Steak with chimichurri sauce is a classic dish known for its bold flavor, simple ingredients, and perfect balance of richness and freshness. The juicy, seared steak pairs beautifully with chimichurri, a bright herb sauce made with parsley, garlic, olive oil, and vinegar. This combination is popular in Argentina and Uruguay, where grilled meat is often served with fresh sauces instead of heavy cream-based toppings.
The secret to a great steak with chimichurri sauce is cooking the steak correctly and keeping the sauce fresh and vibrant. The steak should be well seasoned, cooked over high heat, and allowed to rest before serving. Chimichurri should be made with fresh herbs and added at the end so its flavor stays bright.
This recipe follows traditional cooking methods while using simple steps that anyone can follow at home. With the right technique, you can make restaurant-quality steak with chimichurri sauce in your own kitchen.
Why Steak with Chimichurri Is So Popular
Perfect balance of rich and fresh flavors
Simple ingredients with strong taste
No heavy cream sauces
Great for grilling or pan cooking
Popular in South American cuisine
Easy to prepare but feels special
The freshness of chimichurri makes steak taste lighter while keeping it full of flavor.
What Is Chimichurri Sauce?
Chimichurri is a fresh herb sauce made from:
Parsley
Garlic
Olive oil
Vinegar
Oregano
Chili flakes
Salt and pepper
It is not cooked and should taste fresh, slightly tangy, and garlicky. This sauce is traditionally served with grilled beef.
Choosing the Best Steak
Good steak makes a big difference. These cuts work best:
Ribeye – juicy and flavorful
Sirloin – tender and affordable
Strip steak – balanced texture
Flank steak – great for slicing
Skirt steak – traditional for chimichurri
Use fresh meat with good color and some fat for best results.
Equipment
Large skillet or grill pan
Tongs
Cutting board
Sharp knife
Mixing bowl
Spoon
Measuring cups and spoons
Small bowl for sauce
Ingredients
For the Steak
2 large steaks (ribeye, sirloin, or strip)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon butter (optional)
For Chimichurri Sauce
1 cup fresh parsley, chopped
3 cloves garlic, minced
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
½ teaspoon chili flakes
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice (optional)
Optional additions:
Cilantro
Shallots
Extra garlic
Fresh oregano
Timing and Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2–3
Calories per serving: about 520 kcal
How to Make Steak with Chimichurri Sauce
Step 1 – Make the Chimichurri Sauce
In a bowl add:
chopped parsley
garlic
oregano
chili flakes
salt and pepper
Add vinegar and lemon juice.
Pour olive oil slowly while mixing.
Stir until combined.
Let the sauce rest for 10 minutes.
Resting helps flavors blend.
Step 2 – Prepare the Steak
Pat steak dry with paper towel.
Rub with olive oil.
Season with salt, pepper, and paprika.
Let steak sit for 5–10 minutes.
Room temperature meat cooks better.
Step 3 – Heat the Pan or Grill
Heat skillet on high heat.
Pan should be very hot.
Add a little oil if needed.
High heat gives good crust.
Do not crowd the pan.
Step 4 – Cook the Steak
Place steak in hot pan.
Cook 3–4 minutes per side.
Add butter if using.
Spoon melted butter over steak.
Cook until desired doneness.
Use guide:
Rare – soft center
Medium – slightly firm
Well done – firm
Do not move steak too much.
Step 5 – Rest the Steak
Remove steak from pan.
Let it rest 5 minutes.
Resting keeps juices inside.
Cutting too early makes steak dry.
Step 6 – Slice and Serve
Slice steak against the grain.
Place on plate.
Spoon chimichurri on top.
Serve extra sauce on side.
Fresh sauce should be added at the end.
Tips for Perfect Steak with Chimichurri
Use high heat for cooking
Let steak rest before cutting
Use fresh herbs for sauce
Do not blend chimichurri smooth
Season steak well
Add sauce after cooking
These tips help get restaurant-quality results.
Variations
Grilled Steak Version
Cook steak on outdoor grill.
Adds smoky flavor.
Garlic Butter Steak
Add extra butter while cooking.
Rich and juicy.
Spicy Chimichurri
Add more chili flakes.
Good for grilled meat.
Cilantro Chimichurri
Replace part of parsley.
Brighter taste.
Lemon Chimichurri
Use more lemon juice.
Fresh and light.
Steak Bowl Version
Serve steak with rice and vegetables.
Great for meal prep.
What to Serve With Steak and Chimichurri
Roasted potatoes
Rice
Salad
Grilled vegetables
Bread
Corn
Mashed potatoes
Simple sides work best with strong flavors.
Storage Tips
Store steak in fridge up to 3 days.
Store chimichurri separately.
Keep sauce in sealed container.
Bring sauce to room temperature before serving.
Do not freeze chimichurri.
Fresh herbs lose texture.
Common Mistakes to Avoid
Cooking steak on low heat
Cutting steak too soon
Using dry herbs only
Too much vinegar
Overcooking meat
Blending chimichurri smooth
Avoiding these mistakes keeps flavor authentic.
Nutritional Facts (Per Serving)
Calories: 520
Protein: 38g
Carbs: 3g
Fat: 40g
Fiber: 1g
Sugar: 0g
Sodium: 480mg
Cholesterol: 95mg
Conclusion
Steak with chimichurri sauce is a perfect example of how simple ingredients can create bold flavor. The juicy, well-cooked steak combined with fresh herb sauce gives a balance that feels rich but not heavy. This dish is popular because it is easy to prepare yet impressive enough for special meals.
Once you learn how to cook steak properly and make fresh chimichurri, this recipe becomes one of the best ways to enjoy beef at home.
FAQs
1. What cut of steak is best for chimichurri? Ribeye, sirloin, flank, or strip steak work best.
2. Can I grill instead of pan cook? Yes, grilling is traditional.
3. Can I make chimichurri ahead? Yes, up to 2 days.
4. Should chimichurri be blended? No, it should be chopped.
5. How do I know steak is done? Press test or thermometer.
6. Can I use dried parsley? Fresh is much better.