cook based on desired doneness (see temperature chart). Remove and rest 5–7 minutes, then slice and serve with chimichurri.
Notes
Smoke warning: High-heat searing can produce smoke; ventilate your kitchen. Chimichurri keeps well in the refrigerator for a couple of days and can be made ahead. Use an instant-read thermometer for accurate doneness.
Nutrition
Approximate per serving: Calories 782; Protein 71.5 g; Fat 40.2 g; Carbohydrates 25.7 g. These values are estimates.
Additional Info
Course: Dinner · Cuisine: Argentinian