Easy Chimichurri Steak (Gluten-Free, Dairy-Free)

Grilled Chimichurri Steak You’ll Be Eating on Repeat

The rich, smoky flavor of perfectly grilled steak pairs beautifully with the bright combination of parsley, garlic, olive oil, and vinegar found in traditional chimichurri.

If you’ve never tried it before, be prepared to be blown away but the burst of flavors. This is definitely one of our favorite foods in Argentina..and we eat this practically on a weekly basis!

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients required for making this steak with chimichurri sauce are easily available at the local grocery store (nothing fancy required!).
• Super Easy to Make: All you need to do is mix the chimichurri ingredients together, and let the sauce sit while you grill the steak. Once grilled and sliced, slather the chimichurri over and enjoy!
• Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this chimichurri skirt steak without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this easy chimichurri steak recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Parsley: Traditionally, Argentine chimichurri is made with flat-leaf parsley (Italian parsley). However, you may substitute the parsley with basil (for basil chimichurri) or cilantro (for cilantro chimichurri).
• Garlic: The pungent flavor of fresh garlic cloves is a key ingredient in this basil chimichurri, so definitely make sure to use fresh garlic. If you really love garlic like I do, you can use all 4 garlic cloves. If you don’t want such a strong garlic taste, 2 or 3 cloves will be fine.
• Dried Oregano: I used dried oregano for easy, but fresh oregano will work too. If using fresh, make sure to use 2 teaspoons fresh oregano leaves.
• Red Pepper Flakes: Red pepper flakes add color and a kick of heat, so definitely make sure to add it in.
• Red Wine Vinegar: I used red wine vinegar, but feel free to use white wine vinegar, regular white vinegar, or even apple cider vinegar instead.
• Olive Oil: For the best flavor, I recommend using the best-quality extra virgin olive oil you can afford.
• Black Pepper: For best results, use freshly ground black pepper.

How to Make This Easy Chimichurri Steak:

Combine Herbs & Spices: In a small bowl, combine the chopped fresh parsley, minced garlic, dried oregano, red pepper flakes, salt, and pepper.

Add Vinegar & Oil: Pour in red wine vinegar and mix. Slowly drizzle in olive oil while stirring.

Dish by Dish Tips:

• Cook Time: The cooking time for the steak will depend on the thickness of the steak, so for best results, it’s best to use an instant read thermometer. As mentioned above, temperatures for the different doneness are: for medium rare it will be approximately 4 to 6 minutes (130F to 135F), medium will be approximately 5 to 7 minutes per side (140F to 145F), medium well (150F to 155F).
• Slicing the Steak: For tender steak that’s easy to chew, make sure to steak against the grain (in a perpendicular direction the the muscle fibers). This is shorten the fibers, making the steak easier to chew.
• Types of Steak: I used skirt steak, but other cuts such as ribeye, flank steak, New York strip steak, or beef tenderloin will also work. In fact, the delicious chimichurri sauce goes well with any grilled meat.
• No Grill? If you don’t have a grill you can also cook the steak in a cast iron skill.

Other Gluten-Free Beef Recipes:

• Chipotle Steak Bowl (Gluten-Free, Dairy-Free)
• Irish Stew (Gluten-Free, Dairy-Free)
• Beef and Broccoli (Gluten-Free, Dairy-Free)
• Easy Mongolian Beef (Gluten-Free, Dairy-Free)
• Corn Beef Brisket (Gluten-Free, Dairy-Free)
• Beef Bourguignon (Gluten-Free, Dairy-Free)

Other Main Dishes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Chimichurri Steak (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

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Description

In this easy chimichurri steak recipe, juicy grilled steak is topped with fresh chimichurri sauce to create a tasty restaurant-quality meal at home. Naturally gluten-free and dairy-free, this easy recipe is perfect for summer cookouts, weeknight dinners, and any special occasion.

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Ingredients

Units USM Scale 1x2x3x

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• 4 garlic cloves, finely minced
• 1/2 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 3 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Steak:

• 16 ounces skirt steak
• Salt & pepper to taste

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Instructions

1. Combine Herbs & Spices: In a small bowl, combine the chopped fresh parsley, minced garlic, dried oregano, red pepper flakes, salt, and pepper.
2. Add Vinegar & Oil: Pour in red wine vinegar and mix. Slowly drizzle in olive oil while stirring.
3. Let Sit Before Serving: Let the chimichurri sauce sit at least 20 minutes before serving (this is key for the flavors to blend together).
4. Preheat Grill: Heat up the grill to medium high to high heat (approximately 450F to 500F (230C to 260C)).
5. Grill Steak: Place the skirt steak on the grill and cook it to the desired doneness. For medium rare (130F to 135F), medium (140F to 145F), medium well (150F to 155F).
6. Let Steak Rest: Once cooked, let the grilled steak rest briefly for a few minutes, which will allow the juices to evenly distribute throughout the steak.
7. Slice & Serve: Slice the grilled steak against the grain (in a perpendicular direction the the muscle fibers) into evenly thin slices, then drizzle generously with the prepared chimichurri.

Notes

Parsley: Traditionally, Argentine chimichurri is made with flat-leaf parsley (Italian parsley). However, you may substitute the parsley with basil (for basil chimichurri) or cilantro (for cilantro chimichurri).

Garlic: The pungent flavor of fresh garlic cloves is a key ingredient in this basil chimichurri, so definitely make sure to use fresh garlic. If you really love garlic like I do, you can use all 4 garlic cloves. If you don’t want such a strong garlic taste, 2 or 3 cloves will be fine.

Dried Oregano: I used dried oregano for easy, but fresh oregano will work too. If using fresh, make sure to use 2 teaspoons fresh oregano leaves.

Red Pepper Flakes: Red pepper flakes add color and a kick of heat, so definitely make sure to add it in.

Red Wine Vinegar: I used red wine vinegar, but feel free to use white wine vinegar, regular white vinegar, or even apple cider vinegar instead.

Olive Oil: For the best flavor, I recommend using the best-quality extra virgin olive oil you can afford.

Black Pepper: For best results, use freshly ground black pepper.

Cook Time: The cooking time for the steak will depend on the thickness of the steak, so for best results, it’s best to use an instant read thermometer. As mentioned above, temperatures for the different doneness are: for medium rare it will be approximately 4 to 6 minutes (130F to 135F), medium will be approximately 5 to 7 minutes per side (140F to 145F), medium well (150F to 155F).

Slicing the Steak: For tender steak that’s easy to chew, make sure to steak against the grain (in a perpendicular direction the the muscle fibers). This is shorten the fibers, making the steak easier to chew.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Dishes
• Method: Grilling
• Cuisine: Western