The Perfect Steak with Chimichurri Sauce Recipe

This Steak with Chimichurri Sauce recipe transforms simple ingredients into an unforgettable dining experience that rivals any steakhouse. Whether you’re cooking for a special date night or want to impress weekend guests, this foolproof approach delivers tender, juicy steak crowned with a bright, garlicky sauce that cuts through the richness beautifully. Even if you’ve never cooked steak before, this method sets you up for success every single time.

Why You’ll Love This Steak with Chimichurri Sauce Recipe

It’s practically mistake-proof. Unlike complicated cooking techniques, this method uses visual and touch cues that make it nearly impossible to overcook your steak. You’ll learn to recognize doneness without guessing, building confidence with every cook.

Your ingredients are probably already in your kitchen. No hunting for exotic spices or specialty cuts. This recipe works with affordable steaks and pantry staples like garlic, olive oil, and fresh herbs you can grab at any grocery store.

Dinner’s ready in under 30 minutes. While the chimichurri only needs 10 minutes to come together, the steak cooks in just 6-8 minutes total. Perfect for busy weeknights when you want something special without the fuss.

It scales beautifully for any crowd. Cooking for two or hosting eight? This recipe multiplies effortlessly, and the chimichurri actually improves as it sits, making it ideal for entertaining.

Leftovers become tomorrow’s lunch. Sliced steak with chimichurri transforms boring salads into restaurant-worthy meals, and the sauce keeps fresh in your fridge for up to a week.

It’s completely customizable to your taste. Prefer milder flavors? Use less garlic. Love heat? Add more red pepper flakes. This recipe adapts to your preferences while maintaining its authentic character.

Steak with Chimichurri Sauce Ingredient Breakdown

Ribeye or New York Strip Steaks serve as your protein foundation. These cuts contain enough marbling to stay tender and juicy even if slightly overcooked, making them forgiving for beginners. Look for steaks about 1-inch thick with bright red color and white fat marbling. Avoid thin steaks that cook too quickly or super-thick cuts that char outside before cooking through.

kosher Salt does double duty by seasoning and drawing out surface moisture for better searing. The larger crystals distribute more evenly than table salt and won’t make your steak taste overly salty. If you only have table salt, use about half the amount.

Fresh Black Pepper adds warmth and subtle heat that complements beef beautifully. Pre-ground pepper works, but freshly cracked delivers more complex flavor. Avoid white pepper, which tastes too sharp for this application.

Neutral Oil like vegetable or canola oil handles high-heat cooking without burning or adding unwanted flavors. Olive oil smokes at lower temperatures, so save it for the chimichurri. Avocado oil works perfectly if you have it.

Fresh Parsley forms the heart of chimichurri, providing bright, grassy notes that balance the rich steak. Flat-leaf parsley tastes more complex than curly, but either works. Make sure it’s completely dry before chopping to prevent a watery sauce.

Fresh Cilantro adds citrusy, slightly peppery notes that make the chimichurri more complex. If you’re in the “cilantro tastes like soap” camp, substitute with more parsley or fresh oregano.

Garlic brings pungent, sharp flavor that mellows slightly when mixed with oil and acid. Fresh garlic is non-negotiable here—powdered won’t deliver the same punch. Choose firm, heavy bulbs without green shoots.

Red Wine Vinegar provides the acidity that brightens all the other flavors and helps cut through the steak’s richness. White wine vinegar or apple cider vinegar can substitute, but avoid balsamic, which is too sweet.

Extra Virgin Olive Oil carries all the chimichurri flavors while adding its own fruity, peppery notes. This is where quality matters—a good olive oil makes the sauce taste restaurant-worthy. Look for bottles with harvest dates within the last year.

Red Pepper Flakes add gentle heat without overwhelming the herbs. Start with less if you’re sensitive to spice; you can always add more. Smoked paprika makes an interesting substitute for a different flavor profile.

Equipment Needed to Make Steak with Chimichurri Sauce

• Cast-iron skillet or heavy-bottomed pan
• Sharp knife
• Cutting board
• Medium mixing bowl
• Tongs
• Instant-read thermometer (optional)

Step-by-Step Instructions for Steak with Chimichurri Sauce

Step 1: Prepare Your Steaks

Remove your steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. This ensures even cooking throughout. Pat each steak completely dry with paper towels—any surface moisture will prevent that gorgeous golden crust from forming.

Season both sides generously with kosher salt and freshly cracked black pepper, pressing the seasoning gently into the meat. Don’t be shy here; a well-seasoned steak tastes infinitely better than an under-seasoned one. The salt will start drawing out moisture immediately, which is exactly what you want for better searing.

Step 2: Make the Chimichurri

While your steaks come to temperature, prepare the chimichurri sauce. Finely chop the parsley and cilantro—aim for pieces small enough that they won’t overwhelm each bite but large enough to provide texture. A sharp knife makes this job much easier and prevents bruising the herbs.

Mince the garlic as finely as possible. If you have a microplane grater, use it to create a paste-like consistency that distributes more evenly throughout the sauce. Mix the herbs and garlic in a medium bowl.

