Steak with Scallion Chimichurri Sauce

Dinner in 15 minutes! This Scallion Chimichurri Sauce takes 5 minutes to pulse together and is the perfect accompaniment for a seared or grilled steak.

Dinner in 15 minutes! Steak with Scallion Chimichurri Sauce

[Post updated February 2017 with new photos, writing, and recipe. Originally posted March 2011]

In my eyes, there’s nothing plain or boring about a well-seared steak seasoned generously with sea salt and freshly ground black pepper. High heat and a good sear will give you that caramelization we all love.

But! Sometimes when I sear a steak and want something really fresh to go with it, I’ll make a chimichurri sauce. Once you try it, it’s one of those things you’ll crave from time to time. It has bright flavors and tang, fresh herbs, all brought together with 5 minutes of prep.

I first tried chimichurri sauce at an Argentinian restaurant years ago and was excited to discover how easy it is to make. The process is similar to making an Italian Pesto.

To make the chimichurri, combine fresh parsley, fresh oregano, scallions, garlic, salt, and pepper in a food processor.

Chimichurri Sauce for Steak

Pulse until well chopped.

Chimichurri Sauce for Steak

Stream in olive oil and red wine vinegar while the machine is running, and mix until incorporated.

How to Make Chimichurri Sauce for Steak

Now it’s ready to be paired with your favorite cut of steak, cooked to your desired doneness.

My favorite cuts for the chimichurri are strip and ribeye. Skirt and flank are also great!

How to Make Steak with Chimichurri Sauce

Slice the steak and serve with the chimichurri on the side.

Steak with Chimichurri Sauce


Steak with Chimichurri Sauce
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Steak with Scallion Chimichurri Sauce

This Scallion Chimichurri Sauce takes 5 minutes to pulse together and is the perfect accompaniment for a seared steak.
Course Main Course
Cuisine American
Keyword chimichurri, steak with chimichurri
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 603kcal


  • 3 scallions roughly chopped
  • 1 bunch flat leaf parsley (leaves only, about 1.5 cups, packed)
  • 2 tbsp fresh oregano (leaves only)
  • 5 cloves garlic smashed and peeled
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 1/2 pounds desired steak cut (I like strip)


  • Place the scallions, parsley, oregano, and garlic in a food processor. Season with the salt and pepper, and pulse until everything is chopped up.
  • With the machine running, slowly pour in the olive oil and red wine vinegar, until incorporated.
  • Cook the steak via your desired method. Most of the time I’ll heat up a cast iron skillet over medium high heat and cook it until medium rare, which depending on thickness, takes 7-8 minutes. Let the steak rest for 5 minutes, then slice and serve with the chimichurri. Enjoy!


Calories: 603kcal | Carbohydrates: 2g | Protein: 34g | Fat: 51g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 673mg | Potassium: 495mg | Vitamin A: 115IU | Vitamin C: 2.9mg | Calcium: 25mg | Iron: 3.3mg

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