Chimichurri, a classic Argentinian sauce made with fresh herbs, garlic, vinegar, and olive oil, is traditionally served with grilled meats and for good reason. Its bright, tangy flavor cuts through the richness of steak, creating a balanced, deeply satisfying bite.
In this recipe, I’ll show you how to cook ribeye steak perfectly – whether on the grill or stovetop and finish it with my homemade Chimichurri Sauce for a restaurant quality meal at home.
🔎 What is Chimichurri?
Chimichurri is an uncooked herb sauce/condiment from Argentina and Uruguay made with parsley, garlic, vinegar, and olive oil. It’s commonly spooned over grilled meats, but it can also be used to baste while cooking or even as a marinade.
⭐️ Steak with Chimichurri: recipe at a glance
- Restaurant-quality at home: Perfectly cooked juicy ribeye + fresh chimichurri
- Balanced flavor: Rich, savory steak meets bright, herby sauce
- Flexible budget: Choose the steak cut that works for your budget. From premium ribeye or filet to more affordable options like flank or skirt steak
- Flexible cooking methods: Grill or stovetop
- Quick and easy: Simple ingredients, big payoff. Perfect for entertaining or special dinners
- Dietary Info: High-protein (beef), gluten-free, dairy-free, nut-free, egg-free, Keto / low-carb
✔️ Ingredients, Substitutions and Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Steak: Well-marbled and rich, ribeye and strip delivers the best flavor and stays juicy when cooked properly. I prefer steaks that are between 1-2 inches thick. Other budget-friendly options that work perfectly are skirt steak, sirloin and flank steak.
- Chimichurri sauce: The star of the dish. Fresh parsley and cilantro (or all parsley), garlic, red onion, vinegar, and olive oil create a bright, herb-forward sauce that balances the richness of the beef. Use flat-leaf (Italian) parsley for the best flavor.
- Salt & pepper: Simple seasoning allows the natural flavor of the steak to shine.
- Olive oil: Helps create a good sear and enhances flavor.
🔎 How to Cook Steak with Chimichurri?
Scroll to the printable recipe card below for specific instructions and cooking times.
- Make Chimichurri: My homemade chimichurri recipe can be made by hand or in a food processor.
Homemade Chimichurri
My recipe for fresh Chimichurri is made in about 10 minutes! It’s fresh, vibrant and delicious. In this particular case, I skip the store-bought stuff!
- Bring steak to room temperature: Let the steak sit out for 20-30 minutes before cooking.
- Pat Steak Dry: For better searing, pat steaks with paper towels.
- Season: Brush or drizzle steaks with olive oil on both sides and season generously with salt and black pepper.
- Cook the steak: On the grill or stove top. Preheat your grill to high heat (450 to 500 degrees Fahrenheit). A hot grill is essential to get a good sear and brown crispy edges on your steak. Cook until your desired doneness. On the stove-top, sear in a hot skillet or grill pan until a crust forms, flip and cook until desired doneness. Timing varies depending on the size and thickness of the steak.
- Rest the steak: Transfer the steak to a plate and allow to rest for 5-10 minutes to retain all the juices.
- Slice and serve: Slice the steak against the grain and spoon chimichurri over the top.
💡 Recipe Tips: Prep & Adjustments
- Fat + acid balance: Chimichurri’s acidity cuts through the richness of the steak, enhancing flavor rather than masking it.
- Pat steak dry: For a good sear – and that perfect golden-brown look, pat your steak dry before seasoning it.
- High heat = better crust: A proper sear triggers the Maillard reaction, building deep flavor.
- Let steak rest: After cooking, let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it tender and juicy instead of letting those flavorful juices run out onto the cutting board.
- Slice against the grain: For a melt-in-your-mouth tender bite.
🤔 Frequently Asked Questions
What’s chimichurri steak?
Chimichurri steak is a dish made by serving grilled or pan-seared steak with chimichurri, a fresh Argentinian herb sauce made with parsley, garlic, vinegar, and olive oil.
What cut of steak is best for chimichurri?
Ribeye is a great choice because of its rich marbling, but New York strip steak, flank steak, and skirt steak also work well. Bone-in and boneless cuts work just as well.
Can I use chimichurri as a marinade?
Yes, chimichurri can be used as a marinade (especially when using more affordable cuts of steak like skirt steak, but it’s most commonly served fresh over cooked steak. If using it as a marinade, reserve some to serve on top.
Do I have to grill the steak?
No. You can cook steak on the stovetop in a hot skillet or grill pan. The key is using high heat to get a good sear.
How do I know when steak is cooked to the right doneness?
The best way is to use a meat thermometer. For medium-rare, stop cooking the meat when it reaches an internal temperature of 120ºF to 125ºF and allow to rest for 10 minutes. After this period your steak should reach a final temp of 125ºF to 130ºF.
Should chimichurri be served warm or cold?
Chimichurri is best served at room temperature. This allows the flavors to shine and the olive oil to stay fluid.
Is chimichurri spicy?
Traditional chimichurri is not spicy, but it can include spicy red chilies red pepper flakes for a mild kick.
