If you are craving a vibrant and flavorful main that feels like a celebration on every bite, this Chimichurri Steak Recipe will quickly become your go-to favorite. Combining tender, juicy flank steak grilled to perfection with a fresh, zesty chimichurri sauce, this dish bursts with herbaceous brightness and just the right hint of spice. Each forkful offers a beautiful contrast of smoky, savory meat and the vivid pop of parsley, garlic, and tangy vinegar in the sauce. It’s the perfect recipe to impress at a dinner party or savor on a cozy night in, delivering mouthwatering satisfaction without any fuss.
Ingredients You’ll Need
The magic of this Chimichurri Steak Recipe lies in its simplicity. Each ingredient plays an essential role, from the fresh herbs that bring color and vibrancy to the sauce, to the quality flank steak that serves as a juicy canvas for those bold flavors. Let’s dive into these must-haves:
- 1 lb flank steak: A flavorful, lean cut that grills beautifully and soaks up marinades effortlessly.
- 1 cup fresh parsley, chopped: The star herb that adds freshness and a bright green hue to the chimichurri.
- 2 tsp oregano (dried): Offers a warm, earthy background note that complements the parsley perfectly.
- 4 garlic cloves, minced: Adds a punch of savory depth that balances the acidity in the sauce.
- 1/4 cup red wine vinegar: Brings the perfect tang and lift to brighten the entire dish.
- 1/2 cup extra virgin olive oil: Rich and smooth, it binds all the flavors together into a luscious sauce.
- 1/2 tsp red pepper flakes (adjust to taste): Provides a gentle kick of heat to keep things exciting.
- Salt and pepper to taste: Essential seasonings that enhance and balance every component.
How to Make Chimichurri Steak Recipe
Step 1: Make the Chimichurri Sauce
Start by combining the fresh parsley, dried oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse just enough to create a slightly chunky texture that holds onto the fresh herbs’ brightness while melding all those vibrant flavors together beautifully. This sauce is the heart and soul of the recipe, and it’s incredibly easy to whip up.
Step 2: Marinate the Steak
Place your flank steak into a resealable plastic bag or a shallow dish, then pour half of the chimichurri sauce over it. Make sure the meat is evenly coated so it can soak in all that delicious flavor. Seal it up and pop it into the fridge for at least one hour, though letting it marinate overnight will elevate the taste to extraordinary levels.
Step 3: Preheat the Grill
While your steak marinates, prepare your grill for cooking. Heat it to medium-high, aiming for about 400°F (200°C). Give those grates a good cleaning, then lightly oil them to prevent sticking. This step ensures you get those gorgeous grill marks and a beautiful sear on the steak.
Step 4: Grill the Steak
Remove the steak from the marinade and discard the leftover liquid—never reuse marinade that has touched raw meat. Place the steak directly onto the hot grill and cook for approximately 5 to 7 minutes per side, depending on your preferred doneness. Medium-rare is ideal for flank steak to keep it tender and juicy, but adjust cooking time if you like it more well-done.
Step 5: Rest and Serve
Let the steak rest for 5 to 10 minutes after grilling to allow the juices to redistribute for maximum tenderness. Slice the meat thinly against the grain to ensure every bite is melt-in-your-mouth perfect. Drizzle the reserved chimichurri sauce over the slices just before serving for a final burst of bright, herbal flavor.
How to Serve Chimichurri Steak Recipe
Garnishes
A sprinkle of extra chopped parsley or a few fresh oregano leaves on top of your sliced steak adds a lovely burst of green and freshness. For a little texture, a handful of toasted pine nuts or lightly crushed toasted garlic chips can really elevate the presentation and crunch. A wedge of lemon or lime on the side also works wonderfully to add a last touch of refreshing acidity.
Side Dishes
Crisp roasted potatoes or a buttery smashed potato complement the rich steak perfectly. For a lighter option, serve alongside grilled vegetables like asparagus, peppers, or zucchini, which echo the smokiness of the grill and balance the zestiness of the chimichurri. A simple mixed green salad with a citrus vinaigrette also pairs beautifully, keeping the meal bright and well-rounded.
