Steak with Chimichurri
Tender grilled steak partnered with a vibrant, garlic infused sauce, that will melt in your mouth and get those tastebuds singing. Steak with Chimichurri is a tasty dish that is easier to make than it is to say. Trust me, you want this recipe in your repertoire.
We love this dish at our house because the sauce compliments the steak so well. Plus, Steak with Chimichurri can be made as a freezer meal too! I love a meal I can plan and make ahead.
The first time I ever tried chimichurri on steak was at an Argentinian neighbor’s house. And I was hooked. That bold garlic with fresh herbs like parsley and cilantro combine to just elevate the flavors of the beef in such a fun way.
While I enjoy a yummy hamburger just as much as the next person, especially Instant Pot Cheese Stuffed Hamburgers, sometimes I’m in the mood for a more elevated dish like Steak with Chimichurri. Strip steak is a pretty economical cut, more so than Ribeye or in some cases even Sirloin Steak, which makes this recipe even more fun, because you don’t have to sell your first born to afford to make it.
What You Need to Make Steak and Chimichurri
This Steak with Chimichurri sauce is such a fun, flavorful dish. With some basic ingredients, an anything but basic meal is created.
- Hot Water
- Dried Oregano
- Fresh Parsley Leaves
- Fresh Cilantro Leaves
- Garlic Cloves, minced
- Red Pepper Flakes
- Red Wine Vinegar
- Extra Virgin Olive Oil
- Salt and Pepper
- Boneless Strip Steaks
- Wood Chips
How to Make Strip Steak with Chimichurri
Total time: 80 minutes
First, prepare the chimichurri sauce. Then coat and chill the steaks in the freezer until firm. Then get ready for grilling by preparing the wood chips, coals, and cleaning and oiling the grate. Season and cook the steaks, flipping periodically. Lastly allow time for steaks to rest. Then slice, serve, and offer the delicious chimichurri sauce with your meal.
Step one: Prepare the Chimichurri Sauce
This is the highlight of this dish, and it is pretty simple to make, but offers bold flavor and such a fun topping for beef.
In a small bowl combine hot water, oregano, and salt, letting it sit there until oregano is softened, about 15 minutes.
Meanwhile, pulse parsley, cilantro, garlic, and pepper flakes in a food processor until coarsely chopped.
Then add water mixture and vinegar and pulse.
Transfer to a bowl, and slowly whisk in the olive oil until emulsified
Cover with plastic wrap and sit at room temp for an hour.
Note: You can make the sauce in advance, which is nice, it can last up to 3 days if refrigerated, just pull it out of the fridge and allow it to come to room temp before using.
Step Two: Coat and Chill Steaks.
One of the tricks to a perfect Argentinian strip steak with chimichurri is a really dry steak. This helps get that beautiful crust on the exterior of the steak. So to do this we are going to start by patting the steaks dry and then covering the entire surface of steaks with a cornstarch mixture, consisting of 1 ½ tsp salt and 1 Tablespoon of cornstarch.
Once the steaks are fully coated, you will want to help them to firm up by putting them in the freezer for about 30 minutes or so.
Step three: Prepare Wood Chips for Grilling
The wood chips help to give your steak that smoky flavor that is so nice. So here is how you prep for grilling using the wood chips.
For gas: place a few pieces of unsoaked wood chunks on an aluminum pie plate to be set on a cooking grate
For coal: Soak wood chips in water for 15 minutes and drain. Using 2 large pieces of foil, wrap soaked chips in 2 foil packets and cut 2 holes at the top. Set on grate.
Step four: Prep the grill for the steaks
You can grill them on a gas grill or over coals.
For Gas: Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Then place your wood chunks, in the pie plate, on the grate. Close the lid and heat until wood chunks begin to smoke, about 5 minutes.
For Coals: Place coals in a briquette lighter and light. Once top coals are partially covered with ash, pour them evenly over the grill. Then place wood chip packets on the coal.
Next, regardless of cooking method, scrape the cooking grate clean with grill brush. And oil the grate with an oiled paper towel.
Step Five: Season and Cook Steaks
Season the cornstarch coated steaks with salt and pepper. Place steaks on the grill, cover, and cook until beginning to brown 2-3 minutes. Uncover, flip and cook for about 3-4 additional minutes. Then flip steaks again, cooking until well browned on the first side, 2 to 4 more minutes. Flip steaks once more and cook until meat registers at 115 degrees (rare) or 120 degrees (medium rare), approximately 2-4 additional minutes.
Step Six: Let Rest and Slice
Transfer steaks to a carving board, tent with aluminum foil, and let rest for 5 to 10 minutes. Then slice each steak ¼ of an inch thick.
Step Nine: Serve.
Serve steaks and offer chimichurri sauce with them as the topping.
Tips and Tricks
Making this recipe is Eazy Peazy…
- Cook steak a little longer based on personal preference: If you prefer a longer cook on your steak, then cook steak for an additional 2 to 6 minutes to reach an internal temperature of 120 degrees instead of 115.
