20 Flavorful Chimichurri Steak Recipes for Grilling Enthusiasts

Kick off your grilling season with a burst of flavor that’ll make your taste buds dance! Our roundup of 20 Flavorful Chimichurri Steak Recipes is here to transform your backyard barbecues into gourmet experiences. Whether you’re a seasoned grill master or just starting out, these mouthwatering recipes promise to elevate your steak game. So, fire up the grill and let’s dive into a world of bold, herby, and utterly delicious chimichurri creations!

Grilled Skirt Steak with Spicy Chimichurri

Every time I fire up the grill, there’s one dish that never fails to make my mouth water just thinking about it—Grilled Skirt Steak with Spicy Chimichurri. It’s the perfect blend of smoky, savory, and spicy, and today, I’m sharing my go-to recipe that’s sure to impress at any summer barbecue.

Ingredients

• 1.5 lbs skirt steak (I always look for one with nice marbling for extra flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is best here, no substitutes)
• 1/2 cup fresh parsley, finely chopped (pack it in for maximum freshness)
• 1/4 cup fresh cilantro, finely chopped (if you’re not a fan, just double up on parsley)
• 2 tbsp red wine vinegar (adds a nice tangy kick)
• 1 tsp crushed red pepper flakes (adjust based on your heat preference)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your grill to high heat, aiming for about 450°F. A hot grill is key to getting those perfect grill marks.
2. While the grill heats, pat the skirt steak dry with paper towels. This helps achieve a better sear.
3. Rub the steak with 1 tbsp of olive oil, then season both sides evenly with salt and black pepper.
4. Place the steak on the grill and cook for 3-4 minutes per side for medium-rare. For more doneness, add an extra minute per side.
5. While the steak cooks, mix the remaining olive oil, garlic, parsley, cilantro, red wine vinegar, and red pepper flakes in a bowl to make the chimichurri.
6. Once the steak is done, let it rest for 5 minutes before slicing against the grain. This ensures every bite is tender.
7. Serve the sliced steak with a generous drizzle of the spicy chimichurri on top.

That first bite of tender, juicy steak with the vibrant, spicy chimichurri is absolutely unforgettable. Try serving it over a bed of grilled vegetables or alongside some crusty bread to soak up all those delicious juices.

Garlic Butter Chimichurri Ribeye Steak

Very few things get me as excited as a perfectly cooked ribeye steak, especially when it’s dressed up with a garlic butter chimichurri that’s bursting with flavor. I remember the first time I tried this combination; it was a game-changer for my steak nights, and I’ve been tweaking the recipe ever since to get it just right.

Ingredients

• 1 ribeye steak, about 1.5 inches thick (I always go for USDA Prime for that extra marbling)
• 2 tbsp unsalted butter (I like to use European-style butter for its richer flavor)
• 3 cloves garlic, minced (fresh is key here, no jarred stuff)
• 1/4 cup finely chopped fresh parsley (I find flat-leaf parsley has a better texture)
• 1 tbsp red wine vinegar (this adds a nice tang that balances the richness)
• 1/2 tsp crushed red pepper flakes (adjust based on your heat preference)
• Salt and freshly ground black pepper (I’m generous with the pepper for a good crust)

Instructions

1. Let the ribeye steak sit at room temperature for 30 minutes before cooking. This ensures even cooking.
2. Season both sides of the steak generously with salt and pepper. I press the seasoning in to make sure it sticks.
3. Heat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes. A hot skillet is crucial for a good sear.
4. Place the steak in the skillet and cook undisturbed for 4 minutes to develop a crust. Flip and cook for another 3 minutes for medium-rare (135°F on a meat thermometer).
5. Reduce the heat to low and add the butter and minced garlic to the skillet. Spoon the melted butter over the steak for 1 minute to infuse it with flavor.
6. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. Resting allows the juices to redistribute.
7. While the steak rests, mix the parsley, red wine vinegar, and red pepper flakes in a small bowl to make the chimichurri.
8. Slice the steak against the grain and drizzle with the garlic butter from the skillet, then top with the chimichurri.

Every bite of this steak is a perfect balance of juicy, buttery meat and herby, tangy chimichurri. I love serving it with roasted potatoes or a simple arugula salad to round out the meal.

Argentinian-Style Flank Steak with Chimichurri

Last summer, I stumbled upon the most vibrant farmers’ market in Buenos Aires, where the aroma of grilled meats and fresh herbs led me to a stall serving the most incredible flank steak. That experience inspired me to recreate this Argentinian-Style Flank Steak with Chimichurri at home, and it’s been a staple in my kitchen ever since.

