No summer grill is complete without my tender Chimichurri Steak recipe! Easy Argentine marinated flank steak topped with a mouthwatering sauce is so bursting with flavors; everyone will be begging for seconds!
We use the vibrant chimichurri sauce as a marinade and topping for the grilled beef.

Sometimes a recipe is already so simple that it doesn't need simplifying - case in point, this classic Argentine chimichurri steak. And in its simplicity, it is perfect.
Not that there is something wrong with a barbecued slab of beef on its own, but the sauce with fresh herbs intensifies the flavors and adds a bright note to an otherwise dull composition.
📃 Why it Works
- Easy to prep: A delicious grilled flank steak doesn't take long to prep, so it's a great option if you don't have hours to spend in the kitchen,
- Simple ingredients: I love this dish because of its simplicity. Just a few basic ingredients, and you have one tasty dinner on your hands.
- Gluten and dairy-free: A great recipe for those with dietary restrictions.
The Origin
Argentina is known for its cuisine packed with flavor that you can't resist and mainly consists of food dripping in a delicious sauce.
Grilled meat is commonly served in many households daily, and the chimichurri sauce gives it a powerful flavor punch.
This dish originated in the countryside of Argentina, Uruguay, and Colombia. There are two versions of the chimichurri sauce: a green (chimichurri Verde) and a red (chimichurri Rojo) version.
What is Chimichurri?
In the Land of Silver, where grilled meat (asado) is a form of art, chimichurri sauce is an essential condiment and doubles as a marinade.
Some chimichurri recipes use cilantro and cumin but not the Argentinian version.
The stars of this sauce are parsley and garlic. Once you make your batch, you'll start putting it on nearly everything: from bread to roasted vegetables, chicken, sausages, fish, and eggs to mixing it into a homemade vinaigrette.
So, if you can't travel, bring the world to you. Taste the Globe from your kitchen, or in this case, your backyard!
Transport your taste buds to the land of gauchos and the world's number one authority in grilling.
🛒 Ingredients and Notes
🥩 Meat
Use your favorite beef cut and cook to your preference, then top with the sauce. Try one of these boneless cuts if you're not sure:
- flank steak (top round) - thin and very tender
- skirt steak - not as tender as flank but similar in flavor
- ribeye - marbled with fat to ensure great flavor
- top sirloin (or New York strip) - lots of beefy flavors
🥣 Sauce
The Argentine chimichurri is traditionally prepared with a mortar or by finely chopping the herbs by hand, but a food processor is a convenient shortcut.
We know chimichurri sauce mainly as Argentine, but it is also prevalent in Uruguay and Paraguay, and there are slightly different variations.
Vinegar: After researching the classic Argentinian sauce, we used white vinegar; however, some kitchens prefer balsamic, red wine vinegar, or lemon juice.
Parsley: We grow flat-leaf parsley in our garden, which is the best way to use our abundant supply.
You will also need garlic, red pepper flakes (or use ground chili pepper), and oregano, which have a spicy flavor and intense aroma that combines perfectly with barbecued meat.
🔪 Instructions
Chimichuri Sauce for Steak:
- Place all the ingredients for the sauce in a bowl of a food processor or blender.
- Pulse until everything is combined and garlic is very finely minced, scraping down the sides as needed.
- Transfer to a bowl and set aside.
For the Flank:
- Place the flank in a nonreactive (glass, ceramic, stainless steel) container or a resealable plastic bag. Spoon 4 tablespoons of chimichurri sauce on top of it and spread it evenly all around; flip the meat over a few times to coat. Marinate at room temperature for 1 hour or in the refrigerator for at least 2 hours or overnight.
- Allow meat to come to room temp before proceeding (about ½ hour out of the fridge); preheat grill to high (gas grill or charcoal - whichever is your preference). Sprinkle with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side), until it is lightly charred on the outside and medium-rare inside (or to your liking).
- Let chimichurri steak rest for 5 minutes before slicing. Slice against the grain on a cutting board; spoon flavorful chimichurri sauce on top or serve on the side.
👩🍳 Top Tips
- Don't overprocess the sauce, as the oil will emulsify. The sauce is best when somewhat chunky.
- The sauce is best served at room temperature. It will keep for 2 weeks in the fridge.
- Use a meat thermometer (insert horizontally until the tip reaches the thickest part) to test for doneness. Rare: 15°F (52°C); Medium rare: 135°F (57°C); Medium: 145°F (63°C); Medium well: 150°F (66°C); Well done: 160°F (71°C).
- To be on the safe side and not overcook the chimichurri marinated steak, check the inside temperature BEFORE you think it's ready.
