This post is also available in Spanish
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.
Steak with chimichurri Sauce
Ingredients
(4-6 Servings)
Steak:
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
Directions
- 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.
- To prepare chimichurri: Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container.
- 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.
- Remove from grill and allow the steak to rest for 10 minutes. Slice the steak against the grain and top with chimichurri sauce.
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rebecca subbiah says
now I know what chimchurri is like it LOL
Sophie says
I so love Chimichurri: it so healthy yet so tastefull!
Juju says
I so need to jot down your chimchurri recipe 🙂
Oysterculture 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!
Kim says
The Chimichurri sounds wonderful. I can imagine how much flavor it brings to the steak! Nice!
Velva 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.
Velva
Cynthia says
I love that this sauce can go with some many other things.
Karine says
the chimichurri looks great! I should try it 🙂
Sarah Naveen says
Wow!!! looks fabulous!!!!
Chimichuri is real new to me!!!
Marta 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!
Felisha says
Looks yummy. Do you add the lime juice in with the marinade too?
Erica says
Hi Felisha,
Yes, you add the lime juice to the marinade.
Erica says
Thank you all for the nice comments!
epicurean's market says
We have flank steak in the freezer — definitley making this soon. 🙂
Allison Lemons says
I LOVE Chimichurri! I haven’t found it anywhere in Berkeley, but in New York good chimichurri is everywhere. I will definitely try this recipe. Thanks!
Kim says
I have never tried chimichurri, but I’ve always wanted to. Looks and sounds great, perfect with steak or even chicken.
nora@ffr says
i just love love love the sauce 🙂
Ziho says
Me encanta la salsa chimichurri hasta para acompañar cualquier pizza mmmmm
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!
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!
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!
Anonymous says
This chimichurri was wonderful! I made it today and we loved it….perfect for grilled meat.
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!!
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!
Erica says
Mariam-Add mustard to the marinade! 🙂
Dirty Sanchez says
In the butt,in the butt.
Dirty Sanchez says
I’d like to give it to you in the butt,in the butt.
Ana Frye says
This look amazing! is the Chimichurri spicy in any way?
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!
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?
Erica Dinho says
Jar.
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! 🙂 🙂 🙂
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!
Gisselle says
Entiendo q publicaste esto en el 2009 pero encontré esta receta en el 2016 y me parece increíble.
Definitivamente la voy a hacer. Tengo una pregunta, yo buque en otros sitios como hacer el chimichurri colombiano y salía la combinación de perejil y orégano en vez de cilantro. De qué parte de Colombia eres tú? Depronto varía dependiendo de la region también. Yo creo q en Barranquilla, de donde yo soy, le ponen cilantro también
Erica Dinho says
Medellín.
Alan Bowman says
I think you meant “cut across the grain”
Christi says
No. “Cut against the grain” is a common and correct phrase.
Anonymous says
What kind of mustard do you use for the marinade?
Erica Dinho says
Yellow mustard
Terry says
Can this be cooked in the oven?