- Cater sauce to your liking: Chimichurri sauce is a classic combo with steak, but you can change the sauce by omitting the cilantro and using more parsley. Or simply taste, and adjust spice, vinegar etc. until you like the flavor.
- Strip steaks are the best for this: Strip steaks offer the best balance of beefy flavor and a pleasant, moist and tender texture. Chose well-marbled strip steak for the best results.
- Save money with a less expensive cut of meat: If you are looking for a less expensive cut, boneless shell sirloin is a good option.
- Don’t skip the last step of resting your steak: Resting your steak helps with the juiciness and tenderness of the meat. Steak will be tougher if you skip this step. It needs time for those juices to be reabsorbed and redistributed. So do not rush the process.
- Flip the steak: Flipping 3 times during cooking allows for even cooking and limits flare-ups.
Make Ahead and Storage
How to make this recipe ahead of time:
Great news! This meal can be made into a freezer meal, if your heart so desires.
- Follow directions like normal.
- Freeze chimichurri in gallon sized freezer bags, making sure air is out of the bag. It will last for about 3 months.
- Freeze cooked and cooled steak in a separate freezer bag with the juices of the steak.
- When ready to eat, defrost chimichurri and steak in the fridge.
- After defrosting the steak in the fridge, reheat in a pan with olive oil and use the juices to help prevent dryness.
Or, simply prep your chimichurri ahead, but grill your steaks fresh the day you want to serve. This is my preferred method. Simply freeze the coating, the chimichurri, and the steaks in separate bags, but all together, for a quick and easy meal option on a busy night.
When stored properly, steak and sauce will last about 4 days in the fridge. Store sauce and steak in separate air tight containers and reheat steak over the stove with olive oil, flipping every minute.
Eat Steak with Chimichurri now or later. Either way, you will love this dish!
Other Great Recipes:
- Flank Steak
- Leftovers Flank Steak Tacos
- Steak with Garlic Mushroom Cream Sauce
- Greek Marinated Steak with Corn Feta Relish
- Sheet Pan Philly Cheese Steak
Steak with Chimichurri
- Food processor for making herb sauce
- Wire rack set in rimmed baking sheet for freezing steaks
- Wood chips for smoky flavor
- Heavy duty aluminum foil for protecting soaked wood chips optional for coal grills only
- Tongs for flipping steaks
- ¼ cup hot water
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 ⅓ cup fresh parsley leaves
- ⅔ cup fresh cilantro leaves
- 6 garlic cloves minced
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 tablespoon cornstarch
- 1 1/2 teaspoons Salt
- 4 boneless strip steaks 1 ½ inches thick, trimmed
- 4 cups wood chips
- Salt and Pepper to taste
- In a small bowl, combine hot water, oregano, and salt and let sit until oregano is softened, about 15 minutes.
- Pulse parsley, cilantro garlic, and pepper flakes in a food processor until coarsely chopped, about 10 pulses. Add the water mixture and vinegar and pulse to combine. Transfer to a small bowl.
- Whisk olive oil into the mixture until emulsified. Set aside.
- Combine cornstarch and 1 1/2 teaspoons salt in bowl. Use paper towels to pat the steaks dry then place on wire rack set in rimmed baking sheet. Take the cornstarch mixture and evenly distribute between the steaks, rubbing the entire surface of each steak with mixture.
- Place steaks in freezer, uncovered, until very firm, about 30 minutes.
- Prep the wood chips. For gas: place unsoaked wood chips on an aluminum pie plate to be set on a cooking grate, set asideFor coal: Soak wood chips in water for 15 minutes and drain. Using 2 large pieces of foil, wrap soaked chips in 2 foil packets and cut 2 holes at the top. Set aside.
- Prep the Grill:For Gas: Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Then place your wood chunks, in the pie plate, on the grate. Close the lid and heat until wood chunks begin to smoke, about 5 minutes.For Coals: Place coals in a briquette lighter and light. Once top coals are partially covered with ash, pour them evenly over the grill. Then place wood chip packets on the coal.
- For both cooking methods: Clean and oil grate.
- Season steaks with salt and pepper. Place steaks on prepared grill, cover and cook until beginning to brown, 2-3 minutes
- Flip steaks and allow other side to brown, another 2-3 minutes.
- Flip steaks again and cook, uncovered until well brown on the first side, 2 to 4 minutes.
- Flip steaks once more (for third and final time) and continue to cook until meat registers 115 degrees F for rare or 120 degrees F for medium rare, another 2 to 6 minutes longer. Use an instant read thermometer to get the steaks' internal temp. Remove when reaches your desired doneness.
- Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice each steak 1/4 inch thick. Serve, passing chimichurri sauce separately.
Strip steaks offer the best balance of beefy flavor and pleasantly tender and moist results. However, if you would rather try a less expensive cut, boneless shell sirloin is a good option.
Chimichurri sauce is the classic accompaniment here. If you prefer, you can omit the cilantro and just use more parsley. And adjust the heat by adjusting the amount of red chili pepper flakes.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.