Irresistibly Easy Chimichurri Steak Recipe in Under 30 Minutes

Ever feel like dinner is just too much to handle? We’ve all been there, with a hungry family and work emails piling up. That’s why we love this Easy Chimichurri Steak Recipe. It’s quick, delicious, and ready in under 30 minutes.

Today, we’re making a fresh chimichurri steak that’s perfect for grilling or a hot skillet. You’ll learn how to marinate your steak and make a tasty homemade chimichurri sauce. We’ll also share tips for cooking skirt, flank, and ribeye steaks just right.

This guide is packed with helpful tips. You’ll find out what ingredients to use, the tools you need, and how to make the chimichurri sauce. We’ll also cover when to marinate and when to top your steak, how to check for doneness, and ideas for sides. Plus, we’ve got tips for leftovers and making ahead. Whether you’re looking for a quick dinner or a special dish for guests, we’ve got you covered!

• This Easy Chimichurri Steak Recipe delivers big flavor in under 30 minutes.
• Chimichurri steak works great on the grill or stovetop for quick dinner recipes.
• You’ll get a fresh chimichurri sauce recipe plus a simple steak marinade option.
• We include timing and temperature tips for skirt, flank, and ribeye cuts.
• Make-ahead and leftover ideas make this a weeknight winner and a party-ready dish.

We adore recipes that save time without losing flavor. This chimichurri steak recipe is ready in under 30 minutes. It’s perfect for busy nights and still impressive for guests.

Choose quick-cooking cuts like skirt or flank, or a thin ribeye for pan searing. You’ll get a restaurant-quality taste with little effort. For a fun and comforting side, serve it with a fresh green salad and our crispy Nashville hot mozzarella sticks for a fun and comforting dinner!

Chimichurri adds a burst of acidity and fresh herbs. This means you don’t need long marinades to enjoy bold flavors.

A simple marinade of oil, red wine vinegar or lemon, and salt seasons and tenderizes in 10–20 minutes. It cuts down on prep time and makes cooking faster.

Use the marinade to baste the steak or reduce it in the pan for a quick glaze. This adds extra flavor without extra work.

Argentinian chimichurri steak uses parsley, garlic, and vinegar to mask any chewiness. The sauce adds depth and brightness.

Fast, high-heat searing and slicing across the grain make skirt and flank tender and juicy. These techniques elevate budget-friendly steaks.

Practical tips: chop herbs in a food processor to save time, prep chimichurri while the steak rests, and keep pantry staples on hand for last-minute cooking. These small moves make quick dinner recipes weekly winners! 

We choose ingredients that make cooking fun and easy. This section covers steak options, the key parts of chimichurri, and pantry items. These elements turn a simple weeknight meal into a standout dish. Let’s explore so you can shop and prep with confidence.

Skirt steak is thin and full of flavor. It’s best cooked hot and fast. Slice it thin against the grain for the best taste.

Flank steak is leaner and a bit thicker. Let it rest for 10–20 minutes after cooking. This helps it stay tender when sliced.

Ribeye steak is marbled, making it juicy and indulgent. It takes longer to cook but is worth it. Try it with chimichurri for a rich dish.

Other good choices include hanger and sirloin tip. Adjust cooking times based on thickness and fat. Choose USDA Choice or Prime for more marbling.

• 1 cup fresh flat-leaf parsley (packed)
• 1/4 cup fresh oregano or 1–2 tsp dried oregano
• 3–4 garlic cloves, smashed
• 2–3 tbsp red wine vinegar
• 1/3–1/2 cup extra-virgin olive oil
• 1/2–1 tsp crushed red pepper or 1 small fresh chile, minced
• Salt and freshly cracked black pepper to taste

For a brighter sauce, add lemon juice or cilantro. These changes keep the sauce fresh while staying true to homemade chimichurri.

• Olive oil—use a good extra-virgin for flavor
• Kosher salt and freshly cracked black pepper
• Red pepper flakes for heat
• Shallot or finely diced red onion for a mild bite
• Capers or a small anchovy for umami boost
• Smoked paprika or a pinch of cayenne for depth
• Simple steak seasoning: kosher salt, black pepper, garlic powder

For a vibrant marinade, blend together 1 cup parsley, 1/4 cup oregano, 1/3–1/2 cup oil, and 2–3 tablespoons vinegar. This balance makes a bright, spreadable chimichurri. It’s great as a marinade and finishing sauce.

Get fresh herbs from farmers markets or stores like Whole Foods and Trader Joe’s. Choose steaks with visible marbling for juiciness. With these basics, you can make delicious meals for any occasion.

