Authentic Argentine Chimichurri Steak Recipe

Name: Authentic Argentine Chimichurri Steak Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/2 cup Olivea Ultra High Phenolic Extra Virgin Olive Oil; 1.5 lbs beef flank steak or skirt steak; 1 cup fresh flat-leaf parsley, roughly chopped; 1/2 cup fresh cilantro, roughly chopped; 6 garlic cloves, minced; 3 tablespoons red wine vinegar; 1 tablespoon dried oregano; 1/2 teaspoon red pepper flakes; 1/2 teaspoon black pepper, freshly ground; 1 teaspoon kosher salt

Tender grilled steak marinated in vibrant, herb-packed chimichurri made with Olivea's fruity, high-phenolic EVOO. Chimichurri is Argentina's most iconic sauce, alive with parsley, garlic, and fresh herbs for maximum flavor impact.

By Olivea Kitchen | Published April 19, 2026

Jump to Recipe

Prep 15 min

Cook 12 min

Total 45 min

Easy

Why We Love This Recipe

Fresh herbs, uncompromised quality olive oil, and minimal processing make this dish a celebration of bold flavors and real nutrition. Chimichurri's parsley and cilantro deliver vitamin K, folate, and antioxidants that stay vibrant because the sauce is raw. The beef brings complete protein and iron, while Olivea's Ultra High Phenolic EVOO adds a polyphenol-rich finish that drizzles across every slice. Those polyphenols include hydroxytyrosol, a powerful antioxidant that supports heart health and cellular resilience.

Argentine grilling culture celebrates the quality of the beef, the simplicity of technique, and the alchemy of a great sauce. Olivea EVOO plays a supporting but essential role here: it emulsifies the chimichurri into a cohesive condiment, carries the fat-soluble vitamins from the herbs, and delivers its own nutritional payload when drizzled fresh over the hot steak. No heat damage, no compromise.

Pair this with a fresh salad or roasted vegetables to round out the meal, and you've got a dinner that tastes restaurant-quality while delivering whole-food nutrition. If you want the polyphenol benefits of olive oil every day without cooking, Olivea's Hydroxytyrosol Supplement makes it effortless.

View Nutrition Facts

Recipe Success Tips

Toast your spices and herbs in your mind before adding them to the paste.

Chimichurri is all about fresh herb intensity. Don't use jarred minced garlic or pre-dried herbs if you can help it. Mince the garlic by hand or use a microplane for the finest texture, and strip fresh parsley and cilantro leaves from the stems. The sauce should look like a vibrant green paste, not a diluted liquid. You should see flecks of herb throughout.

Grind good black pepper just before mixing the chimichurri.

Pre-ground pepper sits in your spice jar for months; freshly ground pepper (20-30 turns of a pepper mill) is exponentially more aromatic. This matters because chimichurri's flavor depends on the clarity of each ingredient. One good grind beats a measuring spoon of tired pepper.

Use Olivea's Ultra High Phenolic EVOO as your base oil, not a light or regular olive oil.

High-phenolic EVOO has a peppery finish that amplifies chimichurri's spicy notes and adds complexity. Regular or light olive oils are neutral and bland by comparison. The higher polyphenol count also means more antioxidant power in the sauce. This is one of the few recipes where you'll taste the difference between a great EVOO and an average one.

Marinate the steak for at least 30 minutes, but don't exceed 8 hours.

Below 30 minutes, the acid and herbs haven't had time to meld. Beyond 8 hours, the acid begins to denature the proteins and the texture gets mushy rather than tender. Aim for 1-4 hours for optimal flavor and texture. If you're short on time, even 20 minutes of marinade plus a final chimichurri drizzle works well.

Slice the steak against the grain after resting.

After the steak comes off the heat, rest it for 5 minutes so the juices redistribute. Then look at the muscle fiber direction and slice perpendicular to it. Thin slices (1/4 inch) cut against the grain become tender and easier to chew, even if you used a tougher cut like flank steak.

Make extra chimichurri and use it as a finishing drizzle.

The best chimichurri steak gets the sauce both as a marinade and fresh off the cutting board. Set aside half the sauce before marinating the steak, then drizzle it over the hot sliced meat. This keeps the herb flavor bright and fresh, not muted by cooking. You'll taste the parsley and spice the way the cook intended.

