22 Delicious Chimichurri Steak Recipes Amazing

Unleash the vibrant flavors of chimichurri with our roundup of 22 mouthwatering steak recipes that are sure to elevate your dinner game! Whether you’re craving a quick weeknight meal or planning a special weekend feast, these delicious combinations of juicy steak and zesty chimichurri sauce will inspire your inner chef. Dive in and discover your new favorite dish today!

Grilled Chimichurri Flank Steak

Venturing into the world of grilled meats brings us to a dish that’s both vibrant and full of flavor, perfect for those who appreciate the art of grilling. This recipe will guide you through creating a succulent Grilled Chimichurri Flank Steak, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1.5 lbs flank steak, trimmed of excess fat
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano

Instructions

1. In a medium bowl, whisk together the extra-virgin olive oil, red wine vinegar, chopped parsley, minced garlic, crushed red pepper flakes, kosher salt, black pepper, and dried oregano to create the chimichurri sauce. Set aside 1/4 cup of the sauce for basting the steak during grilling.
2. Place the flank steak in a shallow dish and pour the remaining chimichurri sauce over it, ensuring the steak is fully coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F. Ensure the grates are clean and lightly oiled to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off. Grill the steak for 5 to 6 minutes on each side for medium-rare, or until the internal temperature reaches 135°F, basting with the reserved chimichurri sauce during the last 2 minutes of grilling.
5. Transfer the grilled steak to a cutting board and let it rest for 10 minutes before slicing against the grain into thin strips.

Keenly slicing the steak against the grain ensures each piece is tender and easy to chew. The chimichurri sauce not only adds a bright, herby flavor but also keeps the steak incredibly juicy. Serve this dish over a bed of roasted vegetables or alongside a crisp salad for a complete meal that’s sure to impress.

Chimichurri Skirt Steak with Roasted Potatoes

Diving into the world of grilling brings us to a dish that’s as vibrant in flavor as it is in color. Today, we’re focusing on a recipe that combines the boldness of chimichurri with the tenderness of skirt steak, accompanied by the rustic charm of roasted potatoes.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1.5 lbs baby potatoes, halved
• 2 tbsp clarified butter
• 1 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
2. In a bowl, combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper to make the chimichurri sauce. Set aside to let the flavors meld.
3. Toss the halved baby potatoes with clarified butter and smoked paprika on a baking sheet. Spread them in a single layer for even roasting.
4. Roast the potatoes in the preheated oven for 25-30 minutes, or until golden and crispy, flipping halfway through.
5. While the potatoes roast, heat a grill or grill pan over high heat. Season the skirt steak with salt and pepper on both sides.
6. Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing against the grain.
7. Serve the sliced skirt steak topped with chimichurri sauce, alongside the roasted potatoes.

Kicking off your meal with this dish promises a symphony of flavors, from the herbaceous chimichurri to the smoky, tender steak. The crispy potatoes add a delightful contrast in texture, making every bite a perfect balance. Consider serving it with a side of grilled vegetables for an even more colorful plate.

Pan-Seared Ribeye with Fresh Chimichurri Sauce

Unlock the secrets to a perfectly cooked ribeye with this guide to pan-searing and topping it with a vibrant chimichurri sauce. This method ensures a crusty exterior and juicy interior, complemented by the fresh, herby sauce.

Ingredients

• 1 (1.5-inch thick) ribeye steak
• 2 tbsp clarified butter
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp kosher salt

Instructions

1. Remove the ribeye from the refrigerator 30 minutes before cooking to bring it to room temperature, ensuring even cooking.
2. Pat the steak dry with paper towels to remove excess moisture, which is crucial for achieving a good sear.
3. Season both sides of the steak with coarse sea salt and freshly ground black pepper.
4. Heat a cast-iron skillet over medium-high heat until it’s smoking hot, about 2 minutes, then add the clarified butter.
5. Place the steak in the skillet and cook undisturbed for 4 minutes to develop a golden-brown crust.
6. Flip the steak and cook for another 3 minutes for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
7. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
8. While the steak rests, combine the parsley, cilantro, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, and kosher salt in a bowl to make the chimichurri sauce.
9. Slice the steak against the grain and serve topped with the chimichurri sauce.

Mastering this dish rewards you with a ribeye that’s tender and flavorful, with the chimichurri adding a bright, acidic contrast. For an extra touch, serve alongside roasted fingerling potatoes to soak up the delicious juices.

