30-Minute Chimichurri Steak with Crispy Green Beans Perfection

Name: 30-Minute Chimichurri Steak with Crispy Green Beans Perfection
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Argentinian
Ingredients: 1 lb flank steak; 1 cup fresh parsley; 3 cloves garlic; 2 tbsp red wine vinegar; 1/2 cup olive oil; 1/2 tsp red pepper flakes; 1 lb green beans; 1 tbsp olive oil; Salt and pepper to taste

Author: lia

Published: November 12, 2025

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Oh, let me tell you about this chimichurri steak with roasted green beans – it’s the kind of meal that makes you feel like you’ve mastered the art of simple, bold flavors. I first fell in love with this dish during a trip to Argentina, where they serve steak like it’s a national treasure (and honestly, it is). The best part? It comes together in under 30 minutes, but tastes like you spent all day in the kitchen. That garlicky, herby chimichurri sauce clinging to perfectly grilled steak, with crispy green beans on the side? Absolute perfection. Trust me, once you try this, it’ll become your go-to weeknight hero meal.

Why You’ll Love This Chimichurri Steak with Roasted Green Beans

This dish isn’t just dinner—it’s a flavor explosion that’ll make you feel like a kitchen rockstar. Here’s why it’s a total win:

Lightning fast: From fridge to table in 30 minutes flat—perfect for busy weeknights when takeout tempts you
Bold flavors: That bright, garlicky chimichurri makes even simple steak taste extraordinary (my mouth’s watering just thinking about it)
Perfect balance: Juicy steak + crispy green beans = a meal that feels indulgent but still wholesome
Minimal cleanup: One bowl for sauce, one pan for steak, one tray for beans—that’s my kind of cooking math

Ingredients for Chimichurri Steak with Roasted Green Beans

Gather these simple ingredients—you probably have most already! Freshness is key here, especially for the chimichurri. I like to lay everything out on the counter before starting (my grandma called this “mise en place”… though she pronounced it “meez-un-plazz”). Here’s what you’ll need:

For the Chimichurri Sauce:

1 cup fresh flat-leaf parsley, packed (stems okay—they add texture!)
3 cloves garlic, roughly chopped (or 4 if you’re feeling brave)
2 tablespoons red wine vinegar (the good stuff—it makes a difference)
½ cup extra virgin olive oil
½ teaspoon red pepper flakes (adjust to taste—my hands always slip and add extra!)

For the Steak:

1 pound flank steak (or skirt steak if you find it)
Kosher salt and freshly ground black pepper—don’t be shy!

For the Green Beans:

1 pound fresh green beans, ends trimmed
1 tablespoon olive oil
Salt and pepper to taste

Pro tip: If your parsley looks sad, revive it in ice water for 5 minutes—it’ll perk right up! Now let’s make some magic.

How to Make Chimichurri Steak with Roasted Green Beans

Ready to whip up this flavor-packed meal? Let’s break it down step by step. Trust me, it’s easier than you think—just follow along, and you’ll have a restaurant-worthy dish in no time!

Step 1: Prepare the Chimichurri Sauce

First things first: the chimichurri. Grab your blender or food processor (or even a good ol’ knife and cutting board if you’re up for some chopping). Toss in the parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. Blend until smooth, but don’t stress if it’s a little chunky—that’s part of the charm! Taste and adjust the spice level—I always end up adding an extra pinch of red pepper flakes because I can’t help myself. Pro tip: Make this ahead of time and let it sit in the fridge—it’ll develop even more flavor while you prep everything else.

Step 2: Cook the Steak

Now, onto the star of the show: the steak. Preheat your grill or a heavy skillet over medium-high heat. Pat the steak dry with paper towels (this is key for a good sear!) and generously season both sides with salt and pepper. Sear it for about 4 minutes per side for medium-rare—you’ll know it’s ready when it’s got a beautiful brown crust and feels slightly firm to the touch. Don’t overcook it! Once it’s done, let it rest for 5 minutes. This step is non-negotiable—it keeps all those juicy flavors locked in.

