steak with chimichurri sauce

Steak with chimichurri sauce is a great way to add some zing to your every-day pan-fried or grilled steaks.

It’s an Argentinian steak sauce brimming with olive oil, chili, garlic, lemon, parsley and onion flavour. It’s a totally different take on steak sauce.

Juicy steak depends on internal temperature

This post is more of a rant on the myths that seem to surround cooking steaks than a recipe. Don’t turn your steak more than once or the juices will run out. Don’t poke your steak or the juices will run out.

And please don’t wear a yellow hat and face north on a Tuesday when cooking steaks or the juices will run out.

Try steak with chimichurri sauce when you need to break out of your grilling rut.

Low and slow BBQ aside, the only thing that affects moisture in a piece of meat is internal temperature. Nothing else. This is science.

Meat is made of protein. The more you heat a protein, the tighter the molecules get. The tighter the molecules get, the less room there is for water. The less water there is, the drier the meat becomes.

It’s not a lot more complicated than that. Get an instant read thermometer and use it religiously. You will become a star of the grill, the roast, the chop, everything you cook.

Cook your steaks to a target internal temperature of 123F for rare or 127F for medium rare. Let them rest – they continue to cook while they rest. Do that and your steak with chimichurri sauce will be the talk of the next backyard BBQ.

Try steak with chimichurri sauce when you need to break out of your grilling rut.

Try steak with chimichurri sauce when you need to break out of your grilling rut.
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5 from 2 votes

steak with chimichurri sauce

Steak with chimichurri sauce is a great way to wake up your every day steaks. Make sure to make the chimichurri ahead of time to let the flavours combine.
Course Main
Cuisine Argentinian
Keyword chimichurri, steak
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 760kcal
Author romain | glebekitchen



  • 4 10 oz good quality steaks Striploin or sirloin work well if you are pan frying - skirt or flank if you are grilling. This is really wide open.

Chimichurri sauce

  • 1 shallot finely minced
  • 2 green onions finely chopped
  • 1/3 cup parsley chopped
  • 1/3 cup olive oil
  • 1/2-1 tsp crushed red chili flakes
  • 1 Tbsp red wine vinegar
  • 2 cloves garlic crushed
  • Juice of 1/6 lemon
  • 2 Tbsp of cilantro or fresh oregano (optional) - one or the other using


Chimichurri sauce

  • Combine all the ingredients and let sit for an hour at room temperature

Grill your steaks

  • Season your steaks with salt and pepper.
  • Build a two zone fire (or turn one side of the grill up higher than the other).
  • Start your steak in the cooler zone for about one minute per side.
  • Move to the hotter zone and continue to cook, flipping every minute or so, until your steaks are just under your target temperature. Remove, tent with foil and let rest 5 minutes before slicing.

Pan fry your steaks

  • Season your steaks with salt and pepper.
  • Pre-heat your pan over medium heat. Film with olive oil.
  • Fry your steaks, flipping as required, for about 3 minutes per side for medium rare.
  • Remove, tent with foil and let rest for 5 minutes before slicing.

Sous vide your steaks

  • Cook your steaks sous vide for 2 hours at a temperature of 118F for steaks one inch or thinner. For steaks over an inch, cook at 123F.
  • Remove steaks from the vac pac, pat dry and season with salt and pepper.
  • Pre-heat a pan over medium-high heat. Film with oil. Your goal is to get a crust on the meat as quickly as possible without continuing to cook the steaks significantly. Flip as required. You are cooking for colour as the steak was already done when it hit the pan.
  • One trick that helps the look of the steaks is to stand them up on end to brown the edges.
  • Cover with foil and let rest 5 minutes before serving.


Serving: 4servings | Calories: 760kcal | Carbohydrates: 2g | Protein: 57g | Fat: 58g | Saturated Fat: 20g | Cholesterol: 172mg | Sodium: 157mg | Potassium: 824mg | Vitamin A: 610IU | Vitamin C: 8.7mg | Calcium: 34mg | Iron: 5.5mg


2 thoughts on “steak with chimichurri sauce”

  1. 5 stars
    Dear Romain, again you make us smile. And even a bigger smile after dinner. SOOO good. I had an Irish flank steak, also called a bavette here in The Netherlands. It was quite large and heavy, about 1400 grams, so I cut it in three pieces. I prepared the chimichurri with my oldest daughter, and she absolutely loved the taste. All our kids know glebekitchen in the mean time, so it becomes part of their education. We had friends for dinner, and this was my (risky) first time to grill a flank stake. I followed your instructions, together with some confirming sources on the internet and YouTube. It worked out perfectly! Of course a thermometer is a must. We absolutely enjoyed the meal, and also our friends were very excited about it! Thank you so much for another culinary wonder! The chimichurri was outstanding. We had just some fresh salad and bread with it, no special side dishes. The bavette was the main actor. Great recipe, great glebekitchen, yummy dinner with good friends who loved it as we did! Fan-tas-tic! This went very well together with Arrogant Frog Rosé, simple and good. After dinner we had an Eau-de-Vie Mirabelle, which gave the finishing touch, due to the fruitiness of the chimichurri. Mmmhh!!! Kind regards from The Hague from our family and friends!

    • Hi Daniel,

      Great to hear from you! I do love a good bavette (it is called bavette here too). In fact, I think I’m going to put that on the menu this weekend. Thank you for making me think of it. My wife will be very happy to hear this:-).

      And good for you going for it for the first time with guests. I do that too. It’s fun. Sometimes a little scary. And sometimes it doesn’t quite work out. But the wine and conversation always makes up for any minor fails.

5 from 2 votes (1 rating without comment)

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