6911 shares This post may contain affiliate links.Read my disclosure policy.Chimichurri Steak is a summer staple—grilled flank steak topped with a bright, herby chimichurri sauce that adds freshness and zing to everything from steak to chicken and fish.

Chimichurri Steak Recipe If you’ve never had Chimichurri Steak, you’re in for a treat.My cousin Katia is from Argentina, and this is how she makes her chimichurri—a vibrant herb sauce that’s a staple in Argentine cooking.In Argentina, chimichurri is to steak what ketchup is to burgers in the U.S.—essential.

Her version is bright, garlicky, and perfectly balanced with vinegar and olive oil.I use it all summer long on grilled flank steak, steak kebabs with chimichurri, chicken, choripan, or really any meat we’re grilling—it instantly transforms a simple meal into something special.Why This Recipe WorksI love chimichurri sauce and make it often! It’s one of those condiments I always come back to because it’s so fresh and versatile.

I’ve even given it a twist in my Skinnytaste One and Done cookbook—adding fresh mint for a bright, bold spin in my Grilled Lamb Chops with Mint Chimichurri recipe (it’s seriously delish!).But this version here is the real deal, just like my cousin from Argentina makes it.Bold, authentic flavor: The fresh herbs, garlic, and vinegar in the chimichurri bring bright, zesty flavor

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