Chimichurri Steak

Free: Healthy Freezer Meals Recipe Ebook

Get It Now

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Enjoy a flavorful, restaurant-worthy dinner at home with this delectable chimichurri steak recipe! A flank steak is great on its own… but when combined with chimichurri sauce, it adds just the right zest and spice to take your dinner from ordinary to extraordinary. It is the perfect combination of tender, juicy meat and zesty, herby flavors.

Steak dishes are some of my favorite beef recipes to prepare because they come together so easily. This one is very similar to my steak bites appetizer, but made into a full meal!

Ingredients & Substitutions

This section explains how to choose the best ingredients for flank steak with chimichurri, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Steak:

• Steak – The best steak for chimichurri is 1-inch-thick flank steak or skirt steak, since these absorb more flavors from the sauce, but you could use this sauce on any cut of beef you prefer. A grilled sirloin steak or juicy ribeye steak would make perfect alternatives.
• Sea Salt & Black Pepper
• Olive Oil – You could use avocado oil or any oil with a high smoke point that you prefer.

Chimichurri:

This chimichurri steak recipe uses half of my fresh chimichurri sauce recipe. Here’s what I put in mine:

• Extra Virgin Olive Oil – I opted for extra virgin olive oil so the flavors of the sauce weren’t overpowered. If you don’t want to use multiple oils, you can use the same oil you’ll use to cook the steak.
• White Wine Vinegar – I used white wine vinegar, though red wine vinegar, lemon juice, or lime juice would also work.
• Fresh Parsley – Use fresh for best flavor. Darker and more mature leaves can be more bitter. If you like, you can substitute some or all of it with fresh cilantro.
• Garlic – For the best taste, I recommend using fresh minced garlic, but you could use 1 teaspoon jarred garlic for convenience.
• Dried Oregano – Dried oregano adds an earthy warmth to the dish. You could also use fresh herbs such as fresh oregano or basil (triple the amount).
• Sea Salt
• Crushed Red Pepper – Start with a small amount of red pepper flakes for subtle spice, and adjust to taste.

How To Make Chimichurri Steak

This section shows how to cook chimichurri steak, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Season the steak. Pat steak dry with paper towels. Season both sides with salt and pepper.

TIP: If you have time, remove the flank steaks from the refrigerator 30 minutes prior to cooking.

This takes the chill off and allows steak to cook more evenly.

2. Cook the steak. Preheat a large cast iron skillet or grill. Cook the steak to your desired doneness (see time chart below. Remove steak from heat and transfer to a plate. Cover with foil and let it rest while you make the sauce.

3. Make the chimichurri sauce. Combine the olive oil, vinegar, parsley, garlic, oregano, salt, and crushed red pepper in a glass jar. Shake until emulsified.
4. Enjoy. Slice the steak into thin strips, against the grain. Serve flank steak with chimichurri sauce spooned over it.

VARIATION: Marinate your steak!

I kept this recipe simple by just topping the steak with chimichurri sauce, but you can also marinate in the same sauce if you like. Just make a double or triple batch, coat the steak in marinade, and refrigerate for at least 1 hour or up to 24 hours.

Chimichurri Steak Time Charts

The best way to know your steak is done is to use a meat thermometer (this one is my fave). The charts below show the internal temperature based on how you like your steak (I like medium and my husband does medium-rare). If you don’t have a meat thermometer, I have time guidelines for you as well.

Stovetop:

Grill:

These temperatures are when you’d remove the steak from heat, but the internal temperature will rise an additional 5 degrees while resting.

Storage Instructions

• Store: Keep leftover steak and chimichurri sauce in separate airtight containers in the refrigerator for up to 3 days.
• Meal prep: Make chimichurri sauce ahead of time and store in the refrigerator for up to 2 weeks. The steak is best cooked fresh if possible, but leftovers can be reheated if needed.
• Reheat: Bake at 350 degrees F for 8-10 minutes, until heated through. Alternatively, you can warm to room temperature and reheat it in a skillet on the stove over medium heat.
• Freeze: You can keep this steak in the freezer for up to 3 months. When ready to enjoy, let it thaw overnight in the refrigerator before reheating. Chimichurri also freezes well, if you store it separately in an airtight bag or container with as much air removed as possible. However, since both come together so fast, I recommend making them fresh.

