Chimichurri Steak

Are you ready to take your steak game to the next level? Chimichurri steaks are mouthwateringly delicious and will elevate any steak you make at home. Below, we’ll guide you on how to create the ultimate chimichurri steak, from selecting the perfect cut of meat to crafting a sensational chimichurri sauce that will have your guests begging for the recipe.

What’s Chimichurri, Anyway?

If you’re not familiar with chimichurri, don’t worry – you’re in for a treat. Chimichurri is a tangy and herbaceous sauce that’s traditionally served with grilled meats. It’s packed with fresh herbs, garlic, tangy lime juice, and a drizzle of olive oil, making it the perfect companion for a juicy steak.

Chimichurri Steaks Origin

I do love a good origin story when it comes to food, especially when a few legends are mixed in. And chimichurri is just the kind of condiment that’ll get a friendly foodie debate going after a few glasses of wine are poured. If you’re not familiar with chimichurri, it’s most widely known as an Argentinian steak sauce made with parsley, oregano, garlic, olive oil and vinegar. Here are a few chimichurri legends from around the world.

An Irish Legend 

The most fascinating tale about chimichurri attributes the mean green sauce to an Irishman, Jimmy McCurry, and the most entertaining account of this story (including a few hilarious presumptions about how social media worked in the 1800s) is by writer, Mel Healy. However, Mel is also Irish, and writes satire, so I take that account with a grain of salt, entertaining as it is.

An Italian Legend

Chimichurri does look very similar to pesto, of course, but without including nuts or cheese. And other writers have noted that chimichurri is also similar to Sicilian salmoriglio sauce, a condiment made of lemon juice, olive oil, garlic, oregano and parsley. Now, that combination is pretty close!

A Basque Legend 

Now, this legend seems to be the closest to the truth. According to Wiki, chimichurri’s entimology is Basque, with the term “tximitxurri”  loosely translated as ‘a mixture of several things in no particular order.’ This would make sense at first glance since a lot of Basque people immigrated to Argentina. And you’ll even find recipes online for tximitxurri, calling it the Basque ancestor of Argentinian chimichurri.

 

Chimichurri – An Argentinian Staple

No matter where it originated from, chimichurri is known as “the” sauce of Argentina and Uruguay. It adds a bit of fresh-tasting zing to any grilled meat, and especially steaks. Just to mix things up a bit more, this chimichurri recipe I’ve created below has a bit of a Caribbean spin on it as I’ve subbed the vinegar for lime juice and also added cilantro (left overs from Thai cooking this week). The lime gives it a bit of zesty tang that tastes refreshing.

The Perfect Chimichurri Steak

Before we get into the nitty-gritty of making the chimichurri sauce, let’s talk steak. I’ve got some tips to ensure your homemade chimichurri steak turns out tender, juicy, and bursting with flavor. It think you’ll find making tasty steaks at home is easy!

Choose the Right Cut: Opt for cuts like ribeye, sirloin, or flank steak for the best results. I also really love a New York Strip.

Bring it to Room Temperature: Take your steak out of the fridge at least 30 minutes before cooking. Allowing it to come to room temperature ensures even cooking.

Season Generously: Rub your steak with salt and pepper on both sides, ensuring every inch is seasoned to perfection.

Get that Sear: Preheat your grill or skillet until it’s smoking hot. Sear the steak for a few minutes on each side to get that beautiful caramelization and crust. The trick is to not flip the steak too soon. Let it sit for a good 4-5 minutes once you put it on the hot skillet or grill so it can brown.

When we’re Home in Florida, we don’t grill outside much during the summer because it’s just too dang hot outside, so we usually pan sear our steaks on the stove top and finish them off in the oven. To do this, just sear the steak for 4-5 minutes. Then, flip the steak and add the pan to an oven that is pre-heated to 400 degrees to finish cooking. You’ll want to cook it for an additional 3 – 8 minutes, depending on how well done you like your steak.

Let it Rest: Once your steak is cooked to your desired doneness, let it rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a juicy steak with every bite.

Chimichurri Steak Recipe

Now that we’ve covered the basics of cooking the perfect steak, let’s move on to the chimichurri sauce. Here’s what you’ll need:

• lime
• parsley
• oregano
• cilantro
• garlic
• olive oil
• Salt & Pepper

Prep the Herbs: Start by finely chopping the parsley, oregano, and cilantro. You want the herbs to be finely minced for maximum flavor. Mince the garlic cloves or use a garlic press to crush them. Garlic adds a punch of flavor to the chimichurri sauce, so don’t be shy!

Make It Tangy: Zest the lime to add a bright and citrusy flavor to the sauce. Then, slice it in half and juice it. We’ll use both the zest and juice to amp up the tanginess.

Mix it Up: In a bowl, combine the chopped herbs, minced garlic, lime zest, lime juice, and olive oil. Give it a good stir until everything is well combined.

Season to Taste: Season the chimichurri sauce with salt and pepper to taste. Remember, you can always add more, so start with a little and adjust as needed.

Let it Marinate: Allow the chimichurri sauce to sit for at least 15-20 minutes before serving to allow the flavors to meld together. This will give you a sauce that’s bursting with freshness and flavor.

Bringing it All Together

Once your steak is perfectly cooked and your chimichurri sauce is ready to go, it’s time to put together your chimichurri steaks. Slice the steak against the grain, then drizzle it generously with the chimichurri sauce. Serve it up alongside your favorite sides and enjoy!

Whether you’re firing up the grill for a backyard barbecue or whipping up a special dinner for two, this recipe is sure to impress. So go ahead, grab your apron and get ready to savor every delicious bite. Cheers to good food and great company!

MORE RECIPES WE THINK YOU’LL LOVE

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• Greek Chicken Meatballs
• Greek Dakos Salad
• Austrian Potato Salad
• Solterito (Peruvian Potato Salad)
• Air Fried Greek Potatoes

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Originally Posted 2017. Updated 2024.