Before you start grilling or cooking on the stove, get ready. The right tools make a big difference. Choose what fits your space, budget, and favorite cuts.

Grilling adds smoky flavor and nice marks. It’s best for skirt and flank steaks at outdoor gatherings. For indoor cooking, a heavy skillet is great for tight temperature control. It’s also perfect for pan-seared ribeye steak, giving a crispy crust and juicy inside.

Grill vs stovetop — quick take:

• Grill: smoky flavor, social fun, ideal for thin, fast-cooking cuts.
• Stovetop: steady heat, year-round use, perfect for thick ribeyes and one-pan meals.
• Recommendation: grill skirt or flank when possible; choose cast iron for ribeye.

These tools help keep your results consistent and stress-free:

• Instant-read thermometer (ThermoWorks Thermapen or similar) to nail doneness every time.
• Heavy skillet like a Lodge cast iron or a good stainless-steel pan for even searing.
• Long tongs, a stiff grill brush, and a long-handled spatula for safe handling.
• Food processor or blender for a smooth chimichurri or a chef’s knife and cutting board for a classic chopped sauce.
• Mixing bowls, measuring spoons and cups, and zip-top bags or a shallow dish for marinading.

Time-savers and small gadgets we love:

• Microplane for bright citrus zest and finely grated garlic.
• Mezzaluna or herb scissors to chop parsley and cilantro fast.
• Mortar and pestle to smash garlic into a fragrant paste for chimichurri.

Easy maintenance tips that change results:

• Preheat cast iron 3–5 minutes on high before searing to form a great crust.
• Clean and oil grill grates so steak releases cleanly and markings look professional.
• Bring steak to room temperature for more even cooking when you learn how to cook steak for consistent doneness. Check the USDA’s guidelines for safe cooking temperatures to ensure perfectly cooked and safe meat.

With the right tools and technique, grilled steak with chimichurri is easy and repeatable. We can’t wait for you to try this gear list the next time you make a chimichurri steak grill recipe or a pan-seared chimichurri ribeye steak at home!

We love a bright, herb-forward sauce that turns an ordinary steak into a weeknight celebration! Below we walk through a reliable chimichurri sauce recipe. You’ll get a balanced, fresh finish every time.

Basic method (quick and foolproof):

• Roughly chop 1 packed cup fresh parsley and 2 tbsp fresh oregano (or 1 tsp dried).
• Mince 3–4 cloves garlic and place in a bowl with 2–3 tbsp red wine vinegar.
• Add 1/3–1/2 cup extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and a pinch of red pepper flakes.
• Stir, taste, and adjust acidity with more vinegar or a squeeze of lemon.

Herb-to-oil ratios for balance

• Use roughly 1 packed cup parsley : 2 tbsp fresh oregano : 1/3–1/2 cup olive oil : 2–3 tbsp red wine vinegar.
• Reduce oil toward 1/3 cup for a thicker, spoonable sauce. Increase to 1/2 cup if you want looser drizzle for grilled steaks.
• Adjust salt and vinegar to taste so the herbs sing without being sharp.

Texture choices — chopping vs. blending

• Chopped chimichurri gives the classic, rustic bite with visible herb flecks. Use a sharp knife or mezzaluna and keep cuts small but not pureed.
• Blended chimichurri yields a silky, emulsified finish. Pulse a food processor 6–8 times for a medium texture. Stop before it becomes a green paste.
• For the best argentine chimichurri character, favor chopping when you can. Use blending for convenience or when you want a smooth chimichurri steak sauce recipe that clings to meat.

Taste and tweak

• Taste after combining. Add vinegar or lemon for brightness, extra oil to mellow acidity, and more salt to lift flavors.
• If heat is too low, raise red pepper flakes a pinch at a time. If it’s too hot, add more parsley and oil to calm it down.

Make-ahead and storage

• Make 1–2 days ahead for flavors to meld. Store in an airtight jar in the refrigerator for 5–7 days.
• For longer keeping, freeze in ice cube trays up to 2–3 months. Pop cubes into sauces or onto hot steaks as needed.
• Bring to room temperature before serving so oil loosens and herbs revive. Discard if you notice off-odors or mold.

With this homemade chimichurri sauce, you’ll have a versatile condiment ready for grilled ribeyes, skirt steak, and more. Use the chimichurri sauce recipe as written, then tweak to make your signature argentine chimichurri or a go-to chimichurri steak sauce recipe for weeknight dinners. Enjoy the process and taste as you go—we’re cheering you on! 

