Steak with Chimichurri Sauce

This grilled steak with chimichurri sauce is an easy summer meal that feels like a restaurant dinner at home. The chimichurri is fresh, vibrant, and takes just minutes to make — yet completely transforms the steak. We usually serve it with crispy smashed potatoes and sautéed seasonal vegetables for a simple but elevated summer dinner.

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This is one of the “nicer” meals in our dinner rotation — mostly because buying steak feels a bit like a treat — but it’s still so much more affordable than going out to eat. A big part of how we stay on budget is leaning into meals that feel exciting at home, and I really believe home-cooked food can be just as good — if not better — than what you’d get at a restaurant.

What really makes this easy summer meal so memorable is the sauce. The chimichurri sauce is fresh, vibrant, and comes together in just a few minutes, but it completely transforms the entire steak dinner. Once you make it, you’ll want to start putting it on just about everything. It pairs perfectly with the quick-cooking steak, making this an easy steak dinner for both weeknights and weekends at home.

We usually serve the chimichurri steak with crispy smashed baby potatoes and a simple sautéed vegetable to round it out into a restaurant-style steak dinner at home.

Why you’ll love this chimichurri steak 

• Quick steak dinner with bold, restaurant-quality flavor
• Easy, vibrant chimichurri sauce you’ll want to drizzle on everything
• Fresh summer meal that pairs perfectly with crispy smashed potatoes, seasonal vegetables, or salad
• Simple, flavorful, and perfect for weeknights or weekends

Ingredients for chimichurri steak

To make this restaurant-worthy steak dinner, you’ll need a few simple ingredients:

For the steak

• Steak — Flank, skirt, or sirloin work great. But you can also splurge on ribeye or New York Strip.
• Butter or oil if cooking in a pan

For the chimichurri sauce

• Garlic
• Olive oil
• White wine or champagne vinegar
• Lemon 
• Jalepeno
• Shallots
• Fresh parsley
• Fresh cilantro
• Salt + pepper 

For the sides (optional)

• 1.5 lbs of baby (or ‘bite-size’) potatoes
• Seasonal veggies such as asparagus, green beans, summer squash, or zucchini
• Olive oil
• Salt + pepper

Tools you’ll need

You’ll also need a few basic kitchen tools:

• Sharp knife — I can’t live without this 6-inch Victorinox knife. It stays sharp and is easy to maintain.
• Cutting board
• Garlic press
• Microplane or grater
• Citrus juicer
• Measuring cups and spoons
• Small mixing bowl
• Grill, cast-iron pan, or heavy skillet

For the sides

• Large pot
• Baking sheet — these are my favorite ones!

How to make grilled steak with chimichurri sauce

If making the smashed potatoes, preheat oven to 400°F and bring a large pot of salted water to a boil. Add potatoes and cook for 15–20 minutes, or until fork tender.

Generously season steak with salt and pepper and let sit at room temperature while the potatoes cook.

Now, make the chimichurri sauce. In a small bowl, stir together the minced garlic, olive oil, vinegar, lemon juice, and lemon zest. Then, add the finely chopped cilantro, parsley, jalapeño, and shallot to the bowl.

Finally, add the salt and pepper, stir well, and set aside so the flavors can meld.

Drain potatoes and transfer to a baking sheet. Gently smash each potato with the bottom of a glass or measuring cup. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes, or until crispy and golden around the edges.

Preheat grill on high for 5 minutes, until it reaches about 375°F. Grill steak for about 10 minutes, flipping halfway through, or until it reaches your desired doneness. If using a cast-iron pan or heavy skillet instead, heat the pan over medium-high heat before adding the steak. Transfer cooked steak to a cutting board and let rest for 5–10 minutes before slicing.

While the steak rests, sauté the vegetables until tender and lightly caramelized.

Plate the sliced steak with the crispy smashed potatoes and vegetables. Spoon the chimichurri over the steak before serving — although I personally love it on everything!

How to store leftovers

Store steak and chimichurri sauce separately in airtight containers. Reheat steak and bring chimichurri sauce back to room temp before serving. The chimichurri sauce is best when used within 2 days of making it.

Ways to serve with grilled steak and chimichrri sauce

• With crispy smashed baby potatoes and sautéed seasonal vegetables
• On top of a salad
• As part of a summer rice bowl

FAQs for chimichurri steak

What cut of steak works best with chimichurri?

Flank steak, skirt steak, ribeye, sirloin, and strip steak all work beautifully with chimichurri sauce. The fresh, acidic sauce pairs especially well with richer cuts of beef.

Can I make chimichurri sauce ahead of time?

Yes. Chimichurri sauce actually tastes even better after sitting for a few hours, which allows the flavors to meld together. Store it covered in the refrigerator for up to 2 days.

Should chimichurri sauce be blended or chopped?

Either works, but hand-chopped chimichurri gives the sauce a more traditional texture and fresh flavor. A food processor creates a smoother sauce and saves time.

Can I use dried herbs instead of fresh?

Fresh herbs are highly recommended for the best flavor and texture. Dried parsley won’t give the same vibrant taste that makes this herby sauce so special.

What should I serve with chimichurri steak?

Roasted potatoes, crispy smashed potatoes, grilled vegetables, salad, rice, or crusty bread all pair well with chimichurri steak.

How do I store leftover chimichurri sauce?

Store leftover chimichurri in an airtight container in the refrigerator for up to 2 days. Bring it back to room temp and stir before serving since the oil may separate slightly.

This grilled steak with chimichurri sauce has become one of our favorite “treat” dinners at home. It feels elevated enough for a special occasion, but it’s still simple enough to pull together on a regular weeknight. Between the juicy steak, crispy smashed potatoes, and fresh herby chimichurri sauce, every part of this meal just works together perfectly. If you make it, don’t be surprised if you start keeping a jar of chimichurri in the fridge at all times — it really is good on everything.

SHARING IS CARING!