19 Juicy Chimichurri Steak Recipes for Grilling Enthusiasts

Fire up the grill and get ready to savor the bold, herby punch of chimichurri paired with perfectly seared steak! Whether you’re craving a quick weeknight dinner or planning a weekend cookout, these 19 mouthwatering recipes will take your steak game to the next level. From classic Argentine flavors to creative twists, there’s a juicy chimichurri steak here for every grilling enthusiast. Let’s dig in!

Classic Chimichurri Flank Steak

Zesty and vibrant, this Classic Chimichurri Flank Steak brings bold flavors to your table with minimal effort. Perfect for grilling season, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

– For the steak:
– 1.5 lbs flank steak
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– For the chimichurri sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 garlic cloves, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 tsp red pepper flakes
– 1/2 tsp salt

Instructions

1. Preheat your grill to high heat, aiming for 450°F.
2. Rub the flank steak with 1 tbsp olive oil, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
3. Grill the steak for 5-6 minutes per side for medium-rare, or until internal temperature reaches 135°F. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
4. While the steak cooks, combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and 1/2 tsp salt in a bowl to make the chimichurri sauce. Tip: For a smoother sauce, pulse the ingredients in a food processor.
5. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures the steak is tender.
6. Serve the sliced steak topped with chimichurri sauce.

Delightfully tender with a charred exterior, the steak pairs beautifully with the herby, tangy chimichurri. Try serving it over a bed of quinoa or alongside grilled vegetables for a complete meal.

Grilled Ribeye with Chimichurri Sauce

Every grill master needs a showstopper, and this grilled ribeye with chimichurri sauce is just that. Perfectly charred steak meets herby, vibrant sauce for a match made in heaven.

Ingredients

• For the ribeye:
  • 2 ribeye steaks, 1.5 inches thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tbsp fresh oregano, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp red pepper flakes

Instructions

1. Preheat your grill to high heat, aiming for 450°F.
2. Rub the ribeye steaks with olive oil, then season both sides with salt and black pepper.
3. Place the steaks on the grill. Cook for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. While the steaks cook, combine all chimichurri sauce ingredients in a bowl. Mix well.
5. Remove the steaks from the grill. Let them rest for 5 minutes to allow juices to redistribute.
6. Slice the steaks against the grain. Serve with chimichurri sauce on top or on the side.

You’ll love the contrast between the juicy, tender ribeye and the bright, herbaceous chimichurri. Try serving it over a bed of arugula for an extra peppery bite.

Chimichurri Marinated Skirt Steak

Let’s dive into a vibrant, herb-packed marinade that transforms skirt steak into a juicy, flavor-packed meal.

Ingredients

• For the marinade:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
• For the steak:
  • 1.5 lbs skirt steak
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a bowl, combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, 1 tsp salt, 1/2 tsp black pepper, and red pepper flakes to make the chimichurri marinade.
2. Place skirt steak in a shallow dish. Pour marinade over steak, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Remove steak from fridge 30 minutes before cooking to reach room temperature.
4. Heat a grill or skillet over high heat. Brush with 1 tbsp olive oil to prevent sticking.
5. Season steak with 1/2 tsp salt and 1/4 tsp black pepper. Grill for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
6. Let steak rest for 5 minutes before slicing against the grain for tenderness.

Delight in the steak’s charred edges and tender interior, bursting with herby, tangy flavors. Serve sliced over a salad or alongside grilled vegetables for a complete meal.

Chimichurri Sirloin Steak Tacos

Ready to elevate your taco night? These Chimichurri Sirloin Steak Tacos combine juicy steak with vibrant chimichurri for a fresh twist.

Ingredients

• For the steak:
  • 1 lb sirloin steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chimichurri:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
• For serving:
  • 8 small corn tortillas
  • 1/2 cup diced red onion
  • 1 avocado, sliced

Instructions

1. Preheat your grill or skillet to high heat (450°F).
2. Rub the steak with olive oil, then season with salt and pepper.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. Let the steak rest for 5 minutes before slicing against the grain.
5. While the steak rests, mix all chimichurri ingredients in a bowl.
6. Warm the tortillas on the grill for 30 seconds per side.
7. Assemble tacos with sliced steak, chimichurri, red onion, and avocado.

Perfectly charred steak meets herby, tangy chimichurri in these tacos. Serve with extra chimichurri on the side for dipping.

