Chimichurri Steak is a summer staple—grilled flank steak topped with a bright, herby chimichurri sauce that adds freshness and zing to everything from steak to chicken and fish.
Chimichurri Steak Recipe
If you’ve never had Chimichurri Steak, you’re in for a treat. My cousin Katia is from Argentina, and this is how she makes her chimichurri—a vibrant herb sauce that’s a staple in Argentine cooking. In Argentina, chimichurri is to steak what ketchup is to burgers in the U.S.—essential. Her version is bright, garlicky, and perfectly balanced with vinegar and olive oil. I use it all summer long on grilled flank steak, steak kebabs with chimichurri, chicken, choripan, or really any meat we’re grilling—it instantly transforms a simple meal into something special.
Why This Recipe Works
I love chimichurri sauce and make it often! It’s one of those condiments I always come back to because it’s so fresh and versatile. I’ve even given it a twist in my Skinnytaste One and Done cookbook—adding fresh mint for a bright, bold spin in my Grilled Lamb Chops with Mint Chimichurri recipe (it’s seriously delish!). But this version here is the real deal, just like my cousin from Argentina makes it.
- Bold, authentic flavor: The fresh herbs, garlic, and vinegar in the chimichurri bring bright, zesty flavor to grilled meats with minimal ingredients.
- Versatile and customizable: Delicious on steak, chicken, sausage, lamb, or even vegetables—it’s your go-to summer condiment.
- High in protein: Paired with grilled flank steak or other lean meats, this recipe is naturally high in protein to help keep you full and satisfied.
- Fits many diets: Naturally gluten-free, dairy-free, low-carb, and Whole30-friendly—great for a wide range of dietary needs.
- Perfect for summer entertaining: Great for backyard parties, and the chimichurri can be made ahead to save time.
What Is Chimichurri Steak?
Chimichurri steak is a classic Argentine dish made by topping grilled steak with chimichurri sauce—a zesty herb condiment made with parsley, garlic, vinegar, olive oil, and spices. In Argentina, chimichurri is as essential to steak as ketchup is to burgers in the U.S. It adds freshness, acidity, and bold flavor that perfectly complements the richness of grilled meat.
The Best Chimichurri Sauce for Steak
This chimichurri recipe comes straight from my cousin, who is from Argentina. Her version is bold, garlicky, and perfectly balanced with vinegar and olive oil. While it’s made with fresh herbs, most of the ingredients are pantry staples, making it easy to whip up any time.
Here’s What You’ll Need:
- Fresh parsley – for vibrant, herbaceous flavor
- Red onion – adds a mild, aromatic bite
- Fresh garlic – for that signature chimichurri punch
- Extra virgin olive oil – for richness and body
- Red wine vinegar – adds brightness and acidity
- Crushed red pepper flakes – for a touch of heat
- Kosher salt and black pepper – to bring everything into balance
How to Make Chimichurri Steak
This easy summer recipe comes together in just a few simple steps (see recipe card below for measurements and print-friendly options):
- Make the chimichurri sauce: Finely chop fresh parsley, red onion, garlic, then mix with red wine vinegar, olive oil, salt, pepper and a pinch of red pepper flakes.
- Grill the steak: Season flank steak with garlic powder, cumin, oregeno, salt and pepper, then grill to your desired doneness.
- Rest and slice: Let the steak rest, then slice against the grain.
- Top with chimichurri: Spoon the sauce over the sliced steak and serve.
Tips for the Juiciest Grilled Flank Steak
- Bring to room temp: Let the steak sit out for 20–30 minutes before grilling.
- Don’t overcook: Medium-rare is ideal for flank steak (130–135°F).
- Rest before slicing: Give it 5–10 minutes to keep the juices in.
- Thinly slice steak against the grain: For the most tender bites.
- Optional: Lightly score for more flavor – If you’re using a dry rub, lightly score the steak with a knife in a shallow crisscross pattern (about 1/8-inch deep, 1/2-inch apart) on both sides. This can help the seasoning cling better and give a slightly more flavorful crust.
Can I Make Chimichurri Ahead of Time?
Yes! Chimichurri sauce is actually better when made ahead. You can prepare it up to 3 days in advance and store it in the refrigerator. Just be sure to bring it to room temperature before serving for the best flavor and consistency.
