Chimichurri Steak Marinade
Chimichurri Steak Marinade
Classic Argentine-inspired chimichurri that works as a bright marinade and a fresh finishing sauce for skirt, flank, or hanger steak.
Step-by-Step Instructions
- Make the chimichurri. Whisk parsley, oregano, garlic, oil, vinegar, red pepper, salt, and pepper in a bowl until it looks like a loose pesto. Taste; balance with a splash more vinegar or a pinch of salt as needed.
- Reserve & marinate. Set aside ¼ cup for serving. Place steak in a dish/bag and coat with remaining chimichurri. Refrigerate:
- Skirt / flank / hanger: 4–12 hours
- Sirloin / strip: 6–24 hours
- Prep to cook. Remove steak; wipe excess marinade and pat dry for better browning. Lightly oil and salt if needed.
- Sear or grill. Cook over high heat to 125–130°F (52–54°C) for medium-rare, about 2–4 minutes per side depending on thickness.
- Rest & slice. Rest 5–10 minutes. Slice thinly against the grain and spoon on the reserved chimichurri.
Food safety: Only use reserved sauce for serving. If you want to reuse marinade that touched raw meat, boil for 2 minutes first.
Pro Tips, Variations & FAQ
- Balance flavors: If the sauce tastes sharp, add a drizzle of oil. If it tastes flat, add a pinch of salt and a splash of vinegar.
- Mild heat: Start with ¼–½ tsp red pepper flakes; add more to taste.
- Herb swaps: Sub some parsley with cilantro. No fresh oregano? Use 2 tsp dried.
- Not just steak: Marinate shrimp 20–30 minutes; toss with roasted potatoes or grilled mushrooms.
- Make it a dressing: Whisk in 1 tsp Dijon + 1–2 Tbsp extra oil and splash of vinegar; use on salads or grain bowls.
- Storage: Refrigerate up to 5 days (cover with a thin oil layer) or freeze in ice-cube trays up to 3 months.
- Oil note: Extra-virgin olive oil clouds in the fridge; it returns to normal at room temp.
Yield
~1 cup chimichurri — enough to marinate ~2 lb (900 g) steak + ¼ cup for serving
Active Time
~10 minutes
Marinate Time
4–24 hours (see guide above)
Category
Rubs & Marinades · Sauces