Chimichurri Steak Bites

Juicy, seared Chimichurri steak bites tossed in a zesty homemade chimichurri sauce! This easy weeknight dish delivers bold flavor in every bite!

Sometimes the best recipes are the simplest.

Chimichurri steak bites became one of my go-to dishes after a trip to Argentina where I first tasted authentic chimichurri.

The fresh, herby punch of parsley and garlic paired with tender chunks of seared beef was unforgettable.

Since then, I’ve recreated this recipe at home—perfect for busy weeknights, appetizers for guests, or even tossing into a rice bowl or salad.

The real beauty of this dish?

It takes under 30 minutes from start to finish, and it tastes like something straight out of a steakhouse.

Why you’ll love this

1. Bold, vibrant flavor – Chimichurri adds a fresh, garlicky kick to every juicy steak bite.
2. Quick & easy – Done in under 30 minutes with minimal cleanup.
3. Perfect for any occasion – Great as an appetizer, dinner, or party snack.
4. Customizable – Works with sirloin, ribeye, or even chicken or tofu.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Cuisines: Argentine-inspired, American
Servings: 4
Estimated Cost: $15–$18

Equipment:

• Cast iron or heavy skillet
• Sharp knife
• Cutting board
• Mixing bowl
• Tongs

Ingredients

For the Steak Bites:

• 1 lb sirloin or ribeye steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro (optional), chopped
• 3 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1/3 cup olive oil
• Salt & pepper, to taste

Step-by-Step Instructions

1. Make the chimichurri: In a mixing bowl, combine chopped parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, oregano, olive oil, salt, and pepper. Stir well and let it sit to develop flavor.
2. Prep the steak: Pat steak dry and season with salt and pepper. Let it sit at room temperature for 10 minutes.
3. Heat the skillet: Place a cast-iron skillet over medium-high heat. Once hot, add olive oil.
4. Sear the steak bites: Add steak cubes in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned and medium-rare inside. Remove from pan.
5. Toss with chimichurri: Let the steak rest for 2 minutes, then toss with chimichurri sauce or drizzle it over the top.
6. Serve: Garnish with extra herbs if desired and serve warm as an appetizer or over rice, salad, or roasted veggies.

Nutrition Facts (Per Serving)

• Calories: 310
• Protein: 27g
• Carbohydrates: 2g
• Fat: 21g
• Saturated Fat: 4g
• Fiber: 0.5g
• Sugar: 0g
• Sodium: 290mg

Tips for Success

1. Use high-quality steak – Sirloin or ribeye give the juiciest, most flavorful results.
2. Don’t overcrowd the pan – Sear in batches to avoid steaming the meat.
3. Rest your meat – Letting the steak rest before adding chimichurri keeps it juicy.
4. Make the chimichurri ahead – It tastes even better after an hour in the fridge.

Print Pin

Chimichurri Steak Bites

Juicy, seared Chimichurri steak bites tossed in a zesty homemade chimichurri sauce! This easy weeknight dish delivers bold flavor in every bite!

Course Main Course

Cuisine Argentine-inspired, American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 310kcal

Cost $15–$18

Ingredients

For the Steak Bites

• 1 lb sirloin or ribeye steak cut into 1-inch cubes
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

For the Chimichurri Sauce

• 1 cup fresh parsley finely chopped
• ¼ cup fresh cilantro optional, chopped
• 3 garlic cloves minced
• 2 tbsp red wine vinegar
• ½ tsp red pepper flakes
• ½ tsp dried oregano
• ⅓ cup olive oil
• Salt & pepper to taste

Instructions

• Make the chimichurri: In a mixing bowl, combine chopped parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, oregano, olive oil, salt, and pepper. Stir well and let it sit to develop flavor.
• Prep the steak: Pat steak dry and season with salt and pepper. Let it sit at room temperature for 10 minutes.
• Heat the skillet: Place a cast-iron skillet over medium-high heat. Once hot, add olive oil.
• Sear the steak bites: Add steak cubes in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned and medium-rare inside. Remove from pan.
• Toss with chimichurri: Let the steak rest for 2 minutes, then toss with chimichurri sauce or drizzle it over the top.
• Serve: Garnish with extra herbs if desired and serve warm as an appetizer or over rice, salad, or roasted veggies.

Notes

1. Use high-quality steak – Sirloin or ribeye give the juiciest, most flavorful results.
2. Don’t overcrowd the pan – Sear in batches to avoid steaming the meat.
3. Rest your meat – Letting the steak rest before adding chimichurri keeps it juicy.
4. Make the chimichurri ahead – It tastes even better after an hour in the fridge.

Common Questions

Can I make chimichurri ahead of time?
Yes! Store it in the fridge for up to 3–4 days. It tastes better the next day as the flavors meld.

What other cuts of meat can I use?
Flank steak, flat iron, or even tenderloin work great if cut into cubes.

Can I grill the steak bites instead?
Absolutely. Skewer the cubes and grill over high heat for 2–3 minutes per side.

Is chimichurri spicy?
It’s mildly spicy from red pepper flakes. Adjust heat to your liking or omit for a milder version.

Whether you’re cooking for a dinner party, family night, or meal prep, these Chimichurri Steak Bites bring freshness, flavor, and simplicity to the table.

May your kitchen be filled with joy, and your plates with delicious bites.

Happy cooking!