I made a chimichurri steak so juicy and vibrantly herby you’ll have to keep scrolling to find out what makes it insanely good.

Jump to Recipe

I’m obsessed with chimichurri steak because it hits every savory note I crave. The crusted flank or skirt steak gives that sear-and-chew contrast I live for, and the herb punch from fresh Italian parsley wakes up every bite.

Bright, garlicky, a little spicy, and oily in the best way. It’s loud without trying too hard.

I love how each slice still tastes like itself but louder. And the leftovers?

Still thrilling. No fluff.

Just bold herbs, hot meat, and joy on a plate. And I get compliments that actually mean something often.

Ingredients

Print Recipe (No Advertisments)

Flank or skirt steak: hearty protein, charred edges and meaty satisfaction.
Kosher salt: brings out beef’s natural taste, simple and honest.
Black pepper: a little heat and sharpness on every bite.
Olive oil for searing: helps brown the steak, keeps it juicy.
Fresh Italian parsley: bright, herbaceous lift that cuts richness.
Fresh cilantro: Basically adds a fresh, slightly citrusy green note.
Garlic cloves: punchy, garlicky backbone that you’ll definitely notice.
Red wine vinegar: tangy zip that wakes the chimichurri up.
Fresh lemon juice: Plus a clean citrus snap and freshness.
Extra virgin olive oil: silky body, carries all the herb flavors.
Dried oregano: earthy, Mediterranean hint that grounds the sauce.
Red pepper flakes: Adds heat you can control, little kick.
Shallot or red onion: soft sharpness and tiny crunchy bits.
Salt and pepper (for chimichurri): season to taste, ties it together.

Ingredient Quantities

1 1/2 pounds flank or skirt steak

1 teaspoon kosher salt, plus more for finishing

1/2 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons olive oil for searing

1 cup packed fresh Italian parsley, stems removed

1/4 cup fresh cilantro leaves (optional, but i like it)

3 garlic cloves, peeled

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1/2 cup extra virgin olive oil

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes, or to taste

1 small shallot, roughly chopped (or 2 tablespoons red onion)

Salt and pepper to taste for the chimichurri

How to Make this

Print Recipe (No Advertisments)

1. Pat the 1 1/2 pounds flank or skirt steak dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, pressing it in so it sticks.

2. Heat a large skillet or cast iron pan over medium high until very hot, add 2 tablespoons olive oil, then sear the steak 3 to 4 minutes per side for medium rare, or a bit longer if you like it more done. Don’t crowd the pan.

3. Transfer steak to a cutting board and tent loosely with foil. Let rest at least 8 to 10 minutes so the juices settle.

4. While steak rests, make the chimichurri. Add 1 cup packed fresh Italian parsley (stems removed), 1/4 cup fresh cilantro leaves if using, 3 garlic cloves, 1 small roughly chopped shallot or 2 tablespoons red onion, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper into a food processor or blender.

5. Pulse a few times until everything is chopped but not pureed. With the motor running slowly pour in 1/2 cup extra virgin olive oil until it emulsifies into a loose sauce. Taste and adjust salt, pepper, or red pepper flakes.

6. If you don’t have a processor, finely chop parsley, cilantro, garlic and shallot by hand and whisk together with the vinegar, lemon juice, oregano, red pepper flakes and olive oil. Hand chopping gives great texture.

7. Let the chimichurri sit for 10 to 15 minutes at room temperature to let the flavors marry. You can make it ahead and refrigerate up to a day, bring back to room temp before serving.

8. Slice the steak thinly against the grain to keep it tender. Arrange on a platter or plates.

9. Spoon chimichurri generously over the sliced steak, finish with a little extra flaky salt and freshly ground black pepper to taste, and serve immediately with any leftovers on the side.

Equipment Needed

1. Large skillet or cast iron pan
2. Tongs (or a sturdy spatula)
3. Cutting board
4. Sharp chef knife
5. Foil (for tenting the steak)
6. Food processor or blender (or a chef’s knife and a bowl for hand chopping)
7. Measuring spoons and measuring cup
8. Small bowl and spoon or a whisk (for finishing and tasting)
9. Serving platter or plates
10. Paper towels (for patting steak dry)

FAQ

Q: How do I cook the steak so it stays juicy?

A: Pat the steak dry, season with 1 teaspoon kosher salt and 1/2 teaspoon pepper, then sear in a hot skillet with 2 tablespoons olive oil 3 to 4 minutes per side for medium rare depending on thickness. Let it rest 5 to 10 minutes before slicing so the juices redistribute.

Q: Can I make the chimichurri ahead of time?

A: Yes. Chimichurri actually tastes better after a few hours since the flavors meld. Make it up to 24 hours ahead, store in an airtight container in the fridge, and bring to room temp before serving.

Q: What if I dont like cilantro?

