Nothing compares to the irresistible combination of a juicy steak with chimichurri sauce. In this recipe, I’ll walk you through making a delicious steak with chimichurri sauce that brings bright herbaceous notes paired with a smoky twist. Tailored for home cooks in the US, you’ll learn how to perfectly prepare the flank steak or skirt steak, create a vibrant chimichurri sauce infused with smoked paprika and toasted cumin seeds, and master grilling techniques that maximize flavor. This step-by-step guide ensures you can recreate this lively, savory dish any time.

Why You’ll Love This Recipe

Smoky Depth from Spices: By adding smoked paprika and toasted cumin seeds to the chimichurri sauce, the flavor gains a warm, earthy dimension that complements the grilled steak’s natural char. This subtle smoky note enhances the umami flavors, making every bite memorable.

Quick Yet Flavorful: The chimichurri comes together in minutes, making it perfect for busy weeknights or casual family dinners. The sauce’s bright acidity and hint of heat balance beautifully with the rich steak.

Great for All Occasions: Whether hosting a backyard cookout or cooking for your family, this steak with chimichurri sauce appeals to a wide audience. It’s straightforward, crowd-pleasing, and pairs well with a variety of sides.

Ingredients Needed

• 1 1/2 pounds flank steak or skirt steak
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup red wine vinegar
• 3 garlic cloves
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/3 cup extra virgin olive oil

Ingredient Notes & Substitutions

Steak Choices: Flank steak and skirt steak are ideal for this recipe due to their flavor and texture. Alternatively, ribeye or sirloin can be used for a richer, fattier bite.

Fresh Herbs: Using fresh parsley and cilantro is crucial for a bright, lively chimichurri sauce. Fresh herbs provide a vibrant color and herbal aroma that dried herbs cannot fully replicate.

Olive Oil Quality: Choose a good quality extra virgin olive oil available at most US grocery stores such as California Olive Ranch or Lucini. It adds richness and a smooth mouthfeel.

Kosher Salt: Kosher salt aids in even seasoning and promotes the Maillard reaction when grilling the steak, which helps develop a savory, flavorful crust.

How to Make Steak with Chimichurri Sauce

Preparing the Grill and Steak

Start by preheating your grill to high heat. This ensures a good sear and perfect caramelization of the steak’s surface.

Season the steak generously on both sides with kosher salt and freshly ground black pepper. The salt will penetrate the meat and help create a flavorful crust through the Maillard reaction, which develops aromas and complex flavors when the meat sears.

Making the Chimichurri Sauce

In a food processor, combine the fresh parsley leaves, cilantro leaves, red wine vinegar, garlic cloves, red pepper flakes, and dried oregano. Pulse the mixture until the herbs and garlic are finely chopped but not pureed, preserving a chunky, fresh texture.

While the processor is running, slowly drizzle in the extra virgin olive oil. This technique emulsifies the sauce slightly while maintaining its herbaceous character. You’ll notice a bright green sauce with a pleasant mix of textures.

For more details on traditional chimichurri sauce ingredients and preparation, you can visit this detailed chimichurri sauce guide.

Grilling and Resting the Steak

Place the steak on the hot grill and cook for about 4 to 5 minutes on each side for medium-rare doneness. You should see a deep brown crust with a slight char. Use a meat thermometer to check for an internal temperature around 130-135°F for medium-rare.

Once cooked to your liking, remove the steak from the grill and let it rest for 5 minutes. Resting allows the juices to redistribute, ensuring each bite is tender and moist instead of dry.

Slicing and Serving

Slice the steak thinly against the grain. This technique shortens the muscle fibers and makes the meat easier to chew and more tender. Spoon the smoky chimichurri sauce generously over the slices before serving. The fresh herbaceous sauce and smoky spices complement the savory steak perfectly.

Grilling Times and Doneness Guide

To achieve your preferred steak doneness, grilling times and internal temperatures are key.

• Rare: 3-4 minutes per side, 120-125°F internal temperature
• Medium-Rare: 4-5 minutes per side, 130-135°F internal temperature
• Medium: 5-6 minutes per side, 140-145°F internal temperature
• Well-Done: 7-8 minutes per side, 160°F and above

The Maillard reaction creates the flavorful crust starting around 285°F on the surface of the steak. Avoid cutting into the meat to check doneness; instead, use a thermometer or touch test for firmness.

Nutritional Information per Serving

A typical serving of this steak with chimichurri sauce provides approximately 400-500 calories, rich in protein and healthy fats from olive oil. Fresh parsley and cilantro add vitamin K, vitamin C, and antioxidants. Moderate use of olive oil contributes heart-healthy monounsaturated fats supporting overall wellbeing.

