There is something deeply satisfying about a perfectly grilled steak with a bold, herby sauce spooned generously over the top. This chimichurri steak is one of those dinners that feels special without asking much of you at all. It is fast, flavorful, and exactly the kind of meal I reach for when I want big taste with very little fuss.
This chimichurri steak comes together in about 20 minutes from start to finish, making it ideal for busy weeknights or relaxed summer evenings. The steak stays juicy, the sauce is bright and garlicky, and every bite feels fresh and comforting at the same time. Let's get cooking.
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Why You'll Love This Recipe
- Ready in about 20 minutes
- Simple ingredients with bold, fresh flavor
- Works beautifully with flank steak or skirt steak
- Easy to grill outdoors or cook on a grill pan
- Perfect for weeknight dinners or casual entertaining
Ingredients
For the Steak
- 1 pound flank steak
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon or lime
For the Chimichurri Sauce
- 1 bunch fresh parsley, about 1 ½ to 2 cups finely chopped
- 1 cup olive oil
- 5 cloves garlic, finely minced
- ¼ cup red wine vinegar
- ½ to 1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Ingredient Notes and Substitutions
Flank steak is my go-to for this recipe because it cooks quickly and soaks up flavor beautifully. Skirt steak works just as well and brings a slightly richer texture. If grilling is not an option, a hot grill pan on the stovetop gives great results too.
Parsley is the heart of classic chimichurri. I recommend using flat-leaf parsley for the best flavor. If you like a little extra brightness, a small squeeze of lemon juice can be added to the sauce.
Instructions
Grill the Steak
- Preheat your grill until very hot. If cooking indoors, heat a grill pan and turn on the exhaust fan.
- Season the flank steak evenly with chili powder, salt, and black pepper on both sides.
- Place the steak on the grill and cook for 6 to 8 minutes per side for medium-well, adjusting time based on thickness and preference.
- Remove the steak from the grill and let it rest for about 5 minutes. This step keeps the steak juicy and tender.
- Just before slicing, squeeze fresh lemon or lime juice over the steak.
- Slice the steak against the grain into thin strips and spoon chimichurri sauce generously over the top.
Make the Chimichurri Sauce
- Finely chop the parsley and garlic as small as possible.
- Place them in a bowl and add olive oil, red wine vinegar, red pepper flakes, oregano, salt, and pepper.
- Stir until well combined. Taste and adjust seasoning if needed.
Pro Tips for Success
- Always slice flank steak against the grain for tender bites.
- Letting the steak rest is key. Skipping it can lead to dry meat.
- The sauce tastes even better after it sits for 10 minutes.
- Use a sharp knife for clean slices and better texture.
Storage and Reheating
Store leftover steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat. The sauce is best served at room temperature.
Make Ahead and Freezing
Chimichurri sauce can be made up to 3 days ahead and stored in the fridge. It also freezes well for up to 2 months. Thaw overnight and stir before using. Steak is best cooked fresh, but leftovers freeze well for quick meals.
Tips and Variations
- Use skirt steak or flat iron steak instead of flank steak.
- Add a pinch of smoked paprika to the sauce for a deeper flavor.
- Serve the steak in sandwiches or wraps with extra sauce.
- Try the chimichurri on grilled chicken or roasted vegetables.
FAQs
Flank steak and skirt steak are ideal because they cook quickly and stay flavorful.
Yes, a hot grill pan or cast iron skillet works very well.
It has a gentle heat. You can adjust the red pepper flakes to your liking.
📖 Recipe
Chimichurri Steak
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Chimichurri Steak makes for an excellent steak dinner! This simple recipe features juicy grilled flank steak topped with a bright and flavorful homemade chimichurri sauce. Great with steak, chicken, or other proteins!
Ingredients
Steak
- 1 lb flank steak
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 lemon or lime
- ½ cup chimichurri sauce
Chimichurri Sauce
- 1 bunch parsley (about 1 ½-2 cups)
- 1 cup olive oil
- 5 cloves garlic
- ¼ cup red wine vinegar
- ½-1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prepare Grill: Heat grill or grill pan over high heat. Use an exhaust fan if cooking indoors.
- Season Steak: Season the flank steak on both sides with chili powder, salt, and pepper.
- Grill Steak: Grill steak for 6-8 minutes per side for medium-well doneness. Adjust timing for desired doneness.
- Rest: Remove steak from heat and let rest for 5 minutes to retain juices.
- Serve: Squeeze lemon or lime juice over steak, slice against the grain, and top with chimichurri sauce.
- Chimichurri Sauce: Finely chop parsley and garlic. Add to a bowl with olive oil, red wine vinegar, red pepper flakes, oregano, salt, and pepper. Mix well and refrigerate any leftovers.
Notes
- Use flank or skirt steak, or try this chimichurri on chicken or other cuts of beef.
- Let steak rest before slicing to preserve its juices.
- The nutrition info does not include the chimichurri sauce as it may vary depending on quantity and ingredients used.
Nutrition
- Serving Size: ½ steak
- Calories: 338
- Sodium: 769mg
- Fat: 13g
- Saturated Fat: 4g
- Protein: 48g
- Cholesterol: 136mg
Serving Suggestions
This chimichurri steak is delicious served with roasted potatoes, a simple green salad, or warm crusty bread to soak up the sauce. I also love it sliced thin and tucked into steak sandwiches the next day.
Nutrition and Notes
Each serving has about 338 calories, with high protein and bold flavor. The nutrition information does not include the chimichurri sauce since amounts can vary. I have made this recipe countless times, and it is always a hit for its simplicity and fresh taste.
Reader Reviews or Testimonials
"This steak was juicy and packed with flavor. The chimichurri was perfect."
"So easy and so good. I will be making this again for guests."
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