Chimichurri Marinated Sirloin Steak

For a dish that marries bold flavors with tender textures, this Chimichurri Marinated Sirloin Steak is a must-try. Follow these steps to create a culinary masterpiece that’s as enjoyable to make as it is to eat.

Ingredients

• 1.5 lbs sirloin steak, about 1 inch thick
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, finely chopped fresh parsley, minced garlic, dried oregano, crushed red pepper flakes, kosher salt, and freshly ground black pepper to create the chimichurri marinade.
2. Place the sirloin steak in a large resealable plastic bag and pour the chimichurri marinade over the steak, ensuring it’s fully coated. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F. Remove the steak from the marinade, letting excess drip off, and discard the marinade.
4. Grill the steak for 4 to 5 minutes on each side for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer. For medium, cook to 145°F.
5. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain to serve.

This Chimichurri Marinated Sirloin Steak boasts a vibrant, herby crust with a juicy, perfectly cooked interior. Try serving it over a bed of roasted vegetables or alongside a crisp, green salad for a complete meal.

Argentinian Chimichurri Steak with Grilled Vegetables

Now, let’s dive into creating a vibrant Argentinian Chimichurri Steak with Grilled Vegetables, a dish that marries the bold flavors of South America with the simplicity of grilling. Perfect for a summer evening, this recipe will guide you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs grass-fed ribeye steak, 1.5 inches thick
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 medium zucchinis, sliced lengthwise into 1/2-inch pieces
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered

Instructions

1. In a medium bowl, combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper to make the chimichurri sauce. Set aside to let the flavors meld.
2. Preheat your grill to high heat (450°F to 500°F) for direct grilling.
3. Season the steak generously with salt and pepper on both sides.
4. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
5. While the steak rests, grill the zucchinis and bell peppers for 3-4 minutes per side, until they have nice grill marks and are tender.
6. Slice the steak against the grain into 1/2-inch thick slices.
7. Arrange the grilled vegetables and sliced steak on a platter. Drizzle with half of the chimichurri sauce and serve the remaining sauce on the side.

Zesty and herbaceous, the chimichurri sauce brings a bright contrast to the rich, smoky flavors of the steak and vegetables. For an extra touch, serve with crusty bread to soak up the delicious juices.

Chimichurri Beef Tenderloin with Garlic Butter

Kickstart your culinary adventure with this exquisite Chimichurri Beef Tenderloin, a dish that marries the robust flavors of garlic butter with the fresh, herby zest of chimichurri. Perfect for those looking to impress, this recipe guides you through each step with precision, ensuring a flawless result every time.

Ingredients

• 1.5 lbs beef tenderloin, trimmed
• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 tbsp unsalted butter, room temperature
• 2 cloves garlic, minced (for garlic butter)

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it reaches the correct temperature for roasting the beef tenderloin evenly.
2. In a medium bowl, whisk together the olive oil, red wine vinegar, parsley, oregano, 4 cloves of minced garlic, red pepper flakes, sea salt, and black pepper to create the chimichurri sauce. Set aside to allow the flavors to meld.
3. Season the beef tenderloin generously with sea salt and freshly ground black pepper on all sides.
4. Heat a large oven-proof skillet over medium-high heat. Sear the beef tenderloin for 2-3 minutes on each side, or until a golden-brown crust forms.
5. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Use a meat thermometer for precise doneness.
6. While the beef roasts, prepare the garlic butter by mixing the room temperature butter with 2 cloves of minced garlic until well combined.
7. Remove the beef from the oven and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist and tender slice.
8. Serve the sliced beef tenderloin with a generous dollop of garlic butter and a drizzle of the prepared chimichurri sauce. Tip: For an extra burst of flavor, spoon some chimichurri over the beef just before serving.

Rich in flavor and texture, this Chimichurri Beef Tenderloin with Garlic Butter offers a succulent bite with every slice, complemented by the vibrant and tangy chimichurri. Consider serving it alongside roasted vegetables or a light quinoa salad for a complete meal that’s as nutritious as it is delicious.

Slow-Cooked Chimichurri Chuck Steak

Kickstart your culinary journey with this slow-cooked chimichurri chuck steak, a dish that marries the robustness of beef with the vibrant freshness of chimichurri sauce. Perfect for those who appreciate the art of slow cooking, this recipe promises a melt-in-your-mouth experience.

