The best and easiest way to make Steaks with Chimichurri! Grilled or pan fried!
An authentic Chimichurri Steak recipe! Chimichurri is the most delicious silky condiment that drips over your steak, chicken or fish. Super easy to make and tastes incredible! Made with simple, easy to find ingredients, this is how we cook our steaks with chimichurri in Uruguay/Argentina!
Often times chimichurri is used to marinate meats before cooking, or used to baste meats while cooking. You can most certainly use it like that, but its real purpose is to serve it with your cooked steaks. The best way to enjoy a great chimichurri AND steak without ruining any of the flavours of each!
How To Cook Steaks (Churrascos)
There’s no marinading of any kind when dealing with steaks in the lower part of South America. We love our steaks seasoned with salt and a small drizzle of olive oil, then cooked medium-rare or medium on the grill or a good cast iron pan/skillet (also known as a Plancha). Juicy and tender is how we like it, but you can cook it the way YOU like it. Serving steaks with Chimichurri guarantees a beautiful flavour no matter how you prefer your steaks.
Type of Steak
With chimichurri, you want to serve it with a really good quality, tender cut of meat. For maximum flavour and juiciness, use
- Rib Eye: Super juicy and tender due to its marbling. It’s best when cooked to no more than medium doneness, but can be cooked well done maintaining flavour and tenderness.
- T-Bone Steak: Two steaks in one! Tenderloin Filet/New York Strip Steak. If you like your steak cooked to a higher degree of doneness, this is a good cut to choose.
- New York Strip Steak: Succulent and buttery with less fat than a ribeye but almost just as tender. Best served medium-rare and can be cooked well-done.
WE LOVE RIB EYE!
Authentic Chimichurri
Asking my Uruguayan father what exactly is chimichurri, he firmly and passionately tells me it’s a loose oil-based condiment used to accompany barbecued steak or churrasco.
Tips for the BEST Chimichurri:
- Finely chop your parsley before you start. I usually get a large handful, wash and finely chop, then measure. If you don’t have enough, grab a bit more, and chop again until you have the right amount.
- If you like the strong flavour of garlic, use 4 cloves, If you like milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test. If you’d like more, add more.
- Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chili. It’s up to you. This is my father’s version and one we love. We hope you love it too!
- Fresh red chili is optional. We use a whole large chili, but you can use half, or none at all. You an also substitute it with 1-2 teaspoons of dried red chili flakes.
- Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution. We don’t recommend balsamic or white vinegar.
Read more about our Authentic Chimichurri recipe here!
Looking for more Steak recipes? Try these!
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce | Chili Lime Steak Fajitas | Steaks With Mushroom Gravy
Chimichurri Steak on VIDEO!
Steaks with Chimichurri (Churrasco from Uruguay & Argentina)
Ingredients
Chimichurri:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 4 cloves garlic finely chopped or minced
- 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
- 3/4 teaspoon dried oregano
- 1/2 - 1 level teaspoon coarse salt (adjust to your tastes)
- 1/2 teaspoon pepper (adjust to your tastes)
Steaks:
- 4 steaks of choice (Rib eye, T-Bone or Strip)
- Salt to season
- 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
Fred Rice says
My wife and I are avid foodies and amateur cooks and wine enthusiasts. There really are tons of versions (some similar) to this one of Churrasco (Chimichurri) out there. I decided to try yet another one, this one. I must say, given the short list of ingredients and the simple prep I was skeptical that the recipe could yield as much flavor as it did. This will be our go to chimichurri for the future. I added a tiny dash of time and rosemary to it for our flank steak which was not marinated, just sprinkled with salt and pepper and put in the fridge over night.
Thank you so much for sharing your story and this amazing sauce recipe!
Fred Rice says
I noticed spell check grabbed “thyme” and changed it to “time”. It must be the universe reminding me how much time this recipe saved me. No pulling out the food processor, very little clean up. Kudos again!
Gail says
The steak was perfectly rare and that sauce!!!! Match made in heaven. So easy and so amazing!!!
Jose says
Chimichurri is a great sauce for steak. I’ve made my own Chimichurri, and I usually serve it with strip, skirt, and hanger steak. I’ve also found it to be delicious with lamb chops.
Jeff says
My wife has never liked chimichuri but she liked this recipe and so do I. Karina, why did your father use dried oregano? Wouldn’t fresh be much better?
Karina says
I totally agree! I do love fresh oregano and you are welcome to use it instead. The dried oregano is more stronger in flavor though and it holds up better in the sauce. Hope that helps! XO
Sheryl Chesivoir says
Unbelievably delicious!! Made this sauce to use with simply grilled salmon (salt, pepper & a few pea-sized pieces of butter) on the BBQ. Everyone loved it!! This is a keeper!!
Melanie says
this looks Fantastic. I am going to run to the store to get the ingredients and cook tonight for dinner. Any suggestions for side dishes?
Stella Hampers says
Amazing, love this sauce with a juicy sirloin and chips. I always add a bit of ghost chilli to give it a bit of an extra kick, can’t beat it!
Jeannie Johansen says
I am going to have to try this. Just reading about it my mouth is watering!