Why You’ll Love This Recipe
A perfectly cooked steak paired with a vibrant chimichurri sauce is one of the simplest yet most satisfying meals you can make. Quick & Easy Chimichurri Steak delivers bold, fresh flavors with minimal effort, making it perfect for busy weeknights or a relaxed weekend dinner. The juicy steak provides richness, while the chimichurri—a mix of fresh herbs, garlic, olive oil, and vinegar—adds brightness and zest that cuts through the richness beautifully. The best part is how quickly it comes together: you can whip up the sauce while the steak cooks, and within 30 minutes you have a restaurant-quality dish on the table. Personally, I love serving this with roasted potatoes or a crisp green salad. It’s elegant enough for guests but simple enough to become a regular family favorite.
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Quick & Easy Chimichurri Steak – Bold Flavor in Every Bite
- Total Time: 20 mins
- Yield: 2 servings
- Diet: Halal
Description
Juicy pan-seared steak topped with a vibrant homemade chimichurri sauce made with fresh herbs, garlic, and olive oil – a quick and flavorful dinner option.
Ingredients
- 2 ribeye or sirloin steaks (about 1-inch thick)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika (optional)
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt (for chimichurri)
- 1/4 tsp black pepper (for chimichurri)
Instructions
- Season steaks with olive oil, salt, black pepper, and smoked paprika.
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Sear steaks for 3–4 minutes per side (medium-rare) or until desired doneness. Remove from heat and let rest for 5 minutes.
- Meanwhile, prepare chimichurri: In a bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper until well combined.
- Slice rested steak against the grain and drizzle generously with chimichurri sauce.
- Serve immediately with roasted potatoes, rice, or grilled vegetables.
Notes
- Adjust spice level by adding more or less red pepper flakes.
- Chimichurri can be made ahead and stored in the fridge for up to 5 days.
- Works great with chicken, shrimp, or roasted veggies too.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Argentinian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak – Ribeye, sirloin, or flank steak work wonderfully. Ribeye gives you tenderness and marbling, while flank offers leaner, beefier flavor.
Olive oil – Used for both cooking the steak and blending into the chimichurri. A good quality olive oil adds richness.
Garlic – Fresh garlic cloves bring sharpness to the chimichurri, balancing the herbs.
Fresh parsley – The base herb of chimichurri, offering freshness and vibrant color.
Fresh cilantro – Optional but highly recommended for depth and earthiness.
Red wine vinegar – Adds tanginess that cuts through the richness of the steak.
Red chili flakes – For a touch of heat. You can adjust the amount depending on your spice preference.
Salt and black pepper – Essential for seasoning both the steak and the sauce.
Oregano – Dried or fresh oregano adds a savory, slightly peppery note to the sauce.
Lemon juice – Brightens the chimichurri and enhances the overall flavor.
Directions
Begin by preparing the chimichurri sauce. In a food processor or mixing bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, chili flakes, lemon juice, salt, and olive oil. Blend or whisk until well mixed but still slightly chunky. Taste and adjust with more vinegar or salt if needed. Set aside to let the flavors meld.
For the steak, pat it dry with paper towels and season generously with salt and pepper on both sides. Heat a cast-iron skillet or grill pan over high heat until very hot. Add a drizzle of olive oil, then cook the steak for 3–4 minutes per side for medium-rare, or longer if you prefer it more well-done.
Once cooked, transfer the steak to a cutting board and let it rest for at least 5 minutes to allow the juices to redistribute. Slice against the grain for tenderness.
Spoon chimichurri generously over the steak before serving. Reserve extra sauce on the side for dipping.
Equipment needed
- Food processor or mixing bowl
- Sharp knife and cutting board
- Cast-iron skillet or grill pan
- Tongs or spatula
- Serving platter
Servings and timing
This recipe serves 2–3 people. Preparation takes about 10 minutes, and cooking the steak requires 10–15 minutes depending on thickness. Total time: approximately 25 minutes.
Storage/reheating
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices gently in a skillet or oven to avoid overcooking. Chimichurri sauce should be stored in a jar or container in the fridge for up to 1 week. Always bring it back to room temperature before serving, as the olive oil may solidify when chilled.
Variations and Customizations
Spicy Chimichurri – Add fresh red chilies or increase the chili flakes for extra heat.
Minty Fresh – Replace cilantro with fresh mint for a lighter, refreshing twist.
Garlic Lover’s Sauce – Double the garlic for a more pungent kick.
Creamy Chimichurri – Blend in a spoonful of Greek yogurt or mayonnaise for a richer texture.
Herb Mix-Up – Swap parsley with basil or arugula for a different flavor profile.
Citrus Burst – Add orange zest and juice for a sweet, citrusy note.
Steak Alternatives – Use the same marinade and sauce with chicken, lamb, or grilled shrimp.
Grilled Veggie Version – Drizzle chimichurri over roasted vegetables like zucchini, eggplant, or bell peppers.
Low-Carb Pairing – Serve with cauliflower mash or grilled asparagus instead of potatoes.
Meal Prep Friendly – Make extra chimichurri and keep it in the fridge to use as a quick flavor boost throughout the week.
FAQs
Can I make chimichurri ahead of time?
Yes, it actually tastes better after sitting for a few hours as the flavors develop.
What’s the best cut of steak for chimichurri?
Ribeye, sirloin, flank, or skirt steak are all excellent choices.
Can I use dried parsley instead of fresh?
Fresh is strongly recommended, as dried parsley lacks the vibrancy needed.
Is chimichurri spicy?
It has a mild heat from chili flakes, but you can adjust to taste.
Can I grill the steak instead of pan-searing?
Absolutely, grilling adds a smoky flavor that pairs beautifully with chimichurri.
How do I keep my steak juicy?
Let it rest after cooking and slice against the grain.
Can I use white vinegar instead of red wine vinegar?
Yes, but red wine vinegar gives the most authentic flavor.
How long should I marinate the steak?
You don’t need to marinate—it’s seasoned simply. The chimichurri acts as the flavor booster.
Can I freeze chimichurri?
Yes, freeze it in small portions and thaw before use.
What side dishes pair well with chimichurri steak?
Roasted potatoes, rice, grilled vegetables, or a fresh salad are all excellent options.
Conclusion
Quick & Easy Chimichurri Steak is the kind of dish that proves gourmet flavors don’t need to be complicated. With just a handful of fresh ingredients and simple cooking techniques, you can create a steak dinner that’s both hearty and refreshing. The bright chimichurri sauce elevates the dish, making it suitable for casual meals and special occasions alike. Once you try it, you’ll find yourself making extra chimichurri to drizzle on everything from meats to vegetables. This recipe is quick, customizable, and always a winner at the table.
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