Ingredients

• 2 lbs chuck steak, trimmed of excess fat
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup beef stock

Instructions

1. Preheat your slow cooker to the low setting (200°F) to ensure even cooking throughout the process.
2. In a medium bowl, whisk together the extra-virgin olive oil, finely chopped fresh parsley, cilantro, minced garlic, red wine vinegar, crushed red pepper flakes, sea salt, and freshly ground black pepper to create the chimichurri sauce.
3. Place the trimmed chuck steak in the slow cooker and pour the beef stock around it to keep the meat moist during cooking.
4. Generously coat the chuck steak with half of the chimichurri sauce, reserving the remainder for serving.
5. Cover and cook on low for 8 hours, or until the meat is fork-tender and easily shreds.
6. Once cooked, remove the steak from the slow cooker and let it rest for 10 minutes before slicing against the grain.
7. Serve the sliced steak with the reserved chimichurri sauce drizzled on top for an extra burst of flavor.

With its tender texture and bold flavors, this slow-cooked chimichurri chuck steak is a testament to the magic of patience in cooking. Consider serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Chimichurri Rump Steak with Sweet Potato Mash

Venturing into the realm of bold flavors and hearty meals, this dish combines the robust taste of rump steak with the creamy sweetness of mashed sweet potatoes, all brought together by the vibrant chimichurri sauce. Perfect for those looking to impress at the dinner table with minimal fuss.

Ingredients

• 1.5 lbs rump steak, trimmed
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1/4 cup heavy cream

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F) to ensure a perfect sear on the steak.
2. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1/2 cup finely chopped fresh parsley, 2 cloves minced garlic, 1/2 tsp crushed red pepper flakes, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper to make the chimichurri sauce. Set aside.
3. Season the rump steak generously with sea salt and freshly ground black pepper on both sides.
4. Grill the steak for 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F. Let it rest for 5 minutes before slicing.
5. While the steak rests, boil the sweet potatoes in salted water until tender, about 15 minutes. Drain well.
6. Mash the sweet potatoes with 2 tbsp unsalted butter and 1/4 cup heavy cream until smooth. Season with salt to taste.
7. Slice the steak against the grain and serve atop the sweet potato mash, drizzled with the chimichurri sauce.

Rich in flavor and texture, the chimichurri rump steak offers a juicy bite complemented by the smooth, sweet potato mash. For an extra touch, garnish with additional parsley and a drizzle of olive oil to elevate the presentation.

Spicy Chimichurri Strip Steak

Kickstart your culinary adventure with this Spicy Chimichurri Strip Steak, a dish that marries the robust flavors of perfectly cooked steak with the vibrant, herbaceous kick of chimichurri. Ideal for those looking to impress at their next dinner gathering, this recipe is straightforward yet delivers restaurant-quality results.

Ingredients

• 1.5 lbs strip steak, 1-inch thick
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Remove the strip steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. In a medium bowl, whisk together the extra-virgin olive oil and red wine vinegar to create the base of the chimichurri sauce.
3. Add the finely chopped fresh parsley, cilantro, minced garlic, crushed red pepper flakes, kosher salt, and freshly ground black pepper to the bowl. Stir until well combined. Set aside to allow the flavors to meld.
4. Preheat your grill or cast-iron skillet over high heat until it reaches 450°F, ensuring a perfect sear on the steak.
5. Season the steak generously with kosher salt and freshly ground black pepper on both sides.
6. Place the steak on the grill or skillet. Cook for 4 minutes on the first side without moving to achieve a deep crust.
7. Flip the steak and cook for an additional 3-4 minutes for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
8. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
9. Slice the steak against the grain into 1/2-inch thick pieces. Drizzle with the prepared spicy chimichurri sauce before serving.

A perfectly cooked Spicy Chimichurri Strip Steak offers a succulent texture with a charred exterior, complemented by the bright, spicy notes of the chimichurri. Serve it alongside roasted vegetables or a crisp salad for a balanced meal that’s sure to delight.

Chimichurri Filet Mignon with Asparagus

Just when you thought filet mignon couldn’t get any better, along comes chimichurri to elevate this classic cut to new heights. Paired with crisp asparagus, this dish is a celebration of flavors and textures that’s surprisingly simple to master at home.

