Grilled steak thinly sliced, topped with chimichurri made of fresh chopped parsley, cilantro, garlic, red pepper flakes, and jalapenos. Served with smoked paprika, roasted baby potatoes, and broccoli florets, making the perfect grilled steak and chimichurri recipe.
Table of Contents
Jump to:
- Grilled Juicy Steak
- Chimichurri: Chuck Full of Herbs
- Argentinian Meats
- Ingredients with Steps
- Culinary Glossary
- Grilling Times Chart
- Instructions with Pictures
- Substitutions
- Equipment
- Kitchen Must-Haves Reviews
- Storage
- Cooking Tip
- Frequently Asked Questions
- Red Meat Recipes
- Latin American Recipes
- 📖 Recipe
- Have a Comment or Question?
Grilled Juicy Steak
Enjoy a burst of fresh herbs and big flavor with this Grilled Steak topped with Spicy Chimichurri, served alongside smoked paprika, roasted baby potatoes, and broccoli. This dish features thinly sliced grilled juicy steak crowned with vibrant chimichurri from fresh parsley, cilantro, garlic, red pepper flakes, and jalapenos.
The accompanying baby potatoes, seasoned with smoked paprika and perfectly roasted broccoli florets, add a delightful balance to the meal. Ideal for a summer weeknight dinner, yet perfect for any time of the year, this dish brings a lively, satisfying experience that can even be enjoyed the next day.
Chimichurri: Chuck Full of Herbs
Chimichurri, which comes from Argentina, is a vibrant green sauce traditionally made from finely chopped parsley, garlic, vinegar, and olive oil. It is often spiced up with red pepper flakes for a touch of heat.
This versatile condiment has deep roots in Argentinian cuisine and is commonly used to accompany grilled meats, especially steak, enhancing their natural flavors with its fresh, zesty profile. Over time, chimichurri's bold, chock-full-of-herbs taste profile has gained global popularity, becoming a beloved accompaniment to grilled foods all over the world.
Its ease of preparation and its ability to be adapted with various herbs and spices have made it a staple in many kitchens, including mine, by adding more heat using jalapenos for a bold flavor.
Argentinian Meats
Argentinians are famous for their mastery of grilled meats, with asado being a cornerstone of their culinary heritage. Asado, a traditional Argentine barbecue, showcases a variety of meats expertly grilled and often served with the famous chimichurri sauce.
This tradition has influenced many steak houses in the US, where diners are likely familiar with the experience of servers carving meat from long metal skewers directly onto their plates, capturing the essence of Argentinian hospitality.
I even recall attending an Argentinian birthday party where I was particularly impressed by the selection of meats and sausages, each grilled to perfection and bursting with flavor, further solidifying my appreciation for this unique and flavorful approach to grilling.
Looking for Authentic Argentinian Recipes? Check out Argentine Asado.
More Delicious Recipes
- Pan-Seared Sirloin Steak with Spicy Baharat Sauce
- Baked Cajun Honey Mustard Salmon Cauliflower Steaks & Potatoes
- Quick and Easy Lean Baharat Spiced Bean and Lamb Stew
- Smothered Salmon Salisbury Steak with Tomato Mushroom Gravy
- Zhug Feta Hummus Chicken Wrap
Ingredients with Steps
Preheat the oven to 425 degrees Fahrenheit and toss mixed baby potatoes and broccoli florets with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the vegetables on a sheet pan and roast for 25 to 30 minutes, stirring halfway through, until the potatoes are golden and crispy and the broccoli is tender and slightly charred.
For the fresh chimichurri ingredients, combine chopped fresh parsley, cilantro, jalapenos, and minced garlic in a bowl, then mix in olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper, adjusting seasoning to taste, and refrigerate.
Preheat a cast iron grill pan or outdoor grill to medium-high heat, rub the steaks with olive oil, and season with salt and pepper. Grill the steaks, searing 1-inch steaks for 3 to 4 minutes per side for medium-rare, churrasco (skirt) steak for less time due to its thinness, and flank steaks for 5 to 6 minutes per side. Let the steaks rest for 5 minutes before thinly slicing.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Marbling - This is the presence of fat in the muscle tissue of the meat. The ratio of this to the muscle tissue makes for a tender steak with extra flavor.
- Against the Grain
- When cutting meat, it's important to consider the direction of the muscle fibers. You should cut the meat in the opposite direction of these fibers to make it more tender.
