Juicy, perfectly seared steak topped with a vibrant homemade Chimichurri. Fresh, garlicky and packed with flavour – this is next-level steak done right.
Chimichurri is one of the best sauces to pair with steak because it’s no-cook and can easily be prepared ahead of time, meaning all you’ve got to do for dinner is whip up a steak or two. This version is special because it uses simple cuts of steak and an extra delicious Chimichurri. Follow me…
Chimichurri Sauce for Steak
The awesome thing about Chimichurri is the fact that it uses just a handful of simple, store-bought ingredients, but it tastes SO good. Here’s what you’ll need:
- Extra Virgin Olive Oil – this is the base of the sauce. Make sure it’s extra virgin, not just regular olive oil (you’ll notice the difference).
- Red Wine Vinegar – this adds a gorgeous, tangy flavour to the sauce.
- Parsley – and lots of it! Make sure it’s finely diced so the sauce is more cohesive and not too ‘leafy’.
- Shallots & Garlic – these pack a lot of flavour and give the sauce a deep, savoury base. Chimichurri is known for being garlicky, so I like a few cloves.
- Seasoning – alongside the obvious salt and pepper, chilli flakes add a lovely background heat, whilst dried oregano packs in even more classic flavour.
The aim of the game is to emulsify the oil and vinegar, so you get a cohesive sauce. If you add it all together and give it a really good whisk, it’ll all bind together perfectly. Just give it another whisk just before serving.
Steak for Chimichurri
Traditionally, Chimichurri is served with thin, flavourful cuts of steak like Skirt Steak or Flank Steak. That said, it works with pretty much any cut. I usually go for Sirloin Steak or Rump Steak since they’re easy to get and great value. Ribeye Steak also works beautifully – it’s just richer, so keep in mind you’re pairing it with an oil-based sauce.
Preparing the steak
Whichever cut of steak you use, the prep is all the same. Here are my tips for preparing the perfect steak:
- Room Temp – Let the steak sit out for a bit before cooking. Taking the chill off helps it cook more evenly from edge to centre.
- Pat Dry – Give the steak a good blot with kitchen paper. Less moisture = better crust and more flavour.
- Seasoning – Keep it simple with plenty of salt and pepper. That’s all you really need here.
Cooking the steak
I typically opt for pan-frying, so you can use this recipe any day of the week, any time of year. Here are my tips for pan-frying the perfect steak:
- Heat – Get your pan properly hot before the steak goes in. That’s how you get that golden, flavour-packed crust.
- Baste – Spoon over melted butter as it cooks for extra richness and a bit of insurance against drying out.
- Rest – Let the steak sit for a few minutes after cooking so the juices redistribute.
Process shots: pat steak dry (photo 1), season (photo 2), fry (photo 3), baste in butter (photo 4).
How to serve Chimichurri Steak
The best way to serve steak with Chimichurri is sliced, so all that sauce can soak straight into the meat.
For the best texture, slice it:
- Nice and thin.
- At a slight angle.
- Against the grain.
Do all three and you’ll end up with super tender, juicy steak every time.
With regards to Side Dishes, here are my favourites:
- French fries. I have used oven chips (maximum speed and ease).
- Wedges or Homemade Chips (homestyle).
- Crusty Bread & Salad (zero effort).
- Baked Potato (super comforting).
- Creamy Mashed Potato or Dauphinoise (pure indulgence).
Alrighty, let’s tuck into the full recipe for this Steak and Chimichurri shall we?!
How to make the best Chimichurri Steak (Full Recipe & Video)
Chimichurri Steak
Equipment
- Sharp Knife & Chopping Board
- Medium Sized Mixing Bowl & Whisk
- Paper Towels (for drying steak)
- Large Heavy-Based Pan & Tongs (for frying steak)
Ingredients
Chimichurri (see notes)
- 1/3 cup / 80ml Extra Virgin Olive Oil
- 1 small bunch of Fresh Parsley, finely diced (1oz/30g)
- 2 tbsp Red Wine Vinegar
- 2-3 cloves of Garlic, finely diced
- 1 Shallot, very finely diced
- 1 tsp Dried Oregano
- 1/4 tsp Salt, or to taste
- 1/8 – 1/4 tsp Chilli Flakes
- 1/8 tsp Black Pepper, or to taste
Steak
- 1 tbsp Vegetable Oil
- 2x Steaks of choice, at room temp (see notes)
- 2 tbsp / 30g Unsalted Butter
- Salt & Black Pepper, as needed
- Fries, Mash or Side(s) of choice, to serve
Instructions
- Add all of the Chimichurri sauce ingredients to a medium-sized mixing bowl and give everything a good whisk. Check for seasoning and adjust if needed, then place to one side.
- Use paper towels to pat the steaks dry to remove excess moisture, then generously season both sides with salt and pepper. Place a large heavy-based or cast-iron pan over high heat. Once very hot, add the veg oil, leave for 5-10 seconds, then carefully add the steaks. For a 3/4"/2cm thick steak, achieving medium-rare, leave to fry for 2 minutes, then flip and leave for another minute. Add the butter and baste the steaks for a further minute, then remove from the pan and leave to rest on a plate to one side. Rest for at least 5 minutes to help the steak retain its juices.
- To serve, give the Chimichurri a quick whisk to make sure everything is properly combined. Thinly slice the steak, then spoon over your preferred amount of sauce. Tuck in and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
Chimichurri Steak FAQ
You can, yes. Just portion it out (ice cube trays are ideal), then freeze and store in a bag. That said, it’s definitely best fresh—freezing can dull the herbs a bit. Still very usable though, especially melted over hot steak.
Honestly, loads. Drizzle it over chicken, salmon, roasted veg, salads, potatoes… even use it as a sandwich spread. It’s one of those things that makes pretty much anything taste better!
Absolutely – arguably even better. Chimichurri and a properly grilled steak are a bit of a dream combo. Just get the grill nice and hot, cook to your liking, then slice and spoon over the sauce at the end.
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