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Chimichurri Steak

  • Serves: 6
  • Calories: 229
Chimichurri Steak

Steak Chimichurri is easily one of the most delicious ways to enjoy summer. There’s just something about fresh herbs blended to perfection with garlic and tangy vinegar that makes everything better.

How many of you have started using your grill?

Our grills are being put to good use these days, cooking up all sorts of yummy things like these Sliders , these juicy Lamb Burgers, and these delicious Beef Kebabs with Tzatziki, but there’s just something about a grilled steak that takes the top prize every time.

Adding this bright, flavorful chimichurri to any dish is a win in my book, but it is especially wonderful with grilled steak. In the peak of summer (or anytime really) when herbs are at their finest and in their most plentiful state, I love to make huge batches of chimichurri to use on everything. Once you’ve tasted it, you may never be able to go back to steak served without it again.

Chimchuri Steak 1
Chimchuri Steak 2

What is Chimichurri?

I’m so glad you asked. Chimichurri is a popular sauce used in South American cooking. It is lovely and bright with loads of flavor that comes from the use of fresh herbs, garlic, vinegar, spices, and olive oil. It is mostly served on grilled cuts of meat, but can have so many more uses. Best of all, it is quick and easy to make!

What else can I cover in chimichurri?

Okay, you’ve made the sauce and enjoyed your steak, now what do you do with all of that leftover chimichurri? I put mine to good use in…

  • Eggs of any style
  • Over oven fried potatoes
  • Slathered on top of garlic bread
  • Tossed in pasta with a favorite cheese
  • Or to compliment any roasted veggie (chimichurri roasted cauliflower or carrots anyone?)
Chimchuri Steak 4

How to cook a stellar steak:

Ever wonder how to cook the perfect steak? I did do, until I learned a few key grilling secrets.

My cooking method is simple: if using a grill, I sear my steaks over high, direct heat, then move them to indirect heat until they’re cooked to my liking.

I use this guide to make sure I get it perfect every time.

Rare -- 125 degrees F (52 degrees C)

Medium Rare -- 130 degrees F (54 degrees C)

Medium -- 140 degrees F (60 degrees C)

Medium Well -- 150 degrees F (65 degrees C)

Well done -- 160 degrees F (70 degrees C)

Lastly, as with most proteins, cut against the grain to ensure that each bite of steak is as tender as possible. And please, let them rest a good 10 minutes before slicing to preserve those juices!

Chimchuri Steak 3

The perfect dish to serve alongside Steak Chimichurri.

If you’ve discovered this blog post in search of the perfect steak chimichurri you might now be ready to move on to searching for something to serve alongside it, so let me save you the hassle and point you to a few great options.

If you are already a fan of chimichurri then I hope you will give our version a try and if you’ve never had it before, then I beg to the store and get the ingredients pronto! Think pesto, but fresher. It tastes like a summer garden all bottled up, like the best salad dressing or bread dip that you’ve ever had. I could go on and on...The only thing I ask is that you make it ahead of time, giving the flavors enough time to happily meld together. You’ll be so glad you did. Now get to it, this dish is asking to be made for dinner tonight!

Chimichurri Steak

  • Serves: 6
  • Calories: 229


  • 1 Small shallot, cut into wedges
  • 3/4 cup Flat-leaf parsley, stems removed
  • 1 tbsp Fresh oregano, stems removed
  • 2 Garlic cloves
  • 1 1/2 tsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 1/2 tsp Red pepper flakes
  • 3/4 cup Extra-virgin olive oil
  • 1/2 cup Red wine vinegar


  1. In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).
  2. In a small bowl add the red wine vinegar, olive oil red pepper flakes and the parsley mixture. Stir until combined.

*This will store in refrigerator for up to two weeks.
** Make about 1 cup