You can even double or triple the recipe if you’re feeding a crowd. Although it’s best the day it’s made, it still holds up beautifully for a few days in the fridge. Let it sit out for 20–30 minutes before serving to let the flavors come through.
What to Serve with Chimichurri Steak
This dish is perfect for backyard parties and summer dinners. Try it with:
- Crusty bread to soak up the sauce
- Grilled vegetables such as grilled zucchini or corn on the cob
- Potato salad, chickpea salad or quinoa salad
- A fresh summer salad, corn tomato avocado salad or tomato salad
Variations:
- Switch up the herbs: Try using half cilantro or half mint for a unique twist on the classic chimichurri.
- Use a different vinegar: Apple cider vinegar works well in place of red wine vinegar.
- Swap the cut: You can use skirt steak or hanger steak instead of flank.
- No grill? No problem: Cook the steak in a hot cast iron skillet for a great sear.
More Steak Recipes You’ll Love:
- Carne Asada Steak Salad
- Soy Marinated Flank Steak
- Grilled Steak with Tomatoes, Red Onion, and Balsamic
- Air Fryer Steak
- Pepper Steak
Grilled Chimichurri Flank Steak
Ingredients
- 1 1/2 pounds flank steak
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- fresh black pepper, to taste
- 1 1/4 teaspoons kosher salt
For the Chimichurri Sauce:
- 1/3 cup packed fresh parsley, minced fine, no stems
- 2 tablespoons red onion, finely chopped*
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh black pepper
- 1/8 teaspoon crushed red pepper flakes, or more to taste
Instructions
- Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
- In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
- For the chimichurri, mix all ingredients together. (Note: this tastes best when you chop everything by hand rather than in a food processor)
- Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
- Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.
- Transfer to platter and top with chimichurri sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- 2 tbsp packed fresh parsley, finely chopped (no stems)
- 2 tbsp packed tbsp chopped cilantro
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp water
- 1/4 tsp kosher salt
- 1/8 tsp fresh black pepper
- 1/8 tsp crushed red pepper flakes, or more to taste
Nutrition
FAQ
What cut of steak is best for chimichurri?
Flank steak, skirt steak, or hanger steak all work well thanks to their rich flavor and quick-cooking nature.
Is chimichurri spicy?
Not usually! It’s more tangy and garlicky, but you can add red pepper flakes for a little heat.
Can I use chimichurri on other meats?
Absolutely. It’s amazing on chicken, lamb, sausage, fish, and even roasted vegetables.
How long does chimichurri last in the fridge?
It stays fresh for up to 3 days in an airtight container.
Can I make this in advance?
Yes—chimichurri can be prepped ahead, making it perfect for parties and meal prep.
So Yummy! I made this for dinner tonight and hubby grilled it while I made the sauce. It was so quick and easy and it was delicious. We served with roasted broccoli and garlic bread. A keeper for sure.
Yum! One of our family favorites too!
This Chimichurri sauce has me in a chokehold. Seriously. It is SOOOO good. Thanks for sharing!
(forget to add this). Just wanted to say that I make a huge batch and split it up and freeze it. It tastes fantastic and I use it on so many things!
When I sent this to WW, it shows as 5pts, not 2.
Delicious recipe. Love the chimichurri.
So delicious! I grilled bell peppers, tomatoes and red onion and seemed the chimichurri over that too. Thank you for this great summer dish!
Never really been a fan of chimichurri … until this recipe. We devoured both the steak and the chimichurri last night
Fantastic recipe–a great choice when having company over as the meat cooks so quickly and the chimichurri can be prepared ahead. This will be in regular rotation here. Thank you!
Made this for taco Tuesday and OMG it was easy and delicious! I made the chimichurri sauce using half parsley and half cilantro then added extra garlic!! That stuff is amazing! I can’t wait to try it on chicken!
This was delicious, but I thought the sauce could use some more spice. Steak was seasoned just enough not to overpower it.
A family favorite but did this recipe change? I thought there was cilantro in the chimichuri sauce?
Sometimes I swap half the parsley for cilantro! It’s not authentic, but it’s yummy too.
The rub was great! Would definitely make again. After reading other reviews, I opted to make the original chimi recipe (which is noted in the comments by Gina and is on the Steak Kabobs recipe) and I’m glad I did! Was very fresh tasting with just a little zing from the apple cider vinegar and red onions (which I had quick pickled). 5 stars all around!
