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Chimichurri Steak Bites
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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
Cook Time 10 minutes
Total Time 20 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.