Chimichurri Steak Bites – Sirloin pieces are marinated, seared, and drizzled with a fresh chimichurri sauce that packs a punch of flavor.
Chimichurri is one of my favorite sauces ever. It looks basic and unremarkable, but once you take a bite, it packs a punch so intense, you have to bow down to the hold it has over your taste buds.
I’ve been on the search for the best, simple chimichurri recipe and this one is it! It uses a mix of parsley and cilantro, along with garlic, red wine vinegar, and, of course, olive oil. A pinch of red pepper flakes are also added for a very slight hint of spice.
Steak is the ultimate vessel for chimichurri. Usually, a full skirt steak is cooked with chimichurri served over the top. But I wanted to make a more casual version that can be served at parties or family-style. These are my Chimichurri Steak Bites!
Marinating the steak
Because these are meant to be eaten in one bite, we want to make sure the steak is super tender to make chewing easier. To achieve this texture, marinating is necessary.
This marinade is made from fresh lime and orange juice, garlic, soy sauce, Worcestershire sauce, and red wine vinegar. Sirloin steak is cut into cubes and then added to the marinade in a plastic storage bag. They are refrigerated for 6-8 hours.
Cooking the steak
Another key to tender steak is a very quick sear. Since the bites are so small, they need to cook on high heat to sear the outside, without overcooking the center. Medium is the desired center temperature.
Another important tip is to use a heavy-bottom skillet, like a cast-iron skillet. It will retain heat super well. And finally, make sure the steak is to pat dry the steak after removing it from the marinade and before it’s added to the super hot skillet.
Chimichurri is a raw sauce that is mixed in a food processor to emulsify all the ingredients, especially the vinegar and oil. You can do this by hand, but it required finely chopping all the ingredients, which adds on about 10 minutes to the prep time.
The key to the flavor in the chimichurri is the garlic. Too little, and the chimichurri will be bland. Too much, and the chimichurri will be spicy.
Tips & Tricks
- Quick sear. It’s important not to cook the steak too long so it stays tender. As such, make sure to quickly sear it in the skillet for 1 minute MAX per side.
- Pack the herbs. When measuring the herbs, make sure to pack them into the measuring cup to ensure you use the right amount.
- Bite sized pieces. To make the steak easy to eat in one bite, make sure to cut the sirloin in 1 1/2-inch pieces.
Chimichurri Steak Bites
For the steak marinade:
- 1¼ pounds sirloin filets cut into 1½-inch cubes
- ½ cup olive oil
- ½ cup fresh orange juice
- ⅓ cup fresh lime juice
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 3 tablespoons red wine vinegar
- 4 cloves garlic minced
- salt and pepper to taste
For the chimichurri:
- ⅔ cup fresh parsley leaves packed
- ⅓ cup fresh cilantro leaves packed
- 1 tablespoon fresh oregano leaves packed
- 4 cloves garlic
- ¼ cup red wine vinegar
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ cup extra-virgin olive oil
For the steak and marinade:
- Add all the marinade ingredients (except for the salt and pepper) to a plastic storage bag and seal. Shake to combine ingredients. Add steak and seal again. Place in bowl and them into fridge to marinade for 6-8 hours.
- Remove steak from bag and pat dry. Sprinkle with salt and pepper. Add 1 tablespoon of olive oil to a cast iron skillet and place over high heat. Once the oil starts to smoke, add steak to skillet (you may have to cook in batches to accomodate all the steak). Cook for 1 minute or until it turns black. Flip and cook for 1 more minute. Remove from heat. Let cool for 5 minutes and then serve with chimichurri sauce for dipping.
For the chimichurri:
- Add all ingredients except for the olive oil into the bowl of a food processor. Pulse until mixture is all chopped up. Scrape down the sides of the bowl if necessary. With the processor on, drizzle in olive oil until it has all been added. Turn off processor. Set aside for after the steak is cooked.