Chimichurri Steak is one of those recipes that completely changed how I think about weeknight dinners. A perfectly seared ribeye or New York strip with a deep golden crust, sliced against the grain and drizzled with a bold, garlicky fresh herb sauce — it tastes like something you would order at a restaurant, and it comes together in about 35 minutes on your own stovetop. The first time I made this I genuinely could not believe something this good was possible on a Tuesday night with ingredients I already had on hand.
The chimichurri sauce is what makes this recipe stand out from any other steak dinner. Fresh parsley, oregano, garlic, red wine vinegar, and olive oil come together in five minutes and transform a simple seared steak into something vibrant and intentional. The sauce also deepens in flavor as it sits, so making it first while the steak comes to room temperature gives you the best possible result with very little extra effort. This one is worth adding to your regular rotation.
Table of Contents
Ingredients for Chimichurri Steak
I always look for ribeye or New York strip steaks that are at least 1.5 inches thick. In my experience, thinner steaks cook through too quickly under high heat and you lose the contrast between the seared crust and the juicy, tender interior that makes chimichurri steak so satisfying.
For the Steak:
- 2 ribeye or New York strip steaks, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste — I recommend pressing the seasoning firmly into both sides of the meat rather than just sprinkling it on top
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano) — my preference is always fresh oregano for a brighter, cleaner flavor
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
Step-by-Step Instructions
In my experience, the order you follow here matters as much as the ingredients themselves. Make the chimichurri first, rest the steak at room temperature, then sear — that sequence gives you the best flavor and the most even cook every single time.
Step 1: Remove the steaks from the refrigerator 30 to 45 minutes before cooking. Steaks that go straight from fridge to hot pan cook unevenly — the outside overcooks before the center has time to reach the right temperature.
Step 2: While the steaks rest, make the chimichurri sauce. In a medium bowl, combine the finely chopped parsley, minced garlic, and oregano. Add the extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well until everything is fully combined. Taste and adjust salt or vinegar to your liking. Set aside at room temperature for at least 10 minutes — the sauce needs this time for the flavors to properly meld.
Step 3: Pat the steaks completely dry on both sides with paper towels. This is one of the most important steps — any surface moisture will cause the steak to steam in the pan rather than sear, and you will lose the crust entirely. Season both sides generously with salt and freshly ground black pepper, pressing it firmly into the surface.
Step 4: Place a cast-iron skillet over high heat and let it preheat for 3 to 5 minutes until the pan is very hot. Add the olive oil and swirl to coat the surface. The oil should shimmer immediately when it hits the pan.
Step 5: Carefully lay the steaks in the hot skillet. Do not move them after they hit the pan. Sear for 3 to 4 minutes on the first side until a deep golden-brown crust forms and the steak releases naturally from the pan without sticking. If it sticks, it is not ready to flip yet. Turn once and sear for another 3 to 4 minutes for medium-rare. For medium, add about 1 minute per side. Use a meat thermometer for precision — 130 degrees F for medium-rare, 140 degrees F for medium.
Step 6: Transfer steaks to a cutting board and cover loosely with aluminum foil. Rest for 5 to 10 minutes. Skipping this step sends all the juices onto the board instead of staying in the meat where they belong.
Step 7: Slice against the grain into roughly 1/4-inch thick slices. Arrange on a serving plate, drizzle generously with chimichurri sauce, and serve with extra sauce on the side.
Perfect Sides to Complete Your Chimichurri Steak Dinner
Chimichurri steak pairs best with sides that provide starchy comfort, clean freshness, or bold flavor contrast to the herby, garlicky sauce.
Loaded Potato Taco Bowl: Hearty seasoned potatoes are one of the most natural pairings for seared steak — the starchy base soaks up any extra chimichurri sauce on the plate and turns a simple dinner into something genuinely satisfying.
Chickpea Beet and Feta Salad: The earthy sweetness of roasted beets and the tangy feta create a refreshing, nutritionally balanced contrast to the rich seared steak and bold herb sauce — one of the cleanest and most elegant side pairings for this dish.
Low Carb Burrito Bowl: A clean, protein-rich burrito bowl served alongside thinly sliced chimichurri steak makes for a complete, macro-balanced dinner that works especially well for anyone eating lower carb without wanting to feel restricted.
Street Corn Chicken Rice Bowl: The natural sweetness of corn and the bright lime in this rice bowl provide a beautiful flavor contrast to the acidic red wine vinegar in the chimichurri sauce — a pairing that feels fresh and vibrant together on the dinner table.
BBQ Chicken Skewer Salad: A smoky, grilled salad alongside chimichurri steak extends the grilled protein dinner theme and adds a lighter, leafy element to the plate that balances the richness of the seared ribeye.
Ground Beef Hot Honey Bowl: If you love bold beef dinners, this hot honey bowl is a great weeknight alternative to rotate in when you want the same satisfying protein-forward dinner in a completely different flavor direction from chimichurri.
Storing and Reheating Your Chimichurri Steak
Store the cooked steak and chimichurri sauce separately in airtight containers in the refrigerator. The steak keeps well for up to 3 to 4 days. The chimichurri sauce keeps for up to 1 week covered in the fridge. Do not freeze the chimichurri — fresh herb sauces lose their color, flavor, and texture after freezing and are best made fresh each time you need them.
I recommend reheating steak gently in a preheated 250 degree F oven for 10 to 15 minutes rather than the microwave. Low and slow is the right approach here — it keeps the interior from toughening and preserves the texture of the original sear far better than any shortcut method. If you do use a microwave, heat in 30-second intervals only. Add chimichurri only after the steak is fully reheated, never before.
Pro tip: leftover chimichurri steak is excellent served cold the next day sliced thin over a green salad, or stuffed into a wrap with fresh vegetables. The sauce keeps the steak from tasting dry and the flavors deepen overnight — leftovers are genuinely worth looking forward to with this recipe.
Conclusion
This Chimichurri Steak delivers restaurant-quality results in about 35 minutes with minimal cleanup and ingredients you can find at any grocery store. The sear, the rest, and the fresh herb sauce do all the heavy lifting for you. Make it this week and see how fast it earns a spot on your regular weeknight dinner lineup. Enjoy every bite!
Chimichurri Steak
Ingredients
Equipment
Method
- Remove steaks from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature for even cooking.
- Make the chimichurri sauce. In a medium bowl, combine finely chopped parsley, minced garlic, and oregano. Add extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well until fully combined. Taste and adjust seasoning. Set aside at room temperature for at least 10 minutes.
- Pat steaks completely dry on both sides with paper towels. Season both sides generously with salt and freshly ground black pepper, pressing the seasoning firmly into the surface of the meat on both sides.
- Place a cast-iron skillet over high heat and preheat for 3 to 5 minutes until very hot. Add olive oil and swirl to coat. The oil should shimmer immediately.
- Carefully lay steaks in the hot skillet. Do not move them. Sear for 3 to 4 minutes on the first side until a deep golden-brown crust forms and the steak releases naturally from the pan. Flip once and sear for another 3 to 4 minutes for medium-rare (130 degrees F) or 4 to 5 minutes for medium (140 degrees F).
- Transfer steaks to a cutting board and cover loosely with aluminum foil. Rest for 5 to 10 minutes before slicing.
- Slice steaks against the grain into roughly 1/4-inch thick slices. Arrange on a serving plate, drizzle generously with chimichurri sauce, and serve with extra sauce on the side.
