Name: Chimichurri Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1½ lbs flank steak or skirt steak; Salt and pepper (to taste); 1 tablespoon olive oil (for grilling); 1 cup fresh parsley (finely chopped); ¼ cup fresh cilantro (optional, finely chopped); 3 –4 garlic cloves (minced); 2 tablespoons red wine vinegar; ½ teaspoon red pepper flakes; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup olive oil

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I was first introduced to chimichurri steak in a way I never expected—on a folding chair, by a smoky old grill, at a neighborhood barbecue I almost didn’t go to. It was one of those long early summer evenings, the kind where the light lingers and you lose track of time talking to people you haven’t seen all winter.

My friend’s brother, who’d just returned from a year in Argentina, stood behind the grill with a bottle of red wine in one hand and tongs in the other, flipping ribeyes like he was born doing it.

When he passed me a paper plate piled with thin slices of steak glistening in green sauce, I paused. I’d never had anything like it. Tangy, herby, punchy, rich with olive oil and garlic—it was vibrant in a way steak never had been for me. I’ve been chasing that flavor ever since.

Of course, the first few times I tried making chimichurri at home, I overthought it—measured too strictly, worried about getting the parsley dry enough or the vinegar ratio perfect. But with time, I learned the magic isn’t in perfection. It’s in freshness, boldness, and trusting your hands more than your measuring spoons.

This chimichurri steak is now a staple in my kitchen every summer, and whenever I make it, I think of that paper plate and the smoky breeze off the grill.

Table of Contents

Why You’ll Love This Recipe:

Bursting with fresh, bold flavor
Perfect for grilling season or stovetop cooking
Quick and easy marinade—no long wait times
Great for meal prep or gatherings
Budget-friendly cuts work beautifully

Ingredients You’ll Need:

For the Chimichurri Sauce:

1 cup fresh flat-leaf parsley, finely chopped — I’ve tried curly parsley in a pinch, but flat-leaf gives the right texture and taste.
3–4 garlic cloves, minced — Don’t be shy here. Chimichurri needs that garlicky backbone.
2 tablespoons red wine vinegar — I’ve swapped in sherry vinegar once and liked the deeper note it added.
½ cup extra virgin olive oil — Use the good stuff; you’ll taste it.
1 teaspoon dried oregano — Or fresh, if you’ve got it in the garden.
½ teaspoon crushed red pepper flakes — Add more if you like a kick. I usually do.
Salt and black pepper to taste — Start with a healthy pinch of each.

For the Steak:

1½ to 2 pounds flank steak or skirt steak — Both work beautifully. The skirt has more marbling, but the flank is easier to slice thinly.
Olive oil, salt, and black pepper — For seasoning the meat simply and letting the chimichurri shine.

How to Make It (Step-by-Step Instructions):

Start by making the chimichurri. I like to do this at least 30 minutes before cooking, even better if I can make it in the morning and let it sit all day. The flavor deepens and mellows in the best way. In a medium bowl, mix the parsley, garlic, red wine vinegar, oregano, and red pepper flakes. Slowly whisk in the olive oil until everything’s glossy and loose but well combined. Taste it. If it needs more salt or acid, adjust. It should smack your taste buds awake. Set aside at room temp, covered.

Next, prep your steak. Pull it out of the fridge about 30 minutes before cooking—cold steak never cooks evenly. Pat it dry with paper towels. Really press out that moisture so you get a good sear. Rub both sides with olive oil, then season generously with salt and pepper. Don’t be shy. It’s a thick cut and can take the seasoning.

If you’re grilling, get your grill screaming hot. If you’re inside, use a cast iron pan—heat it until it just starts to smoke. Lay the steak down and don’t touch it for at least 3–4 minutes. You want that crust. Flip and cook the other side for another 3–4 minutes for medium-rare, or longer if you prefer it more done. Use a meat thermometer if you’re unsure—130°F for medium-rare.

When the steak is done, don’t rush it. Let it rest on a cutting board, loosely tented with foil, for 10 minutes. This step is everything. It gives the juices time to redistribute instead of spilling out on your board. Slice against the grain—always against the grain—and spoon chimichurri over the top.

Expert Tips for the Best Results:

Chimichurri isn’t meant to be blended smooth—chop by hand if you can. The texture really matters, and a food processor often bruises the herbs, making the sauce muddy. I’ve learned that letting the steak rest is just as important as the cooking itself, and slicing thinly against the grain makes even tougher cuts tender. If you’ve got time, salt the steak a few hours ahead—it acts like a dry brine and adds deeper flavor throughout. And don’t skip tasting your chimichurri before serving; every batch of parsley, every clove of garlic, every bottle of vinegar is a little different.

Variations & Substitutions:

There’ve been nights when I was low on parsley and tossed in a handful of cilantro—it added a nice brightness that surprised me. I’ve also stirred in a tiny spoon of anchovy paste once, almost accidentally, and loved the umami depth it brought. If I’m feeding someone who doesn’t like spice, I pull back the red pepper flakes or swap in a splash of mild hot sauce instead. And when I’m short on red wine vinegar, I’ve used lemon juice or white wine vinegar—it changes the note, but not the soul of it.

Serving Suggestions:

This steak feels just right for relaxed dinners outside, paired with grilled corn or crusty bread to soak up the extra chimichurri. I’ve also tucked slices into warm tortillas with avocado for the best impromptu tacos. It works with mashed potatoes in the winter, or a light arugula salad in the summer. It’s a recipe that meets the moment—casual or dressed up, solo or shared.

Storage & Reheating Instructions:

Leftover steak keeps well in the fridge for up to three days, though I usually eat it long before then. I slice it before storing, then reheat it gently in a skillet or microwave with a damp paper towel to keep it from drying out. Chimichurri improves with time, and I always reserve some for drizzling on eggs, sandwiches, or roasted vegetables the next day.

Recipe FAQs (Answered by Clara):

Can I make the chimichurri ahead of time?
Absolutely. I often make it the night before and just let it rest in a jar on the counter. It mellows beautifully and saves time when you’re ready to cook.

What’s the best cut of meat to use?
I love flank or skirt steak—they’re flavorful and quick-cooking—but I’ve also used sirloin in a pinch. Just slice it thin and across the grain.

Can I grill this indoors?
You sure can. A hot cast iron skillet or grill pan works just fine. Just watch for smoke—open a window or use your fan.

What if I don’t have fresh parsley?
I’ve used a mix of dried parsley and fresh cilantro before and it was still delicious. Not ideal, but don’t let it stop you from trying.

Can I freeze chimichurri?
Technically yes, but I’ll be honest—it’s never quite the same after thawing. I’d make a fresh batch whenever possible.

This chimichurri steak is more than just a recipe—it’s the story of a summer night, a new flavor that stuck with me, and the kind of meal that brings people to the table. I hope it becomes part of your story too. If you try it, I’d love to hear how it turns out—what you served it with, what tweaks you made, or even who you shared it with. Cooking isn’t about perfection—it’s about connection. And this one’s a good place to start.

Nutrition Information (per serving):