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Chimichurri Steak Bites are an absolute must-have, easy dinner recipe! My husband and I found ourselves enjoying chimichurri steak multiple times a month, usually with sliced ribeye and fries (think steak frites), but making the fresh chimichurri at home is an absolute game-changer! It’s fresh, flavorful, and is a simple as dumping the ingredients into a food processor!

For the steak, I’m really a sucker for a good, fatty ribeye, but flank steak or a sirloin works perfectly for this recipe!

If you are a fan of hearty recipes like this one, then you will love my Mini Chili Cornbread Casseroles, this Slow Cooker Smothered Chicken, and this Slow Cooker Pot Roast Recipe.

While these chimichurri steak bites aren’t one of my signature 5 ingredients or less recipes, it’s totally worth the extra ingredients (literally so much better than store-bought chimichurri!) Plus, it’s still a super quick and easy dinner option for the entire family (put the chimichurri on the side for the kiddos, just in case!).

So without further ado, keep reading to grab the full recipe.

Here’s what you need to make these Chimichurri Steak Bites:

Preparing the Steak

The most important part of preparing the steak is making sure that it is tender and well-seasoned. In addition to the seasonings that I’ve listed in this recipe (because I know people have different preferences), I highly recommend using a general steak seasoning like this one and a marinade like Dales to really enhance overall flavor of your steak.

So in a medium mixing bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper. Add your steak to the bowl and stir until all of the pieces of steak are coated with the mixture. Then cover the bowl with plastic wrap and place it in the fridge to chill for 15 minutes.

Once the steak has chilled for about 10 minutes, add your skillet (highly recommend a cast iron like this one to get a good char), and heat it to warm up for 4-5 minutes. Add in the steak and the remaining marinade to the hot pan and fry over medium/high heat for 5 mins, before flipping the steak and cooking the other side until you get a nice crust and reach your desired internal temperature.

Remove the steak from the heat and allow it to rest for about 4-5 minutes.

Preparing the Chimichurri Sauce

Since this Chimichurri sauce doesn’t take a ton of time to prepare, it’s best to whip it up while the steak is being chilled in the fridge so that you can top the steak with it and enjoy while the steak is still hot.

To make the Chimichurri sauce, add fresh cilantro, parsley, onion, salt, pepper, garlic, Italian seasoning, red pepper flakes, olive oil, and balsamic vinegar to a food processor (or a blender).  Blend on high for about 30seconds or until everything is mixed to your desired texture.  

To make the Chimichurri sauce, add fresh cilantro, parsley, onion, salt, pepper, garlic, Italian seasoning, red pepper flakes, olive oil, and balsamic vinegar to a food processor (or a blender).  Blend on high for about 30seconds or until everything is mixed to your desired texture.  

F.A.Q & Recipe Substitutions

These chimichurri steak bites are proof that all you need are a few simple ingredients to whip up a dinner that feels special, even on a busy weeknight. Tender, juicy steak paired with bright, freshly made chimichurri comes together in minutes, making it perfect for everything from family dinners to easy entertaining.

Chimichurri Steak Bites

Yield: 4 Servings

Prep Time: 25 minutes

Cook Time: 10 minutes

Chill Time: 15 minutes

Total Time: 50 minutes

These chimichurri steak bites are proof that all you need are a few simple ingredients to whip up a dinner that feels special.

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Ingredients

For the Steak Tips

• 1 and 1/2 pounds (24oz, 680g) flank, ribeye, or sirloin steak, cut into bite-sized pieces
• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Chimichurri Sauce

• 1/2 cup (.2oz, 8g) fresh cilantro
• 1/2 cup (1oz, 30g) fresh parsley
• 1/2 white or cooking onion, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon Italian seasoning
• 1/3 cup (2.7oz, 80ml) olive oil
• 2 tablespoons balsamic vinegar

Instructions

1. In a medium mixing bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
2. Add the steak to the bowl and stir until all of the pieces are coated. Cover the bowl with plastic wrap and place it in the fridge to chill for 15 minutes.
3. While the steak is in the fridge, we’ll work on the chimichurri sauce. Place the cilantro, parsley, onion, salt, pepper, garlic, Italian seasoning, red pepper flakes, olive oil, and balsamic vinegar in your food processor. Blend on high until everything is finely ground. This will only take 30 seconds to a minute.
4. Once the steak has chilled for 10 minutes, place your skillet over medium-high heat to warm it up for 4-5 minutes.
5. Add the steak and any of the marinade from the bottom of the bowl to the hot pan. Fry over medium-high heat for 5 minutes before flipping the steak and cooking the other side for an additional 3-4 minutes until you reach your desired doneness.
6. Remove from heat and let the steak rest in the pan for 3-4 minutes.
7. Place on a serving dish and spoon the chimichurri over the cooked steak.
8. Serve immediately, while the steak is still hot.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 53mgSodium: 2176mgCarbohydrates: 9gFiber: 4gSugar: 1gProtein: 17g

The writers and publishers of themillennialsahm.com are not nutritionists, registered dietitians, or medical professionals. You can learn more about our Nutritional Disclosure & Calculated Nutritional Disclaimer at https://www.themillennialsahm.com/disclosure-privacy-policy/

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