Steak with Chimichurri Sauce
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Steak with chimichurri sauce is a zesty, flavorful dish that combines the juicy, robust taste of grilled or seared steak with a fresh, herbaceous sauce.
Chimichurri, a classic Argentinian sauce, is made from finely chopped parsley, fresh garlic, red pepper flakes, oregano, olive oil, and a splash of red wine vinegar, giving it a zingy kick. The sauce complements the richness of the steak, adding brightness and a slight heat that enhances each bite.
Looking for more flavor-packed steaks for two? Make sure to try my recipes for Pub-Style Steak, Perfect Filet Mignon for Two, and Steak au Poivre too!
This recipe is the perfect dinner for two, but can easily be doubled or tripled if needed. The sauce comes together with the help of a food processor, or blender, and the steaks can be grilled or cooked on the stove if you prefer. Don’t you just love options?
Key Ingredients
- Fresh Parsley: Fresh and vibrant, flat-leaf parsley forms the heart of the sauce.
- Garlic: Adds a pungent kick and extra layer of flavor.
- Olive Oil: Smooth and rich, this is what gives chimichurri its silky texture.
- Vinegar: Usually red wine vinegar, it’s the tangy hero balancing the flavors. Lemon juice makes a delicious substitute.
- Spices: Red pepper flakes and fresh oregano jazz things up, delivering warmth and aromatic notes.
The Perfect Steak
- Flank Steak: Known for its rich, beefy flavor, flank steak is a lean cut that becomes incredibly tender when cooked to medium-rare. Its bold taste complements the vibrant notes of chimichurri perfectly.
- Ribeye Steak: If you’re seeking indulgence, ribeye is your go-to. With intense marbling, it delivers a juicy, melt-in-your-mouth experience. The fattiness of ribeye makes it a great contrast to the fresh and zesty chimichurri sauce.
- Skirt Steak: Renowned for its combination of tenderness and flavor, skirt steak is a classic pick for this dish. Its strong beef flavor holds up well against the herby and tangy sauce.
- Sirloin steak: A flavorful and relatively lean cut of beef that comes from the area just behind the ribs, known as the sirloin section. This is the cut that I used. This steak is best cooked to medium-rare to preserve it’s juiciness.
Check out the printable recipe card below for the complete recipe and detailed instructions.
It looks like pesto sauce, so I was expecting it to taste like pesto. Nope, there is no basil in Argentinian Chimichurri, it is made with parsley and oregano. So it’s kind of like pesto’s cousin!
How to make Grilled Sirloin Chimichurri Steak
To make the Chimichurri Sauce:
Place the parsley, red wine vinegar, olive oil, oregano, garlic, olive oil, salt and red pepper flakes in a food processor or blender.
Cover and process until minced, adding additional olive oil if needed to achieve desired consistency. Scrape down the sides of the bowl as needed to guarantee a consistent texture. Be careful not to over-blend, or it may become too smooth.
Pour into a small bowl, cover and place in the refrigerator until ready to use.
For the burst tomatoes:
Skewer tomatoes and set aside.
For the steaks:
Pat dry with paper towels and season with garlic pepper or sea salt and pepper. Let the seasoned steak sit at room temperature for about 30 minutes. This allows flavors to penetrate, and brings the internal temperature closer to cooking-ready.
Prepare a charcoal or gas grill for direct cooking over medium heat.
Grill steaks until internal temperature reaches 110°F for medium-rare, or 120°F for medium.
Grill the tomatoes for about 5 minutes, turning once, just until they are softened.
Remove steaks and allow to rest for 5 to 10 minutes before serving.
Slice steaks and top with Chimichurri sauce and serve with tomato skewers.
Whether you’re a seasoned chef or a kitchen newbie, you can easily make this dish. The simplicity is part of its charm, and the flavor is amazing!
Cooking Techniques
- Grilling: The classic method gives steak a smokey char that’s irresistible. Preheat your grill to high, and cook the steak for about 3-4 minutes on each side for medium-rare. Remember to let it rest before slicing.
- Pan-Searing: Ideal for a crisp, caramelized crust. Use a heavy skillet and get it scorching hot. Sear each side for around 3 minutes, then reduce the heat to finish cooking to your desired doneness.
- Sous-Vide: A precision method, it involves sealing the steak in a vacuum bag and cooking it in a water bath at a consistent temperature. This guarantees even cooking, and a quick sear in a hot pan at the end gives it that perfect finish.
