Chimichurri Steak

This Chimichurri Steak recipe comes together quickly and features grilled NY strip steaks topped with a tangy, garlicky herb sauce (chimichurri) from Argentina that has an amazing depth of flavor.

This chimichurri sauce is so easy to make and is great on just about anything grilled, including fish, chicken, vegetables, and potatoes. It has a fresh herb flavor with garlicky notes will soon become one of your go-to sauces. The sauce is not cooked, you just combine the ingredients in a food processor and blend, that’s all there is to it!

🥩 Essential Ingredients

NY Strip Steaks: Also called shell steak, Kansas City steak and top loin steak among others, this is basically a T-bone or porterhouse with the tenderloin removed, which leaves you with just the juicy, tender, flavorful top-loin muscle. Other cuts of steak for this recipe include r-eye or T-bone steaks, and it’s also great with skirt or flank steak.

Flat-leaf parsley: There are two common varieties of parsley, flat-leaf and curly. Both offer bright, grassy flavor, but flat-leaf parsley is bolder, with a slight licorice-like flavor. I prefer flat-leaf for all my cooking for this reason, including this chimichurri sauce recipes, plus it’s easier to clean. 1 small bunch = 3 oz. = ½ cup lightly packed chopped

Cilantro: Always use fresh cilantro. Don’t even bother using dried cilantro; it has very little flavor and cannot be used interchangeably with fresh.

Mint: Fresh mint adds a fresh, crisp flavor to just about anything, and especially this sauce. What you see labeled as simply “mint” in the grocery store is usually spearmint, but shop at a farmers’ market and you’ll find a mind-boggling variety. Any variety will work for this recipe.

Garlic:  Fresh garlic is essential for the sauce. When buying, look for firm, plump, heavy heads with tight, unbroken papery skins. The heavier the garlic, the fresher, juicier, and better tasting it is.

🔪  How to make chimichurri steak

1. Wash and dry the herbs thoroughly; they need swishing in two or three changes of water to get out all the grit. Pick over the bunch to discard any yellowed and decaying stems and leaves. Use a sharp knife to remove the stems. Remove the mint leaves from the stems

2. Let the steaks sit out at room temperature for 30 minutes before cooking. A steak close to room temperature will cook more evenly than a cold one; when you slice into it, most of the interior will be cooked to the same reddish-pink color and tenderness. If the meat is cooked while very cold, you may end up with a grayish area between the browned crust and the red center.

3. Season the steaks with ample kosher salt and a little freshly ground black pepper as they sit; this lets some of the salt melt and blend with the meat, improving its flavor (but without making it taste salty).

4. Make the chimichurri sauce by combing all the ingredients together in a food processor and pulsing on/off to blend. It’s important to stop and scrape down the sides of the bowl with a rubber spatula occasionally.

5. Brush olive oil over both sides of the steaks and season generously with salt and pepper. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. Place the steaks on the grill, close the lid, and cook for 4 to 5 minutes per side for medium-rare. Add a minute or two to each side for medium; subtract a minute or two from each side for rare. Remove from the grill and let rest for at least 5 minutes.

💭 Recipe Tips

• For evenly cooked steaks, buy one or two large, thick steaks (rather than several thin ones), and cut them into servings after cooking, especially if you like meat rare or medium rare.
• If you have an Oonie Pizza Oven, you can cook the steaks in a cast iron skillet in the oven. Heat the pan with a little oil in the oven. for 5 to 10 minutes until oil is sizzling. Add the steaks and cook for 90 seconds to 2 minutes per side.
• Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; so keeping in that spirit, serve the dish with a smoky Argentine Malbec for a perfect pairing.
• Let the chimichurri sauce stand at room temperature for 20 minutes so the flavors can meld.

👩🏻‍🍳 Recipe FAQs

🥗 Side Dish Recipes

Try this Easy Kale Salad with Garlic Panko and Feta, German Potato Salad, or this easy delicious Smoked Asparagus as sides with the Chimichurri Steak.

🍽 More Grilled Recipes

⭐  Comments and Ratings

If you’ve tried this Chimichurri Steak or any other recipes on our site, then please leave a comment and rating below. We love hearing from you!

📋 Chimichurri Steak

Kathy Kingsley

Chimichurri steak is a simple, yet amazing flavorful dish. If you aren't familiar with chimichurri, it's a zingy, garlicky, bright green herb sauce that is a classic Argentinian condiment for steak. It's so easy to make and will brighten up not only steak, but chicken, pork, potatoes—or anything that needs some zip! The recipe includes directions both grilling or pan-searing the steaks.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course entrees

Cuisine American

Servings 4

Calories 271 kcal

Ingredients

  

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For the Chimichurri

• ▢ 6 tablespoons extra-virgin olive oil
• ▢ 3 minced garlic cloves or more the taste
• ▢ 3 tablespoons white wine vinegar
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon fresh ground black pepper
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ 1 bunch flat-leaf parsley thick stems removed
• ▢ ¾ cup fresh cilantro leaves
• ▢ ¼ cup fresh mint leaves

For the Steaks

• ▢ Two 10 to 12-ounce New York strip steaks 1 to 1-½ inches thick, at room temperature
• ▢ Olive oil
• ▢ Salt and fresh ground black pepper

Instructions

 

• To make the chimichurri:

  Combine all the ingredients in a food processor. Pulse on/off for a few times, then scrape down the sides of the bowl with a rubber spatula. Continue to pulse until almost pureed, scraping down the sides as necessary. Taste and adjust seasonings.
• To grill the steaks:

  Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. Brush olive oil over both sides of the steaks and season generously with salt and pepper. Oil the grill racks.
• Place the steaks on the grill, close the lid, and cook for 4 to 5 minutes per side for medium-rare. Add a minute or two to each side for medium; subtract a minute or two from each side for rare. Remove from the grill and let rest for at least 5 minutes.
• Slice and serve the steaks with the chimichurri sauce.
• To pan sear the steaks: Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add the steaks and cook, flipping once, until browned on both sides and medium rare (125°F), 5 to 6 minutes total. Tent the steaks with aluminum foil and let rest for 5 minutes. Slice and serve with the sauce.

Notes

• Allow the steaks to stand at room temperature for 30 minutes before grilling.
• For evenly cooked steaks, buy one or two large, thick steaks (rather than several thin ones), and cut them into servings after cooking, especially if you like meat rare or medium rare.
• Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; so keeping in that spirit, serve the dish with a smoky Argentine Malbec for a perfect pairing.
• Let the chimichurri sauce stand at room temperature for 20 minutes so the flavors can meld.

Nutrition

Serving: 4gCalories: 271kcalCarbohydrates: 2.3gProtein: 13.6gFat: 24.1gCholesterol: 29.4mgSodium: 647.6mgSugar: 0.2g

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