Indoor Cooking Alternatives

If you don’t have access to a grill, you can cook the steak indoors using a cast iron skillet or broiler. Preheat the skillet over high heat until smoking, then sear the steak 4-5 minutes per side to develop a crust. Using the broiler, position the steak 4-6 inches from the heat source and cook 4-5 minutes per side. Incorporating smoked paprika and toasted cumin seeds in the chimichurri helps replicate the smoky flavor you’d get from grilling outdoors.

Storage Instructions for Leftovers

Store leftover steak and chimichurri sauce separately in airtight containers in the refrigerator. The sauce will keep well for 5-7 days, with flavors intensifying over time. You can freeze the steak for up to 2 months, though texture might slightly change. When reheating steak, warm gently in a skillet or microwave to preserve tenderness. Serve chimichurri sauce chilled or at room temperature.

Pro Tips & Troubleshooting

Pro Tips

• Always slice steak against the grain to maximize tenderness.
• Let the steak rest for 5 minutes after grilling to redistribute juices.
• Use fresh parsley and cilantro to keep the chimichurri bright and herbaceous.
• Adjust red pepper flakes to suit your desired level of heat for family preferences.
• Marinate the steak for at least 30 minutes or up to 2 hours to enhance flavor.
• Dry the steak well before grilling to promote crust from the Maillard reaction.
• Incorporate smoked paprika and toasted cumin seeds in the chimichurri for a smoky aroma that pairs beautifully with grilled steak.

Common Mistakes to Avoid

• Overcooking steak, which causes toughness and dryness.
• Using too much olive oil in chimichurri, resulting in a greasy texture.
• Not drying the steak before grilling, which reduces crust formation.
• Skipping resting time after grilling, leading to juice loss.

Serving & Storage

Serving Ideas

This smoky steak with chimichurri sauce pairs wonderfully with grilled asparagus, bell peppers, or roasted creamy mashed potatoes. Fresh crusty bread is perfect for soaking up any extra chimichurri sauce. Serving alongside a simple green salad dressed with vinaigrette balances the richness of the steak. For a fresh salad option, try the vibrant spring pasta salad with lemon herb pangritata for a bright and complementary side.

For presentation, fan the thinly sliced steak on a platter and drizzle the bright green chimichurri sauce over the top for an eye-catching dish.

Storage and Make-Ahead

The chimichurri sauce can be prepared ahead and refrigerated for several days to deepen the flavors. Store steak separately once cooked to maintain texture and reheat gently before serving. Both can be frozen for longer storage, with best results when thawed slowly in the refrigerator.

Optional: Adaptations for Special Occasions

This recipe shines at family gatherings and summer cookouts. It’s also excellent for meal prepping, offering flavorful dinners throughout the week with minimal effort. For a smoky grilled chicken alternative, consider the juicy grilled chicken breast recipes that bring a similar grilling flavor experience.

Conclusion

The smoky chimichurri twist elevates traditional steak pairing by layering robust and complex flavors that linger on the palate. Even beginner cooks can achieve juicy, tender steak with this straightforward recipe and clear instructions. Explore the suggested side dishes and serving ideas to customize your meal to your liking. Don’t forget to print this recipe, share it with friends, and try other steak recipes for more culinary inspiration.

FAQ

How long can chimichurri sauce be stored in the refrigerator?
Chimichurri sauce can be stored in an airtight container in the refrigerator for up to 5-7 days. The flavors deepen and meld beautifully with time.

Can I use dried herbs for chimichurri if fresh are not available?
Fresh herbs are preferred for a bright, vibrant flavor. If you must use dried herbs, reduce the quantity and expect a less lively taste and color.

What sides pair well with steak and chimichurri sauce?
Grilled vegetables, roasted potatoes, crusty bread, and fresh green salads complement the steak and chimichurri beautifully.

How do I get a good sear on my steak without overcooking?
Use high heat grilling or a very hot cast iron skillet, dry the steak well before cooking, closely watch cooking times, and rest the steak before slicing to keep it juicy.

Is chimichurri sauce traditionally served hot or cold?
Chimichurri sauce is typically served at room temperature or chilled to preserve its fresh herbaceous qualities.

What cut of steak works best with chimichurri sauce?
Flank steak or skirt steak are preferred for their texture and ability to hold the chimichurri flavors well. Ribeye or sirloin are suitable alternatives depending on preference.

How do I make chimichurri sauce from scratch?
Combine fresh parsley, cilantro, red wine vinegar, garlic, red pepper flakes, dried oregano, and olive oil in a food processor. Pulse until finely chopped but still textured, then drizzle in olive oil slowly while blending.

Can chimichurri sauce be made ahead of time?
Yes, chimichurri can be made hours or even a day ahead and stored refrigerated, allowing the flavors to meld and intensify.