Chimichurri steak is a summer favorite: grilled flank steak finished with a bright, herb-forward chimichurri sauce that brings fresh, tangy flavor to steak, chicken, fish, sausages and vegetables.
This grilled chimichurri flank steak is delicious served on its own or used in salads, sandwiches, or tacos—try it chopped on a hearty chopped chimichurri steak salad.
Chimichurri Steak Recipe
If you haven’t tried chimichurri steak yet, you’re in for a treat. This chimichurri comes from my cousin Katia in Argentina and represents the classic, no-fuss version: fresh parsley, garlic, red wine vinegar, olive oil and a touch of red pepper flakes for heat. The sauce is bright and garlicky, and it transforms simple grilled flank steak into a flavorful, restaurant-worthy meal. Use the chimichurri over grilled flank steak, steak kebabs, chicken, choripán, or roasted vegetables—it’s incredibly versatile.
Why This Recipe Works
I make chimichurri often because it’s fresh, fast, and compatible with many proteins. This version is the authentic, garlicky style my cousin makes in Argentina. It’s simple to prepare with mostly pantry staples, and it brightens grilled meats all summer long.
- Bold, authentic flavor: Fresh herbs, garlic and vinegar create a vibrant, tangy sauce with minimal ingredients.
- Versatile: Delicious on steak, chicken, lamb, sausage, fish and vegetables—great for backyard meals and weeknight dinners.
- Protein-forward: Paired with grilled flank steak or other lean cuts, this meal is high in protein and satisfying.
- Diet friendly: Naturally gluten-free, dairy-free, low-carb and compatible with Whole30 and many other eating plans.
- Make ahead: The sauce can be prepared in advance to save time when entertaining.
What Is Chimichurri Steak?
Chimichurri steak is a classic Argentine preparation: steak grilled to your liking and served with chimichurri—a zesty herb sauce typically made from parsley, garlic, olive oil, red wine vinegar and seasonings. The sauce adds freshness and acidity that cut through the richness of grilled meats, creating a perfect balance of flavors.
The Best Chimichurri Sauce for Steak
This chimichurri is adapted from an authentic Argentinian version. It’s bold and garlicky, balanced with vinegar and olive oil. The recipe uses mainly fresh herbs and a few pantry staples so you can whip it up anytime.
Ingredients You’ll Need
- Fresh parsley: for bright, herbaceous flavor
- Red onion: finely chopped for a mild bite
- Fresh garlic: gives the sauce its signature punch
- Extra virgin olive oil: adds richness
- Red wine vinegar: provides acidity and brightness
- Crushed red pepper flakes: optional, for heat
- Kosher salt and black pepper: to taste
- Flank steak (or skirt/hanger steak): the ideal cut for quick grilling and great flavor
How to Make Chimichurri Steak
This easy summer recipe comes together in a few simple steps. Below is an overview—see the recipe card for exact measurements and times.
- Prepare the chimichurri: Finely chop parsley, red onion and garlic. Stir together with red wine vinegar, olive oil, salt, pepper and red pepper flakes. Chop by hand for best texture.
- Season the steak: Lightly score the flank steak and rub with garlic powder, ground cumin, dried oregano, kosher salt and black pepper.
- Grill: Heat the grill to high and cook the steak to your preferred doneness (3–4 minutes per side for medium-rare is a good guideline).
- Rest and slice: Let the steak rest 5–10 minutes, then slice thinly against the grain.
- Serve: Spoon chimichurri over the sliced steak and enjoy.
Tips for the Juiciest Grilled Flank Steak
- Bring to room temperature: Let the steak sit 20–30 minutes before grilling so it cooks evenly.
- Don’t overcook: Aim for medium-rare (about 130–135°F) for the best texture.
- Let it rest: Rest the steak 5–10 minutes after grilling to keep juices locked in.
- Slice against the grain: Thin slices across the grain make the meat more tender.
- Optional scoring: Lightly score the surface in a crisscross pattern to help seasonings adhere and create a better crust.
Can I Make Chimichurri Ahead of Time?
Yes—chimichurri often tastes better after a day in the fridge as the flavors meld. You can make it up to 3 days ahead and store it in an airtight container. Bring it to room temperature for about 20–30 minutes before serving to restore its ideal consistency and flavor.
What to Serve with Chimichurri Steak
Chimichurri steak is perfect for summer dinners and entertaining. Great pairings include:
- Crusty bread to soak up the sauce
- Grilled vegetables such as zucchini or corn on the cob
- Cold sides like potato salad, chickpea salad or a quinoa salad
- A fresh summer salad like corn-tomato-avocado or a simple tomato salad
Variations
- Herb swaps: Try half cilantro or add fresh mint for a different flavor profile.
- Vinegar options: Apple cider vinegar can replace red wine vinegar for a milder tang.
- Different cuts: Skirt steak or hanger steak can be used in place of flank steak.
- Indoor option: If you don’t have a grill, sear the steak in a hot cast-iron skillet for a great crust.
Grilled Chimichurri Flank Steak — Recipe Card
Yield:
6 servings (about 3 oz steak with 4 tsp sauce per serving)
Prep & Cook Time
Prep: 10 mins Cook: 20 mins Total: 30 mins
Ingredients
- 1 1/2 pounds flank steak
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Freshly ground black pepper, to taste
- 1 1/4 teaspoons kosher salt
For the Chimichurri Sauce:
- 1/3 cup packed fresh parsley, minced (no stems)
- 2 tablespoons red onion, finely chopped (optional)
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes, or more to taste
Instructions
- Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
- Combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Rub the spice mixture on both sides of the steak.
- For the chimichurri, finely chop the parsley, red onion and garlic, then mix with red wine vinegar, olive oil, water, salt, pepper and red pepper flakes. Chopping by hand yields the best texture.
- Prepare a grill on high heat. Grill the steak to desired doneness—about 3–4 minutes per side for medium-rare. Turn the steak 1/4 turn after 1½ minutes per side if you want cross-hatch grill marks.
- Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice across the grain.
- Arrange on a platter and spoon chimichurri over the steak before serving.
Notes
*For a more traditional Argentinian chimichurri, omit the red onion and add two extra garlic cloves.
Original, less-traditional version (also delicious):
- 2 tbsp packed fresh parsley, finely chopped
- 2 tbsp chopped cilantro
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp water
- 1/4 tsp kosher salt
- 1/8 tsp fresh black pepper
- 1/8 tsp crushed red pepper flakes, or more to taste
Nutrition (per serving)
Calories: 232 kcal • Protein: 24 g • Carbs: 1 g • Fat: 14 g • Saturated Fat: 0.5 g • Cholesterol: 77 mg • Sodium: 343 mg
FAQ
What cut of steak is best for chimichurri?
Flank, skirt or hanger steak are ideal because they have great flavor and cook quickly.
Is chimichurri spicy?
Not usually—chimichurri is primarily tangy and garlicky. Add more red pepper flakes if you want heat.
Can I use chimichurri on other meats?
Absolutely. It’s excellent on chicken, lamb, sausage, fish and roasted vegetables.
How long does chimichurri last in the fridge?
Stored in an airtight container, chimichurri keeps well for up to 3 days.
Can I make this in advance?
Yes—make the chimichurri ahead for convenient entertaining; it often tastes even better after the flavors have had time to marry.