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Chimichurri Steak

This Chimichurri Steak is juicy, smoky, and topped with a vibrant homemade herb sauce packed with fresh parsley, garlic, olive oil, and a touch of cilantro chimichurri flavor. Perfect for grilling season, this flavorful steak chimichurri recipe pairs beautifully with vegetables, rice, or potatoes for an easy yet impressive dinner. Whether you’re searching for creative skirt steak dinner ideas, flavorful meals with chicken, or inspiration beyond classic chicken thigh recipes, this recipe delivers bold restaurant-style flavor at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Rise Time: 10 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Steak
  • 1 1/2 pounds skirt steak or flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • For the Chimichurri Sauce
  • 1 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 3 garlic cloves minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste

Method
 

  1. In a bowl, combine parsley, cilantro, garlic, red pepper flakes, vinegar, olive oil, salt, and pepper. Stir well and let sit for 15 minutes.
  2. Pat steak dry and rub with olive oil, salt, pepper, and garlic powder.
  3. Preheat grill to medium-high heat.
  4. Grill steak for 3–5 minutes per side depending on thickness and desired doneness.
  5. Transfer steak to a cutting board and let rest for 5–10 minutes.
  6. Slice steak thinly against the grain.
  7. Spoon chimichurri sauce over the sliced steak and serve immediately.

Notes

  • Fresh herbs provide the best flavor for chimichurri sauce.
  • Skirt steak and flank steak work best for this recipe.
  • Slice steak against the grain for maximum tenderness.
  • Chimichurri sauce can be refrigerated for up to 5 days.
  • This sauce also pairs well with grilled chicken and vegetables.