Chimichurri Steak Made Easy

This chimichurri steak is my go-to weeknight flex: a quick pan-seared or grilled steak topped with a bright, garlicky herb sauce that tastes like sunshine and actually makes you feel fancy without the fuss. It’s herb-forward, tangy from vinegar and lemon, and a little punchy with red pepper flakes — exactly the balance I crave when I want something simple but memorable.

My little family loses their minds over this. My husband calls it “that green sauce that makes meat happy,” and our kid will eat steak if there’s chimichurri involved (and then ask for extra bread to mop the plate). We came up with this version on a chaotic Friday when the grocery haul was sad: one flimsy grass-fed steak, a slightly limp bunch of parsley, and an overly confident jar of pickled jalapeños. Somehow the swap worked and now when I want to impress with minimal effort, this is it. It’s become our “I did not meal plan but we’re thriving” dish.

Kitchen Talk

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I never measure the herbs unless I’m feeling professional. Most of my kitchen victories here were accidental: once I doubled the lemon because my parsley looked tired, and the sauce came out electric; other times I used cilantro instead of parsley and the household fight over herb allegiance was real (parsley won). Also — heat your pan until it smells like almost-burning; that crust is everything. Don’t be scared to let the steak rest under foil for a few minutes; that ten-minute nap is the difference between juice jackpot and sad, dry meat.

Shopping Tips

– Protein: Choose a steak with good marbling for flavor — skirt, flank, or a boneless ribeye are all great; don’t be shy with a thicker cut if you want leftovers.
– Fresh Herbs: Look for bright, firm parsley stems and avoid bunches that are limp or browning; parsley should smell fresh when you rub a leaf.
– Citrus: Use a juicy lemon (or two) over limes for that bright zip; softer, thin-skinned lemons yield more juice.
– Spices: Red pepper flakes bring warmth; taste your chili powder/peppers first so you can control the heat for kids.
– Fats & Oils: Use a neutral oil with a high smoke point for searing (canola, vegetable, or grapeseed), and finish the sauce with good olive oil for flavor.

Prep Ahead Ideas

– Make the chimichurri a day ahead — the flavors mellow and deepen in the fridge, which means more punch when you serve it.
– Chop herbs and mince garlic ahead and keep them in a sealed container in the fridge up to 24 hours.
– Marinate the steak for 30 minutes to overnight if you like; vacuum-sealed or a zip-top bag works great to keep juices in.
– Store the sauce in a small mason jar; it keeps well and is easy to grab for salads and roasted veggies too.

✔Time-Saving Tricks

– Use a blender or food processor to blitz the chimichurri in 30 seconds instead of chopping forever.
– Cook steaks in a hot cast-iron for a quick crust; it cuts sear time and you’ll have fewer pans to wash.
– Buy pre-washed parsley if you’re crunched on time — rinse quickly and pat dry.
– Don’t over-slice the steak right away; let it rest so juices redistribute (and you don’t lose everything to the cutting board).

✔Common Mistakes

– Overcooking: I once left a steak on the pan chatting on the phone — ended up with hockey puck beef. Fix: slice thinner and serve with extra chimichurri or make steak tacos.
– Watery chimichurri: if you use too much vinegar or a very watery herb bunch, the sauce becomes thin; rescue it with a tablespoon of olive oil or a small amount of mashed avocado to thicken.
– Burned garlic in the sauce: raw garlic is bold — if it tastes bitter, add a splash more acid and oil to balance.
– Undersalted steak: always salt your steak before cooking or right after resting; bland steak just kills the experience.

What to Serve It With

– Simple green salad with lemon vinaigrette for freshness.
– Crispy roasted potatoes or smashed potatoes — great for soaking up chimichurri.
– Grilled vegetables like zucchini and bell peppers to keep the fire going.
– Crusty bread to mop up any remaining sauce (highly recommended).

✔Tips & Mistakes

– Rest the steak 5–10 minutes before slicing to keep juices where they belong.
– Slice against the grain for tender bites.
– Taste the chimichurri before serving — adjust salt, acid, or oil at the last minute.
– If the sauce is too sharp, let it sit 10–20 minutes to mellow.

✔Storage Tips

Leftover steak and chimichurri keep well: steak 3–4 days in an airtight container, chimichurri up to 5 days. If you eat it cold? Totally fine — I’ve had it straight from the fridge on toast for breakfast and felt no shame. Reheat steak gently (low oven or a quick pan with a splash of water) to avoid drying it out. Don’t freeze the sauce happily; the herbs go sad and watery when thawed — freeze only the steak if you must.

✔Variations and Substitutions

– Swap parsley for cilantro for a brighter, slightly citrusy vibe — I do this when cilantro is on sale.
– Use red wine vinegar or sherry vinegar if you don’t have white wine vinegar; lemon works too for a fresher pop.
– No steak? Try the sauce on grilled chicken, shrimp, tofu, or roasted portobellos.
– Want less heat? Cut the chili or remove seeds; for more warmth, add a pinch of smoked paprika or a diced fresh jalapeño.

Frequently Asked Questions

Chimichurri Steak Made Easy

Juicy seared steak topped with a bright, garlicky chimichurri. Weeknight-simple yet dinner-party worthy.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1 cup fresh parsley, finely chopped
• ▢ 0.5 cup fresh cilantro, chopped optional
• ▢ 2 tbsp shallot, minced
• ▢ 2 tsp garlic, finely minced
• ▢ 1 tsp dried oregano
• ▢ 0.5 tsp red pepper flakes
• ▢ 3 tbsp red wine vinegar
• ▢ 0.5 cup extra-virgin olive oil for chimichurri
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 0.5 tsp kosher salt for chimichurri
• ▢ 0.25 tsp black pepper for chimichurri
• ▢ 1.5 lb skirt steak flank or strip also work
• ▢ 2 tsp kosher salt for seasoning steak
• ▢ 1 tsp black pepper for seasoning steak
• ▢ 1 tbsp olive oil to oil the steak
• ▢ 1 tbsp unsalted butter optional, for basting
• ▢ 1 tbsp warm water optional, to loosen sauce

Instructions

Preparation Steps

• Chop parsley and cilantro. Mince shallot and garlic until fine.
• Stir herbs with oregano, red pepper flakes, vinegar, lemon juice, salt, and pepper.
• Drizzle in olive oil while stirring until emulsified. Add warm water to loosen if desired. Let sit 10 minutes.
• Pat steak dry. Season all over with salt and pepper, then rub lightly with olive oil.
• Heat a cast-iron skillet or grill over high until very hot.
• Sear steak 3–4 minutes per side for medium-rare. Add butter in the last minute and baste, if using.
• Rest steak 5–10 minutes. Slice against the grain and spoon chimichurri over the top.

Notes

Try adding a chopped Fresno chili to the sauce for gentle heat, or swap cilantro for more parsley if you prefer. Leftover chimichurri keeps 4–5 days refrigerated in a sealed jar; bring to room temperature and stir before serving.

This recipe is an original creation inspired by classic Chimichurri Steak Made Easy flavors. All ingredient ratios and instructions are independently developed.