Chimichurri Steak Recipe: A Flavor Explosion on Your Plate

Introduction – Why You’ll Love This Chimichurri Steak

Let me tell you about my first encounter with Chimichurri Steak—a delightful recipe that dances on the taste buds and warms the heart. It was a cool summer evening, and I was at a lively barbecue hosted by my dear friend, Sofia. The moment I took my first bite, the fresh chimichurri sauce mixed with the juicy, perfectly seared steak had me hooked. The flavors burst with every mouthful, reminding me of family gatherings where every meal felt special.

How I Discovered This Chimichurri Steak

I stumbled upon this gem while exploring the vibrant flavors of Argentine cuisine. It quickly became one of my all-time favorites, especially when I’m crunched for time yet want to impress family and friends.

Why It’s a Favorite Recipe

This lip-smacking meat marvel is not just delicious but also incredibly comforting. Perfect for any occasion, whether it’s a casual weeknight dinner or a festive celebration, this grilled delicacy is sure to please even the toughest crowd. Trust me, once you make this savory steak dish, it will quickly find a special place in your heart (and recipe collection).

Key Features of This Chimichurri Steak

• Quick and easy: Perfect for busy weeknights.
• Simple ingredients: You probably have most of them in your pantry!
• Perfect texture and flavor: Juicy steaks topped with vibrant chimichurri.
• Family-friendly and versatile: Pair it with sides or enjoy it on its own!

Ingredients for the Perfect Chimichurri Steak

What You’ll Need

• 2 ribeye or New York strip steaks, about 1.5 inches thick
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 cup fresh parsley leaves, finely chopped
• 3 garlic cloves, minced
• 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano if fresh isn’t available)
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper

Chef Tips: Fresh herbs brighten the flavor and enhance the dish. For a zestier chimichurri, try adding a squeeze of lemon juice!

Equipment to Make Chimichurri Steak

Must-Have Tools

• Cast-iron skillet or grill pan
• Medium bowl
• Paper towels

Optional but Helpful Tools

• Tongs (for flipping the steaks)
• Food processor (for chopping herbs quickly)

How to Make Chimichurri Steak – Step-by-Step Guide

Directions

1. Prep the Steaks: Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly.

2. Make the Chimichurri: In a medium bowl, combine the parsley, garlic, and oregano. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well to blend the ingredients. Taste and adjust seasoning if needed. Set aside for at least 10 minutes (or up to an hour) to allow the flavors to meld. For the best chimichurri flavor, let it sit at room temperature.

3. Dry and Season the Steaks: Pat the steaks dry with a paper towel to remove surface moisture. This helps create a good sear. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.

4. Heat the Pan: Place a cast-iron skillet or grill pan over high heat. Let it heat up for 3-5 minutes or until very hot. Add 2 tablespoons of olive oil and swirl the pan to coat evenly. The oil should shimmer, not smoke excessively.

5. Sear the Steaks: Carefully place the steaks in the hot pan. Sear without moving for 3-4 minutes on the first side or until a deep, golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes on the other side for medium-rare. Adjust the cooking time according to your preferred doneness.

6. Rest the Steaks: Transfer the steaks to a cutting board and loosely cover with foil. Allow them to rest for 5-10 minutes to redistribute the juices.

7. Slice and Serve: After resting, slice the steaks against the grain into 1/4-inch thick slices. Arrange them on a serving plate or individual plates. Drizzle a generous amount of chimichurri sauce over the sliced steak.

8. Enjoy: Serve immediately with extra chimichurri sauce on the side for dipping. You’ll absolutely love this Chimichurri Steak.

For more creative sides, check out our roasted vegetable medley.

Tips & Troubleshooting for Chimichurri Steak

Common Mistakes to Avoid

• Beginner Warning: Don’t skip the resting step! Letting the meat rest allows the juices to redistribute, resulting in juicier bites.
• Chef Tip: Make sure your skillet is really hot before adding the steaks for a perfect sear.
• Quick Fix: If your chimichurri sauce is too thick, a splash of olive oil will bring it to the perfect consistency.

