This recipe delivers maximum flavor with minimal ingredients and effort. It’s a fast, one-pan dish that works just as well for a party platter as it does for a weeknight dinner. The chimichurri sauce adds a refreshing tang that pairs beautifully with the rich, seared steak. It’s also low-carb, gluten-free, and easy to scale up or down based on your needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sirloin, ribeye, or flank steak, cut into bite-sized cubes olive oil salt and black pepper
For the chimichurri sauce: fresh parsley fresh cilantro (optional, or use more parsley) garlic cloves red wine vinegar olive oil red pepper flakes salt and pepper to taste
Directions
Prepare the chimichurri sauce: In a food processor or blender, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, and pepper. Pulse a few times, then slowly stream in olive oil until the mixture is well-blended but slightly chunky. Set aside.
Pat steak pieces dry and season with salt and pepper.
Heat a large skillet over medium-high heat with a drizzle of olive oil.
Add steak bites in a single layer. Sear for 2–3 minutes per side, until browned and cooked to your desired doneness. Work in batches if needed to avoid overcrowding.
Remove from heat and immediately toss with chimichurri sauce, or serve the sauce on the side for dipping.
Garnish with extra herbs if desired and serve hot.
Servings and timing
This recipe serves 4 people as a main dish or 6 as an appetizer. Prep time: 10 minutes Cook time: 8 minutes Total time: 18 minutes
Variations
Spicy Kick: Add extra red pepper flakes or a diced jalapeño to the chimichurri sauce.
Herb Swap: Use basil or mint in place of cilantro for a different herbal twist.
Grilled Version: Thread steak onto skewers and grill instead of pan-searing.
Chicken Option: Use chicken breast or thighs for a lighter version.
Butter Finish: Add a pat of garlic butter at the end for richer flavor.
Storage/Reheating
Store steak bites and chimichurri sauce separately in airtight containers in the fridge for up to 3 days. To reheat, warm the steak bites in a skillet over medium heat until heated through. Avoid microwaving to preserve the texture. The chimichurri sauce may thicken in the fridge—bring it to room temperature and stir before using.
FAQs
What cut of steak is best for steak bites?
Sirloin is a great choice for tenderness and affordability. Ribeye is more flavorful, while flank is leaner.
Can I make chimichurri ahead of time?
Yes, it actually tastes better after sitting for a few hours. You can refrigerate it for up to 5 days.
Is this recipe good for meal prep?
Absolutely. Keep the steak and sauce separate until serving for best results.
How do I know when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Don’t overcook to keep it tender.
Can I freeze chimichurri steak bites?
The steak can be frozen after cooking, but chimichurri sauce is best fresh. Freeze sauce separately if needed.
What should I serve with this?
Try roasted potatoes, rice, grilled veggies, or a light salad for a complete meal.
Can I use dried herbs in the chimichurri?
Fresh herbs are highly recommended, but in a pinch, dried herbs can be used with adjusted quantities.
Is chimichurri spicy?
It’s mildly spicy from the red pepper flakes, but you can adjust the heat to your liking.
Can I use a blender instead of a food processor?
Yes, just be careful not to over-blend—the sauce should remain slightly textured.
Can I make this dairy-free and gluten-free?
Yes, the recipe is naturally dairy-free and gluten-free.
Conclusion
Chimichurri Steak Bites are a flavorful, satisfying dish that comes together quickly and delivers big on taste. Whether you’re serving them as an appetizer, tossing them into salads, or plating them up for dinner, these steak bites bring the perfect balance of juicy meat and herby zing. It’s a simple, bold, and unforgettable recipe you’ll want to make again and again.
Chimichurri Steak Bites are juicy, pan-seared steak cubes tossed in a vibrant, zesty chimichurri sauce made with fresh herbs, garlic, and vinegar. This quick and protein-packed dish is perfect for appetizers, dinners, or meal prep and is naturally gluten-free and low-carb.
Author:Catherine
Prep Time:10 minutes
Cook Time:8 minutes
Total Time:18 minutes
Yield:4 servings (main) or 6 servings (appetizer)
Category:Main Course / Appetizer
Method:Skillet
Cuisine:Argentinian-Inspired
Diet:Gluten Free
Ingredients
1.5 lbs sirloin, ribeye, or flank steak, cut into bite-sized cubes
2 tablespoons olive oil, divided
Salt and black pepper to taste
For the chimichurri sauce:
1 cup fresh parsley
1/2 cup fresh cilantro (optional, or use more parsley)
3 garlic cloves
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 cup olive oil
Salt and pepper to taste
Instructions
In a food processor or blender, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, and pepper. Pulse a few times.
While pulsing, slowly stream in olive oil until the mixture is blended but still textured. Set the chimichurri sauce aside.
Pat the steak cubes dry and season with salt and pepper.
Heat a large skillet over medium-high heat with 1 tablespoon of olive oil.
Add steak bites in a single layer. Sear for 2–3 minutes per side until browned and cooked to your desired doneness. Cook in batches if needed.
Remove steak from heat and toss with chimichurri sauce, or serve the sauce on the side for dipping.
Garnish with extra herbs if desired and serve hot.
Notes
Use sirloin for tenderness, ribeye for flavor, or flank for a leaner option.Freeze steak for 15–20 minutes before slicing to make cleaner cuts.Let the chimichurri sauce sit for a few hours to enhance flavor.Keep steak and sauce separate for meal prep and combine just before serving.
