Home Main Course Whole30 Spicy Steak Chimichurri

Whole30 Spicy Steak Chimichurri

by Brad
Whole30 Spicy Steak Chimichurri

One of my favorite meals is charbroiled steak, cooked rare (because there is no other way to eat a steak) alongside this incredible chimichurri. This Whole30 Spicy Steak Chimichurri is such a fantastic dish that not only looks beautiful – it tastes beautiful, too! It’s spicy, acidic and pairs perfectly over steak … some veggies … roasted potatoes … the list goes on and on. I love to serve this with my Velvety Fondant Potatoes.

How I like to prepare the perfect Whole30 steak.

I typically sous-vide our steaks first before searing them on the grill. Sous-vide is a cooking method that involves cooking food slowly in hot, circulating water. It’s foolproof because you can cook to your desired temperature and not have to worry about overcooking. (Most sous-vide systems connect to your phone via Bluetooth so you’re in total control.)

Sometimes I like to add a little olive oil, salt and pepper to the bag. Add extra flavor by crushing some garlic cloves and adding sprigs of thyme. Once the steak is cooked to your desired temperature, fire up the grill and add those beautiful grill marks to achieve maximum flavor.

I use Joule Sous Vide by Chef Steps linked here.

Whole30 Spicy Steak Chimichurri
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5 from 1 vote

Steak Chimichurri

There is nothing more appetizing than a savory steak, but why not take it to the next level by incorporating a bright layer of flavor that appeals to both your eyes and taste buds? The contrasts in color and balanced ingredients work perfectly in this well-rounded dish. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: main course, whole30
Servings: 4


For the Steak:

  • 3-4 boneless ribeyes or New York strip steaks 8-12 ounces each
  • salt and pepper to taste

For the Chimichurri:

  • ½ cup parsley leaves, packed
  • 4 garlic cloves
  • 2 red chili peppers remove seeds
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon dried oregano
  • ½ teaspoon coarse salt less if using finer salt
  • ¼ teaspoon fresh cracked pepper


  • Prepare the steak
    20 minutes prior to cooking, remove steaks from refrigerator and let sit, covered, at room temperature. 
  • Preheat grill or greased cast-iron pan to medium high heat. Liberally season steak with salt and pepper. Move steak to the grill or cast-iron pan and grill until slightly charred (about 4-5 minutes). Flip steaks and grill for another 3-5 minutes until medium-rare (an internal temp of 135°F). Adjust as needed to desired doneness.
  • Transfer steaks to cutting board and let rest for 5 minutes before slicing. 
  • Prepare the chimichurri
    Finely chop parsley leaves, garlic cloves and red chili and place in a small bowl. Add olive oil, red wine vinegar, dried oregano, salt and pepper and stir until well combined. Drizzle over sliced steak.


Tip: If on a budget or cooking larger batches, lamb, pork chops, chicken or even veggies make great substitutes.

Hope you try making this recipe for yourself and when you do, tag me on Instagram @apinchofpride, so I can say hello and see what else you’re making!



@LacyGrotheer January 13, 2021 - 6:01 am

Chimichurri is 💯💯💯

Tony September 29, 2021 - 6:50 pm

5 stars
Once I found this recipe, I haven’t really made steak at home any other way. The Chimichurri part of it is SO yummy. I’ve made it for friends and they always think it’s some restaurant recipe. NOPE! Even better, it’s a Pinch of Pride recipe.


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