This chimichurri steak is marinated in a zesty and bold garlic-lemon-herb oil, then seared to perfection. It’s nearly effortless to throw together, and the whole family will love it!
Chimichurri steak is my go-to weeknight meal when I’m craving a fancy, vibrant flavor with easy prep. Our boys are obsessed with this dish too, which I count as a major win! I prep the marinade in the morning, and by dinnertime, all I need to do is throw it on the grill for a few minutes. (Sometimes, I even make the sauce the night before if I have an extra busy day coming up.) The leftovers are never dry and they stay full of flavor the next day, so I usually double the recipe.
Chimichurri Steak Video
How To Make Chimichurri Steak
I always say that the hardest part of this recipe is waiting for the steak to marinate (does anyone else’s mouth water as soon as they smell garlic?). Three easy steps, and you’ll be digging in soon!
- Make the chimichurri sauce: In a small bowl, mix together the parsley, garlic, olive oil, lemon juice, salt, and pepper.
- Marinate the steak: Place the steak in a shallow bowl and pour 2/3 of the chimichurri over it. Rub to coat, then cover the bowl and marinate the steak for at least 30 minutes.
- Cook the steak: Heat a grill or cast-iron skillet on high. Cook the steak for 3–5 minutes per side, then let it rest for 5–10 minutes. Slice the steak against the grain and spoon the remaining chimichurri on top.
Hot tip: I love serving this steak with roasted potatoes and a Caesar salad (my all-time favorite).
Tips For the Best Chimichurri Steak
No tough steaks allowed here! Over the years, I’ve learned to apply these seven tips for a foolproof, perfectly juicy and flavorful chimichurri steak.
- Pick the right steak. I prefer flank steak or skirt steak because they are lean, flavorful, and quick to cook. The more budget-friendly sirloin steak is also a tasty option.
- Adjust the flavors of the marinade (optional). Feel free to swap the lemon juice for red wine vinegar, or throw in any other fresh herbs you have on hand (fresh oregano is great!). For some heat, add a dash of red pepper flakes or finely diced red chili peppers.
- Marinate the steak sufficiently. Give the steak at least 30 minutes to soak up the flavors, but avoid marinating it for longer than eight hours — the acid in the lemon juice will begin breaking down the meat too much.
- Cook the steak to your desired doneness. Grab your meat thermometer (love this one) and measure the steak at the thickest part. Rare is 125°F, medium-rare is 130-135°F, medium is 145°F, medium-well is 150°F, and well done is 160°F. Keep in mind that the steak will continue to rise about 10°F after you remove it from the heat.
- Let the steak rest before slicing. This helps to lock in the juices! Try to give it at least five minutes before serving up.
- Slice the steak against the grain. For the most tender bites, slice the steak against the long muscle fibers running through it.
- Save some chimichurri for serving. I love to save one-third of the chimichurri for drizzling on top of the cooked steak — it adds a burst of fresh, bright flavor.
Storage & Reheating
If you’re a fan of meal prep like we are, this chimichurri steak is a lifesaver. It tastes great the next day and reheats easily!
- Storage: Store leftover steak for up to three days in an airtight container in the fridge.
- Reheating: Reheat leftover steak on a hot skillet until it’s warmed through, or use the microwave.
More Steak Recipes
- Reverse Sear Steak — Start the steak in the oven, then quickly sear it on the pan
- Cast Iron Filet Mignon — Unbelievably tender and perfect for a fancy dinner
- Steak Diane — Beef tenderloin smothered in creamy mushroom-brandy sauce
- Grilled Ribeye Steak — Nothing compares to that incredible grill flavor!
Recipe
Ingredients
- 1 1/2 lbs flank skirt, or sirloin steak
- ½ cup fresh parsley finely chopped
- 3 garlic cloves minced
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Mix the parsley, garlic, olive oil, lemon juice, salt, and black pepper in a bowl.
- Pour about ⅔ of the chimichurri over the steak, rubbing it evenly on all sides. Cover and marinate the steak for at least 30 minutes and up to 8 hours in the refrigerator.
- Heat a grill or cast-iron skillet over high heat. Cook the steak for 3–5 minutes per side, depending on the thickness and your desired doneness.
- Transfer the steak to a cutting board and rest it for 5–10 minutes. Slice the steak thinly against the grain.
- Spoon the remaining chimichurri over the sliced steak before serving. Enjoy!
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