Steak with Chimichurri Sauce Recipe

5 from 2 votes
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chimichurri steak is a classic dish featuring chimichurri sauce. Chimichurri is a fresh-tasting Latin American condiment loaded with garlic, cilantro, and spices. Chimichurri will transform your average steak and perfectly complement every bite. It’s an absolute must-have for steak lovers!

Sliced medium rare ribeye steak plated with baked potato wedges and a large drizzle of chimichurri sauce.

What is Chimichurri Sauce?

Chimichurri is a vibrant green Argentinian, herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices. It’s typically used on beef or chicken as a marinade or condiment.

Chimichurri is loaded with spicy, tangy, and citrusy flavors all at once. It really could be the pesto sauce of Argentina. Beyond steak, I’ve loved making chimichurri chicken skewers and my steak and chimichurri crostini.

Other ways to enjoy steak are pairing with garlic and rosemary, or making a blue cheese compound butter.

Ingredients

  • Steak: you can make this recipe with any cut of beef. Some personal favorites are boneless ribeye, hanger, sirloin (NY strip), and skirt steak. Boneless ribeye is what I used for this recipe/is pictured. Also, see my porterhouse steak with dipping sauces!
  • Kosher salt and cracked pepper: kosher salt and coarse pepper are my favorite ways to season a steak for searing.
  • Canola/vegetable oil: both of these oils have higher smoke points, making them ideal for searing. Butter and olive oil have much lower smoke points.

Chimichurri Ingredients

  • Fresh Italian parsley: flat-leaf parsley is traditional and preferred.
  • Fresh cilantro: cilantro adds phenomenal depth and flavor. It’s simply not the same without it.
  • Olive oil: you don’t need to use expensive olive oil but use a balanced cooking blend that’s not overly potent. I like California Extra Virgin Olive Oil for everyday cooking.
  • Red wine vinegar: adds a delicious tang to the sauce, it’s simply not the same without it. It’s much more mild and flavorful than white vinegar.
  • Garlic: the garlic in this recipe can be potent/hot since it’s uncooked. Use sparingly if you have larger cloves.
  • Crushed red pepper or chili flakes: traditionally chimichurri is made with red chilis, but red pepper flakes are a common substitute.
  • Oregano: you can use fresh oregano or substitute with dried oregano.

How to Make Steak and Chimichurri

Step 1.

For the chimichurri sauce, finely mince garlic, cilantro, and parsley (image 1a). Add to a small bowl and stir in the oil, vinegar, oregano, salt, and crushed red pepper flakes (image 1b).

Minced garlic, parsley, and cilantro on a wooden cutting board.
Chimichurri sauce in a small glass bowl on a wooden cutting board.

Quick tip

Chimichurri is traditionally minced with a sharp knife however you can also gently pulse ingredients with a blender. Do not over blend, the sauce should be coarse.

Step 2.

Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes before cooking. This is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.

Step 3.

Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the porterhouse face down and sear undisturbed for 2 minutes. Flip the steak and sear for an additional 2 minutes. This will give your steak a nice seared edge.

Step 4.

Transfer your skillet directly to the oven. [WARNING] The skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a steak roughly 1.5 inches thick.

Step 5.

Slice the steak into strips and serve with chimichurri.

Perfect medium rare ribeye steak sliced into thin strips on a plate and topped with a generous serving of chimichurri sauce,

Temperature For Steak

The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your steak’s internal temperature for the desired level of doneness. Always measure in the middle of the thickest part of the steak.

DonenessTemperature RangeOven Duration
Very rare/rare120°F to 125°F 4 minutes
Medium rare125°F to 130°F5-6 minutes
Medium135°F to 140°F6-7 minutes
Medium well145°F to 150°F8-9 minutes
Well done160°F and above10+ minutes

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

Let The Steak Rest

Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. One, it continues to cook the steak. Second, the juices evenly redistribute back throughout the meat, yielding the perfect bite every time. Always let your steaks rest!

What to Serve with Steak and Chimichurri

I love to turn this recipe into steak frites with my easy baked truffle fries recipe! Other great choices are my parmesan roasted fingerling potatoes or my garlic butter roasted red potatoes. If you’re looking for ultra-crispy potatoes, try my pesto smashed potatoes! If you prefer mashed potatoes, try my rich and delicious cream cheese mashed potatoes.

Lastly, my favorite veggie of choice will always be my roasted bacon and parmesan Brussels sprouts or my Brussels sprouts with balsamic and honey.

Frequently Asked Questions

Can I use a stainless steel pan?

Assuming your stainless pan is oven-safe, yes. Stainless steel is great for searing steak and can be transferred directly to the oven to continue cooking (assuming there is no rubber on the handle).

Does chimichurri taste like pesto?

Chimichurri is quite different than basil pesto. Pesto is made with fresh basil whereas chimichurri is made with parsley and cilantro. Chimichurri is much more tangy and spicy.

What is chimichurri sauce made of?

Chimichurri sauce is an Argentinian, herb-based sauce made with fresh parsley, cilantro, garlic, red wine vinegar, olive oil, chili flakes, salt, and oregano.

More Ways to Cook Steak

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5 from 2 votes

Steak with Chimichurri Sauce Recipe

Servings: 2
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Boneless ribeye steak topped with chimichurri sauce—an herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices.

Ingredients 

  • 2 sirloin or boneless ribeye steaks, roughly 1.5 inches thick
  • 1 tablespoon vegetable, canola, or grapeseed oil
  • salt and pepper to taste

Chimichurri sauce

  • 1 cup packed fresh flat-leaf Italian parsley, minced
  • 1/4 cup packed fresh cilantro, minced
  • 1/2 cup olive oil
  • 2-3 tablespoons red wine vinegar
  • 1-2 garlic cloves, minced
  • 1 teaspoon crushed red pepper/chili flakes
  • 3/4 teaspoon dried oregano
  • Salt, to taste

Instructions 

For the chimichurri sauce

  • For the chimichurri sauce, finely mince garlic, cilantro, and parsley. Add to a small bowl and stir in the oil, vinegar, oregano, salt, and crushed red pepper flakes. You can also chop in a blender by gently pulsing.

For the steak

  • Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes prior to cooking. This is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
  • Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the porterhouse face down and sear undisturbed for 2 minutes. Flip the steak and sear for an additional 2 minutes. This will give your steak a nice seared edge.
  • Transfer your skillet directly to the oven. [WARNING] The skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes.
    Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a steak roughly 1.5 inches thick.
  • Slice the steak intro strips and serve with chimichurri.

Notes

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Chimichurri is traditionally minced with a sharp knife however you can also gently pulse ingredients with a blender. Do not over blend, the sauce should be coarse.
Chimichurri sauce can be made a few hours in advance.
Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above

Nutrition

Serving: 1steakCalories: 782kcalCarbohydrates: 25.7gProtein: 71.5gFat: 40.2gSaturated Fat: 9.6gCholesterol: 203mgSodium: 347mgFiber: 4.3gSugar: 2.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Argentinian
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating




3 Comments

  1. 5 stars
    Really delicious recipe, especially the sauce. Good preparation tips, too. I made this as described and a tomato salad for a date night and we were both really happy with the result. We enjoyed it with a fruity and earthy red blend.