Want to make the best steak of your life? Here’s the secret…. There’s a reason Argentine grill masters slather this green sauce on everything that comes off the fire. Chimichurri sauce makes flank steak – no, make that any steak, taste like it costs twice as much. This bright, garlicky masterpiece transforms tough into tender and ordinary into unforgettable.
We call chimichurri our magic sauce for live fire events when we’re feeding thousands of people. This condiment pairs perfectly with everything – any cut of steak, pork, chicken, and lamb – heck, we even slather it on our morning scrambles. The bright, herbaceous freshness cuts through rich meats while adding layers of garlic and herb complexity that develop even more as it sits.
🔪 Ingredients & Tools You’ll Need
For the Chimichurri
- Fresh Italian parsley, finely chopped (flat-leaf works best, curly parsley is too coarse)
- Garlic, minced (fresh is key. Avoid pre-minced for the best flavor)
- Red wine vinegar (gives that essential tang; don’t swap with balsamic, it’s too sweet)
- Extra virgin olive oil (a fruity oil balances the herbs and vinegar)
- Dried oregano (rub it between your fingers to release the oils)
- Red pepper flakes (adjust to taste for heat)
- Kosher Salt (enhances all the flavors)
- Black pepper, freshly ground
For the Steak
- Oil for grilling (use a high smoke point oil like canola or avocado to prep the grates)
- Flank steak or skirt steak (flank is leaner, skirt has more marbling and flavor)
- Salt and black pepper (liberally season before grilling)
Equipment
- Grill (charcoal or gas) with a two-zone fire setup
- Long grilling tongs
- Instant-read thermometer
- Wire rack + sheet pan (for resting/seasoning)
- Sharp chef’s knife
📝 Step-by-Step: How to Make Chimichurri Steak
- Make the chimichurri:
In a medium bowl, stir together parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper. Let it rest at room temperature for at least 1 hour, or refrigerate overnight for optimal flavor. If chilled, bring to room temperature for 1 hour before serving. - Prep the steak:
Pat the steak dry with paper towels. Season liberally with salt and set on a wire rack over a baking sheet. Refrigerate uncovered for at least 2 hours (up to overnight). - Preheat the grill:
Build a two-zone fire (one side hot for searing, one side cooler for finishing). Clean and oil the grates. Let the steak sit at room temperature for 30 tp 45 minutes before grilling. - Grill the steak:
Place the steak on the hot side of the grill (you should hear a sizzle immediately). Grill 2 to 3 minutes, rotate 90° for crosshatch marks, and cook 1–2 minutes more. Flip and grill another 3–4 minutes, or until steak reaches 130°F for medium-rare. - Rest the steak:
Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes. - Slice & serve:
Slice thinly against the grain at a 45° angle. Arrange on a platter and spoon chimichurri generously over the top.
🔄 Substitutions & Variations
- Steak swap: Works beautifully with hanger, sirloin, or ribeye if flank or skirt isn’t available.
- Herbs: Add fresh cilantro or fresh oregano for a different flavor dimension.
- Oil: Swap olive oil for avocado oil if grilling over very high heat.
- Spice: Skip red pepper flakes if you want a mild version, or add more for heat lovers.
💡 Meat Nerd Tips
- Flank vs. skirt: Skirt has more marbling and a looser grain for an even beefier bite, while flank is leaner but still flavorful.
- Salt ahead: Season the steak at least 2 hours in advance. This dry brine deepens flavor and improves texture.
- Two-zone fire: Set up a hot and cool side on the grill. Sear over the hot side, then finish gently on the cooler side for perfect doneness.
- Crosshatch marks: Rotating the steak 90° isn’t just for looks—it also maximizes surface caramelization.
- Food processor: These are tempting to use and are perfect for mincing and dicing the ingredients. But, don’t add the oil to the food processor, or you will emulsify, making a creamy, thick green sauce, not classic chimichurri.
- Vinegar punch: The red wine vinegar in chimichurri balances the richness of grilled meat with bright acidity.
- Resting math: A 1½–2 lb flank steak will gain about 3–5°F of internal temp while resting. Pull it a few degrees early if you like it rare.
- Foil tent: Rest the steak under foil for 10 minutes to keep juices in the meat instead of pooling on the cutting board.
- Spice it up: Add a minced fresh chili or extra red pepper flakes to the chimichurri for an extra kick heat.
