Name: Savor Chimichurri Steak: Easy, Flavorful Dinner Delight
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pieces Ribeye or New York Strip Steaks (Choose tender cuts for juiciness); 2 tablespoons Olive Oil (Extra virgin preferred); 1 teaspoon Salt (Adjust to taste); 1 teaspoon Freshly Ground Black Pepper (Adjust to taste); 1 cup Fresh Parsley Leaves (Chopped finely); 4 cloves Garlic Cloves (Minced finely); 2 tablespoons Fresh Oregano Leaves (Chopped); 1/2 cup Extra Virgin Olive Oil (High-quality recommended); 2 tablespoons Red Wine Vinegar (Provides necessary acidity); 1/2 teaspoon Red Pepper Flakes (Optional for heat); 1 teaspoon Additional Salt (To taste); 1 teaspoon Additional Black Pepper (To taste)

As I held the aromatic bottle of chimichurri sauce, memories of sun-soaked summers in Argentina rushed back—the vibrant markets, sizzling grills, and laughter shared over perfectly seared steaks. Today, I’m excited to recreate that magic right in my kitchen with my Chimichurri Steak recipe. This dish not only delivers a restaurant-quality experience but also allows you to whip up a delicious, protein-rich dinner in under an hour! The quick preparation and bold, fresh flavors make it a standout choice for both weeknight meals and special gatherings. Are you ready to bring a taste of Argentina to your table and explore the sizzling goodness of chimichurri steak?

Why is Chimichurri Steak a Must-Try?

Bold, Zesty Flavor: The fresh chimichurri sauce packs a punch, balancing the rich flavors of the steak with its herby, tangy profile.

Simplicity in Preparation: With just a few ingredients, you can create a delicious meal that feels indulgent without complicated techniques.

Versatile Dish: Enjoy it with grilled veggies or crusty bread, making it a perfect choice for any occasion, whether it’s a cozy dinner or a festive gathering.

Time-Saving Excellence: Ready in under an hour, this meal is perfect for busy weeknights or when entertaining guests.

Elevate your dinner with this vibrant option, and consider pairing it with Stuffed Flank Steak for a delightful taste tour!

Chimichurri Steak Ingredients

Here’s what you’ll need to create a mouthwatering Chimichurri Steak that brings a taste of Argentina to your table!

For the Steak

Ribeye or New York Strip Steaks – Choose tender cuts for a juicy and flavorful experience; flank steak can be used for a leaner alternative.
Olive Oil – Essential for cooking; using extra virgin adds an extra layer of flavor to both the steak and the chimichurri.
Salt and Freshly Ground Black Pepper – Fundamental seasonings; they enhance the natural flavors of the steak. Adjust according to your taste preferences.

For the Chimichurri Sauce

Fresh Parsley Leaves – This versatile herb gives chimichurri its vibrant flavor and color; cilantro can be swapped in for a unique twist.
Garlic Cloves – Adds a robust aroma and depth; be sure to mince finely for consistency in flavor.
Fresh Oregano Leaves – Fresh herbs offer better taste; dried oregano is a suitable substitute if necessary.
Extra Virgin Olive Oil – This rich base for chimichurri helps to tie all the flavors together; opt for high-quality to elevate the dish.
Red Wine Vinegar – Provides the essential acidity to balance the richness; white wine vinegar works as a suitable alternative.
Red Pepper Flakes – Introduce a nice heat to the chimichurri; feel free to omit if you prefer a milder sauce.
Additional Salt and Black Pepper – Use these for final seasoning adjustments to get the perfect flavor balance in your chimichurri.

Now that you have the ingredients ready, you’re just a few steps away from achieving a delicious Chimichurri Steak that will delight your family and friends!

Step‑by‑Step Instructions for Chimichurri Steak

Step 1: Prep the Steaks
Take your ribeye or New York strip steaks out of the fridge 30-45 minutes before cooking to ensure they reach room temperature. This step helps in achieving even cooking throughout the steak. As they rest, pat them dry with paper towels for a better sear when cooking.

Step 2: Make Chimichurri Sauce
In a medium bowl, combine finely chopped fresh parsley leaves, minced garlic cloves, and fresh oregano leaves. Add extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and freshly ground black pepper to taste. Mix well and let the chimichurri sauce sit at room temperature for at least 10 minutes to allow the flavors to meld beautifully.