We love a quick trick that turns a good steak into a great one. Use a short, smart marinade for tenderizing or save bright chimichurri as a finish to preserve a perfect sear. Below are easy techniques we use at home to get consistent, tender results with skirt and flank cuts.

Pick a marinade when you want depth and breaking-down action. A simple steak marinade uses acid (vinegar or citrus), oil, and aromatics like garlic and oregano. Let thin cuts sit 15–60 minutes depending on how tough they are.

If time is tight, skip long marination. Use chimichurri steak marinade as a topping instead. That keeps the sear crisp and adds bright, herb-forward flavor without softening the exterior.

Try a hybrid: marinate briefly in oil and a splash of vinegar, then reserve bold chimichurri steak seasoning to spoon over the steak after it rests. This gives both tenderness and fresh finish.

• Skirt steak: marinate 15–30 minutes. Sear hot and fast—about 2–4 minutes per side depending on thickness.
• Flank steak: marinate 15–60 minutes. Cook 3–5 minutes per side for medium-rare, then slice thin across the grain.
• Avoid marinating thin cuts longer than 24 hours in high-acid mixes; meat can become mushy.

Small habits make a big difference. Pat steaks dry before searing to boost Maillard browning. Salt coarse or kosher salt 30–45 minutes before cooking for deeper seasoning. If you’re short on time, salt just before searing to build an immediate crust.

Let marinated steaks sit at room temperature for 15 minutes before hitting the pan or grill. That evens the cook and keeps the center tender. Use flavorful marinades and thoughtful chimichurri steak seasoning to finish—your family will notice the difference! 

We want you to nail steak doneness fast. This guide gives clear timing and temperature cues. Your chimichurri steak will be perfect every time. Read the pull temps, resting tips, and quick tests before you fire up the grill or skillet.

Use these target internal temperatures as a roadmap. Pull a bit earlier to allow for carryover heat.

• Rare: 120–125°F (pull at ~115–120°F)
• Medium-rare: 130–135°F (pull at ~125–130°F)
• Medium: 140–145°F (pull at ~135–140°F)
• Medium-well: 150–155°F
• Well-done: 160°F+

Remember that steaks can rise 3–8°F while resting. Thicker cuts rise more. These target internal temperatures keep chimichurri steak doneness consistent.

Resting is short and vital. It lets juices redistribute so each bite stays moist.

• Thin cuts: rest 5–10 minutes
• Thicker cuts: rest 7–12 minutes

Slice against the grain after resting. That keeps textures tender and helps your chimichurri cling to the meat.

You can check doneness with touch and sight when a thermometer is not handy.

• Finger test/palm method: press the fleshy pad under your thumb and compare to the steak’s feel. Softer equals rarer; firmer means more done.
• Visual cues: juices run clear for well-done and pinkish for medium. Look at the steak’s edge color and juice color.
• Time-per-side guides: for a 1-inch steak, sear 3–4 minutes per side for medium-rare on a hot skillet or grill.
• When unsure: slice a small piece across the grain to confirm doneness before plating.

Quick-cook tips for speed and flavor:

• Preheat grill or skillet until very hot for a fast sear.
• Use high smoke point oil like avocado or canola for even browning.
• Flip once to build a better crust. Don’t press the steak; you lose juices.

Follow these simple steps to speed up how to cook steak without sacrificing taste. Your timing, target internal temperatures, and gentle resting make chimichurri steak doneness reliable and repeatable every weeknight!

We all want quick, tasty results when grilling. This method ensures your steak is seared perfectly and full of flavor. It’s perfect for a quick weeknight dinner or a big backyard cookout.

Clean the grates with a stiff brush. Then, lightly oil them to prevent sticking.

• Preheat to high: 450–650°F for gas, hot coals for charcoal.
• Set up two-zone heat when you can: direct high for searing, indirect for finishing.
• Use a thermometer to confirm grill temp before you place steaks.

Pat steaks dry and season with just salt and pepper. This lets the chimichurri shine.

1. Sear thin cuts 2–4 minutes per side over direct high heat.
2. Rotate steaks 45° halfway through each side for perfect crosshatch marks.
3. For thicker cuts, sear both sides then move to indirect heat to finish to your target temp.
4. Flip only once with tongs to preserve the crust.
5. Always check internal temperature with an instant-read thermometer for accuracy.

Remove steaks from the grill and rest 5–10 minutes. This keeps the juices inside.

• Brush or spoon chimichurri over the warm steak right before serving.
• Offer extra sauce on the side for guests who want more of that bright herb kick.
• Garnish with chopped parsley, a lemon wedge, or a sprinkle of flaky sea salt.

