Steak Chimichurri

This steak chimichurri recipe relies on a traditional Argentinian herb sauce to double as a marinade for grilled strip or rib eye or even flank steak. And it’s simple and easy to toss together at the last moment from vinegar, olive oil, parsley, oregano, garlic, and red pepper flakes.

A sliced steak chimichurri with a gravy boat filled with chimichurri on the side.

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 a deceptively simple mixture of parsley, garlic, oil, and vinegar that packs a wallop of taste explosion even when simply drizzled over steak or chicken or fish or any vegetal object of your affection. Just douse it after grilling if you don’t have time to marinate it in the morning. To heck with planning ahead of time.–Renee Schettler

Steak Chimichurri

  • Quick Glance
  • (1)
  • 20 M
  • 2 H, 50 M
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

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 the steaks from the refrigerator 30 minutes before grilling. Prepare a charcoal or gas grill for direct grilling over high heat.

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.

Let the steaks rest for a few minutes or more. Slice and serve with the reserved chimichurri on the side for drizzling. Originally published August 8, 2011.

Print RecipeBuy the Williams-Sonoma Essentials of Grilling cookbook

Want it? Click it.

    Appetizer, Not Entree, Steak Chimichurri

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

    Recipe Testers' Reviews

    This dish is a classic and turned out great. I went the distance and marinated my steaks for a full 6 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're sliced.

    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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    Comments

    1. 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!

      1. 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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