Step 3: Season the Steaks
Once the steaks have rested, generously season both sides with salt and freshly ground black pepper, ensuring an even coating. This seasoning will enhance the natural flavor of the beef, creating a delicious contrast with the chimichurri sauce. Let the seasoned steaks sit while you prepare the cooking surface.

Step 4: Preheat the Pan
Heat a cast-iron skillet or grill pan over high heat until it becomes very hot, about 5 minutes. Add a drizzle of olive oil, swirling to coat the bottom of the pan. A properly preheated pan is crucial for a good sear, giving your Chimichurri Steak a delightful golden-brown crust.

Step 5: Sear the Steaks
Carefully place the steaks in the hot pan, making sure not to overcrowd it. Cook the steaks without moving them for 3-4 minutes until a nice crust forms. Flip the steaks and continue cooking for another 3-4 minutes for medium-rare. Adjust cooking time by an additional minute on each side if you prefer a different level of doneness.

Step 6: Rest the Steaks
Once cooked to your desired doneness, remove the steaks from the pan and transfer them to a cutting board. Cover them loosely with aluminum foil and let them rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring your Chimichurri Steak is juicy and tender.

Step 7: Slice and Serve
After resting, slice the steaks against the grain into 1/4-inch thick slices for maximum tenderness. Arrange the slices on a serving platter and drizzle generously with chimichurri sauce. Serve any remaining chimichurri on the side for an extra flavor boost, complementing the rich, juicy steak with its vibrant, herby notes.

Storage Tips for Chimichurri Steak

Fridge: Refrigerate leftover chimichurri steak in an airtight container for up to 3-4 days to maintain freshness and flavor. Ensure it’s well-wrapped to prevent drying out.
Chimichurri Sauce: Store the chimichurri sauce separately in a tightly sealed jar in the fridge for up to 1 week. This keeps the vibrant flavors intact and ready to drizzle over your next dish!
Freezer: If you have extra cooked chimichurri steak, wrap it tightly in plastic wrap and foil before placing in a freezer bag. It can be frozen for up to 3 months; however, avoid freezing the chimichurri sauce to retain its fresh taste.
Reheating: When you’re ready to enjoy leftovers, reheat the steak in a skillet over low heat, adding a splash of water or broth to keep it juicy. Enjoy your chimichurri steak’s deliciousness once again!

Chimichurri Steak Variations

Explore delightful ways to personalize your chimichurri steak experience with these fun variations! Let your taste buds take the lead and enjoy a meal that suits your style.

Flank Steak: Swap ribeye for flank steak for a leaner, protein-packed alternative that still delivers flavor. It’s a wonderful option if you’re looking to cut back on fat while keeping that juicy texture intact!
Herb Medley: Experiment with other fresh herbs like basil or mint in your chimichurri for a delightful twist. The mix will lead to unexpected layers of flavor, making each bite an exciting adventure.
Vinegar Swap: Use balsamic vinegar instead of red wine vinegar for a touch of sweetness and depth. This simple change can create a more robust and slightly tangy profile that works beautifully with steak.
Sautéed Garlic: For richer flavor, sauté the minced garlic before adding it to the chimichurri. This technique mellows out its pungency and lends the sauce a warm, inviting aroma that fills your kitchen.
Avocado Chunks: Add diced avocado to your chimichurri for creaminess and a fun texture! The avocado balances the acidity while adding a sumptuous mouthfeel, making the dish even more indulgent.
Heat Level: Spice it up with sliced jalapeños or a dash of hot sauce in the chimichurri. It’ll turn up the heat and wake up your palate, adding an exciting kick that complements the steak beautifully.
Smoky Touch: Enhance your steak by seasoning it with smoked paprika before cooking. This smoky undertone pairs masterfully with the fresh chimichurri, giving you a delightful depth of flavor in every bite.
Grilling Technique: Instead of using a skillet, grill the steak outdoors for a charred flavor. This classic cooking method embraces the essence of Argentinian cuisine, giving you a truly authentic experience.

Try these variations to make your chimichurri steak a dish everyone will rave about, and don’t forget to consider serving it alongside a delicious Chinese Pepper Steak or even a comforting Steak Garlic Sauce for a fantastic twist!

What to Serve with Chimichurri Steak?

Imagine a vibrant, inviting table filled with delicious sides that enhance the bold flavors of your chimichurri steak, creating a perfect dining experience.

