Why You’ll Love This Chimichurri Steak Bites with Peppers

• It’s incredibly fast and impressive. From start to finish, you’re looking at about 30 minutes for a meal that tastes and looks like it came from a steakhouse. It’s perfect for a weeknight win or for when you have last-minute guests.
• The flavor contrast is just phenomenal. The rich, umami flavor of the seared steak plays so beautifully against the sharp, acidic, and herbaceous punch of the chimichurri. Every single bite is a little adventure.
• It’s a complete, balanced meal in one pan. You get your protein from the steak and a good dose of veggies from the peppers and the sauce itself, which is packed with fresh parsley and oregano. It’s satisfying without feeling overly heavy.
• Leftovers are a dream. Honestly, these steak bites are just as delicious cold the next day, tossed into a salad or stuffed into a wrap for an epic lunch. The chimichurri somehow gets even better as it marinates.

Ingredients & Tools

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 2 large bell peppers (I use one red and one yellow), sliced
• 1 large red onion, sliced
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp dried oregano
• To taste salt and freshly ground black pepper
• For the Chimichurri:
• 1 cup fresh flat-leaf parsley, firmly packed
• 1/4 cup fresh oregano leaves
• 4 cloves garlic, roughly chopped
• 1/3 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 small shallot, roughly chopped
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/4 tsp salt

Tools: A large cast-iron or heavy-bottomed skillet, a sharp chef’s knife, a cutting board, and a small food processor or blender for the sauce.

Don’t be tempted to skip the fresh herbs for the chimichurri—they are the absolute soul of this dish. And using a good, high-heat oil like regular olive oil for searing the steak, followed by a flavorful extra virgin olive oil for the sauce, makes all the difference in the world.

Nutrition (per serving)

• Calories: 480 kcal
• Protein: 35 g
• Fat: 35 g
• Carbohydrates: 10 g
• Fiber: 3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your steak. Sirloin is fantastic here because it’s tender, flavorful, and relatively lean. You could also use ribeye for a richer, more marbled bite, or flank steak sliced against the grain after cooking.
• The power of a hot pan. Getting your skillet screaming hot is non-negotiable for a good sear. If the pan isn’t hot enough, the steak will steam and release its juices instead of developing that beautiful, flavorful crust we’re after.
• Don’t overcrowd the pan. This is probably the most common mistake! If you put all the steak in at once, the temperature plummets. Cook in two batches if needed to ensure each piece has enough space to sizzle properly.
• Let the sauce rest. Chimichurri is one of those sauces that benefits hugely from a little rest. Making it first and letting it sit while you cook the steak allows the flavors to meld and mellow beautifully.

How to Make Chimichurri Steak Bites with Peppers

Serving Suggestions

Complementary Dishes

• Cilantro-Lime Rice — The zesty, fresh rice is the perfect fluffy base to soak up all the incredible chimichurri juices.
• Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula provides a crisp, light contrast to the rich, savory steak.
• Grilled Asparagus — A little extra char on some asparagus spears complements the smokiness of the paprika in the steak.

Drinks

• A bold Malbec — The dark fruit notes and smooth tannins in this red wine stand up beautifully to the robust flavor of the seared steak.
• Classic Mojito — The mint and lime are incredibly refreshing and help cut through the richness of the dish.
• Sparkling Water with Lime — A simple, crisp non-alcoholic option that cleanses the palate between each flavorful bite.

Something Sweet

• Dark Chocolate Espresso Pots de Crème — The deep, bitter notes of chocolate and coffee are a sophisticated and rich ending that doesn’t feel too heavy.
• Grilled Peach Halves with Honey — Warm, caramelized fruit with a drizzle of honey is a light, sweet finish that echoes the summery vibe of the chimichurri.
• Dulce de Leche Ice Cream — A scoop of this creamy, caramel ice cream is pure indulgence and a lovely, simple way to end the meal.

Top Mistakes to Avoid

• Using a cold pan. If your skillet isn’t hot enough, the steak will stew in its own juices instead of searing. Wait until the oil is shimmering before you add the meat.
• Moving the steak too soon. I know it’s tempting to poke and prod, but you have to let the steak sit to form that crust. If you try to flip it too early, it will stick and tear.
• Adding the sauce while on the heat. Chimichurri is a fresh, uncooked sauce. If you add it to the skillet while it’s still on the burner, the herbs will wilt and lose their vibrant color and fresh flavor.
• Cutting the steak with a dull knife. A sharp knife is essential for clean cuts through the meat fibers. A dull knife will tear the steak, making it seem tougher than it is.

Expert Tips

• Tip: Let the steak come to room temperature. Taking the steak out of the fridge 20-30 minutes before cooking helps it cook more evenly, preventing a cold, raw center and an overcooked exterior.
• Tip: Make a double batch of chimichurri. This sauce is so versatile. Extra sauce can be used as a marinade for chicken, a dressing for potatoes, or a topping for grilled fish. It keeps well in the fridge for a few days.
• Tip: Don’t skip the “fond”. Those little browned bits stuck to the pan after searing the steak are pure flavor gold! Deglazing the pan with the veggies allows them to soak up all that deliciousness.
• Tip: Chop your herbs by hand for ultimate texture. While a food processor is convenient, hand-chopping the parsley and oregano with a sharp knife gives the chimichurri a superior, less mushy texture.

FAQs

Can I make this ahead of time?
Absolutely, and it’s a great strategy for easy entertaining. You can make the chimichurri sauce up to 2 days in advance—just keep it in a sealed container in the fridge. You can also chop the peppers and onions ahead of time. The steak itself is best cooked just before serving to preserve its perfect texture, but searing it and then quickly reheating it with the veggies works well, too.

What’s the best cut of steak to use besides sirloin?
Ribeye is a fantastic, albeit richer, option due to its marbling. Flank steak or skirt steak also work beautifully; just be sure to slice them thinly against the grain after cooking before tossing with the sauce. Tenderloin bites would be incredibly luxurious but are also more expensive. Honestly, sirloin strikes the best balance of flavor, tenderness, and value for this recipe.

My chimichurri sauce is too thick. What can I do?
No worries, this is an easy fix! Simply whisk in a little more extra virgin olive oil or a splash of warm water, one teaspoon at a time, until it reaches your desired consistency. You’ll notice it loosens up and becomes more pourable. The flavor will remain just as intense.

Is there a substitute for red wine vinegar?
Yes, you have a couple of good options. White wine vinegar will work and provide a slightly lighter acidity. Freshly squeezed lemon juice is also a wonderful substitute—it will make the sauce taste even brighter and fresher, which is never a bad thing!

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I recommend doing so gently in a skillet over low heat just until warmed through. You could also enjoy them cold—they make a fantastic topping for a salad. The chimichurri will have marinated into the steak, making it even more flavorful.