This recipe brings together tender steak and zesty chimichurri — a classic Argentine sauce that’s herbaceous, tangy, and slightly spicy. The steak cooks quickly and stays juicy, while the chimichurri adds fresh, bright flavor with every bite. It’s versatile, easy to make, and sure to impress whether you’re entertaining or enjoying a casual meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Steak (such as sirloin, flank, or ribeye), cut into bite‑sized pieces • Olive oil • Salt • Black pepper • Garlic cloves, minced • Fresh parsley, finely chopped • Fresh cilantro, finely chopped (optional or replace with more parsley) • Red wine vinegar or lemon juice • Red pepper flakes or finely chopped fresh chili (optional for heat) • Oregano (fresh or dried) • Shallot, finely chopped (optional) • Extra‑virgin olive oil for sauce • Optional garnish: lemon zest or additional chopped herbs
Directions
Prep the Steak: Pat the steak pieces dry with a paper towel and season generously with salt and black pepper.
Make Chimichurri Sauce: In a bowl, combine minced garlic, chopped parsley (and cilantro if using), oregano, red wine vinegar (or lemon juice), red pepper flakes or chili, and finely chopped shallot. Slowly whisk in extra‑virgin olive oil until the sauce is well combined. Set aside to let flavors meld.
Heat Skillet: Place a large skillet over medium‑high heat and add a drizzle of olive oil. Allow the oil to heat until shimmering.
Cook Steak Bites: Add the seasoned steak pieces in a single layer, careful not to overcrowd the pan. Sear for 2–3 minutes without moving to develop a good crust, then stir or flip to cook on the other sides until browned and cooked to your preferred doneness.
Combine with Chimichurri: Remove the skillet from heat and immediately pour half of the chimichurri sauce over the warm steak bites, tossing gently to coat.
Serve: Transfer to a platter and drizzle with more chimichurri. Serve warm with extra sauce on the side.
Servings and timing
• Serves: About 4 people (as an appetizer) or 2–3 people (as a main with sides) • Prep time: 10–15 minutes • Cook time: 8–12 minutes
Variations
• Spicy Chimichurri: Add extra red pepper flakes or chopped fresh jalapeño for more heat. • Citrus Chimichurri: Add a splash of fresh orange juice or lemon zest to the sauce for a citrusy twist. • Grilled Version: Thread steak bites on skewers and grill for a smoky flavor instead of skillet‑searing. • Herb Swap: Replace cilantro with fresh mint or basil for a different herbal profile. • Butter Baste: Towards the end of cooking, add a pat of butter to the skillet and spoon the melted butter over the steak bites for extra richness.
Storage/Reheating
• Refrigerator: Store leftover steak bites and chimichurri sauce separately in airtight containers for up to 3 days. • Freezer: Chimichurri sauce can be frozen for up to 2 months; steak is best eaten fresh. • Reheat: Warm steak bites gently in a skillet over low heat. Add a splash of broth or water if needed. Serve with fresh chimichurri.
FAQs
What cut of steak is best for these bites?
Sirloin, flank, skirt steak, or ribeye are great choices because they’re flavorful and tender when cut into small pieces.
Can I make chimichurri ahead of time?
Yes, chimichurri actually tastes better if made at least 30 minutes ahead so the flavors blend.
Is chimichurri spicy?
Chimichurri is not inherently very spicy, but adding red pepper flakes or fresh chili gives it a kick.
Can I use dried herbs instead of fresh?
Fresh herbs are best for vibrant flavor, but if using dried, reduce the amount and adjust to taste.
How do I prevent the steak from overcooking?
Cook steak bites quickly over high heat and remove them from the pan as soon as they’re done to your liking.
Can I serve this as a main dish?
Yes — serve over rice, with roasted vegetables, or alongside a salad for a complete meal.
What can I serve with chimichurri steak bites?
Roasted potatoes, grilled vegetables, rice, or crusty bread pair beautifully with this dish.
Can this recipe be made gluten‑free?
Yes, it contains no gluten ingredients as long as seasonings and sauces are gluten‑free.
How long does chimichurri sauce last?
Stored in the fridge, chimichurri sauce stays fresh for about 3–4 days.
Can I use another acid instead of red wine vinegar?
Yes — lemon juice or white wine vinegar are good substitutes.
Conclusion
Chimichurri Steak Bites are a flavorful and easy way to enjoy tender, juicy beef with a bright, herb‑packed sauce. With minimal prep and bold taste, this recipe is ideal for entertaining or a quick weeknight dinner that feels special and satisfying.
Juicy, bite-sized steak pieces quickly seared and tossed in a vibrant chimichurri sauce made with fresh herbs, garlic, and tangy vinegar for bold, fresh flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 appetizer servings or 2–3 main servings
Category:Main Dish
Method:Skillet
Cuisine:Argentinian-Inspired
Diet:Halal
Ingredients
1 1/2 pounds sirloin, flank steak, or ribeye, cut into bite-size pieces
1 tablespoon olive oil (for cooking)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
3 cloves garlic, minced
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped (optional)
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
2 tablespoons red wine vinegar or lemon juice
1/4 teaspoon red pepper flakes (optional)
1 small shallot, finely chopped (optional)
1/2 cup extra-virgin olive oil (for chimichurri)
Lemon zest or extra chopped herbs, for garnish (optional)
Instructions
Pat the steak bites dry and season generously with salt and black pepper.
In a bowl, combine garlic, parsley, cilantro (if using), oregano, red wine vinegar, red pepper flakes, and shallot.
Slowly whisk in extra-virgin olive oil until the chimichurri is well combined. Set aside.
Heat a large skillet over medium-high heat and add olive oil.
Add steak bites in a single layer, working in batches if necessary. Sear for 2–3 minutes per side until browned and cooked to desired doneness.
Remove skillet from heat and toss steak bites with half of the chimichurri sauce.
Transfer to a serving platter and drizzle with remaining chimichurri.
Garnish with lemon zest or extra herbs if desired and serve warm.
Notes
Do not overcrowd the pan to ensure proper searing.Chimichurri can be made ahead and refrigerated for better flavor.Serve as an appetizer or over rice or vegetables for a full meal.Grilling the steak bites is a great alternative to skillet cooking.
