Chimichurri Steak

Table of Contents

Chimichurri steak is a vibrant dish featuring perfectly grilled steak marinated in a zesty blend and topped with a fresh, herbaceous Argentinian sauce. This recipe elevates simple grilled meat to an extraordinary culinary experience. The tangy marinade tenderizes the steak, while the bright chimichurri cuts through the richness, creating a truly unforgettable meal.

Recipe Overview

Prep Time	20 minutes + Marinating time (up to 7 hours)
Cook Time	15-20 minutes
Total Time	Approx. 7.5 hours
Servings	6-8
Difficulty	Easy
Cuisine	Argentinian-inspired

Why This Recipe Works

This chimichurri steak recipe is a winner because it masterfully balances bold flavors and textures. The marinade, with its citrusy tang from orange and lime, plus the umami depth of soy and Worcestershire sauce, works wonders on skirt steak. It penetrates the meat, ensuring every bite is infused with incredible flavor and tenderness. This combination prepares the steak beautifully for the high heat of the grill.

The star of the show is undoubtedly the chimichurri sauce. Its fresh, uncooked nature preserves the vibrant herbaceousness of parsley and cilantro, offering a crisp contrast to the smoky, grilled steak. The garlic, vinegar, and chili flakes (if used) add layers of complexity that cut through the richness of the meat. It’s this interplay between the deeply marinated, grilled steak and the bright, zesty sauce that makes this dish so incredibly satisfying and popular.

Ingredients

Ingredient	Quantity	Notes
Olive oil (for marinade)	2/3 cup	Use a good quality extra virgin olive oil for best flavor.
Fresh orange juice	1/2 cup	Freshly squeezed is essential for brightness.
Fresh lime juice	1/3 cup (marinade) + 3 tbsp (chimichurri)	Provides essential acidity. Use fresh for best results.
Soy sauce	1/4 cup	Adds umami and depth. Low-sodium is an option.
Worcestershire sauce	1/4 cup	A complex savory sauce that enhances meat flavors.
Apple cider or red wine vinegar	3 tbsp (marinade) + 2 tbsp (chimichurri)	Adds a sharp tang. Red wine vinegar is traditional for chimichurri.
Garlic cloves	4 (marinade) + 3 (chimichurri)	Fresh garlic is key. Mince finely or use a microplane.
Skirt steak	2-3 pounds	Flank steak or flat iron steak are good alternatives. Ensure it’s a uniform thickness.
Salt	To taste (steak) + 1/2 tsp (chimichurri)	Kosher salt or sea salt. Adjust according to soy sauce.
Black pepper	To taste (steak) + 1/2 tsp (chimichurri)	Freshly ground black pepper offers superior flavor.
Fresh parsley	1 cup	Flat-leaf (Italian) parsley is preferred for its clean flavor. Finely chopped.
Fresh cilantro	1 cup	Cilantro adds a distinctive zing. Finely chopped.
Olive oil (for chimichurri)	1/4-1/3 cup	Use a good quality extra virgin olive oil to emulsify the sauce.
Medium onion	1/2, diced	Yellow or white onion works well. Dice finely.
Red pepper flakes (optional)	1/4 teaspoon	Adds a touch of heat. Adjust to your spice preference.

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Step-by-Step Instructions

Marinade Preparation

1. Gather all marinade ingredients: olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, vinegar, and minced garlic.
2. In a medium bowl, whisk together the olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, and vinegar until well combined.
3. Add the 4 minced garlic cloves to the marinade mixture and whisk again to distribute evenly.
4. Place the skirt steak in a large, high-quality resealable plastic bag or a non-reactive bowl.
5. Pour the prepared marinade over the skirt steak, ensuring it is fully submerged or coated.
6. Seal the bag tightly, removing as much air as possible, or cover the bowl.
7. Refrigerate the steak to marinate for at least 4 hours, or up to a maximum of 7 hours for optimal tenderness and flavor infusion. Avoid marinating for too long, as the citrus can begin to break down the meat’s texture too much.

Chimichurri Sauce Preparation

1. Prepare the chimichurri sauce ingredients: fresh parsley, fresh cilantro, olive oil, diced onion, garlic cloves, lime juice, red wine vinegar, salt, pepper, and optional red pepper flakes.
2. Wash and thoroughly dry the fresh herbs before chopping.
3. Add the chopped parsley, cilantro, diced onion, 3 garlic cloves, 3 tablespoons of lime juice, and 2 tablespoons of red wine vinegar to a heavy-duty blender or food processor.
4. Pulse the ingredients a few times to begin chopping them.
5. With the blender or food processor running on low speed, gradually drizzle in the 1/4 to 1/3 cup of olive oil until the sauce is well combined and reaches a slightly chunky but smooth consistency.
6. Stir in the 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and optional 1/4 teaspoon of red pepper flakes.
7. Taste and adjust seasonings if necessary, adding more salt, pepper, or lime juice as desired.

Grilling the Steak

1. Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels.
2. Liberally season both sides of the steak with salt and freshly ground black pepper to taste. This step is crucial for developing a desirable crust.
3. Preheat your grill to medium-high heat. Ensure the grill grates are clean and well-oiled to prevent sticking.
4. Place the seasoned steak directly onto the hot grill grates.
5. Grill for approximately 5-7 minutes per side for medium-rare, or longer depending on your desired level of doneness and the thickness of the steak. Look for a beautiful golden brown color and perfect char marks. Use a meat thermometer for accuracy: 130-135°F (54-57°C) for medium-rare.
6. Once grilled to your liking, carefully remove the steak from the grill using tongs.
7. Transfer the steak to a clean cutting board. Tent it loosely with foil and allow it to rest for at least 10-15 minutes before slicing. Resting is critical for allowing the juices to redistribute throughout the meat, ensuring a tender and moist result.
8. After resting, slice the skirt steak against the grain into thin strips. This ensures maximum tenderness.
9. Serve the sliced chimichurri steak immediately, generously spooning the fresh chimichurri sauce over the top or serving it on the side.