Ingredients

• 1.5 lbs flank steak (I always look for one with good marbling for extra flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is key here)
• 1/4 cup red wine vinegar (adds a nice tang to the chimichurri)
• 1 cup fresh parsley, finely chopped (I prefer flat-leaf for its milder taste)
• 1 tsp dried oregano (rubbed between my fingers to wake up the flavors)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• Salt and freshly ground black pepper (to season the steak generously)

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, minced garlic, red wine vinegar, chopped parsley, oregano, and red pepper flakes to make the chimichurri. Set aside to let the flavors meld.
2. Season the flank steak liberally with salt and black pepper on both sides.
3. Heat a grill or cast-iron skillet over high heat until it’s smoking hot, about 5 minutes. This ensures a perfect sear.
4. Cook the steak for 5-6 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F. Let it rest for 10 minutes before slicing against the grain.
5. Serve the sliced steak with a generous drizzle of chimichurri sauce.

Perfectly seared on the outside and juicy inside, this steak pairs wonderfully with the bright, herby chimichurri. Try serving it over a bed of arugula for a fresh contrast or alongside roasted sweet potatoes for a hearty meal.

Chimichurri-Marinated Hanger Steak

Remember the first time I tried Chimichurri-Marinated Hanger Steak at a friend’s backyard BBQ? The vibrant flavors and juicy tenderness had me hooked, and I’ve been perfecting my own version ever since.

Ingredients

• 1.5 lbs hanger steak (I always look for well-marbled cuts for maximum flavor)
• 1 cup fresh parsley, finely chopped (flat-leaf is my preference for its milder taste)
• 4 garlic cloves, minced (because more garlic is always better)
• 1/4 cup red wine vinegar (it adds a nice tangy depth)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp crushed red pepper flakes (adjust based on your heat preference)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a medium bowl, combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper to make the chimichurri sauce.
2. Place the hanger steak in a shallow dish and pour the chimichurri sauce over it, ensuring the steak is fully coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to high heat, about 450°F. Tip: Letting the steak sit at room temperature for 30 minutes before grilling ensures even cooking.
4. Remove the steak from the marinade, letting excess drip off. Grill for about 5 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Tip: Resist the urge to move the steak around too much to get those perfect grill marks.
5. Transfer the steak to a cutting board and let it rest for 10 minutes. Tip: This allows the juices to redistribute, making the steak even more succulent.
6. Slice against the grain into thin strips and serve with any remaining chimichurri sauce on the side.

Vibrant and packed with herbaceous flavors, this Chimichurri-Marinated Hanger Steak is a showstopper. Serve it over a bed of roasted vegetables or alongside a crisp salad for a meal that’s as colorful as it is delicious.

Smoky Chimichurri Tri-Tip Steak

Yesterday, I stumbled upon a recipe that reminded me of summer barbecues at my uncle’s ranch—smoky, savory, and utterly unforgettable. It’s a dish that brings people together, and today, I’m sharing my twist on it with you.

Ingredients

• 2 lbs tri-tip steak (I always go for a well-marbled cut for that juicy finish)
• 1/2 cup extra virgin olive oil (my kitchen staple for richness and flavor)
• 1/4 cup red wine vinegar (adds a nice tangy kick)
• 1 cup fresh parsley, finely chopped (the fresher, the better)
• 3 cloves garlic, minced (because garlic is life)
• 1 tsp smoked paprika (for that deep, smoky flavor we’re after)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• Salt and freshly ground black pepper (to season)

Instructions

1. In a bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 cup fresh parsley, 3 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes to make the chimichurri sauce. Let it sit for at least 30 minutes to meld the flavors.
2. Season the 2 lbs tri-tip steak generously with salt and freshly ground black pepper on both sides.
3. Preheat your grill to medium-high heat, about 450°F, ensuring it’s hot enough to sear the steak properly.
4. Grill the steak for about 6 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F. Use a meat thermometer for accuracy.
5. Let the steak rest for 10 minutes before slicing against the grain to ensure tenderness.
6. Serve the sliced steak with the smoky chimichurri sauce drizzled on top or on the side for dipping.

Now, the smoky chimichurri tri-tip steak is not just a meal; it’s an experience. The chimichurri’s vibrant acidity cuts through the richness of the steak, while the smoked paprika adds a layer of complexity that’s hard to resist. Try serving it over a bed of grilled vegetables or alongside a crisp salad for a complete feast.

