Chimichurri Steak is bound to be a hit with its fresh parsley and garlic. Use skirt steak or flank steak with chimichurri over white rice.
You can’t go wrong making this delicious chimichurri sauce for steak or even veggies! We start with a flavorful steak and then top it with our chimichurri sauce recipe that will wow all of your guests. It’s super easy to make and has tons of flavor. Want something buttery? You’ll love our Lemon Garlic Butter Sauce!
How to eat chimichurri sauce
While chimichurri sauce is typically served over thin strips of skirt steak or flank steak, you can use any cut of steak and it’s even good on chicken. We love it on veggies as well. You can enjoy this drool-worthy steak recipe in less than 30 minutes.
Our favorite way to enjoy it is with steak and rice mixed together, yum!
What is chimichurri sauce?
Chimichurri sauce is an uncooked sauce used as a condiment over vegetables or grilled steak at the table. While chimichurri sauce can be green or red, we are sharing the green variety as we make an Argentinian chimichurri sauce.
Chimichurri Steak ingredients:
- Parsley – Fresh parsley is a must for chimichurri.
- Garlic – We suggest at least five cloves but often use a whole bulb. – if you love garlic, go for more!
- Olive Oil – Use good quality olive oil.
- Red Wine Vinegar – This gives the chimichurri sauce a nice tang.
- Crushed Red Pepper Flakes – We use a bit to add some heat and flavor.
- Dried Oregano – We prefer dried oregano as it’s readily available year-round.
- Salt and Pepper – Use these to taste to balance the flavors.
How to make Chimichurri Steak
Preheat your grill or grill pan. Don’t have either? We also make steak in our cast iron pan, which sears it beautifully. Also, we suggest using the exhaust fan indoors.
Season the steak with the seasonings on both sides.
Grill the flank steak for 4-5 minutes per side for medium-rare or 6-8 per side minutes for medium-well steak.
While the steak is cooking you can finely chop the parsley and garlic. You can do it in a food processor using the pulse option; do not over-process and do them separately.
Once the garlic and parsley are chopped, mix them with the rest of the chimichurri sauce ingredients in a bowl.
Once the steak is done we suggest squeezing a bit of fresh lemon or lime juice over the steak. Let the steak rest on a cutting board for 10 minutes before slicing.
Always slice steak against the grain.
You can top the steak with the chimichurri sauce on the cutting board so everyone can serve themselves, and then serve the remaining sauce so you can spoon more over the steak on your plate.
We make this steak recipe often so I typically just thinly slice the steak and then we top with the chimichurri sauce.
Recipe Tips and Alterations:
- We love having lots of chimichurri sauce and use more oil than many other recipes because we serve it over rice and mix it in. You can use 2/3-3/4 if you prefer less oil.
- While skirt steak or flank steak are best with chimichurri, you can still use it with other cuts or proteins and even veggies.
- We love using leftover chimichurri sauce to make chimichurri rice.
- Refrigerate: Store any leftover chimichurri sauce in the refrigerator for 2-3 days. It will solidify due to the oil, so take it out a few minutes prior to serving or run the container under warm water.
- We do not recommend freezing chimichurri.
How to serve:
We love serving chimichurri sauce with flank steak or skirt steak over white rice. It’s also delicious with our whole roasted cauliflower for a vegan option.
Frequently Asked Questions
We only recommend using parsley and oregano.
We recommend using fresh garlic we don’t recommend jarred garlic at all. It lacks flavor and the flavor is just overall very off-putting and nothing like fresh garlic.
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Grilled Flank Steak
- 1 lb flank steak
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon or lime
- 1/2 cup chimichurri sauce
- 1 bunch parsley about 1 1/2-2 cups
- 1 cup olive oil
- 5 cloves garlic
- 1/4 cup red wine vinegar
- 1/2-1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- salt and pepper to taste
- Preheat your grill getting it ready for the steak. If you're using an indoor grill ensure you're using the exhaust fan.
- Season the steak with chili powder, salt, and pepper, then gently place on the grill.
- Grill the flank steak for 4-5 minutes per side for medium rare to medium (final photo is 145 degrees for medium at about 6-7 minutes per side for medium) 6-8 minutes per side for a medium well steak.
- Once the steak is done remove it from the grill and allow it to rest for 10 minutes before slicing.
- Squeeze the juice of a lime or lemon onto the steak before slicing.
- Slice the flank steak against the grain and then cover with 1/2 cup of the chimichurri sauce.
- Finely chop the parsley and garlic using a knife and cutting board. You can also pulse in a food processor separately, but do not puree!
- Place the parsley and garlic into a bowl and add in the remaining ingredients.
- Mix until fully combined.
- Use as desired and store leftovers in the refrigerator or freeze.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.