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How to Make Chimichurri Steak

Name: How to Make Chimichurri Steak
Yield: 2
Ingredients: 1 cup fresh parsley leaves; 1/4 cup fresh cilantro; 3 garlic cloves; 2 tablespoons red wine vinegar; 1/2 teaspoon red pepper flakes; 1/2 cup olive oil; 2 ribeye or strip steaks; 1 tablespoon neutral oil

Chimichurri steak combines a perfectly seared piece of beef with Argentina's signature herb sauce. Make the chimichurri first by blending parsley, cilantro, garlic, olive oil, and vinegar. Season your steak generously, sear it in a hot cast iron pan, and let it rest before slicing. The bright, garlicky sauce cuts through the rich meat beautifully.

Total time: 1 hr 15 min
Hands-on: 25 min
Serves: 2
Difficulty: Medium

Ingredients

1 cup fresh parsley leaves
1/4 cup fresh cilantro
3 garlic cloves
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 cup olive oil
2 ribeye or strip steaks
1 tablespoon neutral oil

Step by step

Make the chimichurri sauce. Combine 1 cup fresh parsley leaves, 1/4 cup fresh cilantro, 3 garlic cloves, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, and 1/2 cup olive oil in a food processor. Pulse until roughly chopped but not completely smooth. Season with salt and set aside for at least 30 minutes.
Prepare the steaks. Bring 2 ribeye or strip steaks to room temperature, about 30 minutes. Pat completely dry with paper towels. Season both sides generously with coarse salt and black pepper, pressing the seasoning into the meat.
Heat your pan. Place a cast iron skillet over high heat until it starts smoking slightly. Add 1 tablespoon neutral oil like canola or avocado oil and swirl to coat.
Sear the steaks. Place steaks in the pan without moving them for 3-4 minutes until a golden crust forms. Flip once and cook another 3-4 minutes for medium-rare. The internal temperature should reach 130°F.
Rest and serve. Transfer steaks to a cutting board and let rest for 5 minutes. Slice against the grain and arrange on plates. Spoon chimichurri generously over the meat and serve immediately.

Tips & troubleshooting

Make chimichurri a day ahead for deeper flavor development
Don't overcrowd the pan if cooking multiple steaks
Save some chimichurri for the table as guests always want more
The sauce keeps in the refrigerator for up to a week

Variations

Grilled Version. Cook the steaks on a hot grill for the same timing, creating beautiful char marks that pair excellently with chimichurri.
Skirt Steak Chimichurri. Use skirt steak for a more traditional Argentine approach. Cook quickly over high heat and slice thin against the grain.
Herb Variations. Swap cilantro for oregano or add fresh mint for a different herb profile. Some regions use more oregano than parsley.

Questions

What cut of steak works best for chimichurri?: Ribeye, strip steak, or skirt steak all work beautifully. The rich fat content balances the bright acidity of the chimichurri sauce.
Can I make chimichurri without a food processor?: Yes, finely mince everything by hand with a sharp knife. The texture will be slightly different but equally good.
How do I know when my steak is properly seared?: The steak should release easily from the pan when ready to flip. If it sticks, give it another minute to develop that golden crust.
Should chimichurri be chunky or smooth?: Aim for a roughly chopped texture with visible herb pieces. Completely smooth loses the rustic character that makes chimichurri special.