Herb-Crusted Sirloin with Fresh Chimichurri

Last weekend, I found myself staring at a beautiful cut of sirloin in the butcher’s case, and I knew it was destined for something special. That’s how this Herb-Crusted Sirloin with Fresh Chimichurri came to life in my kitchen, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1.5 lbs sirloin steak (I always go for grass-fed for that extra flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tbsp fresh rosemary, finely chopped (from my little herb garden)
• 1 tbsp fresh thyme, finely chopped (ditto)
• 1 tsp sea salt (I swear by the flaky kind)
• 1/2 tsp black pepper (freshly ground, please)
• 1 cup fresh parsley, packed (the star of the chimichurri)
• 1/4 cup red wine vinegar (adds a nice tang)
• 1/2 cup extra virgin olive oil (yes, more)
• 1/2 tsp red pepper flakes (for a subtle kick)

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and hot for the steak.
2. Rub the sirloin with 2 tbsp of olive oil, making sure it’s evenly coated for that perfect crust.
3. Mix the minced garlic, rosemary, thyme, sea salt, and black pepper in a small bowl, then press the mixture onto both sides of the steak.
4. Heat a cast-iron skillet over medium-high heat for 2 minutes, then sear the steak for 3 minutes per side for a beautiful golden crust.
5. Transfer the skillet to the oven and roast for 10 minutes for medium-rare, or until your desired doneness (a meat thermometer should read 135°F for medium-rare).
6. While the steak cooks, blend the parsley, red wine vinegar, 1/2 cup olive oil, and red pepper flakes in a food processor until smooth for the chimichurri.
7. Let the steak rest for 5 minutes before slicing against the grain for maximum tenderness.

Kick back and savor the contrast between the herbaceous crust and the bright, zesty chimichurri. I love serving this over a bed of roasted veggies or alongside a crisp salad for a meal that’s as balanced as it is indulgent.

Chimichurri Butter Filet Mignon

Unbelievably, the first time I tried Chimichurri Butter Filet Mignon, it was at a friend’s backyard BBQ, and I’ve been obsessed ever since. The combination of juicy filet mignon with the vibrant, herby chimichurri butter is nothing short of magical. Here’s how I make it at home, with a few personal twists along the way.

Ingredients

• 2 filet mignon steaks (about 1.5 inches thick, because thickness matters for that perfect medium-rare)
• 1/2 cup unsalted butter (I always use unsalted to control the saltiness, and let it soften at room temperature for easier mixing)
• 1/4 cup finely chopped fresh parsley (the fresher, the better for that bright green color)
• 2 tbsp red wine vinegar (this adds a nice tang that balances the richness of the butter)
• 3 cloves garlic, minced (I’m generous with garlic, but you can adjust to your taste)
• 1 tsp crushed red pepper flakes (for a subtle heat that doesn’t overpower)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your grill or skillet to high heat, aiming for about 450°F. A hot surface is key to getting that beautiful sear.
2. While the grill heats, mix the softened butter, parsley, red wine vinegar, garlic, red pepper flakes, salt, and black pepper in a bowl until well combined. This chimichurri butter can be made ahead and stored in the fridge.
3. Season both sides of the filet mignon steaks with a pinch of salt and pepper. Don’t overdo it; the butter will add plenty of flavor.
4. Place the steaks on the grill or skillet. For a perfect medium-rare, cook for about 4 minutes on each side. Use a meat thermometer to check for an internal temperature of 135°F.
5. Remove the steaks from the heat and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a moist steak.
6. Top each steak with a generous dollop of the chimichurri butter right before serving. The heat from the steak will melt the butter, creating a delicious sauce.

Great for a special occasion or just because, this Chimichurri Butter Filet Mignon is a showstopper. The butter melts into the steak, creating a rich, flavorful sauce that complements the meat’s natural juiciness. Serve it with a side of roasted vegetables or a crisp salad for a complete meal that’s sure to impress.

Grilled Flat Iron Steak with Citrus Chimichurri

Finally, a steak recipe that’s as fun to make as it is to eat! I stumbled upon this grilled flat iron steak with citrus chimichurri during a summer BBQ at a friend’s place, and it’s been a staple in my kitchen ever since. The combination of juicy steak and zesty chimichurri is simply unbeatable.

Ingredients

• 1.5 lbs flat iron steak (I’ve found that letting it sit out for about 20 minutes before grilling ensures even cooking)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup fresh orange juice (squeezed from 2 medium oranges, none of that bottled stuff!)
• 1/4 cup fresh lime juice (about 2 limes, and yes, fresh makes all the difference)
• 1/2 cup finely chopped parsley (I like to pack it a bit for more flavor)
• 2 tbsp minced garlic (because garlic is life)
• 1 tsp red pepper flakes (adjust based on your heat preference)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. A well-heated grill gives those beautiful grill marks.
2. While the grill heats, mix the olive oil, orange juice, lime juice, parsley, garlic, red pepper flakes, salt, and black pepper in a bowl to make the chimichurri. Tip: Let it sit for at least 10 minutes to let the flavors marry.
3. Season the steak generously with salt and pepper on both sides. Tip: Patting the steak dry before seasoning helps the crust form better.
4. Grill the steak for about 5-6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Resist the urge to move the steak around too much; letting it sear undisturbed is key.
5. Remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, making every bite succulent.
6. Slice the steak against the grain and serve with the citrus chimichurri drizzled on top or on the side for dipping.