- Reverse Sear: For thick cuts, try cooking the steak slowly in the oven until it reaches a lower internal temperature, then sear it in a hot pan or grill. This method combines the best of gentle cooking with a flavorful, crunchy crust.
Helpful Tips
- Any cut of meat will work for this meal; NY Strip steak, flank steak, ribeye steaks, skirt steak, flat iron, etc.
- Use any variety of small tomatoes; yellow, red, combination.
- Remember to soak your wooden skewer in water for 30 minutes before using so they do not burn.
- Fresh herbs are very important. Wilted parsley and bottled garlic are no-nos. The fresher, the better!
- For a chunkier chimichurri, chop the herbs finely by hand.
- Since olive oil is a prominent ingredient, ensure you’re using one with a taste you enjoy. A good quality oil enhances the sauce’s richness.
- Leftover chimichurri can be stored in an airtight container in the fridge for up to a week. Stir it well before each use, as the ingredients might settle or separate.
- This sauce is traditionally served with red meat, but it is also delicious on chicken, fish, shrimp, vegetables and eggs.
Chimichurri Steak Sides
- Garlic Mashed Potatoes: Creamy and rich, these potatoes provide a comforting balance to the zesty sauce.
- Charred Corn on the Cob: Sweet and smoky, corn pairs beautifully with the savory notes of the steak.
- Roasted Sweet Potatoes with Lime Juice: A sweet and tangy side to complement the strong flavors.
- Avocado and Tomato Salad: Fresh and crisp, this side adds lightness and freshness to the plate.
- Grilled Veggies: Charred onions, zucchini, mushrooms, and carrots sautéed with oil on the grill.
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Enjoy!!
Chimichurri Steak
Equipment
Ingredients
Chimichurri Sauce
- 1 cup Italian flat-leaf parsley thick, woody stems removed
- 2 tablespoons red wine vinegar white wine vinegar or lemon juice
- 4 tablespoons olive oil or more depending on desired consistency.
- 1 tablespoon fresh oregano leaves or 1 teaspoon dried
- 4 large cloves garlic smashed
- 0.5 teaspoon kosher salt or more to taste
- 0.25 teaspoon crushed red pepper flakes
Steaks
- 10 ounces sirloin steaks two 5-ounce steaks, or steak of your choosing
- 2 teaspoons garlic, salt, black pepper seasoning or to taste
- 5 ounces cherry tomatoes and 2 bamboo skewers
Instructions
To make the Chimichurri Sauce
- Place the parsley, red wine vinegar, olive oil, oregano, garlic, olive oil, salt and red pepper flakes in a food processor or blender.
- Cover and process until minced, adding additional olive oil if needed to achieve desired consistency. Scrape down the sides of the bowl as needed to guarantee a consistent texture. Be careful not to over-blend, or it may become too smooth.
- Pour into a small bowl, cover and place in the refrigerator until ready to use.
For the Tomatoes:
- Skewer tomatoes and set aside.
For the steaks:
- Pat dry with paper towels and season with garlic pepper or sea salt and pepper. Let the seasoned steak sit at room temperature for about 30 minutes. This allows flavors to penetrate, and brings the internal temperature closer to cooking-ready.
- Prepare a charcoal or gas grill for direct cooking over medium heat.
- Grill steaks until internal temperature reaches 110°F for medium-rare, or 120°F for medium.
- Grill the tomatoes for about 5 minutes, turning once, just until they are softened.
- Remove steaks and allow to rest for 5 to 10 minutes before serving.
- Slice steaks and top with Chimichurri sauce and serve with tomato skewers.
Notes
- Any cut of meat will work for this meal; NY Strip steak, flank steak, ribeye steaks, skirt steak, flat iron, etc.
- Use any variety of small tomatoes; yellow, red, combination.
- Remember to soak your wooden skewer in water for 30 minutes before using so they do not burn.
- Fresh herbs are very important. Wilted parsley and bottled garlic are no-nos. The fresher, the better!
- For a chunkier chimichurri, chop the herbs finely by hand.
- Since olive oil is a prominent ingredient, ensure you’re using one with a taste you enjoy. A good quality oil enhances the sauce’s richness.
- Leftover chimichurri can be stored in an airtight container in the fridge for up to a week. Stir it well before each use, as the ingredients might settle or separate.
- This sauce is traditionally served with red meat, but it is also delicious on chicken, fish, shrimp, vegetables and eggs.
- Please see original post for all cooking options.
