No summer grill is complete without my tender Chimichurri Steak! Easy Argentine marinated flank steak topped with a mouthwatering chimichurri sauce is so bursting with flavors, everyone will be begging for seconds!
The vibrant chimichurri sauce is used both 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 This Recipe 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 full of flavor that you can't resist and mostly 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 own 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 own 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
🔪Step by Step Instructions
For the Sauce:
- Place all the ingredients for the chimichurri sauce in 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. 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. 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. Spoon chimichurri sauce on top or serve on the side.
💡Recipe 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 ritual gathering is just as if not more important than the food itself.
❓FAQs
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.
Flank is best prepared marinated, but if you don't have time or are not sure if you'll like the marinade, you don't have to. Serve the chimichurri sauce on the side.
💗More Great 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 in the recipe card below 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
- ¼ cup 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. 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 steak, check the inside temperature BEFORE you think your steak is ready.
- 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.
Nutrition
Update Notes: This recipe was originally published in May 2018 and updated in January of 2021 with new photos and recipe tips.
I tried this recipe yesterday for a family gathering and everyone loved it! Thank you
So happy to read that, Yesenia! Thanks for stopping in. 😀
Last weekend I tried your recipe, It was awesome!! My Kids also love it. The full credit goes to you!! Thank you so mach.
Hi Brad, I love reading that! Thanks for trying out our recipe!
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!
Thank you, Mateo! I'm so happy you liked it. 🙂
Thanks I'm anxious to try it. I think I'll give the indirect heat/low and slow a go. Thanks for including that as an option!
Great! Let me know how it turned out. 🙂
I just bought a beautiful skirt steak yesterday and was looking for an authentic recipe. How do you cook the steak? In your blog you mention low and slow but that's not what is described in the recipe. Can you provide some clarification? Thanks!
Hi, Cathy! I cook it as it is described in the recipe. The mention of the "low and slow" is for Asado version - traditional Argentinian way to grill the steak (in case you want to try it). I should've been more clear about it and I apologize. I made adjustments. Hope you enjoy the steak!
Both the steak and the sauce look amazing! Thanks for sharing the recipes with SYC.
hugs,
Jann
So happy you like it, Jann! 😀 Thanks for stopping in!
Your Chimichurri Steak looks amazing, we will love it! Thanks so much for sharing this post with us at Full Plate Thursday and come back soon!
Miz Helen
Thanks so much 🙂
I've never tried chimichurri sauce before - looks like something I would definitely like! Pinning to try! Thanks for sharing at The Blogger's Pit Stop! Roseann from This Autoimmune Life
it's simple and delicious. I hope you'll give it a try. 🙂
Looks amazing! Perfect with a good Malbec.
Yes, cheers! 😀 Thanks, Alisa!
Delicious steak recipe! Pinning it to my Dinner Recipe Board!
Thank you, Love! I appreciate it 🙂
I'm crazy about chimichurri sauce, it adds so much flavor to all grilled meats...perfect for summer meals.
I agree. Amazing how simple ingredients can produce so much flavor. Thanks for visiting, Karen!
Ahhhh I just learnt something new Jas. Asado is exactly the same as a braai here in South Africa. That's so cool. After rugby, it's our national sport 😉 And I can't wait to try the chimichurri steak. The hubby has already been given all the instructions
LOL, what a great sport. Thank you for trying yet another recipe of mine. I appreciate it so much! Hope the rest of your week is great! x
I can not wait to try this! I love this Chimichurri on Steak!
Yay! Thanks, Carrie! 🙂
This looks delicious! I think my husband would truly enjoy this take on steak - thanks so much for sharing, off to give this a try!
Thank you, Kirsty! Men do love their steaks, don't they? 🙂
Oh, I made Chimichurri once! I think my boys palates are not "refined" enough yet for that, but I liked it! I should try yours out and see 😉 Thanks Jas!
Yeah, I don't think chimichurri is high on kids' list of favorite foods, lol. More for us, ha! Thanks, Marissa!
Definitely, something new to try for dinner. Thank you for sharing this. Cheers!
Thank you, Krystal! Hope you like it 🙂
I can eat this all summer long, honestly! A well made fresh chimichurri over steak = to die for. Throw in some Pao de Quiejo and this is a complete dinner! Pinned.
Yum, it would be great with Pao de Quiejo! Thanks for stopping in, Milena! 🙂
Sounds delicious. Thanks for sharing :0)
Thanks, Aileen!