Ingredients

• 1 1/2 lbs filet mignon, trimmed
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lb asparagus, trimmed
• 2 tbsp clarified butter

Instructions

1. Preheat your grill or grill pan to high heat, aiming for a surface temperature of 450°F.
2. In a medium bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, salt, and pepper to make the chimichurri sauce. Set aside.
3. Season the filet mignon generously with salt and pepper on all sides.
4. Place the filet mignon on the grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
5. While the steak rests, heat clarified butter in a skillet over medium-high heat. Add asparagus, cooking for 3-4 minutes until bright green and slightly tender.
6. Slice the filet mignon against the grain. Serve topped with chimichurri sauce and alongside the asparagus.

Perfectly cooked filet mignon paired with vibrant chimichurri and asparagus offers a symphony of flavors. The steak’s tenderness contrasts beautifully with the sauce’s herbaceous kick, while the asparagus adds a crisp, fresh element. Consider serving this dish with a bold red wine to complement the rich flavors.

Herbed Chimichurri Top Sirloin Steak

Discover the art of elevating a simple top sirloin steak with a vibrant herbed chimichurri sauce, a dish that promises to bring a burst of flavor to your table with minimal effort.

Ingredients

• 1.5 lbs top sirloin steak, 1.5 inches thick
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill or grill pan to high heat, aiming for a surface temperature of 450°F to 500°F.
2. While the grill heats, combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a medium bowl to create the chimichurri sauce. Set aside.
3. Season the steak evenly on both sides with an additional 1/2 tsp of kosher salt and 1/4 tsp of black pepper.
4. Place the steak on the grill and cook for 4 minutes on the first side without moving to achieve a perfect sear.
5. Flip the steak and cook for an additional 3 to 4 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
6. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
7. Slice the steak against the grain into 1/2-inch thick pieces and serve topped with the prepared chimichurri sauce.

Kick your dining experience up a notch with this herbed chimichurri top sirloin steak, where the tender, juicy meat meets the bright, herbaceous sauce for a harmonious blend of flavors. Consider serving it alongside grilled vegetables or a crisp salad to complement the richness of the dish.

Chimichurri Porterhouse Steak with Chimichurri Butter

Here’s how to master the art of preparing a Chimichurri Porterhouse Steak with Chimichurri Butter, a dish that combines the robust flavors of a perfectly cooked steak with the fresh, herby brightness of chimichurri. This guide will walk you through each step, ensuring a delicious outcome every time.

Ingredients

• 1 (1.5-inch thick) porterhouse steak (about 24 oz)
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1/2 cup unsalted butter, softened
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 1 tbsp finely chopped fresh thyme
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp fine sea salt

Instructions

1. Preheat your grill or cast-iron skillet to high heat (450°F to 500°F) to ensure a proper sear on the steak.
2. Season both sides of the porterhouse steak evenly with kosher salt and black pepper, pressing the seasoning into the meat.
3. Drizzle the steak with extra-virgin olive oil, ensuring it’s lightly coated to prevent sticking.
4. Place the steak on the grill or skillet, cooking for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 130°F.
5. While the steak cooks, combine softened butter, parsley, oregano, thyme, minced garlic, red wine vinegar, crushed red pepper flakes, and fine sea salt in a bowl to make the chimichurri butter.
6. Once the steak reaches the desired doneness, remove it from the heat and let it rest for 5 minutes to allow the juices to redistribute.
7. Slice the steak against the grain, serving it with a generous dollop of chimichurri butter on top.

Great for a summer barbecue or a special dinner, this Chimichurri Porterhouse Steak with Chimichurri Butter offers a succulent texture and a burst of flavors. The chimichurri butter melts beautifully over the warm steak, creating a rich and aromatic sauce that complements the meat’s natural savoriness.

Grilled Chimichurri Hanger Steak

Let’s dive into the art of preparing a succulent Grilled Chimichurri Hanger Steak, a dish that marries the robust flavors of perfectly grilled meat with the vibrant freshness of chimichurri sauce. This guide will walk you through each step, ensuring even beginners can achieve restaurant-quality results at home.

Ingredients

• 1.5 lbs hanger steak, trimmed
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1/2 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh oregano, 4 cloves minced garlic, 1 tsp crushed red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to create the chimichurri sauce. Set aside to allow flavors to meld.
2. Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. Season the 1.5 lbs trimmed hanger steak evenly with kosher salt and freshly ground black pepper on both sides.
4. Place the steak on the preheated grill. Cook for 4-5 minutes on the first side, then flip and cook for an additional 3-4 minutes for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
5. Transfer the grilled steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
6. Slice the steak against the grain into 1/2-inch thick pieces, then drizzle with the prepared chimichurri sauce before serving.