Follow this chimichurri steak grill recipe for a juicy steak with a tangy sauce. It’s like a restaurant dish but feels like home. Serve it with a simple salad and roasted potatoes for a meal everyone will love!

We love a fast, restaurant-style ribeye you can make on the stovetop. This method gives a deep crust and a tender center in under 20 minutes. It’s perfect for busy nights and small kitchens.

Start by bringing the ribeye to room temperature for 20–30 minutes. Pat the steak very dry. Season just before searing so the salt draws less moisture.

• Best skillets: Cast iron holds heat for an even sear. Heavy stainless steel works if it’s preheated well.
• Avoid: Thin nonstick pans for high-heat searing; they won’t form a crust.

Preheat the skillet over medium-high to high heat for 3–5 minutes. Add a tablespoon of high smoke point oil like grapeseed or avocado. When the oil shimmers, place the ribeye away from you to avoid splatters.

Sear without moving for 3–5 minutes per side for medium-rare, depending on thickness. In the final minute, add a knob of butter, smashed garlic, and thyme or rosemary. Tilt the pan and baste to boost flavor and color.

Pat the ribeye dry again if needed. Generously season with coarse kosher salt and freshly cracked black pepper right before the pan. For extra depth, press in a light dusting of garlic powder, smoked paprika, or a pinch of cayenne.

1. Season liberally and press the steak into the pan to ensure contact.
2. Let the crust form; flip only once for a clean sear.
3. Rest the steak 7–10 minutes before slicing or serving whole.

Serve with a generous spoonful of chimichurri on top or pass it on the side. This pan-seared steak approach pairs beautifully with fresh chimichurri steak seasoning. It earns a spot among the best steak recipes for home cooks.

We love showing simple swaps that boost flavor and make dinner feel special. These chimichurri steak variations focus on skirt and flank cuts. This way, you can pick the best fit for your meal. Small tweaks in time and technique make a big difference for family-style service. 

Cut-specific cooking times

• Skirt steak (1/4–1/2 inch): sear on high 2–4 minutes per side for medium-rare. Rest 5 minutes.
• Flank steak (about 3/4 inch): sear 3–5 minutes per side for medium-rare. Rest 7–10 minutes.
• Thicker pieces: give a longer sear then finish on indirect heat until desired doneness.

Slicing tips for tenderness

• Always slice against the grain in thin, diagonal cuts to maximize tenderness.
• Cut on a bias for longer, tender bite-sized pieces that shine with chimichurri.

Serving suggestions for family-style plates

• Lay whole, sliced steaks on a large board. Spoon chimichurri over the top and let guests help themselves.
• Add garnishes like lemon wedges, extra parsley, and flaky sea salt for bright finishing notes.
• Pair with roasted potatoes, grilled vegetables, or a crisp salad to complete the platter.

Variation ideas to try

• Use chimichurri as a quick 30-minute marinade for deeper flavor before cooking your skirt or flank.
• Finish with charred lemon halves for a smoky, citrus lift that pairs especially well with chimichurri flank steak.

Try these tips next time you want the best chimichurri steak recipe that feeds a crowd. The chimichurri skirt steak recipe shines when sliced thin and served family-style. For a leaner, meatier bite, reach for chimichurri flank steak and follow the resting times above for tender results.

We love making a full meal with chimichurri steak. Adding smart sides turns a simple steak into a memorable dinner. Here are quick, practical choices for vegetables, starches, and drinks that match chimichurri’s bright flavors.

Choose vegetables that add char and acid to balance the sauce. Harvard T.H. Chan School of Public Health gives great insights on the health benefits of vegetables and balanced plates. Grilled asparagus or charred broccolini bring smoky notes. Roasted carrots or sautéed spinach add sweet, earthy contrast.

• Pair your chimichurri steak with quick arugula salad and try our easy grilled scallops recipe for a vibrant, well-rounded meal perfect for entertaining.
• Mixed greens tossed with a bright lemon dressing for freshness.
• Simple tomato and red onion salad that echoes chimichurri’s acidity.

Starch choices should soak up sauce and round out the plate. Roasted or smashed potatoes offer a creamy bite. Cilantro-lime rice or plain long-grain rice soaks up every drop of chimichurri.

• Roasted fingerlings or smashed Yukon Golds, finished with sea salt.
• Cilantro-lime rice for a light, zesty base. For an additional hearty option, serve it alongside our loaded potato salad with bacon that complements the zesty chimichurri flavors perfectly.
• Crusty French baguette or sourdough to mop up chimichurri.
• Polenta or grilled corn on the cob as tasty alternatives.