Pan-Seared Chimichurri Strip Steak

Get ready to elevate your steak game with this Pan-Seared Chimichurri Strip Steak. It’s bold, flavorful, and surprisingly simple to make.

Ingredients

• For the steak:
  • 1 strip steak (1 inch thick)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chimichurri sauce:
  • 1/2 cup fresh parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt

Instructions

1. Preheat a skillet over medium-high heat for 2 minutes until hot.
2. Rub the steak with olive oil, then season both sides with salt and black pepper.
3. Place the steak in the skillet. Cook for 4 minutes without moving to get a good sear.
4. Flip the steak. Cook for another 3 minutes for medium-rare (135°F internal temperature). Tip: Use a meat thermometer for accuracy.
5. Remove the steak from the skillet. Let it rest on a cutting board for 5 minutes. Tip: Resting allows juices to redistribute.
6. While the steak rests, mix all chimichurri sauce ingredients in a bowl. Tip: Let the sauce sit for 5 minutes to meld flavors.
7. Slice the steak against the grain. Serve with chimichurri sauce on top.

Unleash the vibrant flavors of this dish by pairing it with grilled vegetables. The chimichurri adds a fresh, herby contrast to the rich, juicy steak.

Chimichurri Beef Tenderloin Bites

Bold flavors meet bite-sized perfection in these Chimichurri Beef Tenderloin Bites. Perfect for gatherings, they’re a surefire way to impress.

Ingredients

• For the beef:
  • 1 lb beef tenderloin, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill or skillet to high heat, about 450°F.
2. In a bowl, toss beef cubes with olive oil, salt, and pepper until evenly coated.
3. Grill the beef for 2-3 minutes per side for medium-rare, or until desired doneness. Tip: Let the meat sit at room temperature for 15 minutes before cooking for even cooking.
4. While the beef cooks, combine all chimichurri sauce ingredients in a bowl and mix well. Tip: For a smoother sauce, pulse the ingredients in a food processor.
5. Remove beef from heat and let rest for 5 minutes. Tip: Resting the meat ensures juices redistribute, keeping it tender.
6. Skewer each beef cube with a toothpick and drizzle with chimichurri sauce before serving.

Kick up your next party with these tender, herbaceous bites. The chimichurri’s brightness cuts through the richness of the beef, making each bite unforgettable. Serve them on a platter with extra sauce for dipping.

Chimichurri Steak Salad with Arugula

Bold flavors meet fresh greens in this Chimichurri Steak Salad with Arugula. Perfect for a summer dinner, it’s quick to make and packed with taste.

Ingredients

• For the steak: 1 lb flank steak, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the chimichurri: 1 cup fresh parsley, 1/2 cup fresh cilantro, 1/4 cup olive oil, 2 tbsp red wine vinegar, 2 garlic cloves, 1/2 tsp red pepper flakes, 1/2 tsp salt
• For the salad: 4 cups arugula, 1/2 cup cherry tomatoes (halved), 1/4 red onion (thinly sliced)

Instructions

1. Preheat grill or grill pan to high heat (450°F).
2. Rub steak with olive oil, salt, and pepper.
3. Grill steak for 5-6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
4. While steak cooks, blend parsley, cilantro, olive oil, vinegar, garlic, red pepper flakes, and salt in a food processor until smooth.
5. Toss arugula, tomatoes, and red onion in a large bowl.
6. Slice steak against the grain into thin strips.
7. Top salad with steak slices and drizzle with chimichurri sauce.

Outstanding texture comes from the juicy steak and crisp arugula. The chimichurri adds a vibrant, herby kick. Serve with crusty bread to soak up the extra sauce.

Chimichurri Steak and Sweet Potato Fries

Fire up your taste buds with this hearty dish that combines juicy steak with crispy sweet potato fries, all topped with vibrant chimichurri sauce.

Ingredients

• For the steak:
  • 1 lb flank steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sweet potato fries:
  • 2 large sweet potatoes, cut into fries
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp paprika
• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 425°F.
2. Toss the sweet potato fries with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp paprika on a baking sheet.
3. Bake for 25 minutes, flipping halfway, until crispy.
4. Heat a grill pan over high heat and brush with 1 tbsp olive oil.
5. Season the flank steak with 1 tsp salt and 1/2 tsp black pepper.
6. Grill the steak for 4 minutes per side for medium-rare, or until desired doneness.
7. Let the steak rest for 5 minutes before slicing.
8. Combine all chimichurri sauce ingredients in a bowl and mix well.
9. Serve the sliced steak with sweet potato fries and drizzle with chimichurri sauce.

