A simple homemade chimichurri sauce elevates steak to new levels of juiciness and flavor. This quick recipe uses just four core ingredients—parsley, oregano, garlic, and chili—plus a few pantry staples. It comes together in 10 minutes with minimal effort, delivering a fresh, herby finish. Spoon it over perfectly cooked steak for a tender, upgraded dinner that impresses.
Chimichurri Sauce Ingredients and Method
Blend parsley, oregano, garlic, shallot, and chili flakes in a food processor, or finely chop by hand. Stir in two tablespoons of olive oil, lemon juice, vinegar, and seasoning to form a loose sauce. Adjust to taste and spoon generously over rested steak.
Proven Method for the Perfect Steak
Anthony Ekizian, Culinary Director at Gaucho with nearly 30 years in the industry, outlines the steps for an ideal 250g sirloin steak, about three centimeters thick.
“Pat the steak completely dry with kitchen paper, then place it on a wire rack set over a tray and leave it uncovered in the fridge, ideally overnight, to air-dry the surface,” Ekizian advises.
About 15 minutes before cooking, take the steak from the fridge, pat dry if needed, and season generously with high-quality salt like Maldon or Dorset on both sides. No other seasonings required.
Heat a heavy cast-iron skillet until smoking hot, add a touch of neutral oil, and place the steak away from you. For grilling, brush the steak lightly with oil. “If using a pan at home, I like to add some butter and make it foamy for taste,” he notes.
Sear for 90 seconds without moving, flip, and sear the other side for 90 seconds. Add a knob of butter and a sprig of thyme or rosemary; tilt the pan and baste for 30 to 45 seconds per side. Aim for three to four minutes total cooking time for medium-rare, targeting an internal temperature of 54°C.
Transfer to a rack or plate, rest for five minutes, then slice against the grain. Finish with flaky sea salt and a drizzle of the resting butter for maximum flavor.
