Chimichurri Steak (Sous Vide/Grilled)

Sliced flat iron steak on cutting board drizzled with chimichurri sauce and bowl of sauce on side.

5 from 1 vote

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.

Prep Time10

Cook Time10

Rest Time10

Total Time30

Course: Main Course

Cuisine: Argentinian

Diet: Gluten Free

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

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 tablespoons 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

US Measures - Metric

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!

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
- 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.
- Doneness °F °C
  
  Medium Rare 129–134 54–57
  
  Medium 135–144 57–62
  
  Medium Well 145–155 63–68
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.
- 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
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).

Doneness	°F	°C
Medium Rare	129–134	54–57
Medium	135–144	57–62
Medium Well	145–155	63–68

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

Nutrition values are estimated for a flat iron steak and all the chimichurri sauce (about 2/3 cup/158 ml).