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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!
Table of Contents
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).
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.
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.
| Doneness | Temperature Range | Oven Duration |
|---|---|---|
| Very rare/rare | 120°F to 125°F | 4 minutes |
| Medium rare | 125°F to 130°F | 5-6 minutes |
| Medium | 135°F to 140°F | 6-7 minutes |
| Medium well | 145°F to 150°F | 8-9 minutes |
| Well done | 160°F and above | 10+ 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
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).
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.
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
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Steak with Chimichurri Sauce Recipe
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Just how I like to cook a steak, and the Chimichuri sauce looks awesome!!!
Thanks Simon!