Steak Bites with Chimichurri-Style Herbs

I’ll let you in on a little kitchen secret: the sauce makes the bite. As a former line cook, I learned that a quick, herb-packed chimichurri can turn everyday steak into something you’ll brag about at the dinner table. I call this “chimichurri-style” because I riff on the classic—more cilantro if I’m in the mood, less oil when I don’t want things too heavy—so you get bright, herb-forward flavor that clings to the steak like it belonged there all along. Follow my easy method and you’ll hear that satisfying sizzle, smell garlicky green goodness, and taste a juicy, peppery bite that feels both fancy and totally doable on a weeknight.

Quick Facts

• Yield: Serves 3–4
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes

Why This Recipe is Awesome

This recipe delivers crispy, caramelized edges and tender, juicy centers with a bright, herb-packed kick from the chimichurri-style sauce. It’s fast enough for a weeknight but bold enough for guests. Who doesn’t love that sizzle when steak hits a hot pan? The herbs add a fresh, zippy contrast to the rich beef, and the texture combo—crisp outside, plush inside—keeps everyone happily chewing and asking for seconds. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1 lb beef sirloin or flank steak, trimmed and cut into 1-inch cubes (about 16–20 pieces)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp cornstarch (optional — helps get crispy edges)
• 2 tbsp neutral oil (canola or vegetable) for high-heat searing
• 1 tbsp unsalted butter (optional, for finishing)

For the Sauce / Garnish (Chimichurri-Style):

• 1 cup packed flat-leaf parsley leaves, stems removed
• ½ cup packed cilantro leaves (optional — adds brightness)
• 2 tbsp fresh oregano leaves or 1 tsp dried oregano
• 3 garlic cloves, roughly chopped
• 2 tbsp red wine vinegar
• ¼–⅓ cup extra-virgin olive oil
• ¼ tsp red pepper flakes (adjust to taste)
• ½ tsp kosher salt
• Freshly ground black pepper to taste
• 1 tsp lemon zest (optional, for lift)

How I Make It

Step 1:

I make the chimichurri-style sauce first so flavors meld while the steak rests. In a food processor or with a sharp knife, combine 1 cup parsley, ½ cup cilantro (if using), 2 tbsp oregano, 3 garlic cloves, and 2 tbsp red wine vinegar. Pulse until finely chopped but not pureed — I like little leafy flecks. Stream in ¼–⅓ cup olive oil until the mixture looks glossy and spoonable. Add red pepper flakes, salt, pepper, and lemon zest if you want a bright pop. Taste and adjust: vinegar for tang, salt for punch.

Step 2:

Pat the steak cubes very dry with paper towels — moisture steals that sear. Toss the meat with 1 tsp kosher salt, ½ tsp black pepper, and 1 tbsp cornstarch if you want extra-crisp edges. Heat a heavy skillet (cast iron works great) over high heat until it screams — you want a very hot surface so the meat browns instead of steams.

Step 3:

Add 2 tbsp neutral oil to the pan and let it shimmer. Add the steak in a single layer, giving each piece some breathing room. You should hear a loud, happy sizzle. Let the cubes sear without moving them for 2–3 minutes, until they develop deep brown, almost caramelized edges. Flip and sear the other side for another 2–3 minutes. If pieces vary in size, remove the ones that finish earlier and keep cooking the rest.

Step 4:

Lower the heat to medium and add 1 tbsp butter if you like richer flavor. Spoon the foaming butter over the steak for 30–45 seconds to glaze. I aim for medium-rare to medium: the steak will feel springy and register about 130–135°F for medium-rare or 140–145°F for medium on an instant-read thermometer. Remove the steak to a plate and let it rest for 5 minutes so juices redistribute.

Step 5:

Toss the steak bites with a few spoonfuls of the chimichurri-style sauce, reserving the rest for serving. The sauce should cling to the hot cubes and smell garlicky and herbaceous. Garnish with a little extra chopped parsley and a squeeze of lemon if you like. Serve immediately while edges stay crisp and centers stay juicy.

Pro Tips

• Dry the meat thoroughly and let it sit at room temperature for 15–20 minutes before cooking so it sears evenly.
• Don’t overcrowd the pan — cook in batches if needed to keep that loud sizzle going.
• Use a meat thermometer: 130–135°F for medium-rare, 140–145°F for medium. I check the biggest cube for a reliable reading.
• If your herbs look droopy, drop them into ice water for 5 minutes to perk them up before chopping.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap steak for chicken breast or skirt steak. Chicken needs a longer cook and should reach 165°F. Skirt steak gives a stronger beef flavor.
• No parsley? Use all cilantro or mix parsley with basil for a sweeter, aromatic sauce—flavor shifts but still delicious.
• Make it dairy-free by skipping the butter and finishing with an extra drizzle of olive oil instead.
• Gluten-free? This recipe already fits: just use gluten-free cornstarch if using a crisping agent.

Variations & Tips

• Spicy version: Add 1 small jalapeño to the chimichurri and increase red pepper flakes.
• Kid-friendly: Leave out red pepper flakes and lemon zest; serve with a mild yogurt dip for balance.
• Vegetarian twist: Use large oyster mushrooms or firm tofu cubes, sear the same way and toss with chimichurri.
• Smoky twist: Add 1 tsp smoked paprika to the steak seasoning for a BBQ-like depth.
• Finish on the grill: Thread bites onto skewers, grill 2–3 minutes per side, then toss with sauce for a backyard-ready version.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chimichurri-style sauce up to 24 hours ahead — the flavors deepen in the fridge. Store the steak bites separately and reheat gently in a hot skillet for 1–2 minutes to crisp edges before tossing with sauce.

Can I double the recipe?

Sure thing. Cook in batches so the pan stays hot. Doubling the sauce works fine in the food processor — just pulse in two batches if your bowl is small.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for deep brown, caramelized edges and a springy center. Use an instant-read thermometer: 130–135°F for medium-rare or 140–145°F for medium. Rest 5 minutes before serving.

What if I don’t have ingredient X?

No parsley? Use all cilantro or swap with basil. No red wine vinegar? Use apple cider vinegar or a squeeze of lemon for brightness.

How I Like to Serve It

I toss these steak bites over a bed of fluffy rice, spoon extra chimichurri on top, and add charred corn or roasted tomatoes for color. They work great on tacos with a crisp slaw, or as a shareable appetizer with toothpicks and a cold beer. For a cozy winter dinner, I serve them alongside buttery potatoes and a peppery arugula salad.

Notes

• Store leftover chimichurri in an airtight container up to 4 days. Keep steak separate and reheat quickly in a hot pan to preserve crispiness.
• Safe internal temperature for cooked beef steaks: 145°F (rest before serving). Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!