The steak comes out incredibly tender with a slight char, while the chimichurri adds a bright, herby kick. I love serving this with grilled asparagus and a crisp white wine for a meal that feels both indulgent and refreshing.

Chimichurri Rubbed New York Strip Steak

Dinner parties are my favorite way to bring friends together, and nothing impresses quite like a perfectly cooked New York strip steak. This chimichurri rubbed version is a game-changer, blending bold flavors with the steak’s natural richness. I remember the first time I tried this combo—it was love at first bite, and now it’s my go-to for special occasions.

Ingredients

• 2 New York strip steaks (about 1 inch thick, because thickness matters for that perfect sear)
• 1/4 cup extra virgin olive oil (my kitchen staple for its fruity notes)
• 3 garlic cloves, minced (fresh is best—no jarred stuff here)
• 1/4 cup fresh parsley, finely chopped (it’s worth the extra chopping time)
• 2 tbsp fresh oregano, finely chopped (trust me, dried won’t do it justice)
• 1 tbsp red wine vinegar (for that tangy kick)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• Salt and freshly ground black pepper (to season, but be generous)

Instructions

1. In a small bowl, whisk together the olive oil, minced garlic, parsley, oregano, red wine vinegar, and red pepper flakes to make the chimichurri rub. Tip: Let it sit for 10 minutes to let the flavors marry.
2. Season both sides of the steaks generously with salt and pepper. Tip: Room temperature steaks sear better, so take them out of the fridge 30 minutes before cooking.
3. Heat a cast-iron skillet over medium-high heat until it’s smoking hot. Tip: A drop of water should sizzle and evaporate immediately when the pan is ready.
4. Rub half of the chimichurri mixture onto one side of each steak, then place them rub-side down in the skillet. Cook for 4 minutes without moving to get a good crust.
5. Flip the steaks, rub the remaining chimichurri on the cooked side, and cook for another 4 minutes for medium-rare (125°F on a meat thermometer). Adjust time for your preferred doneness.
6. Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. This lets the juices redistribute, making every bite succulent.

Perfectly charred on the outside and juicy inside, this steak is a flavor bomb. Serve it sliced over a bed of arugula for a fresh contrast, or alongside roasted potatoes to soak up those delicious juices. Either way, it’s a showstopper.

Spicy Pineapple Chimichurri Top Sirloin

Believe it or not, the inspiration for this Spicy Pineapple Chimichurri Top Sirloin came from a late-night craving and a half-empty fridge. It’s a dish that perfectly balances the bold flavors of spicy, sweet, and savory, making it a hit at any dinner table.

Ingredients

• 1.5 lbs top sirloin steak (I always go for grass-fed for that extra flavor)
• 1 cup fresh pineapple, finely diced (trust me, fresh makes all the difference)
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced (because garlic is life)
• 1 jalapeño, seeded and minced (adjust based on your heat preference)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F) to get those perfect grill marks.
2. Season the top sirloin steak evenly with salt and black pepper on both sides.
3. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
4. While the steak is grilling, combine the diced pineapple, cilantro, parsley, garlic, jalapeño, olive oil, and red wine vinegar in a bowl. Mix well to create the chimichurri. Tip: Let it sit for at least 10 minutes to allow the flavors to meld.
5. Slice the rested steak against the grain into thin strips. Tip: Cutting against the grain ensures each bite is tender.
6. Serve the sliced steak topped generously with the spicy pineapple chimichurri.

Mouthwatering doesn’t even begin to describe this dish. The juicy, perfectly grilled steak paired with the vibrant, spicy-sweet chimichurri is a match made in heaven. Try serving it over a bed of quinoa or with grilled veggies for a complete meal that’s as beautiful as it is delicious.

Chimichurri and Blue Cheese Stuffed Steak

Perfect for those evenings when you’re craving something indulgent yet surprisingly easy to whip up, this Chimichurri and Blue Cheese Stuffed Steak has become my go-to for impressing dinner guests. I remember the first time I tried it; the bold flavors melded together in a way that felt both sophisticated and comforting.

