Chimichurri Steak (Grilled Flank Steak with Herb Sauce)

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):

1. 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.
2. Grill the steak: Season flank steak with garlic powder, cumin, oregeno, salt and pepper, then grill to your desired doneness.
3. Rest and slice: Let the steak rest, then slice against the grain.
4. 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:

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:

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.