Recipe Overview
This Chimichurri Chicken or Steak is fresh, flavorful, and perfect for grilling or cooking on the stovetop. The chimichurri sauce is made with parsley, cilantro, garlic, olive oil, red wine vinegar, and a little red pepper flakes for brightness and heat. Use it as a quick marinade and as a fresh sauce spooned over juicy chicken or steak for a simple dinner with bold flavor.
Why You’ll Love This Recipe
- Fresh, herby, and full of flavor
- Works with chicken or steak
- Great for grilling, stovetop cooking, or meal bowls
- Pairs well with rice, potatoes, vegetables, or salad
- The chimichurri sauce can be made ahead
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts, about 1½ pounds, pounded to even thickness
- or 2 ribeye, sirloin, or flank steaks, about 1½ pounds total
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon red pepper flakes
- Optional: 1 tablespoon fresh lemon juice
Step-by-Step Instructions
- In a medium bowl, stir together the parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, salt, black pepper, optional red pepper flakes, and optional lemon juice.
- Divide the chimichurri sauce into two separate portions. Use one portion for marinating the meat and keep the other portion clean for serving. Do not use sauce that touched raw meat as a finishing sauce.
- Pat the chicken or steak dry with paper towels. Season both sides with olive oil, kosher salt, and black pepper.
- Place the chicken or steak in a resealable bag or shallow dish. Add half of the chimichurri sauce and turn the meat to coat.
- Marinate in the refrigerator for 30 minutes. For steak, you can marinate up to 2 hours. For chicken, avoid marinating too long because the vinegar can start to affect the texture.
- Preheat a grill, grill pan, or large skillet over medium-high heat.
- For chicken, cook for 6–8 minutes per side, depending on thickness, until the thickest part reaches 165°F.
- For steak, cook for 3–5 minutes per side, depending on thickness and desired doneness. For medium, aim for about 145°F, then let the steak rest for 5 minutes before slicing.
- Transfer the cooked chicken or steak to a cutting board and let it rest for 5 minutes.
- Slice the steak against the grain, or slice the chicken if desired.
- Spoon the reserved clean chimichurri sauce over the cooked meat and serve warm.
Helpful Tips
- Always divide the chimichurri before marinating so you have clean sauce for serving.
- Do not reuse chimichurri that touched raw chicken or raw steak unless it is fully cooked.
- Pound chicken breasts to an even thickness so they cook evenly.
- Let steak rest before slicing so the juices stay in the meat.
- Slice steak against the grain for the most tender texture.
- Chimichurri tastes even better after sitting for 20–30 minutes.
Recipe Variations
- Use only parsley: Skip the cilantro and use 1½ cups parsley for a more classic chimichurri flavor.
- Make it spicier: Add extra red pepper flakes or a pinch of cayenne pepper.
- Make it citrusy: Add fresh lemon juice or lime juice for extra brightness.
- Use chicken thighs: Boneless, skinless chicken thighs work well and stay juicy. Cook until they reach 165°F.
- Use flank steak: Flank steak is great with chimichurri. Slice it thinly against the grain before serving.
What to Serve With Chimichurri Chicken or Steak
Chimichurri chicken or steak pairs well with roasted potatoes, rice, grilled vegetables, corn, green salad, cucumber salad, black beans, tortillas, or crusty bread. It also works well in bowls with rice, greens, avocado, and extra chimichurri on top.
How to Store and Reheat
Store leftover chicken or steak in an airtight container in the refrigerator for up to 3 days. Store extra clean chimichurri sauce separately in the refrigerator for up to 3 days. Reheat the meat gently in a skillet over low heat or in the microwave in short intervals until hot and warmed through. Spoon fresh chimichurri over the meat after reheating.
Frequently Asked Questions
Can I use chimichurri on both chicken and steak?
Yes. Chimichurri works well with both chicken and steak because the fresh herbs, garlic, vinegar, and olive oil add brightness and flavor.
Can I use the marinade as a sauce?
Only if it has not touched raw meat. Always divide the chimichurri first and keep one portion clean for serving.
How long should I marinate chicken or steak?
Marinate for about 30 minutes. Steak can marinate up to 2 hours, but chicken should not sit too long in the vinegar-based sauce.
Can I make chimichurri ahead of time?
Yes. Chimichurri can be made a few hours ahead and stored in the refrigerator. Stir before serving.
Is chimichurri spicy?
It can be mild or spicy depending on how much red pepper flakes you add. Omit the red pepper flakes for a mild sauce.
Can I cook this without a grill?
Yes. Use a grill pan or large skillet over medium-high heat.
Recipe Card
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 10–16 minutes
Total Time: 55 minutes to 1 hour
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts, about 1½ pounds, pounded to even thickness
- or 2 ribeye, sirloin, or flank steaks, about 1½ pounds total
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon red pepper flakes
- Optional: 1 tablespoon fresh lemon juice
Instructions
- In a medium bowl, stir together parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, salt, black pepper, optional red pepper flakes, and optional lemon juice.
- Divide chimichurri into two separate portions. Use one portion for marinating and keep the other portion clean for serving.
- Pat chicken or steak dry with paper towels. Season both sides with olive oil, kosher salt, and black pepper.
- Place meat in a resealable bag or shallow dish. Add half of the chimichurri and turn to coat.
- Marinate in the refrigerator for 30 minutes.
- Preheat a grill, grill pan, or large skillet over medium-high heat.
- For chicken, cook for 6–8 minutes per side, until the thickest part reaches 165°F.
- For steak, cook for 3–5 minutes per side, depending on thickness and desired doneness. For medium, aim for about 145°F, then let the steak rest for 5 minutes before slicing.
- Let the meat rest for 5 minutes.
- Slice steak against the grain, or slice chicken if desired.
- Spoon reserved clean chimichurri over the cooked meat and serve warm.
Storage: Store leftover chicken or steak in an airtight container in the refrigerator for up to 3 days. Store clean leftover chimichurri separately in the refrigerator for up to 3 days. Reheat meat gently and add chimichurri after reheating.