Ingredients

• 2 lbs flank steak – I find that a thicker cut holds the stuffing better.
• 1 cup crumbled blue cheese – The sharper, the better for that punch of flavor.
• 1/2 cup fresh parsley, finely chopped – It’s all about that fresh, herby brightness.
• 1/4 cup fresh cilantro, finely chopped – Adds a subtle depth that I love.
• 3 cloves garlic, minced – Because what’s chimichurri without garlic?
• 1/4 cup extra virgin olive oil – My kitchen staple for richness.
• 2 tbsp red wine vinegar – For that essential tangy kick.
• 1 tsp salt – Just enough to enhance all the flavors.
• 1/2 tsp crushed red pepper flakes – Adjust based on your heat preference.

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 400°F, ensuring it’s hot enough for a good sear.
2. Butterfly the flank steak by slicing it horizontally, leaving about 1/2 inch uncut, so it opens like a book. This step is crucial for even cooking and stuffing.
3. In a bowl, mix the blue cheese, parsley, cilantro, garlic, olive oil, red wine vinegar, salt, and red pepper flakes to create the chimichurri stuffing. Tip: Letting it sit for 10 minutes before stuffing allows the flavors to meld.
4. Spread the chimichurri mixture evenly over the opened flank steak, leaving a small border around the edges to prevent spillage.
5. Carefully roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals. Tip: Rolling it snugly ensures the stuffing stays inside during cooking.
6. Grill the stuffed steak for about 6-7 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Use a meat thermometer for accuracy; 135°F is perfect for medium-rare.
7. Let the steak rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

This dish delivers a stunning contrast of textures, from the crispy, charred exterior to the creamy, herby center. Try serving it over a bed of arugula with a drizzle of balsamic glaze for an extra layer of flavor that complements the steak beautifully.

Balsamic Glazed Chimichurri Flank Steak

Just last weekend, I found myself staring at a beautiful piece of flank steak, wondering how to give it a twist that would wow my dinner guests. That’s when the idea of a balsamic glazed chimichurri flank steak came to mind—a perfect blend of tangy and herby flavors that’s surprisingly simple to make.

Ingredients

• 1.5 lbs flank steak (I always look for one with good marbling for extra flavor)
• 1/4 cup balsamic vinegar (the thicker, the better for glazing)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup fresh parsley, finely chopped (stems removed for a smoother texture)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tbsp red wine vinegar (adds a nice acidity to balance the sweetness)
• 1 tsp red pepper flakes (adjust based on your heat preference)
• Salt and freshly ground black pepper (to season the steak perfectly)

Instructions

1. In a bowl, whisk together balsamic vinegar, olive oil, parsley, garlic, red wine vinegar, and red pepper flakes to make the chimichurri sauce. Let it sit for at least 30 minutes to meld the flavors.
2. Season the flank steak generously with salt and pepper on both sides.
3. Heat a grill or grill pan over medium-high heat (about 400°F) until it’s smoking slightly. This ensures a good sear.
4. Grill the steak for about 6 minutes on each side for medium-rare, or until it reaches your desired doneness. Tip: Avoid moving the steak too much to get those perfect grill marks.
5. Brush the steak with the balsamic glaze during the last 2 minutes of cooking on each side, allowing it to caramelize slightly.
6. Remove the steak from the grill and let it rest for 10 minutes. Tip: Resting is crucial for a juicy steak.
7. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures each bite is tender.

After resting, the steak is juicy and packed with flavors—the tangy balsamic glaze complements the fresh, herby chimichurri beautifully. Serve it over a bed of quinoa or with roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Chimichurri Beef Tenderloin with Roasted Garlic

Remember that time I tried to impress my in-laws with a fancy dinner and ended up ordering pizza? Well, this Chimichurri Beef Tenderloin with Roasted Garlic is my redemption arc—simple enough for a weeknight but elegant enough for special occasions.

Ingredients

• 1.5 lbs beef tenderloin (I always go for a center-cut piece for even cooking)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (adds a nice tang to the chimichurri)
• 1 cup fresh parsley, finely chopped (flat-leaf is my preference for its milder flavor)
• 3 cloves roasted garlic (because raw garlic is too harsh for my taste)
• 1 tsp crushed red pepper flakes (adjust based on your heat tolerance)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the garlic.
2. Wrap the garlic cloves in aluminum foil with a drizzle of olive oil, and roast for 30 minutes until soft and golden.
3. While the garlic roasts, combine olive oil, red wine vinegar, parsley, red pepper flakes, salt, and black pepper in a bowl to make the chimichurri. Tip: Letting it sit for 10 minutes melds the flavors beautifully.
4. Season the beef tenderloin generously with salt and pepper on all sides.
5. Heat a skillet over medium-high heat with a tablespoon of olive oil, then sear the tenderloin for 3 minutes per side for a perfect crust.
6. Transfer the skillet to the oven and roast for 10 minutes for medium-rare, or until your desired doneness. Tip: Use a meat thermometer for accuracy—135°F (57°C) is my sweet spot.
7. Let the beef rest for 5 minutes before slicing to keep it juicy.
8. Mash the roasted garlic into the chimichurri for a deeper flavor profile.
9. Slice the beef and serve with a generous dollop of the garlic chimichurri on top.

