By: Jill Mills Posted: Apr 11, 2025

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Tender, juicy steak is topped with fresh chimichurri in this Chimichurri Steak recipe. A simple, flavorful recipe that can be made on the grill or in a grill pan!

Close up of sliced chimichurri steak on a cutting board

I am on a chimichurri kick right now. After making it for my chimichurri chicken recipe, I’ve decided it needs to be added to everything. Chimichurri steak is very popular in countries like Argentina and Brazil and now I understand why! The combination of tender, juicy steak with fresh, herby chimichurri is a match made in Heaven!

Why I Love This Chimichurri Steak Recipe

Here are a few things I love about this recipe.

No marinating required. This recipe is perfect for those of us who get to work and realize they never marinated the meat they were supposed to cook for dinner! Or those nights where there’s just not time to wait an hour for it to marinate. Since the chimichurri is the star, the steak just needs a little salt, pepper, and oil!
Tender, juicy steak. I used flat iron steak which is perfect for slicing into tender strips of meat. Even without marinating it, the steak ends up super tender and juicy. (Just let it rest before slicing!)
The chimichurri! The chimichurri sauce, made with fresh parsley, red wine vinegar, lemon, and a few other ingredients, is really the star of this recipe. It turns a lightly seasoned steak into an unforgettable dinner and it only takes a few minutes to prep!

Overhead view of ingredients needed to make chimichurri steak

What You’ll Need

The great thing about homemade chimichurri is that it’s made with just a handful of ingredients. Scroll down to the recipe card for the exact measurements.

For the Steak:

Steak – Flat iron steak is my go-to for this recipe. Flank steak, ribeye, or sirloin are great substitutes for flat iron steak. Just note that the times in this recipe are based on flat iron steak, so they may need to be adjusted slightly.
Olive oil
Salt & pepper

For the Chimichurri:

Parsley – Fresh flat-leaf parsley is the base of our chimichurri sauce.
Garlic
Olive oil
Red wine vinegar & lemon juice – Add acidity to the chimichurri.
Red onion – Roughly chopped to avoid biting into big chunks of garlic.
Spices – Red pepper flakes, oregano, salt, and black pepper.

How To Make Chimichurri Steak

I love the simplicity of this recipe and how easy it is to prepare! The printable instructions can be found in the recipe card below.

Prep the steak. Allow the steak to come to room temperature for about 30 minutes before beginning the recipe. Dry it with paper towels.
Make the chimichurri. Combine the chimichurri ingredients in a food processor. Pulse to combine, stopping when the texture is still slightly chunky.
Cook the steak. Preheat a grill pan over medium-high heat. Brush the steak with olive oil then season with salt and pepper. Cook the steak for several minutes per side, based on the desired doneness. (See guide below.)
Let rest. Transfer the steak to a cutting board. Cover it loosely with foil and let it rest for 5 minutes.
Enjoy. Slice the steak against the grain. Drizzle with the chimichurri, leaving some on the side for dipping. Enjoy!

Can I Make This On The Grill?

Absolutely! I often make this chimichurri steak on the grill during the summer. Preheat the grill to medium-high heat. Lightly oil the grates. Cook the steak over the flames to the desired doneness. Let rest before slicing and enjoy!

Steak Doneness Guide

The exact time it takes to cook this steak depends on the type of steak, the thickness, and the desired doneness. Here is a guide based on the flat iron steak I used. The most accurate way to check the doneness is to use an internal thermometer.

Rare (cool red center): 120-125°F, about 3-4 minutes per side.
Medium-rare (warm red center): 130°F, about 4-5 minutes per side.
Medium (pink center): 135°F, about 5-6 minutes per side.
Medium-well (slightly pink): 145°F, about 7 minutes per side.

A spoon adding chimichurri sauce over sliced steak

Tips & Variations

Here are a few things I’ve found helpful to keep in mind when making chimichurri steak.

Season the steak. For the best flavor, season the steak generously with the stated amounts of kosher salt and black pepper. Patting the meat dry before seasoning ensures a proper sear.
Rest before slicing. It’s important to let the steak rest for several minutes before slicing. This gives the juices a chance to evenly distribute and prevents dry, tough steak slices.
Customize the chimichurri. Add a pinch of smoked paprika during chimichurri preparation for a smoky kick. For less heat, reduce the red pepper flakes. For more spice, add chopped fresh chilis or more pepper flakes.
Try other herbs. The chimichurri can also be customized by adding other fresh herbs. My go-to is a handful of mint or cilantro or a few pieces of basil.

Serving Suggestions

My favorite way to serve chimichurri steak is with a side of roasted potatoes and a vegetable, like asparagus or brussels sprouts. Mashed potatoes or rice and a side salad are also great options.

How To Store & Reheat Leftovers

Fridge. Store leftover steak in an airtight container in the fridge for up to 3 days. Chimichurri can be refrigerated in a sealed jar or container for 4-5 days. Briefly stir or shake it before using again.
Reheat. Reheat the steak gently in a skillet over medium-low heat, or in the oven at 250°F to avoid drying it out. Avoid the microwave as it will dry out the steak.

Chimichurri Steak

Why I Love This Chimichurri Steak Recipe