What To Serve With Chimichurri Steak

This flavorful and juicy chimichurri steak recipe can pair with a variety of dishes — you can try a new side every time! Here are some ideas:

• Vegetables – Roasted vegetables such as zucchini, buttery mushrooms, and caramelized eggplant all make excellent options.
• Steakhouse Sides – Serve this dish with creamed spinach or a crisp wedge salad for a classic pairing.
• Rice – Long grain rice such as jasmine or basmati pairs well with chimichurri flank steak to balance out the intense flavors. Or, try my favorite: Cauliflower rice.
• Potatoes – A classic combination! Try Instant Pot baked potatoes, perfectly seasoned roasted potatoes, or even roasted sweet potatoes.
• Salads – Try a sweet kale salad, a grain-based quinoa salad, or a simple cucumber tomato avocado salad (perfect for summer!).

More Flavorful Steak Recipes

There are so many great ways to enjoy steak — try these dishes to enjoy a variety of flavors and keep every bite tender and juicy:

Sheet Pan Steak Fajitas

Steak And Shrimp

Chuck Eye Steak

Steak And Potatoes

5 from 4 votes

Chimichurri Steak (Grill Or Stovetop)

This chimichurri steak recipe tastes straight out of a steakhouse, but it's so easy! Make it on the grill or stovetop in just 15 minutes.

Prep: 10 minutes

Cook: 5 minutes

Total: 15 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

Convert:

US Customary – Metric

Un-save Recipe Save Recipe Go Ad-Free

Review Print

Pin

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Steak:

• 1 lb Flank steak (~1” thick) ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 2 tbsp Olive oil ▢

Chimichurri:

• 1/4 cup Extra virgin olive oil ▢
• 1 tbsp White wine vinegar ▢
• 3/4 oz Fresh parsley (chopped; approximately 6 tbsp) ▢
• 2 cloves Garlic (minced) ▢
• 1 tsp Dried oregano ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Crushed red pepper (start with 1/8 tsp and adjust to taste) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. If you have time, remove steak from the refrigerator 30 minutes prior to cooking. (This is optional, but recommended for even cooking.)

2. Pat both sides of the steak dry with a paper towel. Season both sides with salt and pepper.

3. Stovetop Method: Preheat a large cast iron skillet over medium-high heat and add oil. Once hot and shimmering, place the flank steak in the pan. Sear for 2 minutes per side for rare, 2.5-3 minutes per side for medium rare, 3-3.5 minutes per side for medium, 3.5-4 minutes per side for medium well, or 4-4.5 minutes per side for medium well.

   Grill Method: Preheat the grill to high heat (~450˚F). Lightly oil the grill grates. Once heated, place the steak on grill. Close the lid and cook for 1 minute, then open and flip the steak over. Close the grill and cook for another 1-2 minutes (the steak should have a brown sear on both sides). Reduce heat to medium. Keep the lid closed (except to flip again once) and cook for an additional 2.5-3 minutes per side for rare, 3.5-4 minutes per side for medium rare, 4.5-5 minutes per side for medium, 5.5-6 minutes per side for medium well, or 6-7 minutes per side for well done.

   For both methods, cook times may vary depending on the thickness of the steak, so use a meat thermometer to check: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for medium well.

4. Remove from heat and transfer to a plate. Cover with aluminum foil and let rest for 10 minutes. (The internal temperature will rise an additional 5 degrees.)

5. Meanwhile, make the chimichurri sauce: Combine the olive oil, vinegar, parsley, garlic, oregano, salt, and crushed red pepper in a glass jar. Shake until emulsified. (Adjust sea salt and red pepper to taste, if needed.)

6. Slice the steak into thin strips, against the grain. Serve with chimichurri sauce.

Last Step: Leave A Rating!

Rate this recipe

Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram – I’d love to see it!

Readers Who Liked This Easy Recipe Also Made:

• 
  Chimichurri Sauce Recipe
• 
  Steak And Eggs
• 
  Pork Steak Recipe
• 
  Steak Salad

Recipe Notes

Serving size: 1/4 pound steak + 2 tablespoons chimichurri sauce

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 342

Fat 26g

Protein 24.7g

Total Carbs 1.5g

Net Carbs 0.9g

Fiber 0.6g

Sugar 0.1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: Argentinian

Keywords: chimichurri steak, chimichurri steak recipe, flank steak with chimichurri

Calories: 342 kcal

Want to save this recipe?

Create a free account to save your favorite recipes!

Sign Up To Save Recipes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