Chimichurri Steak
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This Chimichurri Steak is savory, garlicky, and full of flavor. Skirt steak is seared until tender, sliced thin, and topped with a bright homemade chimichurri sauce.
This recipe is simple, but it still feels special enough to serve to guests. The steak cooks in minutes, and the sauce uses just a few fresh ingredients like parsley, oregano, garlic, red wine vinegar, and olive oil.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Steak With Chimichurri
- More Show-Stopping Beef Recipes
Chimichurri is a fresh herb sauce, usually served uncooked with grilled meats.
It's typically made with parsley, oregano, garlic, vinegar, olive oil, salt, and a bit of red pepper. The flavor is bright, tangy, garlicky, and full of herbs.
It's especially good with steak because it balances the richness of the meat and adds lots of fresh flavor.
Try serving it with roasted potatoes, rice, grilled vegetables, salad, or some warm crusty bread to soak up the sauce.
Here's Why You'll Love This Recipe
- Chimichurri steak is fresh, full of flavor, and simple to prepare.
- The chimichurri sauce tastes bright, tangy, herby, and garlicky.
- Since skirt steak cooks quickly, this meal is perfect for a weeknight dinner.
- It tastes like something from a restaurant, but uses simple ingredients.
- You can make the sauce ahead of time to make dinner even easier.
Ingredients You'll Need
Here is a list of ingredients that are needed when making this recipe. For the specific amounts, refer to the recipe card at the bottom of the post.
For the Chimichurri Sauce
- Red wine vinegar: Adds a tangy flavor and balances the richness of the steak.
- Garlic: Brings a bold, savory taste. Mince it finely so it mixes well in the sauce.
- Kosher salt: Seasons the sauce and brings out the flavors of the fresh herbs.
- Crushed red pepper flakes: Add some heat. Adjust the amount to your taste.
- Extra-virgin olive oil: Forms the base of the sauce and gives it a smooth finish.
- Flat-leaf Italian parsley: The main herb in chimichurri, giving the sauce a fresh flavor and green color.
- Fresh oregano: Adds an earthy, peppery flavor. You can use dried oregano if you don't have fresh.
For the Steak
- Beef skirt steak: This cut cooks quickly and goes well with chimichurri. Slice it against the grain for tenderness.
- Kosher salt: Seasons the steak and brings out its natural flavor.
- Garlic powder: Adds a savory flavor to the steak's surface.
- Ground black pepper: Adds a bit of warmth and spice.
In Photos: How To Make Steak With Chimichurri
Step 1: Make The Sauce
Start by making the chimichurri sauce.
Place the red wine vinegar, minced garlic, kosher salt, and crushed red pepper flakes in a small bowl.
Slowly drizzle in the olive oil while whisking. This helps the sauce blend well.
Add the fresh herbs.
Stir them in, and then set the sauce aside while you cook the steak.
Step 2: Cook
Preheat a large skillet or grill over high heat until it is very hot and smoking.
Season the skirt steak on both sides with kosher salt, garlic powder, and black pepper.
Sear the steak on both sides until it reaches 125°F for rare to medium-rare.
Step 3: Rest
Remove the steak from the heat and place it on a cutting board.
Let the steak rest for 5 to 10 minutes so the juices stay inside.
Slice the steak thin, cutting across the grain.
Step 4: Serve
Drizzle the steak with chimichurri sauce and serve.
Helpful Tips and Tricks
- Prepare the chimichurri first so the flavors can blend together.
- Chop the herbs finely instead of pureeing them. Chimichurri should have a loose, rustic texture.
- Heat the skillet or grill until it's very hot. This helps give the steak a good sear.
- Don't overcook skirt steak. It's best cooked quickly over high heat.
- Let the steak rest before slicing to keep it juicy.
- Always slice skirt steak against the grain for tenderness.
More Show-Stopping Beef Recipes
Ingredients
For the Chimichurri Sauce
- ¼ cup red wine vinegar
- 2 garlic cloves, finely minced
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup extra-virgin olive oil
- 1 ½ ounces flat-leaf Italian parsley, finely chopped
- ½ ounce fresh oregano, finely chopped (or ¾ teaspoon dried oregano)
For the Steak
- 1 ½ pounds beef skirt steak
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
To Make the Chimichurri Sauce
- Place the vinegar, garlic, salt, and crushed red pepper in a small bowl.
- Drizzle in the olive oil in a slow, steady stream while whisking.
- Fold in the parsley and oregano, and set aside.
To Make the Steak
- Preheat a large skillet or grill over high heat until smoking.
- Season the skirt steak on both sides with salt, garlic powder, and pepper.
- Sear the steak on both sides until it reaches an internal temperature of 125 degrees F.
- Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
- Cut (perpendicular to the grain) into thin slices, then drizzle with chimichurri sauce and serve.
