Chimichurri Steak

If you’ve never had a chimichurri steak, you’re in for something special.

This dish comes straight from the asados of Uruguay and Argentina, where grilling beef is basically a national religion. The steak is simple. Seasoned with salt, brushed with oil, and cooked over high heat. What makes it unforgettable is the chimichurri sauce poured right on top.

Chimichurri is a bright, garlicky, herb-based condiment made with parsley, garlic, red wine vinegar, and olive oil. It’s punchy. It’s fresh. And it works on pretty much everything.

In this guide, you’ll learn exactly what chimichurri steak is, how to make the sauce from scratch, how to cook your steak perfectly, and what to serve alongside it.

Let’s get into it.

What Is Chimichurri Steak?

If you’ve ever asked yourself “boeuf chimichurri, c’est quoi?”, here’s the simple answer: it’s a grilled or pan-seared beef steak served with chimichurri sauce.

Chimichurri (pronounced chee-mee-CHOO-ree) is not a marinade. It’s a finishing sauce. You spoon it over the steak right before serving, or serve it on the side as a dipping sauce.

The sauce itself is completely uncooked. Just chopped herbs, garlic, olive oil, vinegar, and a little chili. No cooking needed. No blending required. You can make it rough-chopped or finely minced, depending on your preference.

This is what makes chimichurri so easy. The steak does the heavy lifting on flavor, and the sauce just brings everything together.

The Chimichurri Recette: What Goes Into the Sauce

There are many versions of this sauce, but the chimichurri recette traditionnelle keeps it simple and fresh. Here’s what you need:

• Fresh flat-leaf parsley, finely chopped
• Garlic cloves, minced
• Red wine vinegar
• Olive oil
• Red chili, deseeded and finely chopped
• Dried oregano
• Salt and black pepper

That’s it. No lime juice, no cilantro, no cumin. Those additions exist in other versions, but the traditional Argentine and Uruguayan sauce stays close to these six ingredients.

The key is to chop everything by hand if you can. A food processor makes it paste-like, which changes the texture. Hand-chopped chimichurri has a looser, more rustic feel that clings beautifully to sliced steak.

One tip: make the sauce at least 10 minutes before you cook your steak. Even better, make it the day before. The garlic mellows, the herbs soften into the oil, and the flavor deepens noticeably. This sauce keeps well in the fridge for up to 24 hours.

How to Make Chimichurri Steak at Home

Choosing the Right Cut

For this recipe, you want a steak with some fat marbling and enough thickness to get a proper sear without overcooking the center. The best options are:

• Ribeye: rich, fatty, deeply flavorful
• T-bone: lean on one side, tender on the other
• Strip steak: firm texture with good beefy flavor

Whatever cut you choose, aim for at least an inch of thickness. Thin steaks cook through too fast and won’t give you that contrast of crust outside and pink center inside.

If you enjoy cooking beef dishes on the stovetop or flat top, you might also like this Blackstone Steak and Potatoes recipe for another easy and satisfying option.

Cooking the Steak

Season the steak generously with coarse salt on both sides. Brush lightly with olive oil. That’s all the prep the beef needs.

Get your pan or grill very hot before the steak goes on. Medium-high heat. You want a proper sear, not a slow steam.

Cook times depend on thickness and your preferred doneness:

• Medium-rare: 2 to 3 minutes per side
• Medium: 3 to 4 minutes per side
• Well done: 4 to 5 minutes per side

If you have a meat thermometer, use it. You’re looking for 135°F for medium-rare, 140°F for medium, and 150°F for well done.

After cooking, let the steak rest on a board for 5 minutes before slicing or serving. This is not optional. Cutting into a steak straight off the heat sends all the juices running out. Resting lets them settle back in.

Putting It All Together

Slice the steak against the grain, or serve it whole. Spoon chimichurri over the top, or serve it in a small bowl on the side. About 2 to 3 tablespoons of sauce per person is the right amount.

The sauce is bold, so a little goes a long way. But honestly, most people end up going back for more.

Boeuf Chimichurri Accompagnement: What to Serve With It

The boeuf chimichurri accompagnement question comes up a lot. This dish is rich and herby, so the best sides are ones that balance rather than compete.

Here are some great options:

Roasted or grilled potatoes are the most classic pairing. Crispy on the outside, soft in the middle. They soak up any chimichurri that drips off the steak beautifully. Try these Crispy Air Fryer Potatoes for a quick and easy option.

A light salad with a simple dressing works well too. Something with a bit of acidity to cut through the richness of the beef. A Classic Potato Salad or a fresh Corn Salad both pair nicely for a more relaxed outdoor meal.

Grilled vegetables are another natural match. The char from the grill mirrors the steak’s crust, and the freshness contrasts with the sauce. These Grilled Veggie Skewers are a wonderful side that comes together quickly alongside the steak.

If you want something starchy, white rice or crusty bread are both good. The bread especially is great for scooping up leftover sauce from the plate.

Boeuf Chimichurri Recette Tips to Get It Right

Here are a few things that make a real difference when making boeuf chimichurri recette at home:

Use fresh parsley, not dried. Dried parsley has almost no flavor compared to fresh. The sauce is built around that bright, grassy herb taste, so fresh is non-negotiable.

Don’t skip the resting time. The sauce needs at least 10 minutes to come together. The vinegar needs time to mellow the raw garlic and soften everything.

Taste before you serve. Salt levels vary depending on the olive oil and vinegar you use. Taste the chimichurri and adjust before it goes on the steak.

If your steak feels tough, slice it thinner against the grain. That breaks up the muscle fibers and makes even a less tender cut feel more enjoyable.

Go easy on the chili if you’re cooking for guests who don’t enjoy heat. One small chili, deseeded, gives a very subtle warmth. Two gives a proper kick.

How to Use Leftover Chimichurri Sauce

The sauce keeps for up to 3 days in a sealed container in the fridge. Here are a few ways to use it beyond steak:

It works on grilled chicken. If you enjoy herb-forward chicken dishes, this Lemon Herb Marinated Grilled Chicken is another great recipe to try alongside your chimichurri.

You can drizzle it over roasted vegetables, spread it on sandwiches, or stir a spoonful into scrambled eggs. Chimichurri on eggs sounds strange until you try it.

It also makes a surprisingly good dipping sauce for grilled shrimp. These Garlic Butter Shrimp Skewers would be a natural companion on a summer grill spread with your chimichurri steak.

FAQs

Conclusion

Chimichurri steak is one of those recipes that delivers a lot of flavor without asking much of you. The steak is simple. The sauce chimichurri takes 5 minutes to make. And the whole thing comes together in under 20 minutes.

Whether you’re making it for a weeknight dinner or a backyard cookout, this is a dish that always impresses. Once you make it, you’ll understand why it’s been a staple in Uruguay and Argentina for generations.

Give it a try, adjust the salt and chili to your taste, and serve it with something fresh on the side.

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