Why You’ll Love This Recipe

This recipe brings together the best of fresh herbs, citrus, and a touch of heat for an unforgettable steak experience. The chimichurri sauce is bright, slightly smoky, and packed with flavor, while the marinated steak remains tender and juicy. It’s simple to prepare, can be made ahead of time, and is versatile enough to pair with grilled vegetables, roasted potatoes, or a fresh salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups fresh parsley leaves
1 1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Directions

In a food processor or blender, combine parsley, cilantro, red onion, chipotle peppers, garlic, olive oil, white wine vinegar, lime zest, lime juice, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth to make the chimichurri sauce. Reserve half for serving and use the other half to marinate the steak.
Place the steaks in a shallow dish or resealable bag and coat with half of the chimichurri sauce. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
Preheat a grill or grill pan over medium-high heat. Remove steaks from marinade and season with remaining salt and pepper.
Grill steaks for 4–6 minutes per side for medium-rare, or until desired doneness. Transfer to a cutting board and let rest for 5 minutes.
Slice steaks against the grain and drizzle with reserved chimichurri sauce before serving.

Servings and Timing

Makes about 4 servings
Preparation time: 15 minutes
Marinating time: 30 minutes–2 hours
Cooking time: 8–12 minutes
Total time: 53 minutes–2 hours 27 minutes

Variations

Swap chipotle peppers for a milder red chili if you prefer less heat.
Use a mix of fresh herbs like basil or mint for a unique twist.
Serve over rice, roasted vegetables, or in a steak sandwich.
Try pan-searing steaks indoors if a grill isn’t available.

Storage/Reheating

Store leftover chimichurri sauce in an airtight container in the refrigerator for up to 5 days. Keep steak slices separate and reheat gently on the stovetop or grill. Avoid microwaving steak to preserve tenderness.

FAQs

Can I make this recipe ahead of time?

Yes, the chimichurri sauce can be prepared a day in advance, and steaks can be marinated ahead of time.

Can I use a different cut of beef?

Yes, ribeye, striploin, or flank steak work well, though flat iron or top sirloin are ideal for even cooking.

How spicy is this chimichurri?

The chipotle peppers give a moderate smoky heat, adjustable to taste by using 1 or 2 peppers.

Can I make this gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

What sides pair best with Chimichurri Steak?

Grilled vegetables, roasted potatoes, fresh salads, or rice are excellent accompaniments.

Conclusion

Chimichurri Steak is a fresh, bold, and easy-to-make meal that brings vibrant flavor to your table. With a zesty herb sauce, juicy marinated beef, and a touch of smoky heat, it’s perfect for family dinners, gatherings, or a weekend cookout. This recipe is versatile, simple, and sure to impress anyone who loves bright, flavorful steak dishes.