This chimichurri steak is big on flavour and simple to cook. Juicy pan-seared steak is topped with a punchy, herby chimichurri sauce and served alongside crispy roasted potatoes — perfect for a weekend treat or a fuss-free date night dinner.
The chimichurri is fresh, garlicky, and just the right amount of sharp, making it the ideal match for rich, tender steak. You’ll want to put it on everything.
If you’re into bold, herb-packed sauces, you might also like my Spiced Lamb Koftas with Tzatziki & Flatbreads – full of flavour and perfect for sharing.
🍴 Tools You’ll Need
Heavy-based frying pan or griddle pan – Perfect for getting a golden sear on your steak. Try one like this.
Oven tray – For roasting your potatoes until golden and crispy. A non-stick tray like this one works well.
Mixing bowl – For stirring up the chimichurri sauce. A small glass bowl like this is ideal.
Tongs – Handy for flipping steaks cleanly and safely. Go for a sturdy pair like these.
🍷 Wine Pairing
This bold chimichurri steak calls for a juicy, full-bodied Malbec – its rich dark fruit and soft tannins match perfectly with grilled meat and herby sauce. Prefer something lighter? A chilled Tempranillo brings brightness without overpowering the flavours.
Browse wine options on Amazon:
Search for Malbec
Search for Tempranillo
Chimichurri Steak with Crispy Roasted Potatoes
Ingredients
For the steak:
- 2 sirloin or ribeye steaks
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: a knob of butter for basting
For the chimichurri:
- 1 small bunch fresh parsley finely chopped
- 1 –2 garlic cloves minced
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp chilli flakes optional
- Salt and black pepper to taste
For the potatoes:
- 300 g baby potatoes halved
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (180°C fan). Toss the halved potatoes with olive oil, smoked paprika, salt, and pepper, then spread them out on a non-stick oven tray like this one, cut side down. Roast for 25 minutes until golden and crispy.
- Meanwhile, make the chimichurri in a mixing bowl like this. Combine the finely chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, chilli flakes (if using), and a pinch of salt and pepper. Stir and set aside.
- Rest the steaks for a few minutes before slicing. Serve with a spoonful of chimichurri over the top and roasted potatoes on the side.
Top Tips for Chimichurri Steak
Rest the steak for 5 minutes after cooking to keep it juicy and flavourful when sliced.
Chop the parsley finely so the chimichurri has a smooth, even texture and clings to the steak.
Use red wine vinegar for the chimichurri – it gives the sauce the right sharpness without overpowering it.
Make the chimichurri in advance – the flavour gets even better after 20–30 minutes
