Steak Chimichurri

Chimichurri, a deceptively simple mixture of parsley, garlic, oil, and vinegar, is the melodic name of a classic marinade-sauce of Argentina, a country famous for its beef.

You can improvise a starter from this steak chimichurri recipe. Just cut the steak into cubes, skewer it onto toothpicks, and serve with extra chimichurri on the side as a dipping sauce.–Denis Kelly

LC To Heck With Marinade Note

A show of hands, please, as to who has time to marinate a cut of beef during the week. That’s what we thought. Not to worry. Chimichurri is assertive though not aggressive, which means it packs a wallop of taste explosion even when just drizzled over steak…or chicken…or fish…or some vegetal object of your affection. Just douse it after grilling rather than harness it as a marinade. You’re welcome.

Steak Chimichurri Recipe

  • Quick Glance
  • 20 M
  • 2 H, 50 M
  • Serves 4

Ingredients

  • 4 strip or rib-eye steaks, each 1/2–3/4 lb and 3/4-inch thick
  • Chimichurri
  • Salt and freshly ground pepper, to taste

Directions

  • 1. Place the steaks in a large, nonreactive baking dish. Pour 1/3 cup of the chimichurri in a small dish and pour the rest of the chimichurri over the steaks. Turn the steaks to coat both sides. Cover and refrigerate both the wee amount of chimichurri and the chimichurri-doused steaks, turning occasionally, for at least 2 hours or up to 6 hours. Remove from the refrigerator 30 minutes before grilling.
  • 2. Prepare a charcoal or gas grill for direct grilling over high heat.
  • 3. Grill the steaks directly over the hottest part of the grill, turning and brushing with the marinade once, until nicely charred and cooked to your liking, 3 1/2 to 5 minutes per side for medium-rare.
  • 4. Let the steaks rest for a few minutes or more. Slice and serve with the reserved chimichurri on the side for drizzling.
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Sofia Reino

Aug 08, 2011

I ended up using T-bones for this recipe. The chimichurri is a very easy marinade to make, and the smell was amazing. When it was time to grill, I decided to remove the smallest steak, destined for my toddler, and cleaned it to remove the chile peppers. We grilled as instructed but did not drizzle any chimichurri on the smallest steak. ALL of the steaks were extremely flavorful, tender, and had a slight kick, yet weren’t crazy spicy. Even the toddler’s came out amazing. Our guests asked for the recipe, as they want to do it, too!

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Cindy Zaiffdeen

Aug 08, 2011

We made this recipe when we were having guests over for dinner. It was a big hit! To be honest, when I tasted the chimichurri sauce on its own, I thought the vinegar was overwhelming. However, when taken with the cooked steak, it was fantastic and cut the richness from the rib-eye steaks. We marinated 3/4-inch steaks for about four hours and grilled them to medium-rare and rare. Fantastic! They were so fresh and flavorful. This is a great way to feed a lot of people, and the leftovers were pretty good too. Will make this one again and again!

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Bette Fraser

Aug 08, 2011

Those of you who just salt and pepper your rib eyes: you must consider using this marinade at least once. You’ll be rewarded with flavor and texture that you’ve only dreamed about. There was plenty of chimichurri to marinate our steaks and to use as a dip with our grilled meat.

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Natalie Reebel

Aug 08, 2011

This was truly a surprise. I typically do not favor a strip steak, but it seemed like a good idea to give it a try for this recipe. While preparing the chimichurri, I found myself wondering if this prep could be done with a few pulses of the food processor. My husband grilled the marinated steaks over a high flame for about 4 ½ minutes per side. They came out a perfect medium rare. The marinade had slightly infused the meat with flavor, but it was not overwhelming. The steak was tender and seemed lighter than other strip steaks I have had in the past. The herb flavor was subtle, with a just a hint of citrus. The balance was great. I would like to make it again and try some different cuts of meat, like a flank steak or maybe even a flatiron. This recipe is a summer keeper.

