In Argentina and Uruguay, beef steak with chimichurri sauce isn’t just dinner, it’s a part of regular life. Families often serve it during weekend grilling sessions, while restaurants plate it as a common choice for lunch or dinner. You’ll usually find this dish with grilled vegetables, crusty bread, or a glass of Malbec.
I enjoy how the marinade draws out the beef’s deeper notes without needing too much time. Chimichurri adds brightness in contrast, and I often pair it with baguette slices or boiled cassava. It’s also easy to prepare ahead. The marinade does most of the work while the grill stays in charge of the rest.
This version stands out because the marinade doubles as a finishing sauce, and I include balsamic vinegar to deepen the flavor. The cayenne also gives it a mild kick, which you won’t find in most versions.
What is Beef Steak with Chimichurri Sauce?
Beef steak with chimichurri sauce is a grilled cut of beef served with a fresh herb sauce poured over it. The word “chimichurri” is widely believed to have Basque origins, possibly from “tximitxurri,” loosely translated as “a mix of things.” This dish is very common across South America, especially in Argentina, where beef is central to their everyday meals. Outside Latin America, many people enjoy it because of its ease, no stove required, just a grill and simple ingredients.
Chimichurri’s use of raw garlic, parsley, oregano, and vinegar balances acidity and fat. Some early Argentine even left out oil in chimichurri, relying only on vinegar and water. Over time, oil became standard. Interestingly, chimichurri was never meant to be spicy in the traditional sense, but many outside Latin America assume heat must play a role.
What actually stands out in making the chimichurri sauce is the raw preparation method, no boiling, frying, or simmering, just chopping and mixing. That makes chimichurri one of the few sauces that relies fully on freshness.
Grilling the steak and pouring that reserved marinade on top builds a flavor profile that feels layered, even with simple steps. This process in making Beef Steak with Chimichurri Sauce keeps the spirit of its roots while still working for modern home kitchens.
Ingredients of Beef Steak with Chimichurri Sauce
- Beef top round (1 ½ lb.) – This cut holds up well on the grill. It’s lean, but a marinade helps soften it and adds more dimension.
- Balsamic vinegar (8 tablespoons) – The vinegar brings acidity that cuts through the beef’s richness. It also tenderizes the meat while adding a bit of sweetness.
- Olive oil (2 tablespoons) – This serves as the fat component in the marinade. It also smooths out the sharpness of the vinegar and helps carry the herbs.
- Garlic, crushed and minced (4 cloves) – Raw garlic plays a leading role in chimichurri. It’s pungent, and you’ll notice how it clings to the beef and sauce even after grilling.
- Flat-leaf parsley, chopped (½ cup) – This is the base of chimichurri. Flat-leaf parsley is preferred over curly because of its stronger flavor and better texture for sauces.
- Dried oregano (2 tablespoons) – Adds depth and a slightly bitter note. Even with fresh herbs in the mix, dried oregano gives off a more concentrated taste.
- Cayenne pepper powder (¼ teaspoon) – A small amount adds background heat. I use it sparingly here just to perk up the flavor.
- Salt (½ teaspoon) – Brings out natural juices and ties all the other ingredients together. I recommend sea salt or kosher for more even seasoning.
- Ground black pepper (¼ teaspoon) – Offers mild heat and a sharp bite. It balances the stronger ingredients like garlic and vinegar.
How This Beef Steak with Chimichurri Sauce Stands Out
Many versions online either skip the marinade or treat the sauce as separate from the beef, but I like combining both. In this version, the marinade doubles as the sauce, which saves time and boosts flavor. That ¼ portion set aside at the beginning gets spooned on top after grilling, so none of it goes to waste.
Some recipes skip balsamic vinegar in favor of red wine vinegar. I use balsamic because it adds depth and a slight sweetness that pairs well with grilled meat. The cayenne also makes a difference. It adds contrast without turning the whole thing into a hot dish.
Traditional Argentine chimichurri rarely has heat and tends to use red wine vinegar. Mine leans slightly away from that path by adjusting acidity and adding warmth. Still, it keeps the core flavors of this Beef Steak with Chimichurri Sauce in place.
How to Cook Beef Steak with Chimichurri Sauce
- Mix the marinade ahead of time – In a bowl, combine 8 tablespoons balsamic vinegar, 2 tablespoons olive oil, 4 cloves of minced garlic, ½ cup chopped flat-leaf parsley, 2 tablespoons dried oregano, ¼ teaspoon cayenne, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Stir until everything blends well. Once combined, scoop out ¼ of the mixture and set it aside for later. This will serve as the sauce topping after grilling.
- Marinate the beef thoroughly – Place the 1 ½ lb. top round steak in a resealable bag. Pour in the remaining marinade and remove as much air as you can before sealing. Shake or press the bag lightly so the marinade coats all surfaces. Refrigerate for at least 3 hours to allow the flavors to go deeper into the meat.
