Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner.
👩🏻🍳 Why make this recipe
This easy meal is great for a Saturday night in with a bottle of red and a good film. I love to have this dish with a good helping of rosemary potatoes and an avocado salad on the side. Its a lot of food, but sometimes a massive feast on a weekend is just what I need. If I'm going to eat big this is the way I like to do it - plenty of protein and lots of interesting flavours.
No need to peel the potatoes, just roughly chop, season and pop in the oven. The herby chimichurri dressing takes just 5 minutes to make. Throw all the ingredients into a blender or grab a knife and get chopping! It also keeps really well in the fridge, so its no problem to make ahead of time. The juicy steak is cooked simply in a pan and just 10 minutes before you're ready to eat.
This is also a great dish if you're cooking for a few people. Just pile everything on to a board to create a steak sharing platter and let people help themselves!
🥘 Ingredients
To make this chimichurri steak platter recipe you will need:
Ingredient notes
Steak: This recipe uses rump steak but you could also use sirloin, ribeye, fillet or flat iron. Fillet is very lean and tender and so tends to be the most expensive. - Great for a special occasion. For more details on different steak cuts have a look at this page on choosing the right steak or this guide to different beef cuts.
Herbs: Always use fresh herbs in chimichurri sauce for full flavours and bold colours.
Chilli: Always taste the chilli to test the level of heat before adding. For more heat add in smaller green chillies.
🔪 Step by step instructions
- Preheat the oven to 200°C (400°F) and make sure steaks are out of the fridge and coming up to room temperature. Prepare the potatoes by slicing into 2cm cubes (skins can be left on). Place cubed potatoes in a bowl and add 1 tbsp oil and 1 tsp dried rosemary. Toss together and mix well then transfer onto a baking tray. Bake in the oven for 30-35 minutes until golden brown. Check and turn half way through cooking.
- While the rosemary potatoes are cooking, prepare the chimichurri dressing. Finely chop the fresh parsley, fresh coriander, basil leaves, red chilli and garlic. Place all the chopped ingredients on the same chopping board.
- Use the knife blade to start to bring together all the chopped ingredients. Continue to chop whilst mixing the herbs until everything is well minced together.
- Transfer the chopped herbs, chilli and garlic to a small bowl and add 4 tbsp olive oil and 2 tbsp red wine vinegar.
- Mix the oil and vinegar into the herbs. Add more oil to loosen the sauce further if necessary. Cover and chill in the fridge until ready to serve.
- Start to prepare the rump steaks when there is 15 minutes left on the timer for the rosemary potatoes. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and seasoning well. Then use your fingers to rub the oil and seasoning into the meat.
- Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
- Turn over and cook for 2 minutes on the other side (rare – medium), adjust the time according to your preferences). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes.
- Slice the cooked steak and serve alongside the rosemary potatoes and chimichurri dressing.
💭 Expert tips
- Remove steaks from the fridge at least an hour before you cook them so that they are at room temperature.
- Use fresh herbs for the chimichurri sauce to make sure the dressing is full of flavour and colour
- To save time whiz up the chimichurri ingredients in a small food processor or blender rather than chopping. However, chopping is the best way to really experience all the fantastic aromas!
❓ Frequently asked questions
When pan frying a steak I always opt for rump steak. Rump tends to be marbled with more fat so resulting in a rich and full flavoured steak. Rump steaks are also bigger and better value (and better for feeding hungry mouths!).
Steak should to be cooked when you want to eat it and not before. It should also be given all the time and attention it needs. But really it doesn't need that long, 15 minutes max and you have yourself a beautiful steak. The recipe below gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat. (2 mins on each side for rare and 6 mins on each side for well done).
For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving.
Its quite straight forward to make this chimichurri steak, which makes it a great dish for a lazy weekend. Most of this recipe can be prepped in the morning leaving you with a couple of things to do later on when you're ready to eat.
The chimichurri sauce can be made in advance and refrigerated. The potatoes can be chopped and seasoned ready for the oven. The steak can be brought out of the fridge an hour or two before cooking in order to bring up to room temperature. If you really want to save time later you could bake the cubed potatoes, cool and refrigerate, and then just reheat in the oven for 5 minutes or so when you're ready for them.
As well as serving this steak platter with some delicious rosemary potatoes or Foil Pack Potatoes, I also love to serve a massive bowl of Mango Avocado Salad on the side. The creamy avocado flesh goes so well with the meat and spicy chimichurri dip. If you decide to have the avocado salad make you cut the avocado just before you serve the meal. This will keep the avocado nice and fresh and stop it turning brown. Or use another one of my easy avocado recipes as an accompaniment.
