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chimichurri steak on a black slate board
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5 from 6 votes

Chimichurri Steak

No carnivorous dinner is complete without this incredible Chimichurri Steak. It's arguably one of the BEST steak sauces in the world!
Prep Time10 mins
Cook Time20 mins
Marinate Time3 hrs
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: Argentenian American
Keyword: chimichurri marinade, chimichurri sauce, chimichurri steak
Servings: 2
Calories: 863kcal


  • Grill Pan


Chimichurri Marinade

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1/4 cup Worcestershire sauce
  • juice of 1 lime
  • 3 garlic cloves, minced
  • 1 cup fresh cilantro, chopped
  • 10 fresh mint leaves, chopped
  • 1 jalapeño, seeded and chopped



  • 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.


Calories: 863kcal | Carbohydrates: 9g | Protein: 74g | Fat: 59g | Saturated Fat: 14g | Cholesterol: 214mg | Sodium: 569mg | Potassium: 1339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 882IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 8mg