- Slice against the grain: Always cut flank or skirt steak thinly at a 45° angle against the grain for maximum tenderness.
🍽️ What to serve with Chimichurri Steak
🧊 Leftovers and Storge
- Chimichurri: Keeps in the refrigerator up to 3 days. Flavor deepens as it rests; always bring to room temperature before serving.
- Leftover steak: Store sliced steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or serve cold in sandwiches, salads, or wraps.
- Make-ahead tip: Chimichurri can be made the night before. Steak can be salted and refrigerated overnight for maximum flavor.
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Chimichurri Steak Recipe
This is what happens when bright, herbaceous magic meets perfectly grilled meat – and it's about to ruin you for all other steak dinners. We're talking flank steak with those gorgeous crosshatch grill marks you see in steakhouses, sliced against the grain and absolutely drowning in our legendary chimichurri that we call "magic sauce" for a reason.
Recommended Equipment
- Grill (charcoal or gas) with a two-zone fire setup
- Long grilling tongs
- Instant-read thermometer
- Wire rack + sheet pan (for resting/seasoning)
- Sharp chef’s knife
Ingredients
For the chimichurri:
- 1 cup fresh Italian parsley finely chopped
- 4-5 garlic cloves minced
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil + more if needed to thin the sauce
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
For the steak:
- 1.5-2 lbs flank steak or skirt steak
- Salt and pepper
- Oil for grilling
Instructions
Make the chimichurri:
- Combine all chimichurri ingredients in a bowl.
- Let it sit at room temperature for at least 1 hour, or refrigerate overnight to let the flavors really come together.
- Pull it out of the fridge at least 1 hour before serving.
Prep the steak:
- Remove your steak from the package and pat it dry with a paper towel.
- Season both sides liberally with salt and rest the steak on a wire rack placed over a baking sheet in the fridge for at least 2 hours.
Grill the steak:
- Before cooking, let the steak sit at room temperature for 30 to 45 minutes.
- Meanwhile, preheat your grill to high heat with a two-zone fire and clean and oil the grates.
- Gently place your steak on the hot side of the grill; you should hear a sizzle the moment it hits the grates.
- Grill for 2 to 3 minutes, then rotate the steak 90 degrees with long grilling tongs to create crosshatch grill marks.
- Then flip and grill for another 3 to 4 minutes, or until the steak reaches 130°F for medium-rare, or longer for your desired internal temperature.
- Transfer the flank steak to a cutting board and rest, tented with foil, for 10 minutes.
Serve:
- Slice thinly against the grain at a 45-degree angle.
- Arrange on a platter and spoon the chimichurri generously over top.
Notes
- Choose your cut: Skirt steak has more marbling and big beefy flavor, while flank is leaner but still delicious. But, being honest, this sauce works on any cut of steak.
- Season early: Salt at least 2 hours ahead for deeper flavor and better texture.
- Set up two zones: A hot side for searing, a cooler side for finishing the steak without burning.
- Crosshatch sear: Rotate the steak 90° after 90 seconds for those picture-perfect grill marks and more caramelization.
- Resting counts: A 1½–2 lb steak will rise or fall 3 to 5°F while resting. Tent with foil for 10 minutes to lock in juices.
- Chimichurri tweak: Add extra chili flakes or minced fresh chili if you like more heat.
- Slice smart: Always slice thinly against the grain at a 45-degree angle for tender bites.
- Bright balance: The vinegar in chimichurri cuts through the richness of the steak. Don’t skip it.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 1g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 51mg | Sodium: 343mg | Potassium: 349mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 674IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2mg
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❓FAQs
What is chimichurri made of?
Chimichurri is an Argentine sauce made with parsley, garlic, vinegar, olive oil, oregano, and chili flakes. It’s fresh, tangy, and perfect for grilled meats.
Can I use a different steak cut for chimichurri steak?
Yes, hanger, sirloin, or ribeye all work. Just adjust cooking times for thickness.
Should chimichurri be served hot or cold?
Chimichurri is always served at room temperature to keep its bright, fresh flavor.
How do I keep flank steak from being tough?
Always slice against the grain in thin strips. This shortens muscle fibers, making each bite more tender.
Can I make chimichurri in advance?
Absolutely—it’s even better after resting overnight in the fridge. Just let it come to room temp before serving.