Simple and delicious. A perfect summer meal with corn on the cob and a salad.
Delish!
Very good! My husband made it for dinner and asked me to save the recipe to make again. He found it very easy to make (which is the highest praise for him). He almost doubled the parsley in the chimichurri and it was nice and fresh tasting.
Interesting – you changed this Chimichurri recipe! This has been a staple of mine for years. Why the change? I loved as is – so hesitant to try the new one – I only noticed when starting to make for valentines day 🙂 We LOVE the old one – I will give the new one a try soon. From memory the old one is more similar to the one you have posted with the kebobs
I think it’s better but I shared the old one too!
This is one of our favorites! If you are looking for the old chimichurri recipe, it can be found in the Steak Kebabs with Chimichurri recipe online.
I have been using this recipe for years but it was recently changed and just isn’t the same. I wish I had written down the other recipe.
Yes it was half cilantro, half parsley. I changed it to all parsley to make it more authentic.
In addition to the original recipe being half parsley and half cilantro, the recipe used apple cider vinegar instead of red wine vinegar, correct?
Hello! I know you wanted to change this to a more authentic recipe, but could you share your old recipe in the comments? I swore you used apple cider vinegar too. It was are favorite 😭
Sure if you go to the steak kebabs, it’s the old recipe. Here it is again, scale it up to double, or triple it…
For the Chimichurri Sauce:
▢ 2 packed tbsp parsley, finely chopped (no stems)
▢ 2 packed tbsp chopped cilantro
▢ 2 tbsp red onion, finely chopped
▢ 1 clove garlic, minced
▢ 2 tbsp extra virgin olive oil
▢ 2 tbsp apple cider vinegar
▢ 1 tbsp water
▢ 1/4 tsp kosher salt
▢ 1/8 tsp fresh black pepper
▢ 1/8 tsp crushed red pepper flakes, or more to taste
Absolutely, fantastic! The rub on the steak was just enough flavor and meshed so beautifully with the chimichurri sauce. Already trying to think of other things to pour the chimichurri sauce on! This will go in our rotation!
Isn’t there cilantro in this recipe? I make it often but today I don’t see cilantro on the recipe
Same here. Why did it change?
10 out of 10. My family loved it and NO DOUBT we will make it many more times!!!
This recipe is a favorite in our house. The steak seasoning is on point and the chimichurri is SO good. Love!
Love this recipe !! The chimichurri is sooo good but I would recommend letting it rest for at least an hour if possible so the flavors can blend in.
How do i know which one of your cookbooks this recipe is in?
This was delicious, family devoured it, loved the lighter chimichurri sauce and so easy and quick!
This recipe is an absolute staple in our house—I have it memorized. It’s on tap for his evening!
Great!!! 🙂
How far in advance do I season the meat??
This looks wonderful! Can I ask though, can the chimmichuri sauce be frozen and defrosted?
Not sure if it will be as good?
This was amazing! My husband loved it too, but he ate the steak without the sauce.
I stumbled across this recipe on Pinterest and thought it looked delicious, so I gave it a try. Let me tell you that it has become our favorite meal. It is so delicious and easy and not to mention healthy.
The only reason I didn’t like this recipe is because the chimichurri sauce is SO DANG GOOD that I wanted to eat way more than the serving portion of 4 tsp – like, I could have eaten the entire bowl. Everything about this recipe was fantastic, wouldn’t change a thing except next time trying to chop the herbs in the food processor for a finer chop. I served this with grilled corn and cilantro lime rice. I anticipate this being a summer regular for us!
Wow – I’m now a fan of home cooked flank steak! I’ve always found it to be chewy at home, but not anymore. We found this preparation to make it tender, easy to chew and the seasoning was excellent. We did use a fresh chimichurri we purchased from an argentinian restaurant near our home, but I have no doubt the ST one is delicious. This will go into the rotation!
How long should I let the dry rub sit on the meat before I grill it??
This is the BEST chimichurri I have ever made. I chopped everything by hand, like you suggested, and I think that made a difference. Thank you for the recipe!
This was delicious! It was so delicious that I sent the recipe to my mom and sisters. Plus it was easy – perfect for a weekday dinner!
the steak was excellent. I did a hanger steak without chimichurri and it was fantastic. On the money with spices and cook time. Nicely charred tender steak
How far in advance should you make the sauce?