- For example, if the fibers run vertically, you should slice the meat horizontally. This method breaks up the fibers and makes the meat easier to chew. And that's why certain types of meat have a better texture when sliced thinly.
Grilling Times Chart
This chart provides a quick reference for grilling times and characteristics of popular steak cuts. Here, it is organized by grilling times, minutes per side, with internal temperatures:
| Steak Cuts | Size and Texture | Medium-Rare 130°F | Medium 135°F | Well-Done 160°F |
| Churrasco (Skirt Steak) | Larger, thicker, and fibrous | 2-3 | 3-4 | 5-6 |
| Flank Steak | Thin and flavorful | 5-6 | 6-7 | 8-9 |
| Top Sirloin Steak | Larger, thicker, and fibrous | 4-5 | 5-6 °F | 7-8 °F |
| NY Strip Steak | Well-marbled and tender | 4-5 | 5-6 | 7-8 |
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Make the Chimichurri
Since this oil will not be cooked in this sauce, you should use extra virgin olive oil for a refined taste.
For convenience, you can chop the ingredients for the chimichurri (such as parsley, cilantro, and garlic) in the food processor.
Do not blend the oil in the food processor; this will add air to the oil, changing its texture.
Place in the fridge with a layer of film or cover with a lid to prevent fridge flavor from being incorporated into the sauce. But try to serve the sauce at room temperature for a better taste since fat, which holds the flavor, tends to be more mellow when cold.
Roast the Vegetables
Adding the oil to the seasoned vegetables helps with roasting.
The vegetables should be cut into uniform pieces to ensure even cooking.
Grill the Steak
Since the meat will be grilled, always season teak with oil and a generous amount of salt and pepper.
Place the meat on a diagonal in the pan to create grill marks, then halfway cook on one side and turn it 180 degrees.
Remember, if you are searing the meat for 4 minutes on each side, divide that time in half when making grill marks.
Learn how to clean a cast iron grill pan.
Let the meat rest for 5 to 8 minutes before slicing. The juices within the meat need to be redistributed.
Slicing the meat thin against the grain ensures tender pieces of meat.
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
Substitutions
Dairy-Free
- This chimichurri steak recipe is already dairy-free.
Gluten-Free
- This recipe is already gluten-free.
Vegetarian
- Churrasco Steak or Top Sirloin Steaks - Check out Loving it Vegan and School Night Vegan for a Vegan Steak recipe; both are comprehensive plant-based steak recipes high in protein that use seitan and a marinade made from scratch.
Convenience
- Mixed Baby Potatoes - Use what you have in your pantry. I suggest using Yukon gold potatoes or sweet potatoes instead of russet, as they are drier and have less flavor. Or use sweet potato fries. Cut whole potatoes into 1-inch pieces to cook at a similar time as the recipe.
- Broccoli Florets - Add what you have in your fridge, from bell peppers to asparagus, green beans, or Brussels sprouts. Just make sure to cut them into uniform pieces that will cook simultaneously with the halved baby potatoes.
- Chopped Herbs and Garlic - In this recipe, these are chopped by hand, but you can use a food chopper or food processor to conveniently chop these in no time.
- Jalapeno - Replace this chili pepper with serrano or red Thai chili peppers, depending on your heat preference.
- Steak - Use your favorite cut of steak. This recipe is best suited with churrasco. But you can use other cuts like NY strip, rib eye, prime rib, top sirloin, or flank steak.
- Red Wine Vinegar - This ingredient is an essential ingredient that makes chimichurri what it is, but it's ok to replace this with lime juice if you don't have any or prefer it that way.
Change Heat Level - Modify the grilled steak and chimichurri recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment
- Oven - This appliance is used to bake the potatoes and broccoli.
- Mixing Bowls - These are used to mix and season the potatoes and broccoli and make the chimichurri sauce. I developed this recipe using the Pyrex Mixing Bowls, known for their durability.
- Sheet Pan - Used for roasting the vegetables. If you want a great brand, try the Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Pan.
- Silicone Liner - Instead of using parchment paper, which creates more waste, I use silicone liners that fit right into the sheet pan, and good brands clean easily. For this recipe, I used the Amazon Basics Silicone Liners. However, you can use parchment paper if you do not have these. Make sure the sheet pan is dry before adding it since moisture can prevent roasting.
- Cast Iron Grill Pan - I used the Lodge Cast Iron Grill Pan on medium-high heat for indoor cooking for this recipe, creating those grill marks that created an amazing flavor. But you can also use an outdoor grill or pan fry in a skillet. Notice I said "Cast Iron" since you can use these at high temperatures compared to non-stick, which can't go past medium heat before warping and takes a long time to brown ingredients.
