Argentinian Chimichurri Steak Recipe
Grilled steak with vibrant fresh herb chimichurri — the ultimate summer dinner
By Sarah Mitchell • June 14, 2026
Chimichurri is Argentina's gift to grilled meat — a bright, herbaceous sauce of fresh parsley, oregano, garlic, red wine vinegar, and olive oil that cuts through the richness of a perfectly seared steak.
Make the chimichurri first so the flavors have time to meld while the steak cooks.
Any steak works, but ribeye or skirt steak are traditional choices.
About This Recipe
"Argentinian Chimichurri Steak" is a Dinner recipe that brings ribeye or skirt steak, fresh flat-leaf parsley, fresh oregano, garlic and red wine vinegar together into a flavorful, well-balanced dish. Rated Easy and ready in about 27 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The Argentinian inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 2 lbs ribeye or skirt steak
- 1 cup fresh flat-leaf parsley
- 1/4 cup fresh oregano
- 4 cloves garlic
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes
- 1 tsp salt
Instructions
- 1
Make chimichurri: finely chop parsley, oregano, and garlic. Mix with vinegar, oil, pepper flakes, and salt.
- 2
Let chimichurri sit at least 15 minutes for flavors to meld.
- 3
Season steak with salt and pepper. Grill or sear over high heat 4-5 minutes per side for medium-rare.
- 4
Rest steak 5 minutes, then slice against the grain.
- 5
Spoon chimichurri generously over sliced steak.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Ribeye or skirt steak is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Argentinian Chimichurri Steak" is a versatile Dinner dish that pairs beautifully with a crisp green salad, roasted vegetables, crusty bread or dinner rolls and classic Argentinian sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Argentinian Chimichurri Steak keeps well in an airtight container in the refrigerator for 3–4 days. Let it cool to room temperature before refrigerating to preserve texture. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the dish thickens in the fridge. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Argentinian Chimichurri Steak?
This recipe takes about 15 minutes of prep and 12 minutes of cooking, for a total of roughly 27 minutes. It serves 4 and is rated Easy.
How do I store leftover Argentinian Chimichurri Steak?
Store leftover Argentinian Chimichurri Steak in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Argentinian Chimichurri Steak ahead of time?
Yes, you can prepare Argentinian Chimichurri Steak in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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