What makes this dish stand out is the contrast between the tender, juicy beef and the vibrant, herby chimichurri with its subtle garlic sweetness. Try serving it over a bed of arugula for a peppery bite that complements the richness of the meat.

Grilled Chimichurri Skirt Steak Tacos

Zesty flavors and the sizzle of the grill come together in this mouthwatering dish that’s perfect for any summer evening. I remember the first time I tried chimichurri—its vibrant green hue and bold flavors instantly won me over, and now, it’s a staple in my kitchen for elevating simple grilled meats.

Ingredients

• 1.5 lbs skirt steak (I always look for well-marbled pieces for maximum flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (adds a nice tang)
• 1 cup fresh parsley, finely chopped (the fresher, the better)
• 3 garlic cloves, minced (because garlic makes everything better)
• 1 tsp red pepper flakes (adjust based on your heat preference)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 8 small corn tortillas (warmed up, they’re the perfect vessel)
• 1 lime, cut into wedges (for that essential squeeze at the end)

Instructions

1. In a bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 cup parsley, 3 minced garlic cloves, 1 tsp red pepper flakes, and 1 tsp salt to make the chimichurri sauce. Let it sit for at least 30 minutes to meld the flavors.
2. Preheat your grill to high heat, about 450°F, ensuring it’s clean to prevent sticking.
3. Season the skirt steak lightly with salt on both sides, then place it on the grill. Grill for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
4. Remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, making the steak juicier.
5. Thinly slice the steak against the grain to ensure tenderness.
6. Warm the corn tortillas on the grill for about 30 seconds per side, just until they’re pliable and slightly charred.
7. Assemble the tacos by placing slices of steak on each tortilla, then generously spoon the chimichurri sauce over the top. Serve with lime wedges on the side.

Every bite of these tacos is a burst of flavor, with the chimichurri’s herbaceousness cutting through the richness of the steak. For an extra touch, I love serving them with a side of grilled corn or a crisp salad to round out the meal.

Chimichurri-Marinated Tomahawk Steak

Sometimes, the best meals come from the simplest ingredients, and this Chimichurri-Marinated Tomahawk Steak is no exception. I remember the first time I tried this dish at a friend’s backyard BBQ; the flavors were so vibrant and the steak so tender, I knew I had to make it my own.

Ingredients

• 1 Tomahawk steak (about 2 inches thick) – because size matters when it comes to presentation and juiciness.
• 1 cup fresh parsley, finely chopped – I always go for flat-leaf parsley for its smoother texture.
• 4 garlic cloves, minced – fresh is best, no compromises here.
• 1/4 cup red wine vinegar – adds that perfect tangy kick.
• 1/2 cup extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp crushed red pepper flakes – for a hint of heat that’s just right.
• 1 tsp salt – to bring all those flavors together.
• 1/2 tsp black pepper – freshly ground, always.

Instructions

1. In a medium bowl, combine the parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper to make the chimichurri sauce. Tip: Letting it sit for 30 minutes before using really allows the flavors to meld.
2. Place the Tomahawk steak in a large resealable bag and pour the chimichurri sauce over it, ensuring the steak is fully coated. Seal the bag and marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor. Tip: Turning the bag occasionally ensures even marination.
3. Preheat your grill to high heat (about 450°F) for direct grilling. Tip: A hot grill is key to getting those perfect grill marks and a juicy interior.
4. Remove the steak from the marinade, letting excess drip off, and grill for about 6 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Remember, the steak will continue to cook as it rests.
5. Let the steak rest for 10 minutes before slicing against the grain. This ensures every bite is as tender as possible.

You’ll love how the chimichurri’s brightness cuts through the richness of the steak, making each bite unforgettable. Try serving it with grilled vegetables or a simple arugula salad for a complete meal that’s sure to impress.

Smoked Chimichurri Brisket Flat

Zesty flavors and smoky aromas are what make this Smoked Chimichurri Brisket Flat a standout dish that’s perfect for any gathering. I remember the first time I tried this recipe; it was a game-changer for my summer BBQs, and I’ve been tweaking it ever since to get that perfect balance of smoke and herbaceousness.