- Cutting Board - Used to slice the steaks thinly after allowing them to rest.
Kitchen Must-Haves - Find other tools I use here.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend.
My Rating: ⭐⭐⭐⭐
Purchased: December 10, 2023
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set—it’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Rating: ⭐⭐⭐⭐⭐
Purchased: September 10, 2024
My Review: The USA Pan Bakeware Half Sheet Baking Pan and Nonstick Cooling Rack Set is such a smart buy—it’s incredibly convenient to have both the pan and rack come together as a set. You never know when you’ll need the rack for roasting, cooling, or glazing, and having it perfectly fitted to the pan saves so much time and hassle. The pan itself is super sturdy with excellent heat distribution, and the nonstick rack makes cleanup a breeze. I’ve used it for everything from baking cookies to roasting vegetables and even draining fried foods. It’s one of those kitchen upgrades that just makes life easier.
My Rating: ⭐⭐⭐⭐⭐
Purchased: Many Years Ago, lol
Update: 08/19/24
My Review: Pyrex is a household staple in America, and you can't go wrong with it. The Pyrex Prepware 2-Cup Glass Measuring Cup features easy-to-read double-sided measurements in both metrics and ounces, and it's made of tempered glass, so it's microwave-safe—perfect for melting butter. The sturdy, molded handle won’t break, and the spout allows for easy pouring. Simple, reliable, and built to last.
Update 01/02/24: I recently bought the Pyrex 4-Cup Glass Measuring Cup, which is great for measuring broth for soups; plus, you can make batter right in it.
- My Rating: ⭐⭐⭐⭐⭐
- Purchased: 2/19/23
- Update: 08/19/24
My Review: This BPA-free spoon can withstand heat up to 550°F, and its seamless design makes it easy to clean and gentle on non-stick cookware—a versatile must-have in any kitchen. The GIR Heat-Resistant Silicone Spoon that I bought from Trader Joe's is my absolute favorite kitchen tool. I use it primarily as a taster spoon, and its silicone material preserves the food's taste better than metal. It's durable, heat-resistant, and perfect for stirring, serving, and scraping.
My Rating: ⭐⭐⭐
Purchased: 06/07/2022
Update: 08/19/24
My Review: These Fotouzy Cutting Board Mats are fantastic! They adhere well to granite, and I often use the “yellow chicken,” “green banana,” and “red cow” mats to prevent cross-contamination. The color coding helps me keep raw poultry, fruit, and red meat separate, protecting my wooden board from raw juices. They're flexible, easy to clean, and store, and a damp paper towel underneath keeps them in place. You can see them in action in my Chicken Prepping post in Cook's Notebook.
These BPA-free, non-porous mats are dishwasher-safe and feature anti-skid backing for secure use, making them a must-have for any kitchen.
Update 08/19/24: I still have these but prefer the cutting boards over the mats. And the mats are not steady. But they are dishwasher safe and wide enough to cover my wooden cutting board and great for when I zest and need to transfer them instead of scraping them off my board. So, I gave this a 3 out of 5.
My Rating: ⭐⭐⭐⭐⭐
My Review: The Lodge 10.5-inch Cast Iron Square Grill Pan with the red silicone handle has become my go-to for indoor grilling. I love how it gives my proteins, seafood, and vegetables those beautiful grill marks and a delicious charred flavor without having to fire up the outdoor grill. The compact size is super convenient, especially when cooking for one or two, and it heats evenly, as you’d expect from good cast iron. If you're grilling kebabs, I recommend using smaller skewers—7 inches works best—since the 10.5 inches is measured from the wide top rim, not the actual grill base. This pan brings the outdoor grilling vibe right into your kitchen!
My Rating: ⭐⭐⭐⭐⭐
Purchased: 10/17/21
Update: 08/19/24
My Review: This knife is well-made. Super solid and multi-functional. It is made with high-carbon steel, so it will not rust. Slicing meat like fish is easier with the grooves. It doesn’t stick to the knife. The handle has an excellent grip, and it's not heavy. For some background, a Santoku is a versatile Japanese kitchen knife characterized by its straight edge and "sheepsfoot" blade, designed for slicing, dicing, and chopping with precision. Its name means "three virtues," referring to its ability to handle meat, fish, and vegetables efficiently, making it a staple in both professional and home kitchens.
