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.
- Quick Glance
- 20 M
- 2 H, 50 M
- Serves 4
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.
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.