No carnivorous dinner is complete without this incredible Chimichurri Steak. It’s arguably one of the BEST steak sauces in the world!
Chimichurri Steak Recipe
For those of you who follow me on Instagram, you know I’m more of a seafood lover than meat lover. Many of you requested more steak recipes, so I wanted to share with you a new favorite of mine.
Chimichurri Steak is a new go to for me because it’s super simple to make and packed with amazing flavors!
Once you’ve had these flavors, there is no turning back; you will be craving this marinade all year long, but especially in the summer (I love lime and mint flavors in the summer).
You can even throw this steak on the grill! Just be sure to adjust the cook time.
Chimichurri Steak Ingredients
Sauce: for great flavor you definitely don’t want to skip out on the Worcestershire sauce.
Produce: garlic, fresh cilantro, mint leaves, jalapeños, and lime.
Pro tip: acid is key to a great marinade; make sure you grab a good lime!
Meat: you will need either skirt or flank steak. I used skirt steak in this recipe.
Spices: two staple spices are needed for this recipe: sea salt and fresh cracked pepper.
How to make Chimichurri Steak
Make the Chimichurri Sauce. In a shallow bowl, combine the olive oil, white wine vinegar, Worcestershire sauce, lime juice, garlic, cilantro, mint, and jalapeño. Reserve 1/4 of the marinade for later.
Marinate the steak. Season the steak with salt and pepper, place it in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 3 hours or overnight.
Cook the steak. Heat a cast iron grill pan on high heat with the olive oil and butter, until shimmering. Allow the steak to come to room temperature before placing it in the pan and cooking for 5-8 minutes.
Flip and cook an additional 5 minutes or until your desired doneness is reached. Remove the steak from the pan and allow to rest 10 minutes.
Slice steak thinly against the grain. Serve topped with reserved Chimichurri. I always use a serrated knife to slice my steak.
Pro-Tip: after cooking your steak and allowing it to rest, is the best time to slice it. Always cut against the grain in thin slices.
Why cut steak against the grain?
Slicing flank steak or skirt steak against the grain cuts through the tough fibers, shortening them so you get an easier-to-chew, more tender bite of beef.
What to Serve With Chimichurri Steak
My favorite way to serve and eat Chimichurri Steak is with Roasted Garlic Mashed Potatoes. However, there are many great ways to pair streak! Here’s a few more of my favorite side dishes:
Tips For Cooking The Best Steak
Cooking steak can be challenging if you haven’t done it before or if you don’t do it often.
Here are some of my favorite tips and tricks for cooking steak that I think are beneficial, especially if you’re cooking for others that may enjoy their steak cooked differently.
Internal Temperatures based on cook:
- Rare 120
- Medium rare 125
- Medium 135
- Medium well 140 – 145
Did you know different cuts of meat require different cook times? Below is a quick reference guide on times for cooking the perfect steak!
Cook times based on cut:
- Filet mignon – 8 oz 400 degrees 18 min
- London broil – 2 lb 400 degrees 20 to 28 min
- Rib eye, bone in – (1 in) – 8oz 400 degrees 10 to 15 min
- Sirloin steaks – (1 in) 12 oz – 400 degrees 9 to 14 min
Questions you may have
What is Chimichurri Sauce Made Of?
Chimichurri is an Argentinean sauce, very similar to pesto, that is popular throughout South America. Basic versions are made with fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper.
However, and this is one thing I love about it, the variations to the sauce are endless.
What Does Chimichurri Taste Like?
Since Chimichurri is made with a lot of fresh ingredients, it tastes super fresh and full of the ingredient flavors. If you are looking for authentic, bold, and robust, this sauce is for you!
Does Chimichurri Go Bad?
Unfortunately, nothing lasts forever (especially without preservatives). Chimichurri will last for about 2 days in the fridge, any longer and you will notice the greens starting to brown.
Pro-Tip: You can freeze any left overs and take it out as needed! I love freezing them in these ice cube trays.
What is the Difference Between Chimichurri and Pesto?
Although similar, Chimichurri and pesto are very different.
Pesto requires and relies on an olive oil base to bind and blend the basil, garlic, parmesan, Pecorino cheese, and pint nuts.
Chimichurri uses only a little bit of oil, and relies on vinegar to give the sauce its signature tang.
More Recipes You Might Like
WANT TO TRY THIS CHIMICHURRI STEAK RECIPE?
PIN IT to your steak recipes, dinner recipes, or chimichurri recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
- In a shallow bowl, combine the olive oil, white wine vinegar, Worcestershire sauce, lime juice, garlic, cilantro, mint, and jalapeño. Reserve 1/4 of the marinade for later.
- Season the steak with salt and pepper, place it in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 3 hours or overnight.
- Heat a grill pan on high heat with the olive oil and butter, until shimmering. Allow the steak to come to room temperature before placing it in the pan and cooking for 5-8 minutes. Flip and cook an additional 5 minutes or until your desired doneness is reached. Remove the steak from the pan and allow to rest 10 minutes. Slice steak thinly against the grain. Serve topped with reserved chimichurri.