Ingredients

• 1 (5-pound) beef brisket flat – I always look for one with a good fat cap for that melt-in-your-mouth texture.
• 1 cup fresh parsley, finely chopped – The fresher, the better, as it really brightens up the chimichurri.
• 1/2 cup fresh cilantro, finely chopped – If you’re not a cilantro fan, you can skip it, but it adds a nice depth.
• 4 garlic cloves, minced – Because garlic is life.
• 1/4 cup red wine vinegar – This adds the perfect tang to cut through the richness of the brisket.
• 1/2 cup extra virgin olive oil – My go-to for its fruity notes.
• 1 tsp smoked paprika – For that extra smoky kick.
• 1 tsp crushed red pepper flakes – Adjust based on your heat preference.
• Salt and pepper to taste – I’m generous with the salt to really bring out the flavors.

Instructions

1. Preheat your smoker to 225°F. I find this low and slow temperature perfect for rendering the fat without drying out the brisket.
2. Season the brisket flat generously with salt and pepper on all sides. Don’t be shy; the seasoning forms a delicious crust.
3. Place the brisket in the smoker, fat side up, and smoke for about 6 hours, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to avoid overcooking.
4. While the brisket smokes, mix the parsley, cilantro, garlic, red wine vinegar, olive oil, smoked paprika, and red pepper flakes in a bowl to make the chimichurri. Let it sit to allow the flavors to meld.
5. Once the brisket reaches 165°F, wrap it tightly in butcher paper and return it to the smoker. Continue cooking until the internal temperature hits 203°F, about 3 more hours. Tip: The wrap helps push through the stall, keeping the brisket moist.
6. Remove the brisket from the smoker and let it rest, still wrapped, for at least 30 minutes. This step is crucial for juicy meat. Tip: Don’t skip the rest; it makes all the difference.
7. Slice the brisket against the grain and serve with the chimichurri sauce drizzled over the top.

Smoky, tender, and bursting with herby freshness, this brisket flat is a showstopper. Serve it on a platter with extra chimichurri on the side for dipping, or pile it high on toasted buns for an unforgettable sandwich.

Chimichurri and Bacon-Wrapped Steak Bites

Just last weekend, I found myself staring at a beautiful cut of steak in my fridge, wondering how to turn it into something extraordinary for a small gathering. That’s when the idea of Chimichurri and Bacon-Wrapped Steak Bites came to mind—a perfect blend of savory, herby, and utterly irresistible flavors.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes (I always go for a little extra fat for flavor)
• 6 slices of bacon, cut into thirds (thick-cut bacon is my secret for extra crunch)
• 1/2 cup fresh parsley, finely chopped (nothing beats the brightness of fresh herbs)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp red wine vinegar (adds a nice tangy kick)
• 1/2 tsp crushed red pepper flakes (adjust based on your heat preference)
• Salt and freshly ground black pepper, to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, mix together the parsley, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper to make the chimichurri sauce. Set aside to let the flavors meld.
3. Wrap each steak cube with a piece of bacon, securing it with a toothpick. Place them on the prepared baking sheet.
4. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the steak reaches your desired level of doneness. I check mine at 15 minutes for medium-rare.
5. Remove from the oven and let them rest for 5 minutes. This allows the juices to redistribute, making every bite succulent.
6. Drizzle the chimichurri sauce over the steak bites or serve it on the side for dipping.

Now, these steak bites are a masterpiece of textures—crispy bacon giving way to tender, juicy steak, all elevated by the vibrant chimichurri. Serve them skewered on toothpicks for a fun appetizer, or pile them high on a platter for a family-style feast.

Grilled Chimichurri Steak Salad

Warm summer evenings call for dishes that are both refreshing and satisfying, and that’s exactly what this Grilled Chimichurri Steak Salad delivers. I remember the first time I tried it at a backyard BBQ; the vibrant flavors instantly won me over, and it’s been a staple in my summer recipe rotation ever since.

Ingredients

• 1.5 lbs flank steak (I find flank steak perfect for grilling, but skirt steak works wonders too)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (adds a nice tang)
• 1 cup fresh parsley, finely chopped (the fresher, the better)
• 3 cloves garlic, minced (because garlic is life)
• 1 tsp crushed red pepper flakes (adjust to your heat preference)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, always)
• 6 cups mixed greens (I love a mix of arugula and spinach for peppery notes)
• 1 cup cherry tomatoes, halved (they add a sweet burst)
• 1/2 red onion, thinly sliced (for a sharp crunch)

Instructions

1. In a bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 cup parsley, 3 cloves minced garlic, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to make the chimichurri sauce. Tip: Let it sit for 10 minutes to meld flavors.
2. Preheat your grill to high (about 450°F). Tip: A well-heated grill ensures a perfect sear.
3. Season the flank steak with salt and pepper on both sides.
4. Grill the steak for 5-6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Let it rest for 5 minutes before slicing to retain juices.
5. While the steak rests, toss 6 cups mixed greens, 1 cup cherry tomatoes, and 1/2 red onion in a large bowl.
6. Slice the steak against the grain into thin strips.
7. Arrange the salad on plates, top with steak slices, and drizzle generously with chimichurri sauce.

