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Tender steak bites are seared to perfection and topped with a vibrant chimichurri sauce for a quick, flavorful, and crowd-pleasing meal.
Quick, vibrant, and irresistibly good — these chimichurri steak bites are a weeknight dinner you’ll want on repeat. ♡
Tender bites of steak are seasoned with a simple blend of smoked paprika, salt, and pepper, then seared until perfectly golden and juicy. A generous drizzle of garlicky, herb-packed chimichurri takes them over the top, adding bright, fresh, zesty flavor to every bite. I usually make these steak bites in a skillet, but they’re just as delicious cooked as whole steaks or threaded onto skewers for kabobs — whatever works best for you!
We fell in love with chimichurri thanks to our Argentinian friends, who showed us just how magical this fresh herb sauce can be. Ever since, it’s become one of our favorite ways to dress up proteins and bring a burst of flavor to weeknight dinners. It’s always a winner!
Chimichurri Steak Ingredients
Here are a few quick notes about the ingredients you will need to make this chimichurri steak recipe:
Steak: I recommend either flank, ribeye, sirloin or NY strip steak when making steak bites, all of which are flavorful, tender, and hold up well to high-heat searing. Be sure to cut the steak bites as uniformly as possible so that they cook evenly.
Chimichurri: This zesty herb sauce adds a bright, garlicky finish that perfectly complements the richness of the steak. My favorite version is quick and easy to make with fresh herbs, shallot, garlic, vinegar, lemon juice, olive oil and seasonings. Feel free to add however much of the sauce you prefer!
Smoked paprika: Smoked paprika brings a warm, smoky note to the steak, echoing the flavors of a grill without needing a flame.
Olive oil: I used olive oil to sear the steak, but avocado oil or ghee would work well here too.
Salt and pepper: Be sure to season the steak generously with fine (or coarse) sea salt and freshly-ground black pepper to bring out the best of its flavor.
Recipe Tips
Detailed instructions are included in the recipe below, but here are a few tips to help make this a success:
Pat the steak dry before cooking. Moisture on the steak can prevent a good sear, so use paper towels to blot the cubes dry for a crisp, golden crust.
Preheat your pan properly. A hot skillet (cast iron is best) ensures the steak bites sear quickly without overcooking, locking in juices and flavor.
Avoid crowding the pan. Cook the steak in two batches if needed. Overcrowding lowers the pan temperature and can cause the steak to steam instead of sear.
Add the chimichurri just before serving.For the freshest flavor and vibrant color, toss the chimichurri with the steak right before serving.
Recipe Variations
Here are a few different ways that you could serve this recipe:
Swap the protein. Use chicken, shrimp, scallops, or portobello mushrooms for a lighter or vegetarian version.
Serve it skewered. Thread the steak onto skewers before cooking for a fun appetizer or grill-friendly version.
Add veggies. Toss in bell peppers, onions, or zucchini to cook alongside the steak bites for a one-pan meal.
Make it creamy. Add in a splash of heavy cream or stir some sour cream into the chimichurri for a creamier sauce.
Season the steak.Pat the steak dry with paper towels and season evenly with the salt, pepper and smoked paprika.
Cook the steak.Heat the oil in a large cast iron or nonstick skillet over medium-high heat. Once the oil is shimmering, add the steak bites in an even layer. (If your skillet is small, you may need to do this in two batches so as not to crowd the steak.) Let the steak cook undisturbed until seared and golden on the bottom side. Flip and sear on the other side until the steak is cooked to your liking.
Add chimichurri.Remove the pan from the heat. Drizzle evenly with about ½ cup chimichurri and toss to combine.
Serve.Serve warm, drizzled with extra chimichurri, and enjoy!