A: No problem. Just skip the cilantro and use a little extra parsley. You can also add a touch more lemon juice or vinegar to brighten the sauce if you want more zip.

Q: How should I slice the steak?

A: Slice thinly against the grain. For flank or skirt steak that means cutting perpendicular to the long muscle fibers. Cutting against the grain makes the meat way more tender.

Q: How long does leftover chimichurri and steak keep?

A: Chimichurri keeps in the fridge for up to 5 days. Cooked steak will be best eaten within 2 to 3 days. Reheat gently or serve cold on salads or sandwiches.

Q: Can I grill instead of searing in a pan?

A: Absolutely. Grill over high heat 3 to 5 minutes per side for medium rare, depending on thickness. Use tongs, dont stab the meat, and rest it after cooking.

Quick & Easy Chimichurri Steak Recipe Substitutions and Variations

Flank or skirt steak: try hanger, flat iron, or top sirloin if you can’t find them; thicker cuts should be sliced thin across the grain after resting.
1 teaspoon kosher salt: use 3/4 teaspoon table salt or 1 teaspoon sea salt; if using coarse sea salt use a little less by volume.
2 tablespoons olive oil for searing: swap for avocado oil or grapeseed oil for higher smoke point, or vegetable oil in a pinch.
1/4 cup cilantro / fresh herbs: omit cilantro and add extra parsley, or use fresh basil or mint for a different bright flavor; you can also use 1 tablespoon chopped capers for briny bite.

Pro Tips

1. Let the steak hit room temp for 20 to 30 minutes before searing. It cooks more evenly that way and you get a better crust, just pat it dry again right before it goes in the pan.

2. Use a hot cast iron or stainless pan and dont fiddle with the steak while it sears. Move it only once or twice to get an even brown crust; flipping too much makes it steamy and softens the exterior.

3. Rest the meat at least 8 to 10 minutes, uncovered or loosely tented with foil. Cutting too soon dumps all the juices out and makes the slices dry. While it rests, finish the chimichurri taste and texture so it’s ready to spoon on.

4. If your chimichurri tastes bitter from raw garlic or too sharp from vinegar, let it sit for an hour or refrigerate overnight to mellow. If it’s too thick, thin with a little more olive oil or a splash of water, and always taste for final salt right before serving.

Quick & Easy Chimichurri Steak Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a chimichurri steak so juicy and vibrantly herby you'll have to keep scrolling to find out what makes it insanely good.

Servings

servings

Calories

595

kcal

Equipment: 1. Large skillet or cast iron pan
2. Tongs (or a sturdy spatula)
3. Cutting board
4. Sharp chef knife
5. Foil (for tenting the steak)
6. Food processor or blender (or a chef’s knife and a bowl for hand chopping)
7. Measuring spoons and measuring cup
8. Small bowl and spoon or a whisk (for finishing and tasting)
9. Serving platter or plates
10. Paper towels (for patting steak dry)

Ingredients

1 1/2 pounds flank or skirt steak
1 teaspoon kosher salt, plus more for finishing
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil for searing
1 cup packed fresh Italian parsley, stems removed
1/4 cup fresh cilantro leaves (optional, but i like it)
3 garlic cloves, peeled
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or to taste
1 small shallot, roughly chopped (or 2 tablespoons red onion)
Salt and pepper to taste for the chimichurri

Directions

Pat the 1 1/2 pounds flank or skirt steak dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, pressing it in so it sticks.
Heat a large skillet or cast iron pan over medium high until very hot, add 2 tablespoons olive oil, then sear the steak 3 to 4 minutes per side for medium rare, or a bit longer if you like it more done. Don’t crowd the pan.
Transfer steak to a cutting board and tent loosely with foil. Let rest at least 8 to 10 minutes so the juices settle.
While steak rests, make the chimichurri. Add 1 cup packed fresh Italian parsley (stems removed), 1/4 cup fresh cilantro leaves if using, 3 garlic cloves, 1 small roughly chopped shallot or 2 tablespoons red onion, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper into a food processor or blender.
Pulse a few times until everything is chopped but not pureed. With the motor running slowly pour in 1/2 cup extra virgin olive oil until it emulsifies into a loose sauce. Taste and adjust salt, pepper, or red pepper flakes.
If you don’t have a processor, finely chop parsley, cilantro, garlic and shallot by hand and whisk together with the vinegar, lemon juice, oregano, red pepper flakes and olive oil. Hand chopping gives great texture.
Let the chimichurri sit for 10 to 15 minutes at room temperature to let the flavors marry. You can make it ahead and refrigerate up to a day, bring back to room temp before serving.
Slice the steak thinly against the grain to keep it tender. Arrange on a platter or plates.
Spoon chimichurri generously over the sliced steak, finish with a little extra flaky salt and freshly ground black pepper to taste, and serve immediately with any leftovers on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.