Best 7 Chimichurri Steak Topper Recipes

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Are you looking for a flavorful and versatile sauce to elevate your steak? Look no further than chimichurri, a vibrant and aromatic condiment that originated in Uruguay and Argentina. This tantalizing sauce is made with fresh herbs, such as parsley, cilantro, and oregano, along with garlic, red wine vinegar, and olive oil. With its tangy, herbaceous flavor, chimichurri is the perfect complement to grilled or roasted steak, adding a burst of freshness and Latin American flair to your dish. Whether you're a seasoned grill master or a home cook looking to impress your dinner guests, this article will guide you through the process of creating the ultimate chimichurri steak topper, transforming your steak into a culinary masterpiece.

Here are our top 7 tried and tested recipes!

CHIMICHURRI SAUCE FOR STEAKS



Chimichurri Sauce for Steaks image

This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.

Provided by Ty Robbins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 8

1 bunch fresh parsley, chopped
8 cloves garlic, minced
¾ cup olive oil
¼ cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

Steps:

  • In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g

CHIMICHURRI STEAK



Chimichurri Steak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 10h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups grapeseed oil
1/2 cup chopped fresh parsley
1 tablespoon sherry vinegar
2 teaspoons diced seeded jalapenos
1 teaspoon red chile flakes
2 cloves garlic, minced
Juice of 2 limes
Kosher salt and freshly ground black pepper
5 pounds skirt steak
Roasted carrots and yucca, for serving, optional

Steps:

  • In a bowl, whisk together the grapeseed oil, parsley, vinegar, jalapenos, chile flakes, garlic, lime juice and 2 teaspoons each salt and pepper. Set aside 1/2 cup of the chimichurri sauce for marinating the steak; reserve the remaining sauce for serving.
  • Tenderize the skirt steak by pounding it lightly. Sprinkle the steak with kosher salt and black pepper, keeping in mind that there is salt and pepper in the marinade. Transfer to a bowl or dish and add the 1/2 cup chimichurri sauce. Marinate, refrigerated, at least 10 hours or overnight.
  • When ready to cook the steak, heat a grill or saute pan to medium heat. Remove the steak from the marinade (discard the marinade). Grill the steak to medium-rare, 4 to 5 minutes per side, or cook to desired temperature or doneness. Let the steak rest for 5 minutes before slicing in thin strips on the bias.
  • Put some steak slices on each plate and spoon over the reserved chimichurri. Serve with roasted carrots and roasted yucca or your favorite vegetable and starch. Enjoy!

STEAKS WITH CHIMICHURRI



Steaks with Chimichurri image

I think steak really is the perfect solution for a quick dinner. First, there's a steak to fit any budget, from pricey filets and rib-eyes (if it's a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven't ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak...oh, boy. You're in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield as many steaks as you like, with enough sauce for 8 to 10 steaks

Number Of Ingredients 10

2 cups packed cilantro leaves
2 cups packed flat-leaf parsley leaves
Small handful mint leaves
2 garlic cloves, grated
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes
Kosher salt and black pepper
3/4 cup plus 2 tablespoons olive oil
Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick
2 tablespoons butter

Steps:

  • First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
  • Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
  • Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
  • Slice the steak. Serve it with the chimichurri on the side.

CHIMICHURRI STEAK SAUCE



Chimichurri Steak Sauce image

This classic South American steak condiment called chimichurri is perfect for any meat or to dress a salad (think steak salad).

Provided by elizabethanderson1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

½ cup red wine vinegar
½ cup chopped cilantro
¼ cup chopped red onion
3 cloves minced garlic
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Combine vinegar, cilantro, onion, garlic, olive oil, salt, and pepper in a blender. Puree until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 2.2 g, Fat 1.7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 292.6 mg, Sugar 0.3 g

STEAKHOUSE STRIP STEAKS WITH CHIMICHURRI



Steakhouse Strip Steaks with Chimichurri image

Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair that's dynamite with cumin-rubbed steaks. You've got to try the thick herb sauce with salmon, too! -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

4 boneless beef top loin steaks (8 ounces each)
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon coarsely ground pepper
CHIMICHURRI:
2-1/2 cups chopped green onions
3 garlic cloves, minced
5 tablespoons olive oil, divided
1 cup packed fresh parsley sprigs
1/2 cup fresh cilantro leaves
1/2 cup loosely packed basil leaves
2 tablespoons canned chopped green chilies
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup reduced-sodium chicken broth
3 tablespoons lime juice
Lime wedges

Steps:

  • Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside., In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly., In a food processor, combine the onion mixture, herbs, chilies, salt and pepper; cover and process until finely chopped. Add broth and lime juice. While processing, gradually add remaining oil in a steady stream., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chimichurri and lime wedges.

Nutrition Facts : Calories 520 calories, Fat 31g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 911mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 50g protein.

STEAK WITH CHIMICHURRI SAUCE



Steak with chimichurri sauce image

Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and chips, of course

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 10

small bunch parsley , roughly chopped
½ tsp oregano , fresh or dried
2 garlic cloves
1 shallot , chopped
½ tsp chilli flakes
2 ½ tbsp olive oil
juice ½ lemon
2 tsp red wine vinegar
2 x 125g rib-eye or sirloin steaks
fries and salad , to serve

Steps:

  • To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
  • Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

Nutrition Facts : Calories 303 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium

STEAK AND CHIMICHURRI TOASTS



Steak and Chimichurri Toasts image

Categories     Beef     Garlic     Appetizer     Bake     Broil     Cocktail Party     Summer     Winter     Parsley     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 40

Number Of Ingredients 11

1 cup packed fresh parsley
3/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2 1-pound pieces flank steak
1 16-ounce thin French-bread baguette, cut into 40 slices
Additional olive oil

Steps:

  • Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
  • Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.

Tips:

  • For the best flavor, use fresh herbs for the chimichurri sauce. Cilantro, parsley, and oregano are all great options.
  • You can adjust the spiciness of the chimichurri sauce by adding more or less red pepper flakes.
  • If you don't have time to make chimichurri sauce from scratch, you can use a store-bought version.
  • Be sure to season the steak generously with salt and pepper before cooking.
  • Cook the steak to your desired doneness. For a medium-rare steak, cook for about 5 minutes per side.
  • Let the steak rest for a few minutes before slicing and serving.
  • Serve the steak with the chimichurri sauce on top.

Conclusion:

Chimichurri steak is a delicious and easy-to-make dish that is perfect for any occasion. The chimichurri sauce is a flavorful and versatile condiment that can also be used on chicken, fish, or vegetables. With its bold flavors and simple preparation, chimichurri steak is sure to become a favorite in your household.

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