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Steak With Chimichurri Sauce Recipe

BySoha

A perfectly seared steak paired with bright, herbaceous chimichurri sauce is a culinary match made in heaven. This recipe elevates a classic steak dinner with bold Argentine flavors,fresh parsley, garlic, vinegar, and olive oil—creating a sauce that cuts through the richness of the meat beautifully. Whether you’re hosting a special dinner or craving a restaurant-quality meal at home, this dish brings sophistication with simplicity. Let’s craft it like an expert chef would.

Ingredients List

  • 2 ribeye or sirloin steaks (1–1.25 inches thick)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil (for searing)
  • 1 cup fresh parsley, finely chopped
  • 3 tbsp fresh cilantro, finely chopped (optional but recommended)
  • 4 garlic cloves, minced
  • 1 small red chili or ½ tsp red pepper flakes
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Steak

Pat steaks dry with a paper towel to ensure a perfect sear. Season generously with salt and black pepper on both sides.

2. Preheat Your Pan

Heat a cast-iron skillet over medium-high heat. Add olive oil once the pan is hot.

3. Sear the Steak

Place the steaks in the skillet and let them sear without moving them for 3–4 minutes. Flip and cook another 3–4 minutes for medium-rare (adjust time to preference).

4. Rest the Steak

Remove from the pan and allow the steaks to rest for 5–7 minutes so the juices redistribute.

5. Make the Chimichurri Sauce

Combine parsley, cilantro, garlic, chili, olive oil, red wine vinegar, lemon juice, salt, and pepper in a bowl. Mix gently without over-stirring; chimichurri should look loose and rustic.

6. Serve

Slice the steak against the grain and spoon chimichurri liberally over the top.

Cook Time

Total: 20 minutes
Prep: 10 minutes
Bake: 0 minutes

Servings

Makes approximately 2 servings

Nutritional Information (approx. per serving)

  • Calories: 620
  • Protein: 38g
  • Fat: 48g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sodium: 420mg

Storage Instructions

Store leftover chimichurri in an airtight container in the refrigerator for up to 4 days.
Steak can be refrigerated for 2–3 days. Warm gently in a skillet; avoid microwaving to prevent toughness.

Suggestions

  • Add a pinch of oregano to intensify authentic Argentine flavor.
  • For a smoky depth, grill the steak instead of pan-searing.
  • Chimichurri also pairs wonderfully with chicken, shrimp, roasted vegetables, or even as a sandwich spread.

Seasonal Relevance

This recipe shines in summer when grills are hot and herbs are fresh, but its vibrant flavors are welcome year-round. In colder months, pan-seared steak with bright chimichurri offers a refreshing contrast to heavier seasonal foods.

Conclusion

A beautifully cooked steak topped with fresh chimichurri sauce is one of the most rewarding yet simple dishes you can master. The contrast of juicy, rich beef with zesty herbs and garlic creates a balanced, unforgettable flavor profile. This restaurant-quality recipe requires minimal ingredients and delivers exceptional results every time,perfect for elevating your home cooking.

Steak With Chimichurri Sauce Recipe
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Steak With Chimichurri Sauce Recipe

Recipe by Soha
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

620

kcal
Total time

20

minutes

A restaurant-quality steak paired with a fresh, zesty chimichurri sauce made from parsley, garlic, chili, vinegar, and olive oil. Juicy, flavorful, and incredibly simple to prepare,perfect for weeknights or special occasions.

Ingredients

  • 2 ribeye or sirloin steaks (1–1.25 inches thick)

  • Salt, to taste

  • Black pepper, to taste

  • 2 tbsp olive oil (for searing)

  • 1 cup fresh parsley, finely chopped

  • 3 tbsp fresh cilantro, finely chopped

  • 4 garlic cloves, minced

  • 1 small red chili or ½ tsp red pepper flakes

  • ½ cup olive oil

  • 2 tbsp red wine vinegar

  • 1 tbsp lemon juice

  • Salt and pepper to taste

Directions

  • Pat steaks dry and season generously with salt and pepper.
  • Heat a cast-iron skillet over medium-high heat and add olive oil.
  • Sear steaks for 3–4 minutes per side for medium-rare or until desired doneness.
  • Let steaks rest 5–7 minutes before slicing.
  • In a bowl, mix parsley, cilantro, garlic, chili, olive oil, red wine vinegar, lemon juice, salt, and pepper to make chimichurri.
  • Slice steak against the grain and spoon chimichurri over the top before serving.

Recipe Video

Notes

  • Grill the steak instead of pan-searing for a smoky flavor.
  • Adjust chili level depending on preferred heat.
  • Chimichurri can be made a day in advance for deeper flavor.

FAQs

1. Can I make chimichurri sauce in a blender?
Yes, but pulse gently. Over-blending can turn the sauce bitter and pasty. Chimichurri should remain chunky and textured.

2. What cut of steak works best with chimichurri?
Ribeye, sirloin, flank, and skirt steak all pair wonderfully due to their beefy flavor and tenderness.

3. Can chimichurri be served warm?
It’s traditionally served at room temperature. Warming can dull the brightness of the herbs, so keep it cool and fresh for best flavor.

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