Chimichurri steak

Super flavorful steak cooked to perfection with a delightful chimichurri sauce to die for. 


  • 1 steak per person (approx 55-66 lbs/ 250-300 gr per steak)

  • salt and black pepper to season the steaks (adjust to your liking)

  • Maldon salt crystals to finish it up once cooked.

For the chimichurri sauce: 

  • ½ cup olive oil 

  • ⅓ cup white wine vinegar

  • 2 garlic cloves

  • 1 tablespoon dried thyme

  • 1 tablespoon dried rosemary

  • 1 tablespoon dried oregano

  • 1 tablespoon dried parsley

  • 1 teaspoon salt

  • 1 teaspoon chili flakes (or more depending on your liking) 

  • 1 teaspoon smoked paprika powder


  1. Start by taking out of the fridge the steaks and leaving them out for 1-2 hours beforehand, this way they will reach room temp so the fibers will be softer and be cooked to your liking easier. 

  2. Season the steaks with salt and pepper on each side. Set aside. 

  3. Put the grill pan into the stove on high heat. 

  4. Add the seasoned steaks and cook according to your liking. 

  5. Prep the sauce: 

  • Peel and mince the garlic cloves as fine as possible. Remove the central germ to make the flavor less pungent. 

  • In the bowl add the minced garlic, olive oil, white vinegar, dried herbs, and salt. 

  • Mix well and set aside. 

  1. Serve the steaks alongside the sauce or with the sauce on top and a sprinkle of Maldon salt.


This recipe can be made with the cut of your preference. I used flank steaks.

This chimichurri sauce can be made to use in many other dishes or types of meat and is really good with sausages, pork or chicken. It can be also made with apple cider vinegar, but that vinegar has a more pronounced flavor that can overpower the rest of the ingredients, that’s why white vinegar is the perfect option (rice vinegar is a perfect option for this)

The steaks should be eaten right away, but any leftover sauce can be stored for up to 7 days in the fridge in a sealed container.