Easy Chimichurri Steak (Sous Vide or Grilled)
Add a little Argentinian flair to your steak night with a zesty, herby chimichurri sauce – an easy and delicious way to make any grilled or sous vide steak a standout. Choose your favorite cut and preferred cooking method.
For stress-free, perfectly cooked steak at the exact temperature I prefer, I opt for sous vide, finishing the steak on the grill. When I’m short on time, I simply grill the steak instead.
What to expect
Juicy, tender steak meets bold, vibrant flavor.
You’ll find step-by-step instructions for both grilling and sous vide to ensure delicious results for your steak. The sous vide method will achieve your exact doneness every time (stress-free and almost foolproof!), but grilling is a great option too – you just have to pay more attention.
Our homemade chimichurri sauce adds a bright, herby punch to every bite. Note that the sauce is vibrant green when first made, but it will fade to a dull green in the fridge. Check out a few easy variations and suggestions for using up any leftover chimichurri.
Ingredients – tailored to your taste
Steak: You can choose almost any type of steak you like. Here are the cuts typically used for chimichurri steak, along with their unique characteristics. Keep in mind that all of these cuts will turn out perfectly tender with sous vide cooking.
- Flank Steak: Lean, slightly tougher, beefy taste, and more affordable
- Skirt steak: Very flavorful and juicy, with a robust, beefy taste; budget-friendly.
- Hanger steak: Often called “butcher’s steak,” it’s fairly tender with a bold, beefy flavor.
- Flat iron steak (my favorite): Nicely marbled, exceptionally tender (almost like filet mignon, but at a fraction of the price!), with a rich, buttery taste.
- Top sirloin: Lean, moderately tender, milder in flavor compared to skirt, flank, or hanger steak, and an economical choice.
Chimichurri: Fresh parsley, oregano, red wine vinegar, garlic, chili flakes, olive oil.
Substitutes
- Red Wine Vinegar: Swap for white wine vinegar, sherry vinegar, apple cider vinegar, or fresh lemon/lime juice.
- Parsley: Use cilantro, basil, or a mix of green herbs.
- Oregano: Use marjoram or thyme.
- Olive Oil: Any neutral oil (like avocado) will work, but olive oil is classic.
Variations
- Red chimichurri (Chimichurri Rojo): Add smoked paprika, tomato paste, and/or roasted red pepper for a rich red chimichurri.
- Vary the heat and acidity in the sauce
- Try beef skewers. Chicken and pork would be great too.
Step-by-step instructions
RECIPE
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Chimichurri Steak (Sous Vide/Grilled)
Equipment
- Gas grill or Sous Vide machine (immersion circulator)
Ingredients
- 1 ½ pounds steak, Note 1
- kosher salt, black pepper, garlic powder
Chimichurri sauce, Note 2
- 1 cup fresh flat-leafed parsley, packed (stems removed)
- 2 teaspoons dried oregano leaves (or 2 tablespoon fresh oregano)
- 3 tablespoons red wine vinegar, Note 2 (use 2T for less acidity)
- 3 garlic cloves (~ 3 teaspoons chopped)
- 1 teaspoon -2 red pepper flakes (adjust to taste)
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper (or more to taste)
- ⅓ cup olive oil
Instructions
- These instructions and cook times are for grilled steak. For sous vide instructions, temperatures and timing, see Note 3.
- MAKE CHIMICHURRI SAUCE: Place all ingredients except oil in a food processor and pulse to chop and blend. Don't over-process – you don't want a paste. Add mixture to oil in a bowl. Stir to combine. Set aside for 30 minutes to meld the flavors while you make the steak. Alternatively, use an immersion blender or simply chop the parsley finely with a sharp knife and combine with the other ingredients.2 teaspoons dried oregano leaves, 3 tablespoons red wine vinegar, Note 2, 3 garlic cloves, 1 teaspoon -2 red pepper flakes, ½ teaspoon salt, ¼ teaspoon black pepper
- PREP STEAK: To dry brine the steak for extra flavor and tenderness (optional), see Note 4 (do this 4 hours or a day ahead). Trim any silver skin (the thin, shiny layer of connective tissue) from the beef if needed. Bring steak to room temperature for 30 minutes for even cooking. Heat grill to high heat and oil grates with a paper towel dipped in oil or with oil spray.
- GRILL AND REST STEAK: Season steak generously with salt, pepper and garlic powder (or just pepper and garlic powder if you dry-brined the steak). Spray with oil to prevent sticking. Cook steak for 3-5 minutes per side depending on thickness and desired doneness, Note 5 (check temps with an instant thermometer). Rest steak for 5-10 minutes (10 min if thicker) and slice steak thinly across (perpendicular to) the grain of the meat. Resting and slicing techniques are important for tender juicy steak!
Recipe Notes
- Steak cut options: These cuts are commonly used for chimichurri steak in South America. Feel free to use other cuts of beef if you prefer.