Vibrant and flavorful, the chimichurri adds a fresh, herby kick to the rich steak and sweet fries. Try serving it with a side of grilled vegetables for a complete meal.

Grilled Chimichurri Hanger Steak

Want a steak that’s bursting with flavor and cooks in minutes? This Grilled Chimichurri Hanger Steak is your answer.

Ingredients

• For the steak:
  • 1.5 lbs hanger steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill to high heat, aiming for 450°F.
2. Rub the hanger steak with 1 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper.
3. Place the steak on the grill. Cook for 4 minutes per side for medium-rare, or adjust time for desired doneness.
4. While the steak cooks, mix all chimichurri sauce ingredients in a bowl. Stir well to combine.
5. Remove the steak from the grill. Let it rest for 5 minutes before slicing against the grain.
6. Serve the sliced steak with chimichurri sauce drizzled on top.

Mouthwatering and tender, this steak pairs perfectly with the vibrant chimichurri. Try serving it over a bed of arugula for a fresh contrast.

Chimichurri Steak Sandwiches with Caramelized Onions

Want a sandwich that packs a punch? These Chimichurri Steak Sandwiches with Caramelized Onions are bold, flavorful, and perfect for any meal.

Ingredients

• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
• For the caramelized onions:
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the steak sandwiches:
  • 1 lb flank steak
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 ciabatta rolls, sliced in half

Instructions

1. Combine all chimichurri sauce ingredients in a bowl. Mix well and set aside.
2. Heat butter and olive oil in a large skillet over medium heat. Add onions and salt. Cook for 25 minutes, stirring occasionally, until golden brown.
3. Season flank steak with salt and pepper. Grill over medium-high heat for 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
4. Toast ciabatta rolls lightly on the grill or in a toaster.
5. Assemble sandwiches by layering sliced steak, caramelized onions, and chimichurri sauce on the rolls.

Perfectly tender steak meets the tangy kick of chimichurri and the sweetness of caramelized onions. Serve with a side of crispy fries for the ultimate meal.

Chimichurri Steak and Grilled Asparagus

Vibrant and flavorful, this dish combines juicy steak with fresh asparagus, all brought together with a zesty chimichurri sauce. Perfect for a summer BBQ or a quick weeknight dinner.

Ingredients

• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
• For the steak and asparagus:
  • 2 lbs flank steak
  • 1 lb asparagus, trimmed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat grill to medium-high heat, about 450°F.
2. In a bowl, mix parsley, garlic, 1/2 cup olive oil, red wine vinegar, 1 tsp salt, and red pepper flakes to make the chimichurri sauce. Set aside.
3. Rub steak with 1 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper.
4. Grill steak for 6 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes.
5. Toss asparagus with remaining 1 tbsp olive oil, then grill for 3-4 minutes, turning once, until charred and tender.
6. Slice steak against the grain, serve with grilled asparagus, and drizzle with chimichurri sauce.

Luscious and tender, the steak pairs perfectly with the crisp asparagus and bold chimichurri. Try serving over a bed of quinoa for a complete meal.

Chimichurri Steak Skewers with Bell Peppers

Absolutely perfect for summer grilling, these skewers combine juicy steak with vibrant chimichurri and crisp bell peppers.

Ingredients

• For the chimichurri:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp crushed red pepper flakes
• For the skewers:
  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 2 bell peppers, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a bowl, combine parsley, cilantro, garlic, 1/2 cup olive oil, red wine vinegar, 1 tsp salt, and red pepper flakes for the chimichurri. Set aside.
3. Thread steak cubes and bell pepper pieces alternately onto skewers.
4. Brush skewers with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
5. Grill skewers for 3-4 minutes per side for medium-rare, or until desired doneness.
6. Tip: Let skewers rest for 5 minutes before serving to retain juices.
7. Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
8. Tip: For extra flavor, marinate steak in 1/4 cup of the chimichurri for 1 hour before grilling.
9. Serve skewers with remaining chimichurri sauce on the side.

Charred edges on the steak contrast beautifully with the fresh, herby chimichurri. Try serving over a bed of quinoa for a complete meal.

