Chimichurri Steak Burger
Grilled steak gets topped with a bright, herb-packed chimichurri sauce and served on toasted brioche buns in this bold weeknight burger. The chimichurri — a blend of fresh parsley, garlic, vinegar, and olive oil — doubles as both marinade and condiment, keeping the whole build punchy and fresh. It comes together in about 30 minutes.
Equipment
- Grill pan or outdoor grill
- Sharp knife
- Cutting board
- Mixing bowl
- Small food processor or mortar and pestle
- Tongs or spatula
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped use organic if possible
- ½ cup fresh cilantro, finely chopped optional for a bolder herbaceous flavor
- 3 cloves garlic, minced freshly minced for best flavor
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes adjust to heat preference
- ½ cup extra virgin olive oil high-quality for best mouthfeel and flavor
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Steak Burgers:
- 1 ¼ pounds sirloin steak, thinly sliced ask butcher for thin, even slices or use flank steak
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika adds warmth and earthiness
- ½ teaspoon kosher salt
For Assembly:
- 4 pieces brioche burger buns, split lightly toasted
- 1 cup arugula or baby greens peppery greens add freshness
- 1 medium heirloom tomato, sliced in-season for max flavor
Instructions
- Prepare the Chimichurri Sauce: In a mixing bowl or small food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, kosher salt, and black pepper. Slowly drizzle in extra-virgin olive oil while stirring or pulsing to achieve a loose, saucy consistency. Set aside to allow flavors to develop.
- Season the Steak: Pat sliced steak dry with paper towels. Toss with olive oil, smoked paprika, and kosher salt. Let marinate briefly while the grill heats.
- Grill the Steak: Heat grill pan or outdoor grill to high (about 450°F / 230°C). Grill steak slices for 1–2 minutes per side until nicely charred and just cooked through. Avoid overcrowding—work in batches if needed.
- Toast the Buns: Place brioche buns cut-side down on the grill for about 30 seconds to 1 minute, until lightly golden and crisp.
- Assemble the Burgers: Layer the bottom bun with arugula, grilled steak, a drizzle of chimichurri, and a slice of heirloom tomato. Top with remaining chimichurri and close with top bun.
Notes
- Use skirt or flank steak if sirloin isn’t available, but slice against the grain for tenderness.
- No Grill? Use a cast iron pan and sear steaks over high heat for best char.
- Let the chimichurri sit for at least 10 minutes to deepen in flavor and balance the acidity.
Nutrition
Calories: 515kcalCarbohydrates: 4gProtein: 32gFat: 41gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gCholesterol: 88mgSodium: 685mgPotassium: 694mgFiber: 1gSugar: 1gVitamin A: 1980IUVitamin C: 26mgCalcium: 81mgIron: 4mg
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