This was delicious and very easy to make. I am making it again this weekend.
Made this tonight with grilled zucchini and corn. Easy and delicious!
Loved the rub. Tried it on tone and was so good!!! Will probably be my steak seasoning from now on.
What can be substituted for the apple cider vinegar? Thought I had some and just ran out.
Rarely do I indulge in red meat and this was so worth the indulgence. I made it for my daughter’s family and my four year old grandson loved the steak (did not even chance giving him the Chimichurri Sauce). This is a great dinner for guests, thank you!
So delicious. I’ve made this many times. Made it for company last night and everyone loved it! Thanks Gina!
This is the second time I’ve made this and just like the first time – it received a standing ovation! People tore it up! ? I used skirt steak instead of flank. The steak with just the rub was phenomenal but it was even more amazing with the chimichurri.
Will definitely be trying out more of your recipes. Love how you lost the WW points!
Thanks! Glad you enjoyed it!
Can we do a different type of steak… only bc the flank steak is soo expensive.
Sure!
I’m meal prepping and freezing before a new addition to our family. Would the CHIMICHURRI freeze well?
It is best fresh, I wouldn’t recommend freezing.
Made it tonight. Super easy and super good!
Unfortunately I am unable to tolerate hot and spicy food, have type 2 diabetes so have to adapt the recipes to suit me.
Jus to curious, why add water t the chimichurri?
This was absolutely fabulous! I’m definitely making this again!
Great! Glad you enjoyed it!
I have looked & looked at this, the meat looks like it’s cut with the grain It looks delicious, though, and I will try.
Just tried it for a Sunday dinner….Excellent simple, flavorful, different & $.
Holy cow! When I worked at Whole Foods, people used to always be looking for chimichurri. I’ve always wondered what the fascination with it was. The thought to try it came to me tonight many years later and I am so bummed I missed out on it for so long!! So glad I decided to try it fresh instead of jarred. I’m not sure I’ll be able to eat steak without it again. The rub for the flank was also phenomenal. Definitely saving your recipe for both! Thanks!
Great, yes fresh is so much better!
I don’t usually leave reviews but WOW! I’m doing my second round of Whole 30 and this is the best recipe I’ve made yet – totally becoming a weekly staple.
Awesome!
I made this with skirt steak and it was phenomenal!
That was delicious!!!! And easy and quick!!
My husband and I fought for the rest of the chimichurri and just ate it with spoons!!
Sorry my kids didn’t love the steak- I thought they would. I think most kids would eat it. Mine are just strange.
Great low carb dinner!! Thank you thank you again!! My husband says “I want every meal to come from skinnytaste!” SO many successes. 🙂
Love it!!
Can this be cooked in the oven??
OMG Gina. When you have left over steak and Chimichurri. Add it to Spinach and mushrooms!! Delicious!!!
Soooo yummy! And hubby approved!
I’m looking for interesting ideas for taking to a cottage. Can the chimchurri be prepared in advance a stored chilled, as in a cooler? Or would that spoil the freshness?
I believe in response to an older comment, she said it would keep for about 3 days in the fridge. As long as you keep the cooler nice and cold, it probably will be fine.:)
Is it really 1 & 1/4 tsp of salt for the rub?
Yes if you use Kosher salt. Table salt would be less.
I absolutely love steak and make it all the time – this is “hands down” my absolute FAVORITE recipe I have ever made with steak. Delicious! I didn’t have time to marinade the meat, but it still turned out fabulous!
Ummmmm to put it simply, this recipe is grill-mazing!
I just used the chimichurri has a marinade for chicken. I cut the chicken into kebab sized chunks and let it hang out in the sauce for the day. I then tossed it in the grill basket with red onions. We have none left!!!! A+
What is a sub for vinegar?
Went back and forth on a few recipes for flank steak with chimchurri but decided to go with this version – I am SO glad that I did! I pan seared instead of grilling but turned out fantastic. Boyfriend & I both loved it – he even praised this rendition as being more delicious than a version we had in a restaurant.
Thank you!!!!
I used to print your recipes all the time, I don’t see a print button anymore
? Am I totally missing it?
Look under More where you see the Facebook and other Social media options. May want to clip some of it before you actually print it – this recipe generated a 26 page file!
