Chimichurri Steaks (Grill or Stovetop)

This post may contain affiliate links, which help keep this content free. (full disclosure)

Enjoy a Delicious Restaurant Dinner at Home chimichurri steak recipe! A flank steak Great on its own…but when paired with Argentinian Chili Sauce, it adds just the right amount of zest and spice to take your dinner from ordinary to extraordinary. It’s the perfect combination of succulent meat and refreshing herbal flavours.

Steak is my favorite beef recipes Prepare as they come together easily.This is very similar to mine Steak Bites Appetizerbut made a hearty meal!

Ingredients and Substitutes

This section explains how to choose the best ingredients to make enchilada sirloin steak, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

Steak:

• Steak – The best chimichurri steaks are 1 inch thick flank or skirt steaks as they will absorb more flavor from the sauce, but you can use this sauce on any cut of beef you like. A Grilled Sirloin Steak or juicy rib eye steak would make the perfect choice.
• sea ​​salt & Black pepper
• olive oil – You can use avocado oil or any high smoke point oil you like.

Chimichurri Sauce:

This chimichurri steak recipe uses half of my fresh chimichurri sauce recipe. and this is what I put in mine:

• Extra virgin olive oil – I opted for extra virgin olive oil so the sauce wouldn’t be overpowering. If you don’t want to use multiple oils, you can use the same oil you used to cook the steak.
• white wine vinegar – I used white wine vinegar, but red wine vinegar, lemon or lime juice would work too.
• fresh parsley – Use fresh for best flavor. Darker and more mature leaves may be more bitter. You can substitute some or all of it with fresh cilantro if you like.
• garlic – For the best taste, I recommend using freshly minced garlic, but you can use 1 tsp canned garlic For convenience.
• dried oregano – Dried oregano adds an earthy warmth to dishes. You can also use fresh herbs such as fresh oregano or basil (triple the amount).
• sea ​​salt
• crushed red pepper – Start with a handful of red pepper flakes, add subtle spices, and adjust to taste.

How to Make Chimichurri Steak

This section shows how to cook chimichurri steak, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Season the steak. Pat steak dry with paper towels. Season both sides with salt and pepper.

Tip: If you have time, remove the flank steak from the refrigerator 30 minutes before cooking.

This removes the chill and allows the steak to cook more evenly.

2. Cook the steak. warm up a big cast iron skillet or to grill. Cook steak to your desired doneness (see schedule below). Remove steak from heat and transfer to a plate. Cover with foil and let sit while you make the sauce.

3. Make the chimichurri sauce. Combine olive oil, vinegar, parsley, garlic, oregano, salt, and crushed red pepper glass jar. Shake until emulsified.
4. enjoy. Slice the steak against the grain into thin strips. Spoon over the chimichurri sauce and serve.

Variation: Marinate your steaks!

I just kept this recipe simple by dousing the steak with chipotle sauce, but you can also marinate in the same sauce if you like. To make two or three servings, coat the steaks with the marinade and refrigerate for at least 1 hour or up to 24 hours.

Chimichurri Steak Time Chart

The best way to know when your steak is done is to use a meat thermometer (this is my favourite). The chart below shows the internal temperature based on how much you like your steak (I like medium, my husband likes medium rare). If you don’t have a meat thermometer, I’ve got a timing guide for you too.

Hundred tops:

Grilled:

These temperatures are when you remove the steak from the heat, but the internal temperature will rise another 5 degrees while resting.

storage instructions

• shop: Store leftover steak and chipotle sauce in separate airtight containers in the refrigerator for up to 3 days.
• Meal Prep: Make chimichurri sauce ahead of time and store in the refrigerator for up to 2 weeks. Steaks are best cooked as fresh as possible, but leftovers can be reheated if desired.
• Reheat: Bake at 350°F for 8-10 minutes, until heated through. Alternatively, you can bring to room temperature and reheat in a skillet on the stove over medium heat.
• freeze: You can store this steak in the refrigerator for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating. Chimichurri also freezes well if you store it individually in airtight bags or containers with as much air removed as possible. However, since the two combine so quickly, I recommend keeping them fresh.

What to Serve with Chimichurri Steak

This succulent chimichurri steak recipe goes well with a variety of dishes—you’ll get to try a new side every time! Here are some ideas:

More Tasty Steak Recipes

There are so many great ways to enjoy your steak – try these dishes to enjoy the variety of flavors and make every bite tender and juicy:

Chimichurri Steaks (Grill or Stovetop)

This chimichurri steak recipe tastes straight out of a steakhouse, but it’s so easy! Put it on the grill or on the stovetop in just 15 minutes.

Prepare: 10 minute

chef: 5 minute

all: 15 minute

Serving Size: 4 (adjust according to recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. If you have time, take the steak out of the fridge 30 minutes before cooking. (This is optional, but recommended for cooking.)

2. Pat steaks dry on both sides with paper towels. Season both sides with salt and pepper.

3. Stovetop method: warm up a big cast iron skillet Heat over medium-high heat and add oil. Once hot and glistening, add the flank steak to the pan.Look for 2 minutes Rare on each side, 2.5-3 minutes Each side is medium rare, 3-3.5 minutes media on each side, 3.5-4 minutes each side of the middle hole, or 4-4.5 minutes Medium wells on each side.

   BBQ method: warm up to grill High temperature (~450˚F). Lightly oil the grill grates. Once heated, place the steaks on the grill.Cover and cook until 1 minute, then unwrap and flip steak.Turn off the grill and do it again 1-2 minutes (Steak should have brown char marks on both sides). Reduce heat to medium.Keep the lid closed (except flip once more) and cook again 2.5-3 minutes Rare on each side, 3.5-4 minutes Each side is medium rare, 4.5-5 minutes media on each side, 5.5-6 minutes each side of the middle hole, or 6-7 minutes Well done on each side.

   For both methods, cooking time may vary depending on the thickness of the steak, so check with a meat thermometer: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F ( 60°C) for media, 150°F (66°C) for mesopores, or 160°F (71°C) for mesopores.

4. Remove from heat and transfer to a plate.Cover with aluminum foil and let stand 10 minutes. (The internal temperature will increase by another 5 degrees.)

5. Meanwhile, make the enchilada sauce: Combine olive oil, vinegar, parsley, garlic, oregano, salt, and paprika glass jar. Shake until emulsified. (Adjust sea salt and paprika to taste as desired.)

6. Slice the steak against the grain into thin strips. Serve with chimichurri sauce.

Last Step: Leave a Rating!

rate this recipe

Share your recipe image by tagging @wholesomeyum and tag it with #wholesomeyum exist instagram – I would love to see it!

Readers who liked this easy recipe also made:

recipe notes

Serving Size: 1/4 pound steak + 2 tablespoons chipotle sauce

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 342

fat 26 grams

protein 24.7 grams

total carbohydrates 1.5 grams

net carbs 0.9 grams

fiber 0.6 grams

sugar 0.1g

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe to social media or websites. We would love for you to share a link with a photo. 🙂