- Rest your flank for 5 minutes before serving, covering lightly with foil. The meat temperature will continue to rise about 5°F during this time (called "carryover cooking").
How to Make Authentic Argentine Asado?
In case you want to grill your steak as Argentinians do, follow these simple steps:
- Start your fire. Make a stack of dry wood sitting on top of a heap of lump charcoal. Light the fire. Use a ball of paper underneath the wood to help with this process or add a few pinecones. Don't use the lighter fluid. When the flames and smoke of your initial fire have relented (about 40 minutes), you will have a pile of smoldering charcoal.
- Keep the hottest coals aside to avoid fat dripping and flares of smoke, which spoil the meat's flavor. (Flank and skirt steak respond beautifully to asado cooking.) The temperature is right when you hear a gentle but constant sizzling.
- Put the meat on the grill. Cook low and slow until the desired doneness. It normally takes about 40 minutes to 2 hours to cook an asado, so don’t worry about overcooking the meat.
Argentinians don't like to rush, so they take their time to cook and prepare the food and, more importantly, enjoy each other's company.
For many Argentinians, the gathering ritual is as, if not more important, than the food itself.
❓ Frequently Asked Questions
It takes about 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees Fahrenheit for medium-rare and around 145 degrees for medium.
Marinate steak for at least an hour to yield flavor explosion. You can certainly rub the sauce on the meat right before grilling if you're short on time.
To cut against or across the grain is to slice the lines/grooves that run in the meat in the opposite, perpendicular direction; this will make your steak more tender and juicy.
It's best to make the sauce and rest in the fridge for a couple of days to blend the flavors.
Keep the leftover sauce refrigerated in an airtight container. It is best to consume within 24-48 hours.
😋 Other Amazing Recipes to Try
- Egyptian Grilled Lamb Chops
- Cuban Marinated Grilled Salmon
- Grilled Shrimp Kebabs
- Steak and Mushroom Mini Quesadillas
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Classic Argentine Chimichurri Steak
Equipment
- Food processor or a blender
- Grill
- Instant-read meat thermomether
- Chef's knife
Ingredients
Steak
- 2 lbs flank steak skirt steak or top round steak (boneless)
- Salt and pepper to taste
Chimichurri sauce
- 1 bunch flat leaf parsley roughly chopped (1 cup, packed)
- 5 large garlic cloves roughly chopped about 3 tablespoons
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons distilled white vinegar
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Using a food processor or blender, pulse the ingredients for the sauce just until everything is combined and garlic is very finely minced. Set aside.
- Place the steak in a nonreactive (glass, ceramic, stainless steel) container. Spread four tablespoons of chimichurri sauce on top of it; flip over a few times to coat. Marinate at room temperature for 1 hour or in the refrigerator for at least 2 hours or overnight.
- Allow meat to come to room temp before proceeding (about ½ hour out of the fridge); preheat grill to high (450 F). Sprinkle steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side), until it is lightly charred on the outside and medium-rare inside (or to your liking).
- Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side.
Expert Tips
- Don't overprocess the sauce, as the oil will emulsify. The sauce is best when somewhat chunky.
- The sauce is best served at room temperature and will keep for two days in the fridge.
- Rest your flank steak for 5 minutes before serving, covering lightly with foil. The meat temperature will continue to rise about 5°F during this time (called "carryover cooking").
- Always slice steak against the grain to keep it tender!
- For the best results, read additional tips in the post above.
- Nutrition information is approximate and meant as a guideline only.
- Use a meat thermometer - insert horizontally until the tip reaches the thickest part. Rare: 15°F (52°C); Medium rare: 135°F (57°C); Medium: 145°F (63°C); Medium well: 150°F (66°C); Well done: 160°F (71°C).
- If you don't have a meat thermometer, use the touch test. Gently poke it with a blunt pair of tongs and then move away quickly:
- The meat is rare if it's very soft but still tender enough to cut into without much effort.
- If it's firmer but still soft, it's medium.
- If there's no resistance, the steak is well-done.
Nutrition
Update Notes: This recipe was originally published in May 2018 and updated in January 2021 with new photos and recipe tips.
Yesenia says
I tried this recipe yesterday for a family gathering and everyone loved it! Thank you
Jas says
So happy to read that, Yesenia! Thanks for stopping in. 😀
Brad Harris says
Last weekend I tried your recipe, It was awesome!! My Kids also love it. The full credit goes to you!! Thank you so mach.
Jas says
Hi Brad, I love reading that! Thanks for trying out our recipe!
Mateo Pedersen says
This was perfect with the unleavened bread and flank steak I served tonight. I like it on bread a little more than my meat. So YUMMY!
Jas says
Thank you, Mateo! I'm so happy you liked it. 🙂