Unlock the full potential of this dish by serving the Grilled Chimichurri Hanger Steak over a bed of roasted fingerling potatoes or alongside a crisp arugula salad. The steak’s tender texture and the sauce’s herbaceous kick create a harmonious balance that’s both satisfying and refreshing.

Chimichurri Flat Iron Steak with Quinoa Salad

For a dish that combines robust flavors with wholesome ingredients, this Chimichurri Flat Iron Steak with Quinoa Salad is a perfect choice. Follow these steps to create a meal that’s as nutritious as it is delicious.

Ingredients

• 1.5 lbs flat iron steak
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp red pepper flakes
• 1 tsp sea salt
• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp kosher salt
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled

Instructions

1. Preheat your grill to medium-high heat, aiming for 450°F.
2. In a bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and sea salt to make the chimichurri sauce. Set aside.
3. Season the flat iron steak with kosher salt on both sides.
4. Grill the steak for 5 minutes on each side for medium-rare, or until internal temperature reaches 135°F.
5. Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain.
6. While the steak rests, bring quinoa, water, and kosher salt to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes.
7. Fluff the quinoa with a fork and let it cool slightly before mixing in cherry tomatoes, red onion, and feta cheese.
8. Serve the sliced steak over the quinoa salad, topped with chimichurri sauce.

Rich in textures and flavors, the tender flat iron steak pairs beautifully with the fresh, tangy chimichurri and the hearty quinoa salad. Consider serving it with a crisp white wine to elevate the dining experience.

Chimichurri Bavette Steak with Roasted Corn

Discover the art of combining bold flavors with this Chimichurri Bavette Steak paired with Roasted Corn, a dish that promises to elevate your culinary skills and delight your palate.

Ingredients

• 1.5 lbs bavette steak, trimmed
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 ears of corn, husks removed
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika

Instructions

1. Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F.
2. In a medium bowl, whisk together the olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce. Set aside.
3. Season the bavette steak evenly with kosher salt and freshly ground black pepper on both sides.
4. Place the steak on the grill and cook for 4 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Tip: Avoid moving the steak too much to ensure a good sear.
5. While the steak cooks, brush the ears of corn with clarified butter and sprinkle with smoked paprika.
6. After flipping the steak, add the corn to the grill and cook for 10 minutes, turning occasionally, until kernels are slightly charred. Tip: Grill the corn over indirect heat if it starts to char too quickly.
7. Remove the steak and corn from the grill. Let the steak rest for 5 minutes before slicing against the grain. Tip: Resting the steak allows the juices to redistribute, ensuring a moist and flavorful bite.
8. Slice the steak and serve with the roasted corn and a generous drizzle of the chimichurri sauce.

Here, the tender, juicy slices of bavette steak contrast beautifully with the smoky sweetness of the corn, all brought together by the vibrant, herbaceous chimichurri. For an extra touch, serve atop a warm tortilla for a steak taco variation.

Chimichurri Tri-Tip Steak with Avocado Salad

Now, let’s dive into creating a dish that’s as vibrant in flavor as it is in presentation. This recipe combines the bold, herby notes of chimichurri with the rich, tender texture of tri-tip steak, all balanced by the creamy freshness of an avocado salad. Perfect for those looking to impress at their next dinner gathering or simply treat themselves to a gourmet meal at home.

Ingredients

• 1.5 lbs tri-tip steak, trimmed
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 tbsp lime juice
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F.
2. In a medium bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, kosher salt, and red pepper flakes to make the chimichurri sauce. Set aside to let the flavors meld.
3. Season the tri-tip steak generously with salt and freshly ground black pepper on all sides.
4. Place the steak on the preheated grill. Cook for 5-7 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Tip: Avoid moving the steak too much to ensure a good sear.
5. Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain. Tip: Resting allows the juices to redistribute, ensuring a moist steak.
6. While the steak rests, prepare the avocado salad by gently tossing the diced avocados, cherry tomatoes, red onion, and lime juice in a bowl. Season with salt and pepper to taste.
7. Slice the rested steak and serve topped with chimichurri sauce, alongside the avocado salad.

Combining the succulent, herbaceous steak with the crisp, creamy avocado salad creates a harmonious balance of flavors and textures. For an extra touch, serve the dish on a warm platter with a drizzle of chimichurri around the plate for a restaurant-quality presentation.

