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Try steak with chimichurri sauce when you need to break out of your grilling rut.
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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: Argentinian
Keyword: chimichurri, steak
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