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Juicy Chimichurri Steak Delight

Category: Satisfying Main Dishes for Every Occasion

Chimichurri steak brings together grilled beef and a lively, herby sauce. Rub olive oil and sea salt on a flank steak, then sear both sides on a hot grill till it hits your perfect doneness. The chimichurri sauce has olive oil, red wine vinegar, coriander, parsley, oregano, garlic, and a sprinkle of chili flakes for some heat. Once you’re done grilling, let your steak chill for a few minutes, then slice it thinly against the grain. Pour on the chimichurri and dig in. Every bite has fresh, juicy, and bold flavors—grill lovers will want seconds!

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Barbara Chef
Updated on Sun, 28 Sep 2025 15:21:32 GMT
A piece of beef sits on a wooden board surrounded by green herbs and sauce. Highlight
A piece of beef sits on a wooden board surrounded by green herbs and sauce. | cookwithcarla.com

This juicy chimichurri steak is my go-to trick when I want to wow everyone at the grill. The bold, fresh topping instantly turns any beef into something special and takes your taste buds on a trip to South America.

I first whipped up this chimichurri for a backyard BBQ with friends, and now I serve it at every outdoor hang. Folks can't get enough of this dreamy sauce—even my parents are hooked.

Ingredients

  • Chili flakes: Add as much heat as you want, totally up to your taste
  • Fresh oregano: Fresh is awesome, but dried works if that's all you have
  • Fresh garlic: Grab the juiciest cloves for the best kick
  • Fresh flat-leaf parsley: Go for organic if you can, gives balance and that classic flavor
  • Fresh cilantro: Leaves and stems both make it gorgeously green
  • Red wine vinegar: Gives that zippy punch—pick a nice one if you can
  • Olive oil: Base for your chimichurri, the fancier the oil, the smoother it tastes
  • Fine sea salt: Seasons the herbs and lifts all the flavors in the sauce
  • Fine sea salt: Makes the steak itself taste that much better
  • Extra virgin olive oil: For the marinade and sauce, quality makes a difference
  • Flank steak: Roughly 700 grams, perfect for even cooking and easy slicing

Simple How-To Steps

Slice and Plate:
Cut the steak against the grain into thin strips, slather with lots of chimichurri, and dig in while it’s warm. That’s when it’s the absolute best.
Let it rest:
Lay the steak on a cutting board right after cooking and let it chill for five to ten minutes, so it locks in all those juices.
Get ready to grill:
Turn your grill pan or heavy skillet up to medium-high. Drop in the steak without any oil and leave it alone, flipping only once. Cook each side for 5 to 6 minutes for a good crust—aim for about 63 Celsius inside for a nice rare center.
Prep the steak:
Pat the flank steak dry, slice off extra fat or big tendons, then massage in olive oil and a sprinkle of sea salt.
Mix up chimichurri:
Chuck all chimichurri ingredients—chopped up—into a mini food processor or blender. Blend until it’s a fine mix (not totally smooth—think herby paste).
A bowl loaded with sauce sits by grilled meat and another sauce bowl on a table. Highlight
A bowl loaded with sauce sits by grilled meat and another sauce bowl on a table. | cookwithcarla.com

Worth Knowing

Loads you up with protein and barely any carbs
Stays fresh in the fridge for a few days
Grass-fed beef is way tastier than regular
What gets me pumped about this dish is the mix of herb-packed green sauce and juicy steak. My sister always wants to take some chimichurri home—once we even spread the leftovers on breakfast toast the next morning. So good.

How To Store

Steak keeps in the fridge up to three days in a sealed box—slice it first for easy serving. Chimichurri stays fine in its own jar for two to three days, too. If you’re reheating, warm the steak gently in a pan, then pour on the sauce right before eating.

Thick beef with bright green toppings sits on a wooden board. Highlight
Thick beef with bright green toppings sits on a wooden board. | cookwithcarla.com

Easy Ingredient Swaps

No cilantro? Just use more parsley. Need oregano but have only dried? That'll do. A squeeze of lime wakes up the sauce, and you can toss in lemon zest for extra zing if you love it punchy.

Serving Ideas

This chimichurri steak matches up great with foil-wrapped potatoes, corn on the cob, or toasty ciabatta. I like to pile it on baguette or serve alongside charred veggies. You can also keep extra sauce handy—it’s perfect for dipping bread or veggies.

History & Story

Chimichurri’s a staple across South America, especially in Argentina and Uruguay. Every steak gets this herb-packed sauce on the side over there. It’s all about good times around the grill, and brings those garden-fresh flavors straight to your plate. For me, it’s tradition and real pleasure in every bite.

Recipe FAQs

→ Which kind of meat works best?

Flank steak’s a winner. It stays tender over the flames and really soaks up the flavors.

→ How long should you keep the steak on the grill?

Usually, 5 to 6 minutes on each side does the trick. Aim for a core temp of 63°C for medium rare.

→ Can you switch up the herbs in the sauce?

Totally! Besides coriander and parsley, tossing in mint or basil works great in chimichurri, too.

→ What’s the secret to super juicy steak?

Let it sit for five to ten minutes after grilling. That keeps it juicy and soft every time.

→ Is a grill a must, or are there other ways?

You can use a grill pan or a heavy cast iron skillet and still get loads of tasty char.

Chimichurri Steak Grill Tip

Tender steak with herby chimichurri sauce brings extra flavor to your backyard grilling.

Prep Time
15 min
Cook Time
12 min
Total Time
27 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Argentinian

Yield: 4 Servings (1 whole flank steak with chimichurri sauce)

Dietary Preferences: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ For the steak

01 1 tsp fine sea salt
02 7 ml olive oil
03 680 g flank steak

→ For the chimichurri

04 0.5 tsp fine sea salt
05 80 ml red wine vinegar
06 120 ml olive oil
07 0.5 tsp chili flakes
08 4 garlic cloves, minced
09 10 g flat-leaf parsley (leaves and stems)
10 10 g fresh cilantro (leaves and stems)
11 1 tbsp fresh oregano

Steps

Step 01

Cut the steak into pieces across the grain, then drizzle chimichurri before plating.

Step 02

Take the steak off the heat, let it sit on a cutting board for 5 to 10 minutes so all those juices get locked in.

Step 03

Cook the steak for 5 to 6 minutes each side over high heat, aiming for 63 °C inside (that’s medium rare).

Step 04

Warm up your grill pan (or heavy pan) nice and hot. Brush the steak with olive oil and sprinkle both sides with sea salt.

Step 05

Throw everything for chimichurri in a food processor or blender. Pulse just until the herbs are all nicely chopped.

Notes

  1. Cutting across the grain keeps the steak tender and easy to chew.

Required Equipment

  • Food processor or blender
  • Heavy skillet or grill pan
  • Cutting board
  • Sharp chef's knife

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Contains garlic and fresh herbs, so watch out for sensitivities.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 420
  • Fat: 32 g
  • Carbs: 2.1 g
  • Protein: 32 g