Chef Tips for Perfect Results

• Choose the Right Cut: Skirt steak is ideal due to its thinness and great marbling, which becomes incredibly tender when marinated and grilled quickly. If unavailable, flank steak is a suitable alternative.
• Don’t Over-Marinate: While marinating is key, skirt steak is relatively thin. Stick to the 4-7 hour window; longer can make the meat mushy due to the citrus acids.
• High Heat is Essential: Grilling at medium-high heat creates a fantastic sear and char, locking in juices and adding smoky flavor. Ensure your grill is fully preheated.
• Rest the Steak: This is a non-negotiable step. Allowing the steak to rest for 10-15 minutes after grilling lets the juices redistribute, resulting in a significantly more tender and moist steak.
• Slice Against the Grain: Always identify the direction of the muscle fibers (the grain) and slice perpendicular to them. This shortens the muscle fibers, making the steak much easier to chew.
• Fresh Ingredients for Chimichurri: Use the freshest possible parsley, cilantro, garlic, and lime juice for the chimichurri. This maximizes its vibrant flavor and bright green color.

Common Mistakes to Avoid

• Skipping the Rest: Slicing into hot steak immediately after grilling causes all the flavorful juices to run out, leaving the meat dry and tough. Always rest the steak for at least 10 minutes.
• Grilling Without Preheating: A cold grill won’t sear the steak properly. This leads to sticking, uneven cooking, and a lack of desirable char. Preheat your grill thoroughly.
• Overcooking Skirt Steak: Skirt steak cooks very quickly and is best served medium-rare to medium. Overcooking makes it tough and chewy. Use a meat thermometer for precise doneness.
• Not Slicing Against the Grain: This is a common error that results in chewy steak, regardless of how well it was cooked or marinated. Carefully observe the muscle fibers before slicing.
• Using a Food Processor for Coarse Chop: While a food processor is convenient for chimichurri, over-processing can turn herbs into a paste. Pulse judiciously for a fresh, slightly textured sauce.

Variations and Substitutions

Ingredient	Substitution	Impact on Flavor
Skirt steak	Flank steak, Flat iron steak	Similar tenderness and beefy flavor profiles.
Fresh orange juice	More lime juice or a splash of grapefruit juice	Less sweetness, more pronounced citrus tang.
Soy sauce	Tamari (gluten-free) or coconut aminos	Tamari offers a slightly richer, less salty flavor. Coconut aminos are sweeter and milder.
Worcestershire sauce	A touch more soy sauce and a pinch of anchovy paste (if not vegetarian) or mushroom powder	Maintains umami, though the complex notes of Worcestershire may be slightly reduced.
Parsley	More cilantro, or a mix of parsley and mint	More intense cilantro flavor, or a refreshing cooling note from mint.
Red wine vinegar	Sherry vinegar or apple cider vinegar	Sherry vinegar offers a nuttier, slightly sweeter profile. Apple cider vinegar is milder and fruitier.

Serving Suggestions and Pairings

This chimichurri steak is incredibly versatile. Serve it as a showstopper main course for a weekend dinner party or a special family gathering. It pairs beautifully with simple side dishes that allow the steak’s flavor to shine. Consider classic Argentinian accompaniments like roasted potatoes, grilled corn, or a fresh tomato and onion salad. For a lighter meal, serve it alongside quinoa or a mixed green salad with a light vinaigrette.

The vibrant sauce also makes it perfect for casual barbecues or a weeknight meal. Think about serving it with grilled asparagus, baked sweet potatoes, or even as a filling for steak tacos or fajitas. The robust flavor profile of chimichurri steak stands up well to heartier sides, making it a flexible addition to any meal plan.

Storage and Reheating

Method	Duration	Instructions
Cooked Steak (Fridge)	3-4 days	Wrap leftover cooked steak tightly in foil or place in an airtight container. Store in the refrigerator.
Chimichurri Sauce (Fridge)	Up to 1 week	Store in a sealed jar or airtight container in the refrigerator. The herbs will remain vibrant.
Cooked Steak (Freezer)	Up to 2 months	Slice the steak, wrap individual portions tightly in plastic wrap and then aluminum foil, and store in a freezer-safe bag or container.
Chimichurri Sauce (Freezer)	Up to 2 months	Spoon into an airtight container or an ice cube tray. Once frozen, transfer cubes to a freezer bag.
Reheating Steak	–	Allow steak to sit at room temperature for 15-20 minutes before reheating. Warm gently in a hot skillet with a little oil or on the grill until heated through. Avoid the microwave to maintain juiciness. Chimichurri should be served cold or at room temperature; do not reheat it.

Nutritional Information

Nutrient	Amount per Serving (Approximate values)
Calories	450-550 kcal
Protein	35-45g
Fat	25-35g
Saturated Fat	8-12g
Carbohydrates	5-10g
Fiber	1-2g
Sodium	400-600mg (depending on soy sauce)
Vitamin C	20-30% DV
Iron	15-20% DV

Conclusion

This chimichurri steak recipe offers an explosion of fresh, herbaceous flavor that perfectly complements grilled steak. From the tangy marinade that tenderizes the meat to the bright, zesty chimichurri sauce, every component sings. Mastering this chimichurri steak means you can effortlessly create a restaurant-quality meal at home, impressing guests or treating yourself to something truly special. Embrace the vibrant, unforgettable taste of this Argentinian-inspired classic.