Serving & Presentation Ideas for Chimichurri Steak

• When to Serve: It’s ideal for nights when you want a fancy meal without the fuss, perfect for dinner parties or date nights.
• How to Garnish: Fresh herbs or even a sprinkle of grated Parmesan will make your dish pop.
• Creative Plating Ideas: Serve on a wooden board for a rustic look, or pair with colorful grilled vegetables for a vibrant plate.

How to Store Chimichurri Steak & Leftover Ideas

• Storage Time: You can store leftovers in the fridge for up to 3-4 days in an airtight container.
• Freezing Advice: While fresh steak is best, you can freeze leftovers for up to 3 months. Just wrap them tightly!
• Creative Leftover Uses: These tasty steaks can be added to salads, sandwiches, or even tacos!

Final Thoughts on This Chimichurri Steak

I truly hope you give this Chimichurri Steak a try. It’s more than just a meal; it’s an experience that can lead to cherished memories gathered around the table. Don’t forget to let me know how yours turned out!

FAQs About Chimichurri Steak

1. Can I use different cuts of steak for this recipe?
Absolutely! Though ribeye or New York strip are great choices, you can use flank, sirloin, or filet mignon too.

2. How spicy is the chimichurri sauce?
The heat mainly comes from the red pepper flakes. You can adjust the quantity based on your heat preference!

3. Is chimichurri sauce gluten-free?
Yes, it is naturally gluten-free! Just check your vinegar if you’re store-bought.

4. Can I make the chimichurri sauce ahead of time?
Certainly! Prepare it a day in advance and store it in the fridge for enhanced flavors.

More Resources for Chimichurri Steak Lovers

• Spicy Grilled Corn on the Cob
• Classic Garlic Mashed Potatoes
• Easy Caprese Salad

For more details on chimichurri’s history and recipes, check out this insightful article by Serious Eats.

META DESCRIPTION

Savor the mouthwatering flavor of Chimichurri Steak! This quick, easy recipe is perfect for impressing your family and friends without the fuss.

Chimichurri Steak

Enjoy a flavorful Chimichurri Steak that's quick, easy, and perfect for any occasion. Juicy meat complemented by vibrant chimichurri sauce brings a taste of Argentina to your table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Argentine, Barbecue

Calories: 600

Ingredients Method Notes

Ingredients

  

Steaks and Seasoning

• 2 pieces ribeye or New York strip steaks, about 1.5 inches thick Use your preferred cut of steak.
• 2 tbsp olive oil For cooking the steak.
• to taste Salt and freshly ground black pepper Generously season both sides of the steaks.

Chimichurri Sauce

• 1 cup fresh parsley leaves, finely chopped Fresh herbs enhance the flavor.
• 3 cloves garlic, minced Adds depth of flavor.
• 2 tbsp fresh oregano leaves, finely chopped Or 1 tbsp dried oregano.
• 1/2 cup extra virgin olive oil For a richer taste.
• 2 tbsp red wine vinegar Adds acidity to the sauce.
• 1/2 tsp red pepper flakes Adjust to your heat preference.
• 1/2 tsp salt Or to taste.
• 1/4 tsp freshly ground black pepper

Method

 

Preparation

1. Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
2. In a medium bowl, combine the parsley, garlic, and oregano. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and adjust seasoning if needed. Let it sit for at least 10 minutes.
3. Pat the steaks dry with a paper towel and season both sides with salt and pepper.

Cooking

1. Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes.
2. Add 2 tablespoons of olive oil and swirl the pan to coat.
3. Place the steaks in the hot pan and sear without moving for 3-4 minutes.
4. Flip the steaks and cook for another 3-4 minutes for medium-rare. Adjust cooking time for desired doneness.
5. Transfer steaks to a cutting board and cover loosely with foil. Let them rest for 5-10 minutes.

Serving

1. After resting, slice the steaks against the grain into 1/4-inch thick slices.
2. Drizzle chimichurri sauce over the sliced steak and serve immediately.

Notes

For a zestier chimichurri, add a squeeze of lemon juice. Serve with extra chimichurri sauce on the side.