Vibrant, punchy herbs pair perfectly with juicy grilled ribeye steak to make these Chimichurri Steaks. Every mouthwatering bite a treat in this easy dinner recipe that comes together in under 20 minutes with just a handful of ingredients!
If you're looking for a way to add some extra flavor to your steak dinner, look no further than chimichurri sauce. This flavorful Argentinean sauce is made with fresh herbs, olive oil, red wine vinegar, and red pepper flakes.
Chimichurri sauce is an excellent option for marinating steak, as it adds bold flavor and helps to tenderize the meat. We'll show you how to make the most delicious chimichurri steak that's sure to be a hit with the entire family.
The sauce is packed with fresh herbs and spices, and it adds a wonderful zingy flavor to grilled or pan-fried steaks. And don't forget the side dishes - rice pilaf, garlic mashed potatoes, or roasted broccoli would all be perfect pairings.
So, if you're looking for a delicious and flavorful way to spice up your next steak dinner, be sure to try out this Chimichurri Steaks recipe!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Ribeye steak
- Italian seasoning
- Salt and pepper
For the chimichurri sauce:
- Fresh flat-leaf parsley
- Fresh basil leaves
- Garlic cloves
- Red chili flakes
- Balsamic vinegar or red wine vinegar
- Olive oil
- Cast-iron grill
- Instant-read thermometer
How to Make Chimichurri Steaks
Prepare. Bring steaks to room temperature before cooking.
Assemble. Season both sides of the steaks with Italian seasoning, salt, and pepper. Use your hands to rub the steaks with the seasoning.
Cook. Grill directly on the grill grates over medium-high heat. Cook for 2-3 minutes on each side for medium-rare, 3-4 minutes for medium, or 5 minutes on each side for well done.
Finish. Transfer the cooked steak to a plate and cover with foil. Allow resting for at least 10 minutes. Then, use an instant-read thermometer to check for doneness.
- Medium Rare: 135° F, 57 ° C
- Medium: 145° F, 63 ° C
- Well Done: 160° F, 71 ° C
For the Chimichurri Sauce
To make the chimichurri, simply add the parsley, basil leaves, and garlic to a food processor or food chopper. Be sure to scrape down the sides of the bowl.
Transfer the mixture to a small or medium bowl, and stir in the olive oil, vinegar, and red chili flakes. Season with salt and black pepper if desired.
Use a cutting board and a sharp knife to slice the rested ribeye steaks into strips and serve with chimichurri and plate juices. Enjoy!
Tips for Success
Here's how to make sure your chimichurri steaks turn out perfect!
- Make sure steaks are at room temperature. It's important to bring steaks out of the fridge before cooking as this affects how they are cooked. You want your steaks to cook evenly from edge to center. Ideally, remove the steaks from the refrigerator 30 minutes before cooking.
- Wait to season. Season the steaks JUST before cooking. It guarantees perfect browning.
- Let the steaks rest for 5-10 minutes. Giving the steaks time to rest after they come off the grill allows the juices to redistribute for the most tender, succulent bites of meat once you slice into them.
Easy Sides for Pairing with Chimichurri Steaks
If you want to keep things super simple, pair your Chimichurri Steaks with grilled veggies or roasted potatoes. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Garlic mashed potatoes
- Steamed broccoli
- Corn on the cob
- Sauteed garlic mushrooms
- Air Fryer Asparagus
- Air Fryer Baked Potatoes
If you do not have everything on hand for this recipe, here are some substitutions that will work:
- Substitute balsamic vinegar for red wine vinegar.
- Substitute apple cider vinegar for red wine vinegar.
- Omit the red pepper flakes if you do not like spicy food.
- Add ¼ teaspoon of crushed red pepper flakes for a little bit of heat.
- You can use any type of fresh herbs you have on hand for this recipe. Try using cilantro, mint, or oregano in place of the parsley or basil.
- If you do not have a food processor or chopper, you can finely chop the herbs by hand. Just be sure to chop them very finely so they will blend into the sauce easily.
- If you cannot find rib eye, you can use any type of steak for this recipe. For example, try skirt steak, hanger steak, or a New York strip steak.
- T-bone and tenderloin steaks will also work, but they are more expensive and not as flavorful as the other cuts of meat.
- You can cook the steaks in a cast iron pan on the stove if you do not have a grill. Just be sure to heat the pan over medium-high heat before adding the steaks.
- Do not forget to season your steaks! Season them with salt, pepper, and any other spices you like.
How to Store and Reheat Leftovers
Leftover Chimichurri Steaks can be stored in an airtight container and refrigerated for up to 4 days. Then, store the steak and the sauce in separate containers.
Leftover chimichurri sauce can be stored in an airtight container in the fridge for up to 3 weeks.
To reheat, simply grill or pan-fry over medium-high heat until warmed through. You can also reheat in the oven at 350 degrees Fahrenheit until warmed through.
Can I Freeze This Recipe?
Yes! This recipe can be frozen. To freeze, simply place the steaks in a single layer on a sheet pan and freeze for about 2 hours, or until solid. Then transfer to a freezer-safe bag or container.
The chimichurri sauce can also be frozen. Place in a freezer-safe container and freeze for up to 3 months.
When you're ready to eat, thaw the steaks and sauce in the fridge overnight. Then cook according to the recipe instructions.
This tender steak with chimichurri sauce has a bold flavor with a hint of heat. The fresh herbs and acidity from the vinegar give the steak a bright, zingy flavor that pairs well with the rich, beefy flavor of the meat.
The heat level in chimichurri varies depending on how many red pepper flakes you add to the recipe. If you like your steak with a little bit of a kick, we suggest adding ¼ teaspoon of red pepper flakes to the sauce. On the other hand, you can omit the red pepper flakes if you prefer a milder flavor.
If your chimichurri sauce is bitter, it's likely because the herbs have gone bad. Be sure to use fresh herbs for the best flavor. If you can't find fresh herbs, you can substitute dried herbs, but use half the amount called for in the recipe.
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- Cast iron skillet or grill
- Digital meat thermometer
- 2 rib-eye steaks (approximately 8 ounces each)
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste
- ⅓ cup fresh flat-leaf parsley
- 6-7 fresh basil leaves
- 2 garlic cloves
- ¼ teaspoon red pepper flakes
- 2 Tablespoons balsamic vinegar
- ¼ cup olive oil
- Bring steaks to room temperature before cooking*.
- Season both sides of the steaks with Italian seasoning, salt and pepper. Use your hands to rub the steaks with the seasoning.
- Grill over medium-high heat. Cook for 2-3 minutes each side for medium rare, 3-4 minutes for medium or 5 minutes each side for well done. Transfer to a plate and cover with foil. Allow to rest for at least 10 minutes. Use an instant-read thermometer to check for doneness. Medium-rare: 135°F, Medium: 145°F, Well-done: 160°F.
- To make the chimichuri, simply add the parsley, basil leaves and garlic to a food processor/ food chopper. Be sure to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the olive oil, vinegar and red chili flakes. Season with salt and pepper if desired.
- Slice the rested rib-eye steaks into strips and serve with chimichurri and plate juices.
- Red wine vinegar can be used in place of balsamic vinegar.
- (It's important to bring steaks out of the fridge before cooking as this affects how they are cooked. You want your steaks to cook evenly from edge to center). Ideally remove the steaks from the refrigerator 30 minutes before cooking. **Season steaks JUST before cooking. It guarantees perfect browning.