Juicy, tender steak paired with the fresh, herby punch of chimichurri makes every bite a delight. Serve it with crusty bread to soak up any extra sauce, and you’ve got a meal that’s as memorable as it is delicious.

Chimichurri Steak and Potato Skewers

My kitchen smells like a summer barbecue right now, and it’s all thanks to these Chimichurri Steak and Potato Skewers. I stumbled upon this recipe during a trip to Argentina, and it’s been a staple in my summer cooking ever since. There’s something about the combination of juicy steak, tender potatoes, and that vibrant chimichurri sauce that just screams summer to me.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes (I like mine a bit on the thicker side for that perfect medium-rare)
• 1 lb baby potatoes, halved (these little guys roast up so nicely)
• 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
• 3 tbsp red wine vinegar (adds a nice tang to the chimichurri)
• 1/2 cup finely chopped parsley (fresh is key here)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1 tsp crushed red pepper flakes (for a bit of heat)
• 1 tsp salt (to bring all those flavors together)
• 1/2 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your grill to medium-high heat, about 400°F. A well-heated grill gives those skewers a beautiful sear.
2. In a large bowl, whisk together the olive oil, red wine vinegar, parsley, garlic, red pepper flakes, salt, and black pepper to make the chimichurri sauce. Tip: Letting it sit for 10 minutes before using really lets the flavors meld.
3. Thread the steak cubes and potato halves onto skewers, alternating between them. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
4. Brush the skewers generously with half of the chimichurri sauce. Tip: Reserve the other half for serving—it’s amazing drizzled on top.
5. Grill the skewers for about 4-5 minutes per side for medium-rare, or until the steak reaches your desired doneness and the potatoes are tender.

Biting into these skewers, you’ll first notice the charred exterior of the steak, followed by the creamy potatoes, all brought together by the herbaceous chimichurri. Serve them over a bed of quinoa or with a simple side salad for a complete meal that’s as beautiful as it is delicious.

Chimichurri Butter Basted Porterhouse Steak

Few things get me as excited as a perfectly cooked steak, especially when it’s dressed up with something as vibrant and flavorful as chimichurri butter. This Chimichurri Butter Basted Porterhouse Steak is my go-to when I want to impress without spending all day in the kitchen. It’s a dish that feels special but is surprisingly simple to pull off, especially if you’re like me and believe that butter makes everything better.

Ingredients

• 1 Porterhouse steak, about 2 inches thick (I always let mine sit out for 30 minutes to come to room temp for even cooking)
• 1/2 cup unsalted butter, softened (I swear by Kerrygold for its rich flavor)
• 1/4 cup finely chopped fresh parsley (flat-leaf is my preference for its earthy taste)
• 2 tbsp red wine vinegar (this adds a nice tang that balances the richness of the butter)
• 3 cloves garlic, minced (because when is more garlic ever a bad idea?)
• 1 tsp crushed red pepper flakes (adjust to your heat preference)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your grill or cast-iron skillet to high heat, aiming for about 450°F. A properly heated cooking surface is key to getting that perfect sear.
2. While the grill heats, mix the softened butter, parsley, red wine vinegar, garlic, red pepper flakes, salt, and black pepper in a bowl until well combined. This chimichurri butter can be made ahead and stored in the fridge, but bring it to room temp before using for easy spreading.
3. Season both sides of the Porterhouse steak generously with salt and pepper. Don’t be shy; a good crust starts with proper seasoning.
4. Place the steak on the grill or skillet and cook for about 4 minutes on the first side without moving it. This ensures a beautiful, caramelized crust.
5. Flip the steak and immediately top it with half of the chimichurri butter. Cook for another 4 minutes for medium-rare, or adjust the time based on your preferred doneness.
6. Remove the steak from the heat and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is juicy.
7. Slice the steak off the bone, then slice against the grain into thick pieces. Serve with the remaining chimichurri butter on top.

Out of this world doesn’t even begin to describe the flavors here. The steak is juicy and tender, with a crust that’s packed with flavor, and the chimichurri butter adds a bright, herby note that cuts through the richness. Try serving it with a simple arugula salad dressed with lemon juice and olive oil for a meal that’s sure to wow.

Summary

Feast your eyes on these 20 Flavorful Chimichurri Steak Recipes, each promising to elevate your grilling game to new heights. Whether you’re a seasoned grill master or a curious newbie, there’s a recipe here to spark your culinary creativity. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!