This was delicious! We will definitely make it again!
I totally forgot to get cilantro. Is it going to make a huge difference without it?
Just wanted to say that you've really helped convince my husband that eating "skinny" doesn't mean you have to sacrifice taste. I made this dish tonight exactly as written and he commented, "I've totally changed my mind about flank steak" and "you better not throw out the rest of that chimichurri…I'll eat it again tomorrow!" Also, he would never try spaghetti squash before and now his favorite dish is your Spaghetti Squash Enchilada Bowls. Thanks so much for the consistently delicious recipes; you've truly helped transform the way we eat and because if it, the scale is much nicer to us now! 🙂
Ooh! Spaghetti squash enchilada bowls! I'll have to search for that recipe
Loved this! Made it exactly as the recipe stated, but with a different cut of beef (purely due to the cost). It's a winner!
I loved this recipe (actually every recipe) can't wait to make it again.
Is it ok to blend the chimichurri to sauce consistency? I have seen other recipes do that. Also, can you marinade the steak in some of the sauce before grilling?
Love, I have to cook mine pretty good though. Maybe just my grill??
This is the third time this week I've made the chimmichuri sauce! Can you tell me how many calories are in it? I can only find that it's 1 WW point.
I was told it freezes well.
This was delish!!
Thanks!
I've made this two times since you posted it and it's delicious! The chimichurri is even better the next day with leftovers! I added lime juice (1/2 lime) instead of water last night and it was great!
So glad to hear!
How long will this chimichurri sauce keep in the fridge?
Maybe 3 days?
could I freeze it if not planning to use right away? I have a bunch of extra parsley I need to use.
I wouldn’t freeze the chimichurri.
made this over the weekend and wow!! made mine with small filets,..even the kids ate the chimichurra sauce ..wonderful!
Isn't it wonderful!!
This chimichurri is the best EVER! I find myself making it at least every other week if not more. It’s great on everything, we served it over chicken tonight. Is there a WW point value for just the chimichurri? I wasn’t sure if it was zero or if there were some points with the oil. Thanks!
Also made this on Memorial Day and it was FANTASTIC!! Highly recommend. I used the leftovers to make a steak salad for lunch yesterday and that was deelish too. Will be making this often this summer – thanks!!
So glad to hear!
Brought this for a Memorial Day bbq this past weekend and it was a huge hit! Lots of people asking me for the recipe! Perfect grilled dish for the summer 🙂
I fell in love with chimichurri sauce last year at the Argentina booth at Epcot during the Food & Wine Festival. Thank you so much for sharing this recipe since I'll definitely be trying it.
I recently had chimichurri sauce on a steak at a restaurant, it added so much flavor and freshness to the meat. I am definitely going to try his recipe!
I just got chimichurri in my Try the World box today! I wasn't quite sure what to do with it. I'll definitely have to use it while we grill out this weekend. 🙂
I don't have a grill. Would you recommend cooking in the oven or under the broiler instead?
If you don't eat beef, would this recipe work to sub in chicken?
I don't care for cilantro, could I substitute fresh basil for it?
Yes, I am from Argentina and we do not put cilantro in chimichurri, there are many variations of chimichurri.
Just sub it for more parsley.
Delicious! I always order this when we go out, now I can make it at home. Thanks!
This looks wonderful and I can't wait to make it. Love the looks of the Chimichuri and will compare it to others I've had.
One question: I'm assuming that the "2" in the ingredient list for the Chimichuri means 2 cups?
Thanks
Sorry! In list where it says 2 of parsley and cilantro.
It is 2 tablespoons of each not cups but packed as opposed to loose is the way I am reading it. It does look delicious and I can't wait to give it a try as well.
It's 2 tbsp (packed).
I literally was juts planning to make chimichurri today because I am OBSESSED WITH THAT. I want to pour it all over this steak..and my face! Pinning!
Why do you score the steak?
To let the seasonings soak in?
Flank steak can be tough, although the flavor is excellent. I score flank steak in order to tenderize it. Slicing it thin also makes it less tough.
It's a preference, cooks quicker and seasoning gets all over but you can skip if you wish.
Thanks for that, I was wondering it as well, it looks pretty,
Deeeeeeeeeeeeeliscious
I love chimichurri, can't wait to try your version out!