My Rating: ⭐⭐⭐⭐⭐
My Review: This Amazon Basics Silicone Baking Mat works exactly as it should—non-stick, easy to clean, and a perfect eco-friendly swap for parchment paper or foil. I toss it in the dishwasher after use, and it saves me from scrubbing sheet pans. If you own sheet pans, this is the companion you need. I first saw bakers using these in hotel kitchens, and now I can’t imagine cooking without one!
Storage
- Refrigerator - To store in the fridge, place the leftover chimichurri sauce, steak, and vegetables together or separate them in shallow 2-inch air-tight containers to cool down quickly. Then, cover with a lid. The meal will last up to two to three days.
- Freezer - Follow the refrigeration process mentioned above only for the steak. Then, place it in the freezer in a labeled, airtight container. I do not suggest freezing the potatoes, broccoli, or chimichurri; this can change their textures completely.
For meal prep, I tend to use Freshware Meal Prep Containers.
Cooking Tip
- Preheat the pan for perfectly seared steaks on a grill pan until it's smoking hot. Lightly oil the steaks (not the pan) and cook undisturbed for a few minutes on each side to develop a flavorful crust.
Frequently Asked Questions
Use a meat thermometer to check the internal temperature: 125 degrees Fahrenheit for rare, 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, 150 degrees Fahrenheit for medium-well, and 160 degrees Fahrenheit for well-done. Let the steak rest for 5-10 minutes before slicing to retain its juices.
Yup, ribeye, sirloin, or New York strip steaks work wonderfully. Just adjust the cooking time based on the thickness and type of steak to get your preferred doneness.
To reduce the spiciness, use fewer red pepper flakes or substitute with a milder chili pepper. Check out my Cook's Notebook: Scoville Scale and Chili Pairings to get more tips.
If you don't have a grill pan, you can use a regular cast iron skillet or an outdoor grill. The key is to ensure the cooking surface is very hot before placing the steaks to achieve good sear and grill marks.
Red Meat Recipes
Looking for other red-meat recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Jerk Steak Fajitas | Super Easy 30 Minute Meal
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
Latin American Recipes
Looking for other Latin American-inspired recipes like this? Try these:
- 4 Must-Try Tacos Recipes to Inspire Your Next Craving
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
- Quick & Easy Food Chopper Guacamole with Jalapeño Kick
📖 Recipe
Grilled Steak Spicy Chimichurri Baby Potatoes and Broccoli
Ingredients
Roasted Baby Potatoes and Broccoli
- 1 pound mixed baby potatoes halved
- 1 pound broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Spicy Jalapeno Chimichurri Sauce
- 1 cup fresh parsley finely chopped
- ½ cup fresh cilantro finely chopped
- 2 jalapenos seeded and finely chopped
- 3 cloves garlic minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
Grilled Steak
- 4 churrasco skirt steaks or top sirloin steaks (about 1-inch thick)
- 2 tablespoons olive oil
- Salt and pepper to taste
Equipment
- 1 Cuting Board
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Potatoes and Broccoli: Preheat the oven to 425 degrees Fahrenheit. Then, toss the baby potatoes and broccoli florets in a mixing bowl with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Roast the Potatoes and Broccoli: Spread the vegetables in a single layer on a sheet pan. Roast in the oven for 25to 30 minutes , stirring halfway through, until the potatoes are golden brown and crispy and the broccoli is tender and slightly charred.
- Make the Chimichurri: Combine the chopped parsley, cilantro, jalapenos, and minced garlic in a mixing bowl. Then, add and combine the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper.
- Adjust seasoning to taste. Cover and refrigerate until ready to use, allowing the flavors to meld.
- Prepare the Steaks: Preheat a cast iron grill pan or a well-brushed outdoor grill to medium-high heat. Then, rub the steaks with olive oil and season generously with salt and pepper. Note: brushing your grill grates ensures clean grill marks and prevents food from sticking and debris on your steak.
- Grill the Steaks: For 1-inch steaks, sear them in the grill pan for about 3 to 4 minutes per side for medium-rare or until they reach your desired level of doneness. Churrasco (skirt) steak typically cooks faster due to its thinness. For flank steaks, grill on each side for 5 to 6 minutes .
- Remove the steaks from the grill pan and let them rest for 5 minutes before thinly slicing them with a sharp knife.
- Assemble the Plate: To Serve, plate the grilled steak slices and spoon the spicy jalapeno chimichurri sauce over the steak and around the plate. Then, place a portion of the roasted baby potatoes and broccoli on each plate on the side nestled closely to the steak.
Video
Nutrition
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