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Chimichurri Steak

Chimichurri Steak combines smoky grilled steaks with a tangy herb and olive oil sauce that will tantalize your taste buds.

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Chimichurri Steak on a cutting board, partially sliced.

Chimichurri Sauce is a South American condiment that is very similar to pesto. It adds zesty bright flavor to grilled beef, chicken, seafood or vegetables.

Why You Will Love this Chimichurri Steak Recipe

  • Delicious Flavor Combination: The bold garlic and herb flavors pair perfectly with the tender and juicy steak for an unforgettable meal.
  • Easy Recipe: The homemade chimichurri sauce only takes about 5 minutes to make and will take any meal on the grill to the next level of deliciousness.
  • Beautiful Presentation: If you are looking for an impressive dinner to serve to guests, chimichurri steak is one of the easiest things to make.

Ingredients for Steak with Chimichurri

  • Steak – Ribeye Steaks, NY Strip Steaks, Sirloin Steaks. We chose grass-fed ribeyes for this recipe.
  • Olive Oil – helps create a delicious crust on the steaks.
  • Steak Rub – or your favorite steak seasonings.
Ingredients for chimichurri sauce.

For the Chimichurri Sauce

  • Fresh Herbs: Parsley, Cilantro or Oregano.
  • Garlic Cloves
  • Red Wine Vinegar – add lemon juice too if desired.
  • Smoked Paprika- optional, adds smoky flavor.
  • Kosher Salt
  • Fresh Ground Pepper
  • Granulated Sugar – optional but balances out the tangy vinegar.
  • Chili Flakes – optional, adds a spicy kick.
  • Extra Virgin Olive Oil

Step By Step Directions for Chimichurri Steak

Seasoned ribeye steaks ready to grill.
  1. Season the Steaks: Pat steaks dry with paper towels and place on a rimmed baking sheet. Drizzle with olive oil and brush on both sides of the steak. Sprinkle with dry rub and set aside.
  2. Heat the Grill: Prepare a grill fire to 350° using hickory or oak for smoke flavor. We are cooking on our large Big Green Egg with hickory chunks.
Collage of making chimichurri sauce in a blender.
  1. Make the Chimichurri Sauce: Add parsley, cilantro, garlic cloves, red wine vinegar, smoked paprika, salt, pepper and sugar to a blender or food processor. Pulse for 30 seconds until herbs are chopped.
  2. With the blender running on low, slowly pour in the olive oil. Until well blended.
Bowl of chimichurri sauce.
  1. Pour chimichurri sauce into a serving bowl and set aside.
Grilling ribeye steaks with foil packet of potatoes.
  1. Grill the Steaks: Place steaks over a hot grill fire and close the lid, cooking for 5 minutes.
Grilling ribeye steaks with foil packet of potatoes.
  1. Turn the steaks and continue to cook until desired doneness is reached. We pulled our steaks at 125°, using a digital meat thermometer.
  2. Rest the Steaks: Remove steaks from the grill and allow to rest 10 minutes before serving.
Sliced steak with chimichurri sauce.
  1. Serving: Slice steaks into thin strips and drizzle with chimichurri sauce.

Grilling Temperature for Chimichurri Steak

  • Rare:  130°
  • Medium Rare: 140°
  • Medium: 155°
  • Well Done: 165°

How to Store Leftover Chimichurri Steak

  • Storage: Store leftover steak in an airtight container in the refrigerator up to 3 days. Store chimichurri sauce in a separate airtight container in the refrigerator for 5-7 days.
  • Reheat: Reheat sliced steak in a pan coated lightly with olive oil or butter over medium heat, stirring occasionally until heated through. Set chimichurri sauce out to come to room temperature before serving.

Serving Suggestions for Chimichurri Sauce

More Delicious Steak Sauce Recipes

  • Steak Sauce is a classic steak sauce that tastes somewhere between A1 Steak sauce and Heinz 57. It is so simple to make at home and a staple for any cookout.
  • Steak Butter is beyond delicious with layers of buttery garlic and herb flavors.
  • Whiskey Steak Sauce will elevate any grilled steak to rival your favorite steakhouse at a much more affordable price.
Steak chimichurri on a cutting board.

Chimichurri Steak is a flavorful and delicious meal that is sure to impress everyone at the dinner table with tons of fresh garlic and herb flavors.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Grilled steak, partially sliced, topped with chimichurri sauce.
Yield: 4 Servings

Chimichurri Steak

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Chimichurri Steak combines smoky grilled steaks with a tangy herb and olive oil sauce that will tantalize your taste buds.

Ingredients

Chimichurri Sauce

  • 1 cup parsley
  • 1 cup cilantro
  • 3 garlic cloves
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 tsp sugar
  • pinch of chili flakes

Instructions

  1. Pat steaks dry with paper towels and place on a rimmed baking sheet. Drizzle with olive oil and brush on both sides of the steak. Sprinkle with dry rub and set aside.
  2. Prepare a grill fire to 350° using hickory or oak for smoke flavor. We are cooking on our large Big Green Egg with hickory chunks.
  3. Add parsley, cilantro, garlic cloves, red wine vinegar, smoked paprika, salt, pepper and sugar to a blender or food processor. Pulse for 30 seconds until herbs are chopped.
  4. With the blender running on low, slowly pour in the olive oil. Until well blended.
  5. Pour chimichurri sauce into a serving bowl and set aside.
  6. Place steaks over a hot grill fire and close the lid, cooking for 5 minutes.
  7. Turn the steaks and continue to cook until desired doneness is reached. We pulled our steaks at 125°, using a digital meat thermometer.
  8. Remove steaks from the grill and allow to rest 10 minutes before serving.
  9. Slice steaks into thin strips and drizzle with chimichurri sauce.

Notes

Grilling Temperature for Chimichurri Steak

  • Rare:  130°
  • Medium Rare: 140°
  • Medium: 155°
  • Well Done: 165°

Storage: Store leftover steak in an airtight container in the refrigerator up to 3 days. Store chimichurri sauce in a separate airtight container in the refrigerator for 5-7 days.

Reheat sliced steak in a pan coated lightly with olive oil or butter over medium heat, stirring occasionally until heated through. Set chimichurri sauce out to come to room temperature before serving.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 563Total Fat: 51gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 73mgSodium: 380mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 24g

Nutritional information is estimated and may not be accurate.

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