Does chimichurri go with steak?

Yes, chimichurri is one of the best sauces for steak. Its bright, herbaceous flavor cuts through the richness of grilled or pan-seared beef, enhancing each bite with fresh parsley, garlic, and vinegar. It’s especially popular in Argentinian and Mexican steak with chimichurri recipes.

What is the secret to a great chimichurri?

The secret to the best chimichurri sauce for steak is using fresh herbs like parsley and oregano, high-quality olive oil, and letting it rest for at least 30 minutes. A balanced ratio of acid, salt, and heat gives it its signature punch and bright flavor.

How long do you marinate steak in chimichurri?

If using chimichurri as a marinade, let the steak sit for 30 minutes to 2 hours. Any longer can overpower the meat. Most recipes recommend using chimichurri as a finishing sauce to preserve its fresh and vibrant flavor.

What do you serve with chimichurri steak?

Chimichurri steak pairs well with roasted vegetables, mashed potatoes, grilled corn, or a fresh green salad. A classic pairing includes garlic mashed potatoes and roasted asparagus for a hearty, balanced plate.

Is there an easy steak with chimichurri sauce recipe I can make at home?

Yes. This easy steak with chimichurri sauce recipe takes just 30 minutes and requires only basic ingredients and a skillet. It’s perfect for a quick weeknight dinner or a cozy weekend meal with bold, restaurant-quality flavor.

Steak with Chimichurri Sauce Recipe – Easy 30-Min Steakhouse

Name: Steak with Chimichurri Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Argentinian-American
Ingredients: 2 ribeye or sirloin steaks (8–10 oz each); Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon butter; 1 cup fresh parsley, finely chopped; 2 cloves garlic, minced; 2 tablespoons fresh oregano (or 1 tablespoon dried); ¼ teaspoon red pepper flakes; 2 tablespoons red wine vinegar; ½ cup olive oil; 2 lbs Yukon Gold potatoes, peeled and cubed; ½ cup warm milk or cream; 3 tablespoons butter; Salt to taste; 1 bunch asparagus, trimmed; 1 tablespoon olive oil; Salt and pepper to taste

Description

Juicy pan-seared steak topped with vibrant chimichurri sauce, served alongside creamy mashed potatoes and roasted asparagus. This quick and flavorful dinner is ready in just 30 minutes, combining bold herbs, buttery texture, and steakhouse comfort in every bite.

Ingredients

Scale

2 ribeye or sirloin steaks (8–10 oz each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
2 tablespoons fresh oregano (or 1 tablespoon dried)
¼ teaspoon red pepper flakes
2 tablespoons red wine vinegar
½ cup olive oil
2 lbs Yukon Gold potatoes, peeled and cubed
½ cup warm milk or cream
3 tablespoons butter
Salt to taste
1 bunch asparagus, trimmed
1 tablespoon olive oil
Salt and pepper to taste

Instructions

In a bowl, mix parsley, garlic, oregano, red pepper flakes, and red wine vinegar. Slowly whisk in olive oil. Season with salt and pepper. Let sit to develop flavor.
Peel and cube Yukon Gold potatoes. Boil in salted water until fork-tender, about 12–15 minutes. Drain and mash with butter and warm milk. Season to taste and keep warm.
Preheat oven to 425°F (220°C). Toss asparagus with olive oil, salt, and pepper. Roast for 10–12 minutes until crisp-tender.
Pat steaks dry and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare. Add butter in the final minute and baste the steaks.
Let steaks rest for 5 minutes, then slice against the grain.
Plate mashed potatoes and asparagus. Top sliced steak with chimichurri sauce. Serve immediately.

Notes

Let steak come to room temperature before cooking for even doneness.
Chimichurri flavor deepens after 30 minutes of resting.
Use a meat thermometer to check steak doneness: 130°F for medium-rare.
Slice steak against the grain for tenderness.
Store leftover chimichurri in the fridge for up to a week.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop, Oven
Cuisine: Argentinian-American

Nutrition

Serving Size: 1 plate (steak, chimichurri, mash, asparagus)
Calories: 620
Sugar: 3g
Sodium: 420mg
Fat: 42g
Saturated Fat: 14g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 38g
Cholesterol: 115mg