Add the red wine vinegar first, stirring to combine, then slowly drizzle in the olive oil while mixing. This creates a better emulsion than dumping everything together at once. Season with salt and red pepper flakes, tasting and adjusting as needed. The chimichurri should taste bright and herbaceous with a pleasant garlic bite.

Set the sauce aside to let the flavors meld. It actually improves as it sits, so don’t worry about making it ahead.

Step 3: Heat Your Pan

Place a cast-iron skillet or heavy-bottomed pan over medium-high heat. Let it heat for 3-4 minutes until it’s properly hot—you’ll know it’s ready when a drop of water sizzles and evaporates immediately.

Add a thin layer of neutral oil to the pan, swirling to coat the bottom evenly. The oil should shimmer but not smoke. If it starts smoking, your heat is too high; reduce it slightly and let the pan cool for a minute.

Step 4: Sear the Steaks

Carefully place your steaks in the hot pan, laying them away from you to avoid oil splatter. You should hear an immediate, satisfying sizzle—if you don’t, the pan isn’t hot enough.

Don’t move the steaks once they hit the pan. Let them sear undisturbed for 3-4 minutes, depending on thickness. You’ll see the edges start to turn gray as they cook, and the bottom should develop a beautiful golden-brown crust.

Flip the steaks only once, using tongs rather than a fork to avoid piercing the meat and losing juices. Sear the second side for another 3-4 minutes for medium-rare doneness.

Step 5: Check for Doneness

The most reliable way to check doneness is by feel. Press the center of the steak gently with your finger—medium-rare should feel like the flesh between your thumb and forefinger when you make an “OK” sign. It should give slightly but spring back.

For more precision, use an instant-read thermometer inserted into the thickest part: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember that the temperature will rise 5-10 degrees as the steak rests.

Step 6: Rest and Serve

Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for 5-10 minutes—this allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.

Slice against the grain if desired, or serve whole. Spoon the chimichurri generously over the top, allowing it to pool around the plate. The contrast of colors is as beautiful as the flavors are delicious.

Expert Tips

Salt your steaks at least 30 minutes ahead, or even up to 4 hours in advance. This dry-brining technique draws out moisture initially, then the salt dissolves and penetrates the meat, seasoning it throughout while creating a better crust.

Don’t flip your steaks more than once. Constant flipping prevents proper crust formation. Trust the process and let each side develop that golden-brown color that adds so much flavor.

Make extra chimichurri—you’ll want it for everything. Double the recipe and store the extra in your refrigerator. It’s incredible on grilled vegetables, roasted potatoes, scrambled eggs, or as a marinade for chicken.

If your steak is cooking too quickly, reduce the heat slightly. Better to take an extra minute than to end up with a charred exterior and raw interior. Cast iron retains heat well, so it will continue cooking even off the burner.

Let your chimichurri sit at room temperature before serving. Cold sauce on hot steak creates an unpleasant temperature contrast. Take it out of the fridge 15 minutes before serving.

Don’t skip the resting period. Those few minutes make the difference between good steak and great steak. Use this time to prepare any sides or pour wine.

Storage, Reheating & Leftover Ideas

Store leftover steak wrapped tightly in the refrigerator for up to 3 days. For best results, slice it thinly before storing to make reheating more even. The chimichurri keeps separately for up to a week in an airtight container.

When reheating steak, avoid the microwave, which will make it tough and rubbery. Instead, let sliced steak come to room temperature, then warm it gently in a low oven at 250°F for just a few minutes until heated through.

Transform leftover steak into a gourmet salad by slicing it thin and serving over mixed greens with the chimichurri as dressing. Add cherry tomatoes, red onion, and crumbled cheese for a complete meal.

Create amazing steak sandwiches using crusty bread, the leftover meat, and a dollop of chimichurri. Add some caramelized onions or roasted peppers if you have them.

Chop leftover steak and chimichurri into scrambled eggs for an indulgent breakfast or brunch dish. The herbs and garlic add incredible flavor to simple eggs.

Use the steak in grain bowls with quinoa or rice, roasted vegetables, and a generous spoonful of the bright green sauce. It’s healthy, satisfying, and feels like a completely different meal.

Serving Suggestions & How to Eat It

This steak pairs beautifully with simple sides that won’t compete with the bold chimichurri flavors. Roasted asparagus, garlic mashed potatoes, or a crisp arugula salad all complement the dish perfectly.

For wine, choose something that can stand up to both the rich beef and the assertive herbs. A bold Malbec from Argentina honors the chimichurri’s origins, while a Cabernet Sauvignon or Syrah works equally well. If you prefer white wine, try an oaked Chardonnay.

Present the steak either whole or sliced against the grain on warmed plates. Pool some chimichurri on the plate first, place the steak on top, then add another spoonful over the meat. The visual impact of the bright green sauce against the golden-brown steak is stunning.

This dish works perfectly for date nights, casual entertaining, or any time you want to feel a little fancy without much effort. The chimichurri makes it feel special and restaurant-worthy, while the straightforward cooking technique keeps it approachable.

Consider serving family-style with a large platter of sliced steak and bowls of chimichurri for guests to help themselves. This creates a more relaxed, convivial atmosphere that encourages conversation and sharing.

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