Smoked Chimichurri Brisket

Discover the art of combining smoky flavors with the vibrant freshness of chimichurri in this Smoked Chimichurri Brisket recipe. Perfect for those who appreciate the depth of slow-cooked meats paired with the brightness of herbs, this dish is a celebration of contrasts.

Ingredients

• 1 (5-pound) beef brisket, trimmed
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon smoked paprika
• 1 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh oregano
• 4 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes

Instructions

1. Preheat your smoker to 225°F, using hickory or oak wood for a robust flavor.
2. Season the brisket evenly with kosher salt, black pepper, and smoked paprika, ensuring full coverage.
3. Place the brisket in the smoker, fat side up, and smoke until the internal temperature reaches 165°F, about 6 hours.
4. While the brisket smokes, prepare the chimichurri by whisking together olive oil, red wine vinegar, parsley, oregano, garlic, and red pepper flakes in a bowl. Let it sit at room temperature to meld flavors.
5. Once the brisket reaches 165°F, wrap it tightly in butcher paper and return to the smoker until the internal temperature reaches 203°F, about 4 more hours.
6. Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour before slicing against the grain.
7. Serve the sliced brisket with a generous drizzle of the chimichurri sauce.

You’ll find the brisket incredibly tender, with a smoky crust that gives way to the herbaceous, tangy chimichurri. Try serving it atop a warm corn tortilla for a playful twist on traditional barbecue.

Chimichurri London Broil with Garlic Bread

Mastering the art of grilling takes patience and practice, but this Chimichurri London Broil with Garlic Bread recipe is a fantastic place to start. Let’s break down the process into manageable steps to ensure a flavorful and perfectly cooked meal.

Ingredients

• 1.5 lbs London broil, preferably grass-fed
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh flat-leaf parsley
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 loaf crusty artisan bread
• 3 tbsp clarified butter
• 2 cloves garlic, finely grated

Instructions

1. Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F.
2. In a medium bowl, whisk together the olive oil, red wine vinegar, parsley, minced garlic, oregano, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
3. Place the London broil on a cutting board and generously coat both sides with half of the chimichurri sauce, reserving the remainder for serving.
4. Grill the London broil for 6 minutes on the first side, then flip and grill for an additional 5 minutes for medium-rare, or until the internal temperature reaches 135°F.
5. Transfer the grilled London broil to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
6. While the meat rests, slice the artisan bread in half lengthwise and spread the clarified butter evenly over the cut sides, then sprinkle with grated garlic.
7. Place the bread, buttered side down, on the grill for 2 to 3 minutes, or until golden and crisp.
8. Slice the London broil against the grain into thin strips and serve with the grilled garlic bread and reserved chimichurri sauce.

This dish offers a harmonious blend of textures, from the tender, juicy slices of London broil to the crisp, buttery garlic bread. For an extra touch of elegance, drizzle the remaining chimichurri sauce over the sliced meat just before serving.

Chimichurri Cube Steak with Mushroom Gravy

When you’re craving a hearty meal that’s both flavorful and straightforward to prepare, this Chimichurri Cube Steak with Mushroom Gravy is a perfect choice. It combines the bold flavors of chimichurri with the comforting richness of mushroom gravy, all while being approachable for cooks of any skill level.

Ingredients

• 1 1/2 lbs cube steak, patted dry
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup finely chopped fresh parsley
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 8 oz cremini mushrooms, thinly sliced
• 1 tbsp all-purpose flour
• 1 cup beef stock

Instructions

1. In a medium bowl, whisk together the olive oil, red wine vinegar, parsley, garlic, oregano, red pepper flakes, salt, and black pepper to make the chimichurri. Set aside.
2. Heat a large skillet over medium-high heat. Add the clarified butter and swirl to coat the pan.
3. Season the cube steak with salt and pepper on both sides. Once the butter is shimmering, add the steak to the skillet. Cook for 3-4 minutes per side for medium-rare, or until desired doneness is achieved. Transfer to a plate and tent with foil.
4. In the same skillet, add the mushrooms. Cook, stirring occasionally, until they release their moisture and become golden brown, about 5 minutes.
5. Sprinkle the flour over the mushrooms and stir to coat. Gradually add the beef stock, stirring constantly to avoid lumps. Bring to a simmer and cook until the gravy thickens, about 3 minutes.
6. Return the steak to the skillet, spooning some of the gravy over the top. Serve immediately, drizzled with the reserved chimichurri.

