No summer grill is complete without my tender Chimichurri Steak recipe! Easy Argentine marinated flank steak topped with a mouthwatering sauce bursts with flavors; everyone will beg 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 - this classic Argentine chimichurri steak is a case in point. And in its simplicity, it is perfect.
Argentina is known for its cuisine, packed with flavor that you can't resist, and mainly consists of food dripping in a delicious sauce.
There is nothing 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.
Grilled meat is commonly served in many households daily, and the chimichurri sauce gives it a powerful flavor punch.
📃 Why it Works
- Easy to prep: A delicious grilled flank steak doesn't take long to prepare, 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 essential ingredients, and you have one tasty dinner on your hands.
- Gluten and dairy-free: An excellent recipe for those with dietary restrictions.
This dish originated in the countryside of Argentina, Uruguay, and Colombia.
The chimichurri sauce has two versions: a green (chimichurri Verde) and a red (chimichurri Rojo) version.
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
Use your favorite beef cut, cook to your preference, and 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 excellent flavor
- top sirloin (or New York strip) - lots of beefy flavors
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, with 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.
🔪 Step by Step Instructions
- Place all the ingredients for the sauce in a bowl of a food processor or blender.
- Pulse until everything is combined and the garlic is finely minced, scraping down the sides as needed.
- Transfer to a bowl and set aside.
- 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 cook for 3-4 minutes per side (5-6 minutes per side) until 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.
👩🍳 Helpful 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 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 safe 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 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 correct when you hear a gentle but constant sizzling.
- Put the meat on the grill. Cook low and slow until the desired doneness. It usually 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, 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 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 a flavor explosion. You can undoubtedly 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 few days to blend the flavors.
Keep the leftover sauce refrigerated in an airtight container. It is best to consume within 24-48 hours.
More grilled recipes
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Classic Argentine Chimichurri Steak
- Food processor or a blender
- Instant-read meat thermomether
- Chef's knife
- 2 lbs flank steak, skirt steak or top round steak (boneless)
- Salt and pepper, to taste
- 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
- 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.
- 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.
Update Notes: This recipe was originally published in May 2018 and updated in January 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. 😀
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.
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!
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!
Jann Olson says
Both the steak and the sauce look amazing! Thanks for sharing the recipes with SYC.
So happy you like it, Jann! 😀 Thanks for stopping in!
Miz Helen says
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!
Thanks so much 🙂
Roseann Hampton says
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. 🙂
Alisa Infanti says
Looks amazing! Perfect with a good Malbec.
Yes, cheers! 😀 Thanks, Alisa!
Love from Munchkintime.com says
Delicious steak recipe! Pinning it to my Dinner Recipe Board!
Thank you, Love! I appreciate it 🙂
Karen (Back Road Journal) says
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!
Michelle Leslie says
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
Carrie Ford-Coates says
I can not wait to try this! I love this Chimichurri on Steak!
Yay! Thanks, Carrie! 🙂
Kirsty Russell says
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? 🙂
Marissa | Squirrels of a Feather says
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!
Krystal Herrera says
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! 🙂
Aileen Stewart says
Sounds delicious. Thanks for sharing :0)