Chimichurri Steak is bright and delicious and a sure fire dinner table win!
Chimichurri Steak is skirt steak smothered in chimichurri sauce, which is a vibrant blend of parsley, cilantro, lime juice, garlic, and oil. You can make your own fresh chimichurri sauce (YUM), or find it pre-made at your local grocer. It can be spicy like my brother-in-law’s version, or tangy with a secret ingredient, like mine!
Chimichurri Steak Ingredients
- Skirt Steak – You can also use a flank steak, as both will be delicious.
- Chimichurri Sauce – For a more intense flavor, marinate the meat overnight in some chimichurri sauce!
- Salt – Did you know there’s a best time to salt meat? You should either salt 40 minutes to overnight before, or less than 3 minutes prior to cooking. Salting and letting meat set for more than 3 minutes (but less than 40 minutes) allows for moisture to be drawn out and coat the meat, hindering the Maillard reaction (the thing that makes the yummy browned bits). Moral of the story? Salt then cook right away if you’re not marinating!
- Pepper – Fresh ground is best, as it has different sized pepper bits.
- Garlic Powder – My most used spice, after salt and pepper!
How Do You Make Chimichurri Steak
⭐ First, season steak with salt, pepper, and garlic powder.
⭐ Then, grill 3-4 minutes per side.
⭐ Next, remove steak from grill and allow to rest.
⭐ Finally, slice against the grain and serve with chimichurri sauce!
What is Chimichurri Steak?
Chimichurri steak is steak drenched in (and sometimes marinated with) chimichurri sauce. Chimichurri is the famous sauce from Argentina that has recently gained mainstream popularity worldwide.
There are many variations of chimichurri sauce, but ours includes parsley, cilantro, garlic, olive oil, capers, and lime. Often times hot pepper is included as well to give the sauce a kick.
Skirt steak is typically used for traditional chimichurri steak, but you can also use flank steak or any other inexpensive thinly cut steak.
Frequently Asked Questions
Can I substitute flank steak for skirt steak?
You can substitute flank steak for skirt steak. The flank is from the lower abdominal part of the cow, whereas the skirt is diaphragm. Both are lean and contain a lot of tough fibers. Although that sounds like they won’t be tender, they take well to marinades and are best cooked rare to medium rare and cut across the grain for best taste and texture.
Skirt steak has a more intense beefy flavor — if you’ve ever ordered fajitas in a restaurant, chances are that was skirt steak! It can be a little chewier than flank steak, so cook it fast for best flavor and CUT AGAINST THE GRAIN.
How do you choose the best skirt steak?
To choose the best skirt steak start with only buying meat labeled “choice” or “prime grade,” as the lesser grades will be tougher and not as tasty. Then look for a steak with a fatty piece on top; this will be cut away and have a nice lean steak underneath. Leave any fat marbling in the steak itself.
What does cutting against the grain mean?
Cutting against the grain with a piece of meat shortens the fibers in the muscle, which makes the meat more tender. To cut against the grain look at the meat — you should be able to see lines running in one direction. These lines are the muscle fibers. Since we want to cut “against the grain” you would cut perpendicular to those lines (approximately 90 degrees, although it doesn’t have to be exact).
How did chimichurri get its name?
Chimichurri is either a bastardization of “Jimmy’s Curry” or from the Basque word “tximitxurri,” which means “a blend of things in no particular order. It depends on who you ask!
Is chimichurri sauce healthy?
Chimichurri sauce is healthy! Packed with olive oil for good fats, and fresh vegetables and herbs for phytonutrients, antioxidants, vitamins, and minerals, Chimichurri is part of any healthy diet.
What’s the difference between chimichurri and pesto?
The difference between chimichurri and pesto is that chimichurri is Argentinian and is based on parsley and oregano, and pesto is Italian and is based on basil.
Storing and Keeping
How long does chimichurri last in the refrigerator?
Chimichurri will last in the fridge for at least a week due to the olive oil. You will want to bring to room temperature and stir it before using. Homemade chimichurri actually tastes better if you let it sit at room temperature for at least an hour (or overnight in the fridge) as it allows the flavors to meld.
Can you freeze chimichurri?
You can freeze chimichurri! One way is to freeze leftovers in ice cube trays so that you can have a little chimichurri sauce whenever you want to spice something up. Freeze, then remove from trays and store in an airtight bag for up to 3 months.
Skirt Steak for Chimichurri
How much skirt steak should I buy per person?
The amount of skirt (or flank) steak that you buy can vary, but count on at least 1/2 pound per adult and 1/4 pound per child.
Do you cut a skirt steak before or after cooking?
We always recommend cutting your skirt steak after cooking to avoid over cooking the meat. Skirt steak is typically a thin cut already and will cook quickly on the grill or under the broiled.
Always cut against the grain for the most tender result.
Complete your meal with our recipe suggestions
More sauces we love
More steak recipes
- Perfectly Grilled Rib Eye
- Easy Broiled Flank Steak
- Steak Salad with Cranberries and Goat Cheese
- Steak Sliders with Red Wine Sauce
- Best Ever Flank Steak Marinade
- The Perfect Steak Sandwich
- Easy Skillet Seared Steak
What can I use chimichurri for?
Chimichurri sauce lends itself to some great recipes. Try blending it with some butter to put on roasted corn, baked chicken, or steaks of any kind. Making a compound butter and putting it in the fridge allows you to slice off a round to throw onto (on into!) all kinds of meats and vegetables.
Cut it with mayonnaise to make a creamy chimichurri sauce or aioli that elevates a roast beef sandwich to new heights, and chimichurri poured over some hot popcorn is to die for. You can even use it as a salad dressing!
Tools we love
- 6 Burner gas grill – For Christmas last year we upgraded and gifted ourselves a 6 burner gas grill. It seemed like overkill at first, I mean it’s really really big. But oh my goodness, it’s been the most amazing thing! I love piling up the grill on Sunday afternoon with three or four different proteins and cooking a week’s worth of meat all in one swoop. It’s so convenient and there’s nothing like cooking outside and enjoying a cold beer. If you follow my snapchat, you know I’m out there a lot!
- Cuisinart knife block – These are the knives we got for our wedding in 2003 (go ahead, count on your fingers). We still use them every single day. And they’re still great! Also, they’re a really classic looking knife, which I really like!
- End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards. It really is absolutely stunning, and knows how to take a beating. We use it every single day!
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How to Make Chimichurri Steak
- Skirt steak flank steak will also work!, approximately 1/2 pound per adult and 1/4 pound per child
- Chimichurri sauce 1 cup (or two cups if you're marinating it overnight*), per 4 servings.
- Salt pepper, garlic powder
- Sprinkle flank steak with salt, pepper, and garlic powder on both sides.
- Place on a high heat grill for 3 - 4 minutes on each side, until done to your liking. -hint- If you prefer a rare steak, start with your meat very cold or even partially frozen. This will give the steak a nice finish on the outside without overcooking the middle!
- Remove steak from grill and allow it to rest a few minutes. Cut against the grain and serve with chimichurri over top (or as a dipping sauce for the kids!).
If you love red meat, try our Italian Beef recipe next!
This was originally a partnered conversation with UF/IFAS. Opinions and text are all ours.