Ingredients

servings

1/2 cup Olivea Ultra High Phenolic Extra Virgin Olive Oil
1.5 lbs beef flank steak or skirt steak
1 cup fresh flat-leaf parsley, roughly chopped
1/2 cup fresh cilantro, roughly chopped
6 garlic cloves, minced
3 tablespoons red wine vinegar
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper, freshly ground
1 teaspoon kosher salt

Kitchen Tools You'll Need

Large shallow dish (for marinating)

Chef's knife

Cutting board

Grill or cast-iron skillet

Meat thermometer

Mixing bowl

How to Cook Authentic Argentine Chimichurri Steak Recipe

PREP

Mince the garlic into small pieces and roughly chop the parsley and cilantro. Do not use a food processor; hand-cutting preserves the herb texture and prevents bruising. The mixture should look like a vibrant paste with visible herb flecks, not a pureed liquid.

In a large mixing bowl, combine the chopped herbs, minced garlic, dried oregano, red pepper flakes, black pepper, and kosher salt. Stir well to distribute the seasonings evenly.

Slowly drizzle Olivea Ultra High Phenolic EVOO into the herb mixture while stirring constantly until the chimichurri resembles a thick sauce. You should use about 1/2 cup total; reserve a few tablespoons for drizzling after cooking.

MARINATE

Pat the steak dry with paper towels and place it in a large shallow dish or resealable bag. Pour the chimichurri marinade over the steak, coating all sides evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours. The longer the steak sits, the deeper the herb flavors penetrate.

Remove the steak from the refrigerator 10 minutes before grilling to let it come to room temperature. This ensures even cooking from edge to center.

GRILL

Heat your grill to high heat (or heat a cast-iron skillet over medium-high on the stovetop) until a few drops of water sizzle and evaporate immediately. Remove the steak from the marinade and let excess drip back into the dish; do not pat the steak dry.

Place the steak on the hot grill and cook without moving it for 5 to 6 minutes until a dark crust forms and you see grill marks. Flip once and cook the other side for another 5 to 6 minutes for medium-rare (internal temperature of 130-135 degrees F at the thickest part). Use a meat thermometer to check; residual cooking will raise the temperature 3-5 degrees while resting.

Transfer the steak to a cutting board and let it rest, loosely tented with foil, for 5 minutes. This allows the juices to redistribute and keeps the meat tender and juicy.

FINISH

Slice the steak against the grain into 1/4-inch-thick slices. Look at the direction of the muscle fibers and cut perpendicular to them; this shortens the fibers and makes each bite tender.

Arrange the sliced steak on a serving platter and drizzle generously with the reserved chimichurri sauce. The fresh, uncooked sauce keeps the flavor bright and delivers another dose of Olivea's high-phenolic polyphenols without any heat-related changes.

Recipe Notes

Serving Suggestions

Serve chimichurri steak with grilled vegetables (zucchini, bell peppers, onions), a bright salad with lime dressing, or crusty bread to soak up extra sauce. The herbaceous spice also pairs beautifully with roasted sweet potatoes or rice pilaf. For a full Argentine experience, serve with chimichurri on the side so guests can add more to taste.

Variations

For a spicier version, add one minced fresh jalapeno to the chimichurri or increase the red pepper flakes to 1 teaspoon. Substitute cilantro with dill if you prefer a milder herb profile. If flank steak is unavailable, skirt steak, hanger steak, or even ribeye work well; just adjust cooking time based on thickness and desired doneness.

Storage Tips

Store leftover cooked steak in an airtight container in the refrigerator for up to 4 days. Chimichurri sauce keeps refrigerated for up to 5 days in a jar. To reheat, warm the steak gently in a skillet over medium heat for 2-3 minutes, or slice cold and serve at room temperature with fresh chimichurri drizzled on top. The steak tastes excellent cold the next day as a leftover.

Ingredient Sourcing

The quality of your chimichurri depends entirely on the ingredients. Use fresh, aromatic garlic and herbs that smell vibrant when you crush them. Dried oregano should be from the current year if possible. Most importantly, invest in a high-phenolic olive oil like Olivea's Ultra High Phenolic EVOO; its peppery finish amplifies chimichurri's spice and delivers measurable antioxidants in every drizzle.

