Chimichurri Steak Bites Recipe

Few things make my heart sing like a sizzling plate of Chimichurri Steak Bites. Tender beef, juicy and crisp-edged from a hot pan, gets paired with the kind of bright, herby sauce that dreams are made of! With every bite, you get smoky richness from the beef mingling perfectly with the zippy, garlicky chimichurri — it’s the sort of appetizer or main that has everyone reaching for seconds before their fork is even down. If you’re looking to impress, treat yourself, or just switch up your weeknight dinner routine, you can’t go wrong with Chimichurri Steak Bites.

this Recipe

Ingredients You’ll Need

One of the best things about Chimichurri Steak Bites is how accessible these ingredients are – yet every single item brings real character to the table. With a handful of staples, you’ll unlock restaurant-level flavor at home.

• Steak (sirloin, ribeye, or strip): Choose a cut that’s nicely marbled for the juiciest, most flavorful bites.
• Olive oil: Keeps the steak moist and helps that savory crust form during searing.
• Fresh parsley: The backbone of classic chimichurri, it adds grassy freshness and color.
• Fresh cilantro (optional): Toss this in for even more herbal brightness if you like!
• Garlic cloves: For robust, punchy undertones in the sauce.
• Red wine vinegar: Time to balance those bold flavors with subtle tang.
• Red pepper flakes: For a gentle kick of heat that makes everything pop.
• Oregano (dried or fresh): One of chimichurri’s key seasonings, adding a little earthiness.
• Salt and black pepper: To bring everything together (season both steak and sauce generously).

How to Make Chimichurri Steak Bites

Step 1: Make the Chimichurri Sauce

Start by making the star of the show – your vibrant chimichurri. Finely chop the parsley, cilantro (if using), fresh garlic, and oregano, and mix them together in a bowl. Stir in the red wine vinegar, a generous glug of olive oil, a pinch of red pepper flakes, and season with salt and black pepper. If you have a food processor, pulse briefly for a chunkier texture. Let it sit while you prep the steak so the flavors can meld.

Step 2: Cut and Season the Steak

Pat the steak dry with paper towels then slice it into bite-sized cubes – think about 1 to 1.5 inches apiece for that perfect sear. Toss them in a bowl with a drizzle of olive oil, salt, and black pepper. Let them rest at room temperature for 10 to 15 minutes to ensure even cooking.

Step 3: Sear the Steak Bites

Heat a heavy skillet (cast iron if you’ve got it) over high heat. Once it’s screaming hot, lay in the steak cubes without crowding the pan. Let them sear undisturbed for a minute or two each side until you get a brown, caramelized crust. Depending on your pan, you may need to do this in batches for the best result. Remove the bites as they finish and rest them briefly so the juices settle.

Step 4: Toss with Chimichurri Sauce

While the steak bites are still warm, tumble them into a serving bowl and drizzle generously with that gorgeous, herby chimichurri sauce. Toss gently so every surface gets coated. Reserve a little extra sauce for dipping or dolloping just before serving.

Step 5: Plate and Serve

Arrange your shimmering Chimichurri Steak Bites on a big platter, scatter with extra parsley or cilantro, and serve immediately while they’re at their irresistible best. Don’t forget a loaf of crusty bread to mop up every drop of that sauce!

How to Serve Chimichurri Steak Bites

Garnishes

A flurry of chopped fresh parsley or cilantro on top gives beautiful color and a fresh, aromatic lift right before serving. For even more impact, add a squeeze of lemon, a pinch more red pepper flakes, or shavings of Parmesan for a modern twist.

Side Dishes

Chimichurri Steak Bites pair up brilliantly with so many sides. Toss together a crisp green salad, oven-roasted potatoes, or grilled vegetables. For a heartier meal, serve with fluffy rice or creamy mashed potatoes – both beg to be drenched in extra chimichurri.

Creative Ways to Present

For parties, thread the steak bites onto cocktail skewers for less mess and more wow factor. You could also tuck them into mini tacos or pile them onto a toasted baguette for a fun, hand-held treat. A colorful board with pickled onions, cheeses, and olives turns them into a true showpiece for entertaining.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Chimichurri Steak Bites into an airtight container, separating the steak and sauce if possible. They’ll keep well in the fridge for up to 3 days, making them perfect for speedy lunches or next-day snacking.

Freezing

If you’ve gone wild with extra steak bites, you can freeze them (without sauce) for up to a month. Wrap tightly to avoid freezer burn. The chimichurri sauce freezes less brilliantly but will keep for a few weeks if you store it in a small container, covered with a thin layer of olive oil.

Reheating

To bring steak bites back to life, rewarm them in a hot skillet until just heated through, or zap them very briefly in the microwave. Add a fresh spoonful of chimichurri just before serving to keep things lively and bright.

FAQs

What cut of beef is best for Chimichurri Steak Bites?

Look for cuts like sirloin, ribeye, or strip steak, which all stay juicy and tender when seared quickly. Make sure to cut against the grain for the best possible texture.

Can I make the chimichurri sauce in advance?

Absolutely! Chimichurri can be made up to a week ahead. The flavors only improve as they meld in the fridge, just bring it to room temperature and stir before using.

How spicy are Chimichurri Steak Bites?

The heat is totally up to you! Start with a small pinch of red pepper flakes and add more if you like things spicier – you control the flavor balance.

Are Chimichurri Steak Bites gluten-free?

Yes, as long as all your ingredients are gluten-free (watch out for cross-contamination or specialty vinegars), this recipe suits gluten-free diets perfectly.

Can I grill the steak instead of pan-searing?

Definitely! Grilling brings a wonderful smoky depth. Just skewer the steak cubes, grill over medium-high heat for a few minutes per side, and toss with chimichurri as directed.

Final Thoughts

I can’t say enough good things about Chimichurri Steak Bites – they’re bold, beautiful, and endlessly versatile. Whether you serve them as a crowd-pleasing party bite or a fast but special dinner, they never fail to impress. Give them a try and see just how quickly people come back for more!

Print