Steak with Chimichurri Sauce (Carne con Chimichurri)

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Steak with Chimichurri Sauce (Carne con Chimichurri) |

Chimichurri is a traditional Argentinean herb sauce, but there are other South American variations. In Colombia we add cilantro to the chimichurri. You can keep this sauce refrigerated for up to a week.

Chimichurri Sauce Recipe

Steak with chimichurri Sauce

Steak with chimichurri Sauce



(4-6 Servings)


  • 1 ½ pounds flank steak, trimmed
  • Juice of ½ lime
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ tablespoon ground cumin
  • Chimichurri

  • 1 garlic clove, peeled
  • 1 ½ cups fresh parsley
  • ½ cup fresh cilantro
  • ¼ cup chopped green onions
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper

Steak with Chimichurri Sauce (Carne con Chimichurri)

Receta de salsa chimichurri


  1. Combine 2 tablespoons olive, ½ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon ground cumin and ½ teaspoon mustard in a small bowl, mix well. Rub the steak with the marinade and place in a large bag. Seal and refrigerate for a least 3 hours or overnight.
  2. To prepare chimichurri: Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container.
  3. To prepare steak: Remove steak from marinade bag and remove as much of the marinade as possible. Discard remaining marinade. Place the steak on the preheated grill and cook 5 minutes on each side for medium doneness or cook until desired degree of doneness.
  4. Remove from grill and allow the steak to rest for 10 minutes. Slice the steak against the grain and top with chimichurri sauce.
  5. Chimichurri

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  1. says

    ah, this the kind of recipe I want to look at after a long run – I love chimichurri in all its incarnations – made one recently for fish and it was yummy.

    This recipe looks fantastic!

  2. says

    The recipe looks wonderful!!! I was recently thinking about chimichurri as I was passing a bottled version of it in the spice aisle at my local grocery store. I know! I know! There is no comparison to a fresh homemade version. The recipe that you provided on your blog is proof! I hope to make it soon.


  3. says

    Chimichurri is only like the best sauce on meats! Delicious variation here!
    Gracias por tu lindo email :) A veces blogger no me deja comentar en otros sitios tampoco, que fastidio!

  4. says

    I have never tried chimichurri, but I’ve always wanted to. Looks and sounds great, perfect with steak or even chicken.

  5. Jessica says

    I used to visit a restaurant in Chicago that had the best carne asada and chimichurri. Since I moved, I’ve been looking for a recipe I could make at home. THANK YOU SO MUCH!

  6. Cece says

    This dish was so delish!!! Making it again tonight; )
    can’t wait for the next party so that I can present this dish!

  7. Adriana says

    Thanks again for your recipes Erica. I made the chimichurri last Saturday for a BBQ party we were invited. We were mostly colombians, some from Venezuela and a couple from the U.S. Everybody loved the chimichurri!

  8. Austin says

    I just made your Chimichurri Sauce (first time gringo..) to bring to X-mas bar b que at my Colombian GF’s tomorrow …(Will top the plank steaks) I’m vegetarian so if I’m lucky someone makes some patacones!!

  9. Mariam says

    Hi Erica,
    Thanks for posting all these great recipes. I must tell you, I’ve tried many of them and they always turn out so delicious!!! Hey, thanks to you, I look good in the kitchen and can actually enjoy cooking, ha, ha, ha.

    I need your help here, the instructions for this recipe say to add ½ teaspoon mustard to the steak marinade, but the mustard is not listed in the ingredients. Was this a typo or this is correct?

    THANK YOU and keep posting!

  10. Margo Thomas says

    Erica… The first time I ever tasted Chimichurri sauce was several years ago, at an Argentinean restaurant in Santa Barbara, CA. It was served with grilled steaks and was delicious. I now use it on my fresh- caught Chinook fished right in front of my house inOregon! Your recipe is THE BEST… I love the addition of fresh cilantro! Thank you for a fun, interesting and educational blog!

  11. Lisa says

    In the list of ingredients to season the steak there is no mustard. In the directions for marinating the steak, mustard is included. Is this mustard powder or a mustard from the jar?

  12. Anonymous says

    My wife and sister-in-law are from Manizales, Colombia and I made this recipe for my wife’s birthday with steaks, steamed asparagus and baked potatoes. They loved it! I loved it, too! I was first introduced to Chimichurri at a restaurant in Buenos Aires about 10 years ago. I’ve tried and tried to make one similar but never succeeded until I found this recipe. Adding the cilantro really makes the difference! It was better about two days later, letting all the flavors meld together, although it’s wonderful using it right away. It’s a brainless recipe. Just dump everything in a food processor or blender and let it go! :) :) :)

  13. Karen says

    Hi Erica,

    This looks delicious. I’ve noticed that some recipes call for red pepper flakes, and your pictures have little red flakes that could be red pepper, is it red pepper flakes or do you add anything else?

    Thank you!


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