Chimichurri Steak makes for an excellent steak dinner! You can make skirt steak chimichurri or flank steak with chimichurri! Don’t like steak? Try out our Chimichurri Chicken! Both are delicious recipes and perfect for Cinco De Mayo too.
Our favorite chimichurri sauce for steak is on Know Your Produce. Steak and Chimichurri sauce works so well. It’s full of flavor and you can make a big batch of the sauce so you’ll have it for more than just this chimichurri steak recipe. You can buy store bought chimichurri sauce, but we highly recommend making it at home, the flavor is by far the best we’ve had.
How to make chimichurri steak
We start off by making the chimichurri sauce and then once that is made we season the steak before grilling.
What’s in chimichurri sauce?
- fresh parsley
- olive oil
- red wine vinegar
- crushed red pepper flakes
- dried oregano
- black pepper
You could make chimichurri sauce in your food processor, but we prefer to chop by hand. We use a cutting board and a knife. We like the uniform pieces, you may overprocess or under process using a food processor to make chimichurri.
Whenever we make it we make 2 batches. It goes fast because it’s absolutely delicious! I had it at a Mexican restaurant and was hooked since I have to say the restaurant wasn’t as good as the recipe we use.
What do you use chimichurri sauce for?
- grilled flank steak with chimichurri sauce – pour onto the steak after grilling
- grilled skirt steak with chimichurri sauce – prepare same as the flank steak
- grilled or baked chicken chimichurri – you can pour onto the grilled chicken or if you’re baking chicken you can just put it on the chicken before baking and then add more after baking
- mixed into white rice – white rice without salt or butter, just mix in the chimichurri sauce for a delicious and flavorful rice
- as a dip for bread – just as you would dip your bread into pesto, this is a must try
- mixed into freshly chopped salsa – chop up some fresh tomatoes, onions, and then mix it together with the chimichurri
Let’s just say there are (even more) TONS of ways to enjoy chimichurri sauce.
I like using a good steak, like skirt or flank steak for our chimichurri steak. I always purchase fresh steak at the butcher. I used to let my steak come to room temperature for 30 minutes, but found out that was a myth!
That being said, my steak does rest in the time we shop and come home.
I place the steak on the grill with a little seasoning. I use salt, pepper, and chili powder. Chimichurri steak is typically served medium, medium rare, but in our house, we like it more medium well. We aim for 145-150°F medium well when we check the flank steaks internal temperature. Here’s a great example of how cooked steak should look and the steak temperatures.
Once the steak is done we cut it in ½ thick slices, against the grain. Squeeze a bit of fresh lemon juice or lime juice and then cover with chimichurri sauce for a delicious meal!
We buy a smaller sized steak as we try to limit the amount of red meat we consume. We treat ourselves to one red meat meal per month. A great way to enjoy the steak if you have leftovers is chimichurri tacos or burritos, or simply serve the leftover steak with salad.
When we serve chimichurri steak we serve it with white rice, extra chimichurri sauce, and pico de gallo receta.
Be sure to pin our chimichurri steak recipe to save for later!
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- 1 lb flank steak
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon or lime
- 1/2 cup chimichurri sauce
- 1 bunch parsley about 1 1/2-2 cups
- 5 cloves garlic
- 1/4 cup red wine vinegar
- 1/2-1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Start by getting your grill nice and hot, if you're using a grill pan indoors, make sure you're using the exhaust fan.
- Season your steak with chili powder, salt and pepper, then gently place on the grill.
- Grill your flank steak for 6-8 minutes per side for a medium well steak.
- Once the steak is done remove it from the grill and allow it to rest for a few minutes, if not you'll lose all the juices and you'll have a dry steak.
- When your ready to cut the steak cut the lemon or lime in half and squeeze over the steak.
- Slice the flank steak against the grain and then cover with chimichurri sauce.
- Chop the parsley and garlic as small as you can.
- Place the parsley and garlic into a bowl and add in the remaining ingredients.
- Mix until fully combined.
- Use as desired and store leftovers in the refrigerator or freeze.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Why do you cut the steak against the grain?
This is to break up the fibers. If you cut it with the grain it will be tough and hard to chew. 🙂