Garlic Mashed Potatoes: Creamy and rich, these potatoes offer a comforting contrast to the zesty chimichurri sauce. Their smooth texture soaks up the delicious juices from the steak, creating a harmonious blend of flavors.
Grilled Asparagus: Crisp-tender asparagus adds a fresh crunch, elevating your meal’s healthy appeal. Simply drizzle them with a bit of olive oil and season with sea salt for a delightful side that doesn’t steal the spotlight.
Roasted Root Vegetables: A colorful mix of carrots, parsnips, and beets roasts to caramelized perfection, providing sweetness and earthiness. Their slightly crisp edges and tender interiors beautifully complement the richness of the steak.
Quinoa Salad with Lemon Vinaigrette: Light and refreshing, this salad introduces bright citrus notes that balance the rich chimichurri steak. Add cherry tomatoes, cucumber, and fresh herbs for an uplifting flavor contrast.
Crusty Bread: Perfect for soaking up the chimichurri sauce, freshly baked crusty bread adds a delightful texture element to your meal. Serve it warm with a side of olive oil for dipping.
Red Wine: An excellent pairing choice! A bold red wine enhances the steak’s flavors and richness while complementing the vibrant notes of the chimichurri, creating a culinary experience that feels indulgent and sophisticated.
Chocolate Mousse: End your meal on a sweet note with this rich, velvety dessert. Its luxurious creaminess provides a delightful contrast to the savory flavors of your chimichurri steak, leaving a lasting impression on your palate.

Expert Tips for Chimichurri Steak

Pan Temperature: Ensure your pan is very hot before adding the steaks. This helps to create that beautiful golden-brown crust, preventing them from steaming instead of searing.
Flavor Development: Allow your chimichurri sauce to rest at room temperature for 10 minutes before serving. This maximizes flavor development, making it even more delicious when drizzled over the steak.
Avoid Overcooking: Use a meat thermometer to check for doneness; aim for 135°F (57°C) for medium-rare. This ensures you achieve the perfect, juicy Chimichurri Steak every time.
Resting is Key: Don’t skip the resting step after cooking. Letting the steak sit under foil for 5-10 minutes allows the juices to redistribute, keeping it tender and flavorful.
Condiment Control: Serve extra chimichurri sauce on the side to allow your guests to add as much flavor as they’d like; this caters to varying taste preferences!

Make Ahead Options

These Chimichurri Steak preparations are perfect for busy weeknights! You can make the chimichurri sauce up to 3 days in advance; simply combine the ingredients and refrigerate it in an airtight container to keep the flavors fresh. For the steak, season it with salt and pepper and keep it covered in the fridge for up to 24 hours. This not only saves time but also enhances the flavor as it marinates. When you’re ready to cook, allow the steak to sit at room temperature for about 30-45 minutes before searing, ensuring a perfectly cooked result. Just sear the steak, rest it, slice, and drizzle with that vibrant chimichurri for a delightful meal with minimal effort!

Chimichurri Steak Recipe FAQs

How do I choose the best steak for chimichurri?
When selecting a steak for chimichurri, I recommend going for ribeye or New York strip steaks due to their tenderness and rich flavor. Look for steaks that are well-marbled with fat, as this will ensure a juicy outcome. If you prefer a leaner cut, flank steak is also a great option and can be equally delicious when cooked correctly.

How should I store leftover chimichurri steak?
To store leftover chimichurri steak, place it in an airtight container in the fridge where it will stay fresh for up to 3-4 days. Make sure to wrap it well to prevent it from drying out. If you’re storing the chimichurri sauce separately, it can last up to a week in a tightly sealed jar in the fridge.

Can I freeze chimichurri steak for later?
Yes! If you’ve cooked extra chimichurri steak, you can wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer bag. It should maintain quality for up to 3 months. However, avoid freezing the chimichurri sauce, as it’s best fresh to retain its vibrant flavor.

What should I do if my chimichurri sauce is too oily or spicy?
If your chimichurri sauce is too oily, try adding a bit more fresh herbs or garlic to balance it out. If it’s too spicy, a touch of honey or sugar can help mellow the heat. Remember, flavor adjustments can really make a difference, so taste as you go!

Is chimichurri safe for pets?
It’s best to avoid giving chimichurri to pets, as many ingredients like garlic and onions can be harmful to them. Always consult your vet if you’re unsure about ingredients in your food that might affect your furry friends.

Can I use dried herbs instead of fresh in the chimichurri sauce?
While fresh herbs provide a vibrant flavor that’s ideal for chimichurri, dried herbs can be used as a substitute if fresh isn’t available. Use about one-third of the amount, as dried herbs are more concentrated. Just mix them in with the other sauce ingredients and allow it to sit to develop the flavors.