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The best and easiest way to make Chimichurri Steak; grilled or pan-fried to perfection! This authentic chimichurri recipe is a vibrant, silky condiment that drips over your steak, chicken, or fish, adding fresh, zesty flavor in every bite.
It’s incredibly simple to make with everyday ingredients, yet tastes like something you’d enjoy at an Argentine or Uruguayan grill house. This is truly the best chimichurri steak you’ll ever make at home.
What Makes This Chimichurri Steak
This chimichurri steak shines because it balances rich, juicy beef with a bright, tangy chimichurri sauce that cuts through the richness. The marinade not only infuses the steak with fresh garlic and herbs but also helps tenderize the meat, ensuring every bite is melt-in-your-mouth delicious.
Using fresh parsley, quality olive oil, and a splash of red wine vinegar gives you that authentic South American flavor, while grilling or pan-frying keeps the process simple and approachable. It’s a true taste of Argentina and Uruguay: bold, vibrant, and unforgettable.
What Goes Into Chimichurri Steak
This recipe keeps things simple yet full of flavor, using fresh herbs, quality olive oil, and just the right seasonings to make the steak and chimichurri sauce shine.
- Olive Oil: A rich, silky base for the chimichurri that carries all the herbs and spices beautifully over the steak.
- Fresh Parsley: The star herb in any authentic chimichurri recipe, adding bright, grassy freshness.
- Garlic: Finely chopped for bold aroma and flavor that pairs perfectly with grilled beef.
- Ribeye, T-Bone, or Strip Steak: Well-marbled cuts that stay juicy and tender whether grilled or pan-fried.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chimichurri Steak
- Prepare the Chimichurri: In a medium bowl, combine olive oil, red wine vinegar, parsley, garlic, chili, oregano, salt, and pepper.
- Let Flavors Develop: Allow the mixture to sit for 10 minutes. You can also refrigerate it for up to 24 hours.
- Season the Steaks: Pat steaks dry, season generously with salt, and brush lightly with olive oil on both sides.
- Cook the Steaks: Cook over medium-high heat, 2–3 minutes per side for medium-rare, 3–4 for medium, or 4–5 for well done.
- Rest the Meat: Transfer steaks to a tray and let them rest for 5 minutes to keep the juices locked in.
- Serve and Enjoy: Spoon about 2–3 tablespoons of chimichurri per person or serve in a small bowl for dipping and pouring.
Pair your chimichurri steak with sides that balance its bold flavors. A creamy pumpkin and spinach soup with crispy bacon makes a warm, comforting starter, while a hearty chicken and pumpkin lentil stew adds earthy depth to the meal. For a lighter touch, goat’s cheese and smoked salmon on a toasted English muffin offers a refined, fresh bite that complements the steak’s richness.
Recipe FAQ’s
Ribeye, T-bone, and strip steaks are ideal for the best chimichurri steak, but flank or skirt steak also work beautifully.
Fresh parsley is traditional, but you can substitute with cilantro or a mix of both for a slightly different twist on the chimichurri sauce.
It has a mild kick from chili, but you can adjust the heat level to your taste or omit it entirely.
Chimichurri Steak on VIDEO!
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Steaks with Chimichurri (Churrasco from Uruguay & Argentina)
Ingredients
Chimichurri:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley finely chopped
- 4 cloves garlic finely chopped or minced
- 2 red chilies or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili
- 3/4 teaspoon dried oregano
- 1/2 – 1 teaspoon coarse salt leveled, adjust to your tastes
- 1/2 teaspoon pepper adjust to your tastes
Steaks:
- 4 steak Rib eye, T-Bone or Strip
- 1 pinch salt to season
- 1 drizzle olive oil for brushing
Instructions
For Chimichurri
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) Makes 1 cup.
- Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
- Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.* Transfer steaks to a tray and let rest for 5 minutes.
- Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.
Notes
Steak doneness:
To test if the steak is cooked to your liking, press the centre with the back of a pair of tongs. The steak will feel soft when rare; slightly firmer and springy when medium, and very firm when well done.If using a meat thermometer:
- 130°F (55°C) internal temperature for RARE
- 135°F (58°) internal temperature for MEDIUM RARE
- 140°F (60°) internal temperature for MEDIUM
- 150°F (65°) internal temperature for WELL DONE
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I ❤️ chimichurri! I just made this and it is AMAZING! Thank you!
This recipe is an absolute winner. Don’t just save it for steak fabulous with Salmon, Tuna, Swordfish and prawns . It tastes so impressive that everyone thinks you have preparing for ages . My type of recipe maximum flavour minimal fuss!!!
Thank you for sharing a family recipe it makes it even more special.
Hi Sian, you’re very welcome! I’m delighted to hear that you’ve found success with the recipe and that it works well with various types of seafood. It’s wonderful that it has become a go-to option for you.
Soooo flavor packed and so easy to make! Will make again!
I and special my husband love love the chimichuri your recipe of course!