Choose drinks that match the steak’s richness and the sauce’s herbs. For red wine, Malbec is a classic pick from Argentina. Cabernet Sauvignon and medium-bodied Tempranillo work well with grilled meats.

• White wine options: unoaked Chardonnay or Sauvignon Blanc for bright acidity.
• Non-alcoholic: sparkling water with lime, iced tea, or a citrus soda keeps the meal lively.
• Serve sliced steak across the grain with chimichurri spooned on top and sides arranged family-style.

These chimichurri steak dinner ideas help you mix and match vegetable sides for chimichurri, starch choices, and wine pairings chimichurri steak. We hope this guide makes your next meal effortless and joyful! 

We love a perfect chimichurri steak night. But sometimes, small issues pop up. Here are quick fixes to keep dinner delicious and on track.

Fixing a thin or oily chimichurri

• Too thin? Cut down on oil and add more herbs for texture.
• For body without flavor change, stir in breadcrumbs or grated Parmesan.
• Too oily? Add vinegar or lemon juice and a pinch of salt. Parsley helps absorb oil.
• Chill the sauce briefly. This lets flavors settle and improves texture.

What to do if your steak is overcooked or underseasoned

• Overcooked steak? Slice thin and serve with chimichurri and olive oil.
• Make dry slices into tacos or sandwiches. The sauce hides firmness.
• Underseasoned steak? Sprinkle flaky sea salt after resting. It brings out juices.
• Undercooked pieces? A quick sear in a hot pan works. Or serve carpaccio-style with chimichurri.

How to adjust chimichurri for heat, acidity, and herb balance

• Too acidic? Add oil or a pinch of sugar to balance sharpness.
• Not herby enough? Add more parsley or oregano. Fresh herbs are key for flavor.
• Too spicy? Reduce red pepper flakes or add honey or oil to cool it down.
• Taste before serving. Adjust chimichurri slowly to keep balance.

Prevention tips we follow

1. Use an instant-read thermometer to avoid overcooking and reduce the need for an overcooked steak fix.
2. Taste the chimichurri steak sauce recipe before plating so salt, acid, and heat are dialed in.
3. Keep chimichurri at room temperature while serving so aromas and flavors shine.

We love saving time and making weeknight dinners exciting. A simple plan lets us enjoy fresh chimichurri and warm steak all week. Small steps make a big difference for busy families and cooks who want great flavors without hassle! 

• Make a big jar (2–3 cups) with good olive oil and fresh parsley and cilantro. Store in the fridge for 5–7 days.
• Freeze portions in ice cube trays so you can pop out single-use cubes. Great for quick tacos or grain bowls.
• Label each container with the date. That keeps our fridge organized and cuts waste.

Reheating grilled steak

• Low-and-slow oven: set oven to 250°F, place steak on a wire rack over a tray, warm 10–20 minutes depending on thickness. This method prevents drying.
• Skillet shortcut: add a splash of beef stock or water to a skillet, add steak, cover briefly to steam and revive juiciness.
• Sous-vide rescue: seal steak and warm in a 130°F water bath, then sear quickly to restore crust.

Chimichurri steak meal prep

• Portion cooked steak into meal-sized containers. Keep chimichurri on the side to preserve texture and bright flavor.
• Use airtight containers and eat refrigerated meals within 3–4 days for best quality.
• For longer storage, freeze steak slices flat between parchment sheets. Thaw gently in the fridge before reheating.

Creative uses for chimichurri steak leftovers

• Grain bowls: slice steak, pair with rice or quinoa, roasted veggies, and a generous chimichurri drizzle.
• Sandwiches and tortas: thin slices with chimichurri, pickled onions, and crusty bread make a fast, satisfying lunch.
• Salads: place warm or chilled steak slices over mixed greens, dress with chimichurri for a bright finish.
• Tacos: warm tortillas, add steak, chimichurri, pickled onions, and cotija or queso fresco for a flavor-packed meal.

These tips turn chimichurri steak leftovers into new meals that feel fresh. With smart batch-making and careful reheating, we can stretch one cook day into several great dinners. Let’s meal-prep and eat well all week! 

Discover how an easy chimichurri steak recipe can make weeknight meals exciting and fast. A simple marinade or fresh chimichurri sauce can elevate skirt, flank, or even ribeye cuts. Follow our tips for tender, juicy results every time.

Try both grilled and pan-seared methods from our guide. Make a big batch of chimichurri for future meals. Mix it up with roasted veggies, crusty bread, or a fresh salad. These small changes make the recipe feel effortless and creative.

We’d love to see what you create—share your photos and tips with friends. Use this guide for quick weeknight meals. Bookmark or print it and start cooking tonight