Last but not least, the tender cube steak paired with the vibrant chimichurri and earthy mushroom gravy creates a symphony of flavors and textures. For an extra touch, serve it over a bed of creamy mashed potatoes to soak up all the delicious gravy.

Chimichurri Round Steak with Roasted Brussels Sprouts

Sometimes, the simplest ingredients come together to create a dish that’s bursting with flavor and texture. Today, we’re diving into a methodical approach to preparing a vibrant, herbaceous chimichurri sauce paired with a perfectly seared round steak and crispy roasted Brussels sprouts, a combination that promises to delight the senses.

Ingredients

• 1 1/2 lbs round steak, trimmed
• 1 lb Brussels sprouts, halved
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to prepare for roasting the Brussels sprouts.
2. In a medium bowl, whisk together 1/4 cup of olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce. Set aside.
3. Heat a large skillet over medium-high heat and add the remaining 1/4 cup of olive oil. Once shimmering, add the round steak, searing for 4-5 minutes per side for medium-rare, or until desired doneness is achieved.
4. While the steak cooks, arrange the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20 minutes, or until crispy and golden brown, flipping halfway through.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.
6. Serve the sliced steak alongside the roasted Brussels sprouts, generously topped with the chimichurri sauce.

Here, the chimichurri’s bright acidity cuts through the richness of the steak, while the Brussels sprouts add a satisfying crunch. For an extra touch of elegance, drizzle any remaining chimichurri around the plate before serving.

Chimichurri Short Ribs with Polenta

Today, we’re diving into a dish that marries the bold flavors of chimichurri with the tender richness of short ribs, all atop a creamy bed of polenta. This recipe is perfect for those looking to impress at dinner parties or simply treat themselves to a gourmet meal at home.

Ingredients

• 2 lbs beef short ribs, bone-in
• 1 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 4 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup polenta
• 4 cups chicken stock
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 300°F. Season the short ribs with sea salt and black pepper on all sides.
2. In a large oven-safe pot, heat 2 tbsp of olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the remaining olive oil, red wine vinegar, parsley, oregano, garlic, and red pepper flakes. Stir to combine and cook for 1 minute to release the aromatics.
4. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours, or until the meat is fork-tender.
5. While the ribs are braising, bring the chicken stock to a boil in a separate pot. Gradually whisk in the polenta, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
6. Once the polenta is creamy, stir in the Parmesan cheese and butter until fully incorporated.
7. Remove the short ribs from the oven and let rest for 10 minutes before serving.

Serve the chimichurri short ribs over a generous helping of polenta. The ribs should be succulent and falling off the bone, with the chimichurri providing a vibrant, herbaceous contrast. For an extra touch of elegance, garnish with a sprinkle of fresh parsley and a drizzle of olive oil.

Chimichurri Beef Kabobs with Tzatziki Sauce

Grilling season calls for dishes that are as vibrant in flavor as they are in presentation, and these Chimichurri Beef Kabobs with Tzatziki Sauce are no exception. Perfect for a summer evening, this recipe combines the boldness of chimichurri with the coolness of tzatziki for a balanced bite every time.

Ingredients

• 1.5 lbs grass-fed beef sirloin, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 cup fresh parsley, finely chopped
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 medium cucumber, grated and drained
• 1 cup Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 4 minced garlic cloves, 1 cup chopped parsley, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1/2 tsp sea salt, and 1/4 tsp black pepper to create the chimichurri marinade.
2. Add 1.5 lbs of beef cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated beef onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
5. Grill the kabobs for 3-4 minutes per side, turning once, until the beef reaches an internal temperature of 135°F for medium-rare, or to your preferred doneness.
6. While the kabobs grill, prepare the tzatziki sauce by combining 1 grated and drained cucumber, 1 cup Greek yogurt, 1 tbsp chopped dill, 1 tbsp lemon juice, and 1/2 tsp garlic powder in a bowl. Mix well and refrigerate until serving.
7. Remove the kabobs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Keenly balanced, the chimichurri beef kabobs offer a juicy, herbaceous bite that’s perfectly complemented by the creamy, tangy tzatziki sauce. Serve them atop a bed of quinoa or with a side of grilled vegetables for a complete meal that’s sure to impress.

Conclusion

Savory and sensational, these 22 chimichurri steak recipes offer a world of flavor to explore right in your kitchen. Whether you’re craving something classic or adventurous, there’s a dish here to delight. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary creations and this article with fellow food lovers on Pinterest. Happy cooking!