🍖 Other steak recipes
- Steak and Ale Pie
- Steak and Chips
- Steak and veggie BBQ skewers
- Tuna Steak Recipe
- Vietnamese Style Beef Salad
If you've tried this recipe, why not leave a star rating in the recipe card right below. Or leave a review in the comments section further down. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
📖 Recipe
Chimichurri Steak Platter
Equipment
- Mixing bowl
- Knife
- chopping board
- Griddle pan
Ingredients
For the steaks
- 2 Rump steaks
- 1 tbsp oil
- Pinch salt
For the potatoes
- 2 large potatoes
- 1 tbsp olive oil
- 1 tsp dried rosemary
- Pinch salt
For the chimichirri dressing
- 20 g fresh parsley
- 10 g fresh coriander
- 10 g basil leaves
- 1 garlic clove
- 1 red chilli
- 4 tbsp oil
- 2 tbsp red wine vinegar
Instructions
- Preheat the oven to 200°C (400°F) and make sure steaks are out of the fridge and coming up to room temperature. Prepare the potatoes by slicing into 2cm cubes (skins can be left on). Place the cubed potatoes in a bowl and add 1 tbsp oil and 1 tsp dried rosemary. Toss together and mix well then transfer onto a baking tray. Bake in the oven for 30-35 minutes until golden brown. Check and turn half way through cooking.
- While the rosemary potatoes are cooking, prepare the chimichurri dressing. Finely chop the fresh parsley, fresh coriander, basil leaves, red chilli and garlic. Place all the chopped ingredients on the same chopping board.
- Use the knife blade to start to bring together all the chopped ingredients. Continue to chop whilst mixing the herbs until everything is well minced together.
- Transfer the chopped herbs, chilli and garlic to a small bowl and add 4 tbsp olive oil and 2 tbsp red wine vinegar.
- Mix the oil and vinegar into the herbs. Add more oil to loosen the sauce further if necessary. Cover and chill in the fridge until ready to serve.
- Start to prepare steak when there is 15 minutes left on the timer for the rosemary potatoes. Place a large griddle pan or frying pan on a high heat. Prep the rump steak by drizzling both sides with olive oil and seasoning well. Then use your fingers to rub the oil and seasoning into the meat.
- Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
- Turn over and cook for 2 minutes on the other side (rare – medium), adjust the time according to your preferences. Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes.
- Slice the steak and serve alongside the rosemary potatoes and chimichurri dressing.
Nutrition
Notes
- Remove steaks from fridge at least an hour before you cook them so that they are at room temperature.
- Use fresh herbs for the chimichurri sauce to make sure the dressing is full of flavour and colour.
- To save time whiz up the chimichurri ingredients in a small food processor or blender rather than chopping. However, chopping is a best way to really experience all the fantastic aromas!
For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving. Can this recipe be made in advance? The chimichurri sauce can be made in advance and refrigerated. The potatoes can be chopped and seasoned ready for the oven. The steak can be brought out of the fridge an hour or two before cooking in order to bring up to room temperature. If you really want to save time later you could bake the cubed potatoes, cool and refrigerate, and then just reheat in the oven for 5 minutes or so when you're ready for them. What to serve with Chimichurri steak? As well as serving this steak platter with some delicious rosemary potatoes or Foil Pack Potatoes, I also love to serve a massive bowl of Mango Avocado Salad on the side. The creamy avocado flesh goes so well with the steak and spicy chimichurri dip. If you decide to have the avocado salad make you cut the avocado just before you serve the meal. This will keep the avocado nice and fresh and stop it turning brown. Or use another one of my easy avocado recipes as an accompaniment.
This post was first published in August 2016. Updated in February 2021 with an improved recipe, new images, step-by-step photos and recipe tips.
If you would like to access the original recipe you can do so here: Original Steak and Chimichurri recipe 2016
Dan
I've been using this page for ages and love the chimichuri and the avocado salad but it seems that the chimichuri recipe has changed and the avocado salad has gone! Is it possible to access the old recipe?
Debbie Jones
Hi Dan, Thanks so much for getting in touch and letting me know that you like the recipe. Great to hear that you've been using it, the traffic to this page hasn't been that great so I felt that it needed an update. Hopefully the chimichurri recipe is now improved and the recipe instructions are easier to follow. However, I do appreciate that you were happy with the older recipe and so you can use the link below to access the older version:
Original Steak and Chimichurri recipe 2016 (please feel free to download and save this so you always have a copy).
Hope this helps and that you continue to make and enjoy the recipe 🙂
Debbie