Nutrition Facts per Serving

Nutrition Facts

Serving size 6 oz steak with 2 tablespoons chimichurri sauce

Calories 480

% Daily Value*

Total Fat 32g41%

Saturated Fat 8g40%

Trans Fat 0g

Unsaturated Fat 24g

Monounsaturated Fat 18g

Polyunsaturated Fat 2g

Cholesterol 75mg25%

Sodium 480mg21%

Total Carbohydrate 2g1%

Dietary Fiber 0.5g2%

Total Sugars 0g

Includes 0g Added Sugars 0%

Protein 38g76%

Vitamin A 82mcg9%

Vitamin C 18mg20%

Vitamin D 0mcg0%

Calcium 42mg3%

Iron 2.8mg16%

Potassium 428mg9%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This recipe uses chimichurri's fresh, uncooked herbs to deliver Olivea's polyphenol-rich EVOO straight to your plate without heat. High-phenolic olive oil holds its nutritional power when used as a finishing drizzle, giving you full antioxidant benefit with every slice. For a daily way to get the same polyphenols without cooking, try Olivea's Hydroxytyrosol Supplement.

Olivea: Suplemento de hidroxitirosol

$40.00

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Frequently Asked Questions

What is chimichurri steak?

Chimichurri steak is a traditional Argentine dish featuring grilled beef marinated in chimichurri, a vibrant sauce of fresh herbs, garlic, olive oil, vinegar, and spices. The sauce delivers bold, herbaceous flavor and serves as both marinade and finishing drizzle.

Can I make chimichurri steak without a grill?

Yes. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, then sear the steak for 5-6 minutes per side. You'll get good caramelization and can achieve the same tenderness as grilling. A stovetop method works just as well for home cooks.

How long should I marinate the steak?

Marinate for at least 30 minutes to let the herbs infuse. For deeper flavor, 2-4 hours is ideal. Beyond 8 hours, the acid in the vinegar can overpower the meat's texture. If you're short on time, even 20 minutes of marinade plus a fresh chimichurri drizzle provides excellent flavor.

What cut of beef works best for chimichurri steak?

Flank steak and skirt steak are traditional choices because they're flavorful, tender when sliced against the grain, and affordable. Hanger steak and flap meat also work well. If you prefer a more premium cut, ribeye or New York strip will cook faster but cost more.

How do I know when the steak is done?

Use a meat thermometer for accuracy. For medium-rare, aim for an internal temperature of 130-135 degrees F at the thickest part. Let the steak rest for 5 minutes after cooking; the temperature will rise 3-5 degrees during resting. For medium, target 135-145 degrees F.

Can I make chimichurri ahead of time?

Absolutely. Chimichurri tastes even better the next day as flavors meld and deepen. Store it in a jar in the refrigerator for up to 5 days. You can marinate the steak in advance (up to 8 hours), then grill it fresh when ready to serve.

What type of olive oil should I use for chimichurri?

Use a high-phenolic extra virgin olive oil like Olivea's Ultra High Phenolic EVOO. High-phenolic varieties have a peppery, peppery finish that amplifies chimichurri's spice and deliver maximum antioxidants. Regular or light olive oils are too neutral and won't enhance the sauce's complexity.

What should I serve with chimichurri steak?

Pair it with grilled or roasted vegetables, a bright green salad, crusty bread, or rice pilaf. A fresh lime dressing complements the herbaceous steak beautifully. For authenticity, serve with extra chimichurri on the side so guests can add more to taste.

Is chimichurri steak gluten-free?

Yes, this recipe is naturally gluten-free. All ingredients are inherently free of gluten, making it safe for those with celiac disease or gluten sensitivity. Just verify that any store-bought spice blends (if used) are certified gluten-free.

Can I freeze leftover steak?

Yes, cooked steak freezes well for up to 3 months in an airtight container or freezer bag. Thaw overnight in the refrigerator and reheat gently in a skillet. Chimichurri sauce also freezes well. To preserve herb flavor, freeze sauce in ice cube trays for easy portioning.