Chimichurri Steak

Ingredients & Substitutions

Here I explain the best ingredients for my flank steak with chimichurri sauce, what each one does, and substitution options. For measurements, see the recipe card.

The Steak:

• Flank Steak – I think the best steak for chimichurri is a 1-inch-thick flank steak (which I used here), skirt steak, or hanger steak, which cook fast and slice beautifully into thin strips. But you could use this sauce on any cut of beef you prefer. My grilled sirloin steak or juicy ribeye steak are really good, too.
• Olive Oil – For searing the steak on the stovetop. Avocado oil also works well.
• Sea Salt & Black Pepper – I keep the steak seasoning simple because the chimichurri brings the garlic, herbs, acidity, and heat. But the amount of salt is important — I always use 1 teaspoon of salt per pound of beef, but you can use 3/4 teaspoon if you need or like less salt.

The Chimichurri:

I use exactly half of my fresh chimichurri sauce recipe for this chimichurri steak. It’s got lots of parsley, some tang, and just enough crushed red pepper for a little heat:

• Extra Virgin Olive Oil – I use and highly recommend EVOO here for its full flavor and peppery bite. If you’d rather keep just one oil on hand, you can use the same olive oil you use for the steak.
• White Wine Vinegar – Gives the chimichurri its tang. Red wine vinegar, lemon juice, or lime juice works well, too.
• Fresh Parsley – Fresh is important here. I look for bright green parsley, because very dark, mature leaves can taste more bitter. If you enjoy cilantro, you can replace some or all of the parsley with it, too.
• Garlic – Gives the sauce a little bite. I recommend freshly minced when you can, but 1 teaspoon jarred garlic works for convenience.
• Dried Oregano – You can use fresh oregano instead (3X the amount because it’s less potent!), I just don’t see it in stores as often as dried.
• Crushed Red Pepper Flakes – For a kick. You can just add black pepper too, but red pepper is classic in chimichurri. I start light and add more to taste.
• Sea Salt – Rounds out the vinegar and herbs.

How To Make Chimichurri Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Prep the steak. Pat both sides very dry with paper towels, then season with the salt and pepper.
2. Cook until browned and tender. For the stovetop, preheat a large cast iron skillet over medium-high heat, add the olive oil, and sear the steak how you like it. For the grill, preheat a grill to high heat, about 450 degrees F, lightly oil the grates, sear both sides, then reduce to medium to finish. I look for a deep brown sear before lowering the grill heat. See my time chart below for perfect doneness using both options! Let the steak rest covered in foil.

3. Make the chimichurri. Meanwhile, combine the extra virgin olive oil, vinegar, parsley, garlic, oregano, salt, and crushed red pepper in a glass jar. Shake until emulsified. (You can also whisk in a small bowl if you like.)

4. Slice and combine. Cut the steak into thin strips and spoon the chimichurri over them. I like to serve extra sauce on the side with my chimichurri steak!

Cooking Time Charts

These cook times are guidelines I came up with after testing over half a dozen 1-inch flank steaks for this chimichurri steak recipe. But since timing varies with thickness and heat, I’ve also included internal temperatures you can target for the most reliable doneness — I use this meat thermometer and recommend this option if you have one.

The temperatures below are when I remove the steak from the heat. Keep in mind it rises about 5 degrees F during the 10-minute rest.

Stovetop:

Grill:

Can You Marinate Steak In Chimichurri?

Yes, you can marinate the steak in chimichurri, but you don’t need to for this recipe. I prefer the simpler method above for a fresh contrast between the browned beef and uncooked herb sauce.

That being said, I’ve made this chimichurri steak recipe with a marinating step and it’s delicious in its own way, with more of that garlic, herb, and vinegar flavor in the steak itself. Here’s how to do it:

• Make a double batch of chimichurri. Set aside half in a clean jar for serving later, then use the other half as the marinade. I divide it because we don’t want sauce that touched raw steak to be used for serving!
• Marinate the steak. Coat the steak in the marinade, cover, and refrigerate. The bare minimum is 1 hour and you can go up to 24 hours, but usually my sweet spot is 8-12 hours.
• Cook as usual. Before cooking the chimichurri steak, let any excess marinade drip off and blot the surface to help with browning. Otherwise, the stovetop or grill method is exactly the same. Don’t forget to spoon the clean reserved chimichurri over the sliced steak!

Serving Ideas

The chimichurri already brings plenty of herbs, garlic, and acidity, so I keep the rest of the plate simple:

• Vegetables – If you make this steak on the grill, pair it with my grilled asparagus or grilled broccoli. When cooking inside I usually make roasted vegetables, such as zucchini, mushrooms, and eggplant.
• Potatoes – Roasted potatoes or grilled potatoes go really well for a crispy, satisfying starch on the side. Spoon that extra sauce on them, too!
• Fresh Salad – Try my cucumber tomato avocado salad or quinoa salad for a fresh, simple side that won’t compete with the bold sauce.