- Flank: Lean, beefy, slightly tougher, budget-friendly.
- Skirt: Juicy, very beefy, affordable.
- Hanger: also called “Butcher’s steak” – tender, bold flavor.
- Flat Iron (my favorite): Well-marbled, very tender, rich taste.
- Top Sirloin: Lean, milder, moderately tender, economical.
- Chimichurri substitutes and variations
- For red wine vinegar: Use white wine vinegar, apple cider vinegar or sherry vinegar.
- For parsley: Use fresh cilantro, basil, or a mix of fresh herbs.
- For oregano: Use marjoram or thyme.
- For olive Oil: Any neutral oil (like avocado oil) will work, but olive oil is classic.
- Variations
- Make a red chimichurri (Chimichurri Rojo): Add 1/4 teaspoon smoked paprika (I do this), tomato paste, and/or roasted red pepper for a rich red chimichurri.
- Vary the heat level (chili flakes or a pinch of cayenne)
- Vary with tanginess (vinegar). If too tangy, add a splash of cream or mayo.
- Steak seasoning: instead of salt, pepper and garlic powder, use your favorite spice rub. I like Montreal steak seasoning.
- Sous vide method + grill/pan finish: Preheat your sous vide water bath (large pot) to the temperature for your perfect doneness (see guide below). Season, then place steak in a vacuum-sealed or ziplock bag using the water displacement method. Submerge in sous vide bath for 2–4 hours (use the longer cooking time for a lower quality meat e.g. Select cut). Remove, dry thoroughly with paper towels, and season again. Preheat grill or cast iron skillet to high heat and sear each side for 60-90 seconds for a flavorful crust.
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Doneness °F °C Medium Rare 129–134 54–57 Medium 135–144 57–62 Medium Well 145–155 63–68
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- How to dry brine steak (optional, but adds flavor and tenderness): Pat the steak dry and sprinkle both sides generously with kosher salt. Place the steak on a rack or plate and refrigerate uncovered for at least 1 hour (if thin), or up to overnight. Before cooking, pat the steak dry again (no need to rinse). Season with pepper and garlic powder, not salt.
- Temperatures for steak, cooked to your preference: Remove your steak from the grill when it’s 3–5°F (2°C) below your target temperature, as the temperature will continue to rise as it rests.
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Doneness °F °C Medium Rare 130–135°F 54–57°C Medium 140–145°F 60–63°C Well Done 155–160°F 68–71°C
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- Make ahead: Chimichurri sauce can be made up to 3 days in advance when using fresh garlic. Store it in an airtight container in the refrigerator. Let it come to room temperature and stir well before serving, as the oil may solidify or separate. For longer storage, use garlic powder instead of fresh. The steak can be brined or marinated a day ahead (both optional).
Nutrition
Steak Tips
- How to slice the steak: All the typical cuts for this recipe (flank, skirt, hanger, and flat iron) have a noticeable grain running through the meat. For maximum tenderness, always slice against (perpendicular to) the grain. For tougher cuts, slice the steak thinly.
- Let your steak rest for at least 5 minutes after cooking before slicing it to help keep it juicy.
Shortcuts
- With a more tender cut of steak, like flat iron steak, you can skip the brining and opt for quick grilling. Add a couple of simple sides, and dinner is ready in about 30 minutes.
- Use minced garlic from a jar or tube instead of fresh garlic.
What to serve with chimichurri steak
A simple salad like a citrus salad on greens, will beautifully balance the richness of the steak and sauce. Other great pairings are: crispy roasted potatoes, corn on the cob or grilled corn salad, Caprese-inspired pastina salad, grilled potatoes and vegetables, or roasted vegetables.
For an authentic Argentinian touch, serve the steak with cheese or vegetable empanadas and a glass of Argentine Malbec wine.
Recipe FAQs
Dry brining boosts tenderness and natural flavor – just salt the steak and let it rest for a few hours or overnight. I often do this for steak. Marinating adds only surface flavor and can help slightly with tenderness for tougher cuts (when using an acidic component), but avoid marinating too long or the acid can make the meat mushy.
Transform leftover steak by using it in tacos or burritos, salads, sandwiches, wraps and stir fries.
Chimichurri is bold, versatile, and instantly livens up just about any savory dish. Try the sauce spooned onto grilled chicken, vegetables or fish; drizzled on roasted vegetables, eggs, seafood, grain bowls, or pizza; as a topping for wraps, burgers or tacos; and as a dipping sauce or base for a vinaigrette.
More steak recipes
- How to cook steak on a gas grill
- Sous vide New York strip steak
- Marinated flank steak on the grill
- Bone-in ribeye steak (reverse sear method)
Love sous vide? Check out our best sous vide recipes and tips.
This recipe was inspired by Recipe Tineats, Love and Lemons, and SImply Recipes.
