Chimichurri Steak
Perfectly grilled steak topped with herby chimichurri sauce makes the ultimate summer dinner. Plus, follow my steak success tips and doneness guide for a perfectly cooked steak every time.
This Chimichurri Steak is the perfect summer steak. It’s fresh, zesty, herby, and light. It’s so easy to throw together with a handful of fresh herbs from the garden and a delicious, juicy steak. And with my steak success tips and doneness guide, you’ll have a perfectly cooked steak every time. No matter how you cook it!
Behind the recipe
The ultimate steak for summertime
This chimichurri steak is one of my all-time favourite summer recipes. For a quick weeknight meal, I’ll serve it with tacos, creamy avocado, and a squeeze of fresh lime juice. Or, if we’re headed for a picnic I’ll make up some quick chimichurri steak sandwiches on ciabatta with caramelized onions or roasted red pepper slices and maybe a little aioli.
But, my go-to preparation is chimichurri steak salad. Gem lettuce, baby potatoes, chopped cucumber, halved cherry tomatoes, topped with thinly sliced steak and chimichurri dressing. It’s everything I want in a summer salad. Go make it and tell me I’m wrong!
What you need to make chimichurri steak
- Steak: Skirt, flank, and flat iron steak are popular choices for this Argentinian-inspired dish. However, you can use sirloin, striploin, or whatever cut is available to you and you enjoy most.
- Olive oil: Good quality extra virgin olive oil acts as the rich, oil base and binds the sauce together.
- Vinegar: Red wine vinegar brings acidity and brightness. You could also use white wine vinegar.
- Fresh herbs: Fresh cilantro or flat-leaf parsley add herby freshness.
- Garlic: Adds a robust depth of flavour. You could also use minced shallot.
- Red pepper flakes: Brings a little warmth and heat.
- Oregano: Dried oregano adds another layer of herbaceous flavour. You could also use fresh oregano.
- Salt: Enhances all the flavours.
How to make chimichurri steak
In a bowl, whisk together chimichurri ingredients until combined. Alternatively, pulse the herbs and garlic in a food processor or blender bottle until minced, then add the remaining ingredients and pulse briefly to combine.
Pat the steak dry with a paper towel and season with salt and pepper. Grill over high heat to desired doneness then cover loosely with foil and allow to rest for 10 minutes. Thinly slice the steak against the grain and top with chimichurri sauce.
Steak Doneness Guide
How to cook the perfect steak
The key to a perfect steak is knowing your desired doneness and removing the steak from the heat before it reaches the finishing temperature. The steak will continue to cook off the heat while it rests, so it’s important to pull the steak off the grill when the internal temperature reads slightly less than your desired finish temperature.
For example, for a medium rare steak with a finishing temperature of 130°F, you’ll want to remove it from the heat when the internal temperature reads 125°F. Then, cover loosely with foil and allow to rest for 10 minutes. The temperature will continue to rise while resting to reach the perfect doneness.
Use the table below to find out the internal temperature to remove your steak from the grill for your preferred doneness.
|
Remove at Temperature |
Finishing Temperature | |
|---|---|---|
|
Rare (cool, deep red) |
118°F |
120°F |
|
Medium Rare (warm, bright red) |
125°F |
130°F |
|
Medium (warm, rosy pink) |
136°F |
140°F |
|
Medium-Well (firm, slightly pink) |
143°F |
150°F |
|
Well Done (dry, brown) |
154°F |
160°F |
More steak success tips
- Let the steak sit at room temperature before grilling. Let the steak sit at room temperature for 30 minutes prior to grilling. This takes the chill off and helps the steak cook more evenly.
- Rest the steak after grilling. Transfer cooked steak to a cutting board or plate and cover loosely with foil. Let the steak rest for 5-10 minutes to allow the juices to redistribute. This ensures the juices aren’t lost once you cut into it, giving you a moister, juicier steak.
- Slice the steak against the grain. Cut the steak against the grain (or perpendicular to the muscule fibers of the meat). This shortens the muscle fibers, making the meat more tender and easier to chew.
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If you’re looking for more fresh summer recipes, you’ll love this recipe for Baja Shrimp Tacos.
Chimichurri Steak
Ingredients
- 2 lbs steak
- kosher salt, to taste
- cracked black pepper, to taste
For the chimichurri
- ½ cup olive oil
- ½ cup fresh cilantro or flat-leaf parsley leaves, finely chopped
- ¼ cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon salt
Instructions
- Pat the steak dry with a paper towel and allow to sit at room temperature for 30 minutes to take the chill off.
- In a bowl, whisk together chimichurri ingredients until combined. Alternatively, pulse roughly chopped herbs and garlic in a food processor or blender bottle until minced, then add the remaining ingredients and pulse briefly to combine.
- Season the steak with salt and pepper and grill over high heat to desired doneness (remove steak from the heat when the internal temperature reads 125°F for medium-rare or 136°F for medium). Cover loosely with foil and allow to rest for 10 minutes. The temperature will continue to rise while resting to reach 130°F for medium-rare and 140°F for medium.
- Once rested, thinly slice the steak against the grain and serve topped with chimichurri sauce.