Chimichurri Steak and Quinoa Bowl

Craving a hearty yet healthy meal? This Chimichurri Steak and Quinoa Bowl packs flavor and nutrition in every bite.

Ingredients

• For the steak:
  • 1 lb flank steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the quinoa:
  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the chimichurri sauce:
  • 1 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F).
2. Rub the flank steak with olive oil, salt, and black pepper.
3. Grill the steak for 5-6 minutes per side for medium-rare. Let it rest for 5 minutes before slicing.
4. Rinse the quinoa under cold water. Combine quinoa, water, and salt in a pot.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let sit for 5 minutes.
6. Blend parsley, cilantro, garlic, olive oil, red wine vinegar, salt, and red pepper flakes in a food processor until smooth.
7. Slice the steak against the grain into thin strips.
8. Fluff the quinoa with a fork and divide into bowls.
9. Top quinoa with sliced steak and drizzle with chimichurri sauce.

You’ll love the tender steak paired with fluffy quinoa, all brought together by the vibrant chimichurri. Try adding avocado slices for extra creaminess.

Chimichurri Steak Flatbread with Feta

Zesty and vibrant, this dish combines bold flavors with a satisfying crunch. Perfect for a quick dinner or a standout appetizer.

Ingredients

• For the steak:
  • 1 lb flank steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chimichurri:
  • 1 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
• For the flatbread:
  • 2 pre-made flatbreads
  • 1/2 cup crumbled feta cheese

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. Rub flank steak with olive oil, salt, and black pepper.
3. Grill steak for 5-6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
4. While steak rests, blend parsley, cilantro, garlic, olive oil, red wine vinegar, and salt in a food processor until smooth.
5. Toast flatbreads on the grill for 1-2 minutes per side until lightly charred.
6. Spread chimichurri sauce evenly over each flatbread.
7. Top with sliced steak and crumbled feta cheese.
8. Cut into wedges and serve immediately.

Yield: The flatbread offers a crispy base with juicy, flavorful steak and a tangy chimichurri kick. Try adding a drizzle of honey for a sweet contrast.

Chimichurri Steak and Roasted Garlic Mash

Fire up your taste buds with this bold and flavorful dish. Perfect for a hearty dinner, it combines juicy steak with creamy mashed potatoes.

Ingredients

• For the Chimichurri Sauce:
  • 1 cup fresh parsley, finely chopped
  • 3 tbsp fresh oregano, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp crushed red pepper flakes
• For the Steak:
  • 2 lbs ribeye steak
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp olive oil
• For the Roasted Garlic Mash:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1 head garlic, roasted
  • 1/2 cup heavy cream
  • 4 tbsp butter
  • 1 tsp salt

Instructions

1. Preheat your oven to 400°F for the garlic.
2. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes.
3. While garlic roasts, mix all chimichurri ingredients in a bowl and set aside.
4. Season the steak with salt and pepper on both sides.
5. Heat olive oil in a skillet over high heat and sear the steak for 4 minutes per side for medium-rare.
6. Let the steak rest for 10 minutes before slicing.
7. Boil potatoes in salted water until tender, about 15 minutes.
8. Drain potatoes and mash with roasted garlic, heavy cream, butter, and salt until smooth.
9. Serve the sliced steak over the mashed potatoes, topped with chimichurri sauce.

Hearty and rich, the steak’s juiciness pairs perfectly with the creamy, garlicky mash. For an extra kick, drizzle additional chimichurri on top before serving.

Chimichurri Steak Stir-Fry with Vegetables

Make this Chimichurri Steak Stir-Fry with Vegetables for a quick, flavorful dinner. It combines juicy steak with fresh veggies and a vibrant chimichurri sauce.

Ingredients

• For the steak and vegetables:
  • 1 lb flank steak, sliced thin
  • 2 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 red onion, sliced
• For the chimichurri sauce:
  • 1 cup fresh parsley, packed
  • 1/4 cup fresh cilantro, packed
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a large skillet over high heat. Add steak slices. Cook for 2-3 minutes per side until browned. Remove from skillet.
2. In the same skillet, add remaining 1 tbsp olive oil. Add bell peppers, broccoli, and red onion. Stir-fry for 5 minutes until vegetables are crisp-tender.
3. While vegetables cook, blend parsley, cilantro, garlic, olive oil, red wine vinegar, salt, and red pepper flakes in a food processor until smooth.
4. Return steak to the skillet with vegetables. Pour chimichurri sauce over. Stir to combine. Cook for 1 minute to heat through.
5. Tip: Slice steak against the grain for tenderness. Tip: Don’t overcrowd the skillet to ensure a good sear on the steak. Tip: Adjust red pepper flakes for more or less heat.