- Heat up your grill properly – Fire up the grill and aim for a consistent heat of around 320°F. If you use charcoal, wait until the coals turn gray and ashy before adding the beef. This moderate heat keeps the outside from burning too fast while giving time for the inside to cook. Use a wire brush to clean the grill surface beforehand.
- Start grilling the first side with care – Place the marinated steak directly on the hot grill. Grill the first side for 16 minutes and baste it lightly every few minutes with leftover marinade from the bag. Keep the lid closed between basting so heat stays even. Don’t press the steak with tongs or utensils, this pushes out the juices.
- Continue grilling the remaining sides – Turn the steak and repeat the 16-minute grilling on the other sides. This applies to a 4-inch thick cut; if your steak is thinner, adjust the time accordingly. Flip only once or twice to avoid toughening the surface. Baste again, especially toward the end, to lock in extra flavor.
- Let the steak rest before slicing – Once grilling finishes, take the beef off the grill and let it rest on a clean plate or cutting board for 10 minutes. This step matters, resting helps redistribute juices. Skip this, and the steak will lose moisture as soon as you cut into it. Cover it loosely with foil if you’re outdoors or in a breezy space.
- Top with the reserved chimichurri sauce – After resting, slice the steak across the grain. Spoon over the ¼ marinade you saved at the start. This fresh chimichurri ties everything together and gives that sharp contrast to the smoky beef. Serve immediately while warm.
What to Have with Beef Steak with Chimichurri Sauce
I like beef steak with chimichurri sauce the most when paired with something neutral that lets the herby marinade stand out. I usually enjoy it with a slice of baguette or a bowl of garlicky mashed potatoes. On warmer days, I keep it simple with boiled cassava and a squeeze of lime on the side.
- Grilled Vegetables – Grilled eggplant, zucchini, and bell peppers are classic sides in Argentine asado gatherings. The slight char complements the beef and echoes the smokiness of the grill. Serve warm with a dash of olive oil and salt. Try this oven-roasted asparagus.
- French Bread – A crisp baguette helps soak up the leftover chimichurri. It also works as a base for turning slices of steak into open-faced sandwiches. I toast the bread slightly for contrast. Try a similar recipe of mine of bruschetta.
- Potato Salad – Argentine potato salad typically uses mayonnaise and chopped carrots. It provides a soft, creamy element that cools the palate. Serve chilled for best contrast with the hot steak.
- Boiled Cassava – Known as mandioca in South America, boiled cassava has a starchy bite that’s more filling than potatoes. Its bland flavor makes the chimichurri pop even more. It’s also gluten-free and works well with lime or butter.
- Tomato and Onion Salad – Raw slices of tomato and onion tossed in vinegar and oil are often served beside grilled meat. It lightens the plate and refreshes the mouth between bites. Use red onions for a milder flavor. Or try this couscous salad.
Beef steak with chimichurri sauce can stand on its own, but these pairings help round it out without overwhelming the main dish. Together, they reflect the simple but bold habits of South American cooking.
Beef Steak with Chimichurri Sauce Recipe
Ingredients
- 1 ½ lb. beef top round
Marinade ingredients:
- 8 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, crushed and minced
- ½ cup lat leaf parsley, chopped
- 2 tablespoons dried oregano
- ¼ teaspoon cayenne pepper powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine all the marinade ingredients in a bowl. Mix well. Set aside ¼ of the marinade mixture.8 tablespoons balsamic vinegar, 2 tablespoons olive oil, 4 cloves garlic, ½ cup lat leaf parsley, 2 tablespoons dried oregano, ¼ teaspoon cayenne pepper powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Place the top round steak and pour the marinade in a re-sealable bag. Let the air out and then seal. Refrigerate for at least 3 hours.1 ½ lb. beef top round
- Heat-up the grill to 320F. Start to grill one side of the top round for 16 minutes while basting using the marinade. Continue to grill the other sides for the same time. Note: The cooking time is based on a 4-inch thick top round. Try to make your steak cut thinner for it to cook quicker.
- Remove the beef from the grill. Let it rest for 10 minutes. Slice and top with the reserved marinade (this is the ¼ cup mixture that was set aside on step 1).
- Enjoy with sliced of baguette.
Recipe Notes
- Watch the thickness of your steak. If your top round is thicker than 4 inches, it needs longer time on the grill and more rest time afterward. For thinner cuts, shave off a few minutes on each side to avoid overcooking.
- Keep raw marinade and sauce separate. Use only the portion of marinade that hasn’t touched raw meat for topping. This avoids cross-contamination and keeps the sauce tasting bright instead of meaty.
- Go for flat-leaf parsley only. Curly parsley doesn’t blend well in chimichurri and tends to give off a grassy bite. Flat-leaf has better structure and more oil-soluble flavor compounds.
- Use a resealable bag, not a bowl. A bag helps the marinade coat the beef on all sides and seals in the air. This shortens the time you need to marinate and gives more even results.
- Don’t skip the resting time. It may feel optional, but letting grilled meat sit keeps it from drying out when sliced. Cover loosely with foil and avoid cutting into it too soon.
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