Chimichurri steak (grilled side steak with herbal sauce)

Chimichurri steak is a summer staple – grilled side steak with bright Herby Chimichurri sauce topped with freshness and Zing to everything from steak to chicken and fish.

Chimichurri Steak Recipe

If you have never had Chimichurri steak, you can enjoy it. My cousin Katia is from Argentina, and that’s how she makes her own chili sauce – a vibrant herbal sauce that is a staple in Argentine cooking. In Argentina, Chimichurri brings tomato sauce in the United States – essentially tomato sauce. Her version is bright, styling, and perfectly balanced with vinegar and olive oil. I used the grilled side steak, steak kebabs and steak kebabs with Chimichurri, chicken, record, or any meat that was actually grilling – instantly turning a simple meal into something special.

Why this recipe works

I love Chimichurri sauce and make it often! This is one of those condiments I always come back to because it is so fresh and versatile. I even gave my twist Tight to Recipe – Add fresh mint flavor to my grilled lamb chops for a bright and bold spin in my grilled lamb chops with the mint chili recipe (very delicious!). However, this version is a real deal, like my cousin from Argentina.

• Bold, authentic flavor: Fresh herbs, garlic and vinegar in Chimichurri bring a distinct, bright flavor to the barbecue and grill with minimal ingredients.
• Multifunctional and customizable: Delicious on steak, chicken, sausage, lamb and even vegetables – this is your summer condiment.
• High protein: This recipe pairs with grilled steak or other lean meats, and the protein is naturally high, helping you stay full and satisfied.
• Suitable for many diets: Natural gluten-free, dairy-free, low-carb and all 30-friendly – Very suitable for a variety of dietary needs.
• Perfect for summer entertainment: Perfect for backyard parties, Chimichurri can be made in advance to save time.

What is Chimichurri steak?

Chimichurri Steak is a classic Argentinian dish made with grilled steak and Chimichurri sauce, a passionate herbal condiment made from parsley, garlic, vinegar, olive oil and spices. In Argentina, Chimichurri is essential for steaks, just as ketchup is a burger in the United States, it adds freshness, acidity and bold flavor, perfectly complementing the richness of the barbecue.

The best chili sauce for steak

This Chimicchurri recipe comes directly from my cousin from Argentina. Her version is bold, stylish, and perfectly balanced with vinegar and olive oil. Although it is made with fresh herbs, most of the ingredients are pantry staples, so it can be stirred easily at any time.

Here is what you need:

• Fresh parsley – For vibrant herbal flavor
• Red onion – Add mild aromatic bites
• Fresh garlic – For that signature Chimichurri punch
• Extra virgin olive oil – For enrichment and body
• Red wine vinegar – Increase brightness and acidity
• Crushed red pepper slices – A little hot
• Kosher salt and black pepper – Make everything balanced

How to Make Chimichurri Steak

This easy summer recipe takes just a few simple steps (See the recipe card below for measurement and printing friendly options):

1. Making chili sauce: Chop fresh parsley, red onion, garlic, and mix with red wine vinegar, olive oil, salt, pepper and a little red pepper flakes.
2. Grilled steak: Season the steak with garlic powder, cumin, Oregon, salt and pepper, and grill until the flavor you want.
3. Rest and slice: Let the steak rest and then cut it into cereals.
4. Chimichurri is placed on it: Pour the sauce onto thinly sliced ​​steak and serve.

Tips for the most grilled side steaks

• Bring to room temperature: Let the steak sit for 20-30 minutes before grilling.
• Don’t overcook: Medium Rare is ideal for side steaks (130–135°F).
• Rest before slicing: Give it 5–10 minutes to keep the juice.
• Cut the steak into thin slices: The tenderest bite.
• Optional: Score slightly for more flavor – If you use dry friction, use a knife to gently rate the steak on a light crisscrossing pattern (about 1/8 inch deep and 1/2 inch apart). This can help improve the seasoning and give a more delicious crust.

Can I make Chimichurri in advance?

Yes! Chimichurri sauce is actually better. You can prepare it 3 days in advance and store it in the refrigerator. Just make sure to raise it to room temperature before providing optimal flavor and consistency.

If you are feeding the crowd, you can even double or triple the recipe. Although it’s the best day, it can still last for a few days in the refrigerator. Let it sit for 20-30 minutes before sending it to allow the flavor to pass.

Eat with Chimichurri steak

This dish is perfect for backyard parties and summer dinners. try:

Variations:

• Switch herbs: Try using half of coriander or half mint on the classic Chimichurri for a unique twist.
• Use other vinegar: Apple vinegar vinegar instead of red wine vinegar is very effective.
• Switch cutouts: You can use skirt steak or hanger steak instead of wings.
• No grill? no problem: Cook the steak in a hot cast iron skillet to cook great.

More steak recipes you will love:

FAQ

Which steak is best for Chimichurri?
Side steaks, skirt steaks or hangers steaks are all attributed to their rich flavor and quick cooking nature.

Is Chimichurri spicy?
Usually not! It’s more intense and garlic, but you can add red pepper flakes to heat up slightly.

Can I use Chimichurri on other meats?
Absolutely. The chicken, lamb, sausage, fish and even grilled vegetables were great.

How long does Chimichurri last in the refrigerator?
It stays fresh in an airtight container for 3 days.

Can I do it in advance?
Yes – Chimichurri can be prepared in advance, making it perfect for parties and meal preparations.