👀 Internal Temperature for Steak Doneness
Due to “carryover cooking”, the temperature of your steak will rise after its removed from the grill. That is why it’s important to rest the meat before cutting into it. During this resting period, the internal temperature will increase by about 5 to 10 degrees due to carry over cooking.
🔎 What to Serve with Chimichurri Steak?
The possibilities for side dishes are endless! Here are a few ideas:
✔️ Make Ahead, Storing and Serving
- Make Ahead: Chimichurri can be made up to 3 days ahead and kept stored in an airtight container in the refrigerator. You can season the steak and store it in the fridge overnight.
- Storing: Store leftovers in an airtight container in the refrigerator
- For serving: Bring sauce to room temperature before serving.
💛 Intentional Cooking
Your priorities, your recipe. Learn about Intentional Cooking.
Animal Welfare: If you can, choose beef from farms that prioritize humane practices and allow animals to graze more naturally. These choices support better living conditions and a more thoughtful food system—something we can feel good about as we gather around the table.
Time and Convenience: With just a few ingredients and simple techniques, this recipe delivers restaurant-quality results without complicated steps.
Community, Culture and Tradition: In Argentina, steak and chimichurri are at the heart of asado culture which are meals centered around gathering, sharing, and slowing down to enjoy good food together.
👀 Take a look at these other easy recipes:
🧂 Essentials you’ll adore for this recipe
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Extra Virgin Olive Oil
I may be a little biased since I’ve spent most of my life in sunny California – but this extra virgin olive oil from California Olive Ranch truly stands out. Made from 100% California-grown olives, it offers fresh, balanced flavor and is cold-pressed, certified extra virgin, and produced with a commitment to regenerative farming practices.…
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Grilling BBQ Tool Set
A reliable, all-in-one grilling set that has everything you need to cook with confidence. This durable kit includes a spatula, fork, brush, and tongs-perfect for flipping steaks, handling sausages, and managing the grill like a pro.
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HexClad Non-Stick Skillet set with Lids
The absolute best “indestructible” scratch-resistant non-stick skillet set on planet earth. My most used pans by far! The Hybrid 8-inch, 10-inch and 12-inch pans offer the ultimate in versatility when it comes to frying, sautéing, and simmering. 100% worth the investment. Whether you are an expert cook or someone who hardly sets foot in a…
Steak with Chimichurri
Ingredients
- 4 (1 to 1 1/2 -inch-thick) steaks, ribeye, strip steak, sirloin
- Salt and black pepper
- Olive oil for brushing the steaks, (about 1-2 tablespoons)
- 1 cup chimichurri sauce, plus more for serving
Instructions
- Make the chimichurri and allow it to sit on the counter while seasoning ans cooking the steak. Although chimichurri is best serve the day it’s made, it will keep 3-4 days in the fridge.
Grilling Method
- Pat the steaks dry. Drizzle or brush the steak with olive oil. Season with salt and pepper. At this point, you are ready to grill your steaks or you can refrigerate them for up to 24 hours.
- Preheat the grill to high heat (450 to 500 degrees Fahrenheit)
- Place the steaks on the hot grill and cook for about 3-5 minutes per side for medium rare. 5-7 for medium and 8-10 for medium well. To make sure the steak is done to your likeness, it’s best to check the internal temperature with an instant read thermometer for accuracy.
Stovetop Method
- Pat the steaks dry and season with salt and pepper. Heat a skillet or grill pan over medium-high to high heat until very hot. Add oil and cook the steaks for about 3 to 5 minutes per side for medium-rare, depending on thickness.
For both cooking methods
- Remove the steaks from the heat and allow them to rest, tented with aluminum foil for 8-10 minutes.
- After resting, slice the steak against the grain and spoon over some of the chimichurri on top. Serve immediately.
Notes
- Steak: Ribeye, strip steak (bone-in or boneless) and filet mignon are great options. This recipe can be made with other cuts like sirloin, skirt steak and flank steak as well.
- Before cooking: Remove the steaks from the refrigerator 20-30 minutes before grilling so the meat comes to room temperature.
- For proper searing: Pat the steak dry before seasoning.
- Rest the chimi: Chimichurri can be served as soon as it is ready, however letting it sit for about 20 minutes while you cook the steak, allows for the flavors to meld together producing a much more flavorful sauce.
- Rest the meat: Before slicing and serving, rest the steak for 8-10 minutes before serving.
- How to know when the steak is cooked: Due to carryover cooking, the steak will continue to cook after it’s removed from the heat. Take it off when it’s 5 to 10 degrees below your target temperature, then let it rest so the juices redistribute and the meat stays tender.
- Meat temperature chart: Check the cooking steak temperature chart within the post so you know the ideal temp for your steak.
- Make Ahead: Chimichurri can be made up to 3 days ahead and kept stored in an airtight container in the refrigerator. You can season the steak and store it in the fridge overnight.
- Storing: Store leftovers in an airtight container in the refrigerator for 1-2 days.
- Perfect sauce: Chimichurri is best when served at room temperature.
Nutrition
This post was first published in 2017 We have updated the post and added a second cooking method to the recipe card. The recipe remains the same.
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