Juicy steak and crisp vegetables coated in herby chimichurri make every bite irresistible. Serve over rice or quinoa for a complete meal.

Chimichurri Steak and Avocado Crostini

Just when you thought steak couldn’t get any better, this Chimichurri Steak and Avocado Crostini comes along. Perfect for summer gatherings or a fancy snack.

Ingredients

• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 3 tbsp fresh oregano, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
• For the steak:
  • 1 lb flank steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crostini:
  • 1 baguette, sliced into 1/2 inch pieces
  • 2 tbsp olive oil
  • 1 avocado, sliced

Instructions

1. Preheat your grill to high heat, about 450°F.
2. In a bowl, mix parsley, oregano, garlic, 1/2 cup olive oil, red wine vinegar, 1 tsp salt, and red pepper flakes to make the chimichurri sauce. Set aside.
3. Rub flank steak with 1 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper.
4. Grill steak for 5-7 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.
5. Brush baguette slices with 2 tbsp olive oil and grill for 1-2 minutes per side until lightly toasted.
6. Top each crostini with a slice of avocado, a piece of steak, and a spoonful of chimichurri sauce.

With the creamy avocado, juicy steak, and vibrant chimichurri, every bite is a burst of flavor. Serve these crostini at your next barbecue for a surefire hit.

Chimichurri Steak and Chimichurri Butter

Here’s how to make Chimichurri Steak and Chimichurri Butter, a dish that packs flavor in every bite. Perfect for grilling season, it’s simple yet impressive.

Ingredients

• For the Chimichurri Sauce:
  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
• For the Steak:
  • 2 lbs ribeye steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Chimichurri Butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp Chimichurri Sauce

Instructions

1. Combine all Chimichurri Sauce ingredients in a bowl. Mix well. Set aside for flavors to meld, at least 30 minutes.
2. Preheat grill to high (450°F). Brush steak with olive oil, then season with salt and pepper.
3. Grill steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F. Let rest for 5 minutes.
4. Mix softened butter with 2 tbsp of Chimichurri Sauce until fully incorporated. Chill until firm.
5. Slice steak against the grain. Serve with a dollop of Chimichurri Butter on top.

Key to perfection: let the steak rest for juicy results. The Chimichurri Butter adds a creamy, herby contrast to the charred steak. Try spreading leftover butter on crusty bread for an extra treat.

Chimichurri Steak with Grilled Pineapple Salsa

Ready to elevate your grilling game? This dish combines juicy steak with a vibrant chimichurri and sweet grilled pineapple salsa for a perfect summer meal.

Ingredients

• For the steak:
  • 2 lbs flank steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the chimichurri:
  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 cloves garlic
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
• For the grilled pineapple salsa:
  • 1 cup diced pineapple
  • 1/2 red onion, diced
  • 1 jalapeno, seeded and diced
  • 1 tbsp lime juice
  • 1/4 cup cilantro, chopped
  • 1/2 tsp salt

Instructions

1. Preheat grill to medium-high heat (450°F).
2. Rub steak with olive oil, salt, and pepper.
3. Grill steak for 6 minutes per side for medium-rare. Let rest for 5 minutes.
4. Blend parsley, cilantro, olive oil, red wine vinegar, garlic, red pepper flakes, and salt for chimichurri until smooth.
5. Grill pineapple slices for 2 minutes per side until charred. Dice.
6. Mix grilled pineapple with red onion, jalapeno, lime juice, cilantro, and salt for salsa.
7. Slice steak against the grain. Serve with chimichurri and salsa.

Nowhere does the boldness of chimichurri and the sweetness of pineapple salsa come together better than on a perfectly grilled steak. Try serving it over a bed of quinoa for a complete meal.

Conclusion

With 19 mouthwatering chimichurri steak recipes, this roundup has something for every grilling enthusiast! Whether you prefer classic flavors or bold twists, there’s a dish here to fire up your next cookout. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the flavor inspiration on Pinterest and keep the grilling season sizzling!