Step 3: Roast the Green Beans

While the steak’s resting, let’s tackle the green beans. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet. Make sure they’re in a single layer—crowding the tray will make them steam instead of roast. Pop them in the oven at 400°F for about 15 minutes, tossing halfway through for even crispness. You’ll know they’re done when they’re tender but still have a little bite.

And that’s it! Slice the steak against the grain, drizzle it with that gorgeous chimichurri, and serve it up with the roasted green beans. Dinner’s ready, and it’s a total showstopper!

Expert Tips for Perfect Chimichurri Steak with Roasted Green Beans

After making this dish more times than I can count (my family begs for it weekly!), I’ve picked up some game-changing tricks:

Dry that steak! Patting it thoroughly with paper towels before seasoning gives you that perfect crust—no more steamed meat.
Herb hack: If your parsley isn’t super fresh, add a handful of cilantro or oregano to the chimichurri for extra vibrancy.
Bean spacing: Roast green beans in a single layer—I use two trays if needed—for maximum crispiness (soggy beans are sad beans).
Sauce control: Reserve some chimichurri before tossing with steak—it makes a killer dipping sauce for crusty bread!

These little touches take the dish from good to “when can we have this again?” territory.

Serving Suggestions for Chimichurri Steak with Roasted Green Beans

This dish shines all on its own, but oh, the sides you can add! My go-to? Warm crusty bread for soaking up every last drop of chimichurri—trust me, you’ll want to lick the plate clean. For heartier meals, I’ll whip up some garlicky roasted potatoes or cilantro-lime rice. And if we’re feeling fancy, a simple arugula salad with lemon dressing cuts through the richness perfectly. Pro tip: Double the chimichurri—it’s amazing drizzled over everything at the table!

Storage and Reheating Instructions

Leftovers? No problem! Store steak and green beans separately in airtight containers—they’ll keep in the fridge for up to 3 days. Chimichurri stays fresh for about a week (if it lasts that long!). To reheat, warm steak gently in a skillet over low heat—microwaving turns it rubbery. Green beans crisp up nicely in a 350°F oven for 5 minutes. Pro tip: Freeze extra chimichurri in ice cube trays for instant flavor boosts!

Nutritional Information

Here’s the scoop on what you’re eating (because I know you’re curious!): Each serving packs about 450 calories, with 30g of protein to keep you full and 35g of healthy fats from that glorious olive oil. Remember—these estimates vary based on your exact ingredients. That chimichurri’s doing most of the heavy lifting nutritionally, with all those fresh herbs and garlic working their magic!

Frequently Asked Questions

I get asked about this chimichurri steak recipe all the time—here are the answers to the burning questions friends and readers keep hitting me with:

Can I use dried parsley instead of fresh?
Oh honey, I wouldn’t. Fresh parsley gives chimichurri its vibrant green color and bright flavor—dried herbs just can’t compete. In a pinch? Try half parsley, half fresh cilantro (it’s better than nothing!).

How long does chimichurri sauce last?
That garlicky goodness stays fresh in the fridge for about a week—if you don’t eat it all first! The vinegar acts as a natural preservative. Just give it a stir before using.

Can I make this with chicken instead?
Absolutely! Chicken thighs work beautifully—just adjust cooking time. The chimichurri pairs amazingly with grilled shrimp too. Honestly, I’ll put it on toast if no one’s watching.

My steak turned out tough—what went wrong?
Two likely culprits: You didn’t slice against the grain (those muscle fibers need to be cut crosswise!), or you skipped the resting time. Always let steak rest 5 minutes—it’s like hitting the pause button on juiciness.

Can I roast frozen green beans?
You can, but fresh is best! Frozen beans release too much water—they’ll steam instead of roast. If you must, thaw and pat them bone-dry first.

Final Thoughts

There you have it—my foolproof chimichurri steak that never fails to impress. Give it a whirl this week and tell me how it turns out! I live for your kitchen success stories (and any excuse to talk about steak). You can find more delicious recipes like this on our Pinterest page.