Creative Ways to Present
For a casual gathering, serve the sliced chimichurri steak on a wooden board with bowls of extra sauce and sides, inviting everyone to build their own plate. Alternatively, place the steak on a bed of fresh greens or quinoa salad and drizzle with chimichurri for a gourmet, restaurant-style presentation. You can even chop the grilled steak and toss it with more chimichurri sauce to use as a hearty filling for soft tortillas or crusty bread for mouthwatering sandwiches.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from the Chimichurri Steak Recipe, store the sliced steak and leftover chimichurri sauce separately in airtight containers. Keep them refrigerated and use within 3 days to enjoy maximum flavor and freshness.
Freezing
This steak freezes well if you want to prepare it ahead of time. Wrap the cooked, sliced steak tightly in plastic wrap and then place it in a freezer bag. Freeze for up to 2 months. For best results, thaw overnight in the refrigerator and refresh with chimichurri sauce after reheating.
Reheating
Reheat gently in a skillet over medium-low heat, covered, adding a splash of water or broth if needed to keep the steak juicy. Avoid microwaving to prevent toughening the meat. Once warmed through, drizzle with fresh chimichurri to brighten the flavors again and enjoy.
FAQs
Can I use a different cut of steak for this Chimichurri Steak Recipe?
Absolutely! While flank steak is traditional and perfect for marinating, skirt steak or sirloin work beautifully too. Just be mindful of cooking times since each cut has its own thickness and tenderness.
How long can I store the chimichurri sauce?
Chimichurri sauce keeps well in the refrigerator for up to 5 days. The flavors actually deepen as it rests, so you might find it tastes even better the next day.
Can I make this recipe without a grill?
Yes! A grill pan or cast-iron skillet heated over high heat is a great alternative that will still give the steak a lovely sear and caramelization similar to outdoor grilling.
Is chimichurri sauce spicy?
It depends on how much red pepper flakes you add. The 1/2 teaspoon amount adds a gentle warmth, but you can always adjust to your liking if you prefer it milder or with a bigger kick.
Can I use dried herbs instead of fresh parsley in this recipe?
Fresh parsley is best for the vibrant, bright flavors in chimichurri, but if you’re in a pinch, you can substitute with high-quality dried parsley. Just reduce the amount and note that the flavor profile will be a bit different.
Final Thoughts
This Chimichurri Steak Recipe is truly a showstopper that’s surprisingly easy to pull together. Whether you’re looking to impress guests or just treat yourself to something special, the combination of juicy steak and lively sauce never disappoints. Give this recipe a try, and I promise it will become one of those meals you make again and again, each time savoring the fresh, bold flavors and simple joy of sharing great food.
Print
Chimichurri Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Description
This Chimichurri Steak recipe features a juicy, grilled flank steak marinated and topped with a vibrant, herbaceous chimichurri sauce made from fresh parsley, oregano, garlic, red wine vinegar, olive oil, and a hint of red pepper flakes. Perfectly grilled to medium-rare and served with a fresh drizzle of chimichurri, this dish is bursting with flavor and ideal for a quick yet impressive meal.
Ingredients
For the Steak
- 1 lb flank steak
- Salt and pepper to taste
- Olive oil for grilling (optional)
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 2 tsp dried oregano
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Make the Chimichurri Sauce: In a food processor, blend the fresh parsley, dried oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper. Pulse until the mixture is slightly chunky, balancing texture with smoothness to create a bright, flavorful sauce.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish. Pour half of the chimichurri sauce over the steak, ensuring it is well-coated. Seal and refrigerate for at least 1 hour, or preferably overnight, to infuse the meat with the vibrant flavors.
- Preheat Grill: Heat your grill to medium-high temperature, approximately 400°F (200°C). Clean the grill grates thoroughly and oil them lightly to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, discarding any leftover marinade. Grill the steak for about 5 to 7 minutes per side to reach medium-rare doneness, adjusting time slightly for preferred doneness levels.
- Rest and Serve: Transfer the grilled steak to a cutting board and let it rest for 5 to 10 minutes to allow juices to redistribute. Slice the steak against the grain and serve drizzled with the remaining chimichurri sauce for an added burst of freshness and flavor.
Notes
- Marinating overnight enhances the flavor deeply, but if short on time, one hour is sufficient.
- Adjust red pepper flakes according to desired heat level.
- Be sure to slice thinly against the grain for the most tender bites.
- This recipe can be made with other cuts of steak like skirt or sirloin if preferred.
- Leftover chimichurri sauce keeps well in the refrigerator for up to 4 days.