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Linda Pacchiano

Aug 08, 2011

This dish is a classic and turned out great. I went the distance and marinated my steaks for a full six hours. This really paid off — my steaks were full of flavor. Don’t forget to set aside some chimichurri to drizzle over the steaks after they are sliced.

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Liz Tarpy

Aug 08, 2011

This was a very easy dish to prepare. The tangy, fresh, herby chimichurri nicely balances the meaty steak. We served it with the first corn of the season. A summer treat!

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Chiyo Ueyama

Aug 08, 2011

Rib eye is a flavorful cut to begin with, but with garlic, herbs, and a bit of vinegar, the deliciousness of the beef is amplified. The fresh oregano became a little weak when cooked, but it was so wonderful with garlic. You’ll understand when you drizzle the reserved chimichurri on the cooked steak. Fire up the grill and make steak chimichurri — you’ll have the best-smelling backyard in the neighborhood.

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Joan Osborne

Aug 08, 2011

Fantastic! I wanted to grill something for our 4th of July celebration, and this caught my eye. I searched several stores in our area for sherry vinegar, with no luck. I did an online search and several suggested substituting balsamic vinegar, so I forged ahead. Flat-leaf parsley is often hard to find in our area as well, but I found that at the second store. I also made some marinade for some chicken breasts, since our daughter doesn't eat red meat. She loved her chicken as much as we did the steaks. I know I'll be making these again, hoping one day to actually find some sherry vinegar. I served the steaks with a recipe also on the LC site, Green Bean and Potato Salad, along with some garlic bread and an apple pie my daughter made for dessert. We were all happy campers.

Testers Choice
Anna Scott

Aug 08, 2011

This is a great summertime grilling recipe that you can prep ahead of time and then, when you’re ready to fire up the grill, can be ready to eat in 15 minutes. In my mind, this is a great entertaining recipe, because you can walk away from it and enjoy your guests. The recipe says the chimichurri should be drizzled on the top of the dish; mine was a little dense. My grocery store only had the larger elephant garlic so six cloves was a lot of garlic. But I imagine with a more normal garlic head, it would be an adequate amount. (I love garlic anyway, so this wasn’t a problem for me!) I marinated the meat for two hours, and that imparted a nice flavor to the meat. I would definitely add a sprinkling of kosher salt and black pepper to each steak after marinating and before putting on the grill. We found out at the last minute that one of our dinner guests did not eat red meat (eek!) so I used a portion of the chimichurri to marinate a salmon filet. That turned out really well, too. This is a testament that this marinade is great with a variety of proteins! I think it would work well on chicken, pork, and even other types of seafood.

Testers Choice
Karen Depp

Aug 08, 2011

This recipe for chimichurri is spot on for my taste. There’s just enough heat from the red pepper flakes, the snap of the sherry vinegar, and the wonderful warmth of the garlic. Of course, this needs some cool-down from the fresh parsley and oregano. All in all, a beautiful dish at all times—while marinating, grilling, and resting on the cutting board. And it tastes even better than it looks! The suggested cooking time was also just right.


Comments
Comments
  1. ruthie says:

    You guys are reading my mind. Again. We don’t eat the beef we used to, except for a couple times a year we have giant porterhouse steaks. Yumm. So, I’ve been thinking about making chicken/turkey/pork (or some combination thereof) burgers instead of ground beef. Chimichurri would be just the thing to give them zing. Cutting back on beef isn’t because we think red meat is bad for us, we’re just losing our crazy rare steak cravings, so why not adapt some of the great beef “treatments” to other things. And I totally agree that chimichurri would be divine on some grilled veggies!

    • Renee Schettler Rossi says:

      Gotta agree, ruthie, that this chimichurri would lend zing to just about anything. (Okay, maybe not breakfast cereal.) Love that you’re tweaking it to suit your needs and tastes.

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