Chimichurri Steak

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When you want to finish your steak with something beyond butter, try this easy, herby sauce straight from Argentina. Chimichurri Steak is packed with flavor, and the sauce is easy to make right in your blender.

Slices of chimichurri steak on a white platter.

Cultures all around the world serve herbaceous green sauces, and I think each one provides a window into their cooking.

Morocco has chermoula, Thailand has Nam Prik Noom, India has green chutney, Mexico has salsa verde, Yemen has zhoug, and Italy has gremolata and pesto, to name a few. (The United States has Green Goddess, by the way).

These sauces are all made with fresh herbs and spices and they all bring bright flavors to meats, sides, and vegetables.

In Argentina (and Uruguay and Nicuragua, too), the condiment is chimichurri sauce, and it’s the perfect accompaniment to grilled flank steak. On warm summer nights when compound butter feels too heavy for your steak, chimichurri adds loads of flavor without the richness.

Recipe ingredients

Labeled ingredients for chimichurri steak.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • White vinegar: I like to keep things simple with regular white vinegar, but red wine vinegar or white wine vinegar both taste great here, too.
  • Steak: The recipe calls for flank steak, but you can use rump or skirt steak, too.

Step-by-step instructions

To make the chimichurri sauce:

  1. In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes. Pulse until finely chopped, about 3 to 5 times. 
Chimichurri sauce ingredients in a food processor before being blended.
  1. Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to 30 seconds.
Someone making chimichurri sauce in a food processor.
  1. Season to taste with salt and pepper (I like ¼ teaspoon salt and ½ teaspoon pepper). Set aside so the flavors can blend while preparing the steak.
Chimichurri sauce being spooned out of a small clear glass bowl.

To make the steak:

  1. Place steak into a large zipper-top bag. Add cilanto and lime juice. Zip bag closed and massage steak to combine marinade. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 1 day (see note 2).
Chimichurri steak marinating in a ziploc bag.
  1. Pat steaks dry and season each side with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add steak and cook, without moving, until crispy and browned on one side, about 3 to 5 minutes. Flip and cook until browned on the second side, about 3 to 5 minutes longer.
Chimichurri steak being cooked in a silver skillet.
  1. Allow steak to rest for 5 minutes. Slice steak against the grain and serve with chimichurri sauce.
Someone spooning Chimichurri sauce over steak pieces.

Recipe tips and variations

  • Yield: Depending on the exact piece of meat you get, 2 pounds of flank steak will give you about 20 ounces of cooked steak, enough for 4 servings, 5 ounces each. As written, you will have about 1 cup chimichurri sauce, enough for ¼ cup sauce per person.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: For maximum flavor, marinate the meat overnight. Too much longer, though, and the steak may become mushy.
  • Freezer: Pour leftover chimichurri sauce into ice tray and freeze as cubes, then transfer cubes to a freezer-safe container and freeze for up to 3 months.
Chimichurri steak on a wooden cutting board.

Recipe FAQs

Where is chimichurri sauce from?

Chimichurri sauce is popular in Argentina, Uruguay, and Nicaragua cuisines.

What does chimichurri sauce taste like?

Chimichurri sauce reminds me of pesto but with cilantro instead of basil. And, it can be quite spicy depending on how you make it.

Favorite sides for steak

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Chimichurri steak on a wooden cutting board.

Chimichurri Steak

When you want to finish your steak with something beyond butter, try this easy, herby sauce straight from Argentina. Chimichurri Steak is packed with flavor, and the sauce is easy to make right in your blender.
Author: Meggan Hill
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Marinating Time 30 mins
Total Time 55 mins
Servings 4 servings (5 ounces each)
Course Main Course
Cuisine Argentina, Nicaragua, Uruguay
Calories 520

Ingredients 

For the chimichurri sauce:

  • 1 bunch fresh parsley stems removed (preferably flat-leaf Italian parsley)
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh oregano leaves
  • 4 cloves garlic peeled
  • 3 tablespoons white vinegar or more to taste (see note 1)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes or 1 red chili, stemmed and seeded
  • 1/2 cup olive oil

For the steak:

  • 2 pounds flank steak trimmed and slice lengthwise (with grain) into 4 equal pieces (see note 2)
  • 1/4 cup minced fresh cilantro
  • 1/4 cup fresh lime juice
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

Instructions 

To make the chimichurri sauce:

  • In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes. Pulse until finely chopped, about 3 to 5 times. 
  • Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to 30 seconds. Season to taste with salt and pepper (I like ¼ teaspoon salt and ½ teaspoon pepper). Set aside so the flavors can blend while preparing the steak.

To make the steak:

  • Place steak into a large zipper-top bag. Add cilanto and lime juice. Zip bag closed and massage steak to combine marinade. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 1 day (see note 2).
  • Pat steaks dry and season each side with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add steak and cook, without moving, until crispy and browned on one side, about 3 to 5 minutes. Flip and cook until browned on the second side, about 3 to 5 minutes longer.
  • Allow steak to rest for 5 minutes. Slice steak against the grain and serve with chimichurri sauce.

Notes

  1. White vinegar: I like to keep things simple with regular white vinegar, but red wine vinegar or white wine vinegar both taste great here, too.
  2. Steak: The recipe calls for flank steak, but you can use rump or skirt steak, too.
  3. Yield: Depending on the exact piece of meat you get, 2 pounds of flank steak will give you about 20 ounces of cooked steak, enough for 4 servings, 5 ounces each. As written, you will have about 1 cup chimichurri sauce, enough for ¼ cup sauce per person.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: For maximum flavor, marinate the meat overnight. Too much longer, though, and the steak may become mushy.
  6. Freezer: Pour leftover chimichurri sauce into ice tray and freeze as cubes, then transfer cubes to a freezer-safe container and freeze for up to 3 months.

Nutrition

Serving: 5ozCalories: 520kcalCarbohydrates: 5gProtein: 31gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gCholesterol: 85mgSodium: 89mgPotassium: 651mgFiber: 2gSugar: 1gVitamin A: 1500IUVitamin C: 25mgCalcium: 110mgIron: 5mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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