Chimichurri steak is already a complete flavor statement on its own. The herbaceous, garlicky sauce cuts through the richness of the beef, so the sides you choose need to either complement that brightness or provide a grounding contrast.
The good news is that this dish is incredibly versatile. It pairs well with everything from crispy starches to fresh salads, making it easy to build a full plate no matter what you have on hand.
If you enjoy bold, saucy steak preparations, you might also want to browse our cube steak side dishes for more inspiration across the steak spectrum.
Below are 12 side dishes that genuinely work with chimichurri steak. Each one brings something specific to the table, whether that is textural contrast, a flavor bridge, or something to soak up the extra sauce.
The best sides for chimichurri steak balance the sauce's tangy, herby profile with crispy starches, fresh salads, and roasted vegetables. Garlic butter rice, sweet potato wedges, and grilled peach salad are standout pairings that complement without competing.
12 Top Side Dishes for Chimichurri Steak
1. Herbed Flatbread
Herbed flatbread is one of the most practical sides you can put on the table alongside chimichurri steak. It is crispy at the edges, chewy in the center, and the herb flavoring ties directly into the parsley and oregano already in the chimichurri.
Top it with shredded cheese and diced tomatoes, or brush it with garlic-infused olive oil straight from the pan.
If you want to stretch it into something more substantial, use it as a base for a quick flatbread pizza with your favorite toppings, then bake at 425°F until the cheese is melted and bubbling.
Plain or loaded, it holds its own next to a boldly sauced steak without stealing the show.
Brush store-bought flatbread with olive oil, sprinkle with dried oregano and flaky salt, then toast at 400°F for 8 minutes. It is ready before the steak finishes resting.
2. Roasted Vegetables
Roasted vegetables earn their place here because the slightly charred edges echo the grill marks on the steak. That caramelized bitterness is a natural counterpoint to the acidity in chimichurri.
If you want to see how well air-frying compares to oven-roasting for getting that crispness, our air fryer veggie sides versus oven roasting breakdown covers the key differences.
Toss zucchini, bell peppers, or red onion in olive oil, season with salt, pepper, and fresh thyme, and roast at 425°F for 20 to 25 minutes. For a different angle, try cumin and smoked paprika instead of herbs.
The crispy texture contrasts with the tender steak, and the vegetables soak up any chimichurri that runs off the plate.
3. French Fries
French fries and steak are a classic pairing, and chimichurri steak is no exception. The salty crunch of the fries cuts through the richness of the beef in a way that few other sides can.
For the best results, soak your cut potatoes in cold water for at least 30 minutes before cooking to pull out excess starch. This is the step that separates truly crispy fries from soggy ones.
Whether you bake them at 450°F or fry them in oil heated to 375°F, make sure they are cooked in a single layer so they crisp rather than steam.
Season immediately after cooking while the surface is still hot, and the salt adheres properly.
4. Grilled Peach Salad
Grilled peaches bring a sweet, caramelized smokiness that bridges the gap between the herby chimichurri and the charred steak. The crisp salad greens underneath add textural contrast that keeps every bite interesting.
Grill peach halves cut-side down for about 3 minutes, then brush with a little honey to intensify the caramelization. Crumbled goat cheese or shaved feta adds creaminess, and thinly sliced jalapeño gives the salad a gentle heat that pairs well with the acidic chimichurri.
For steak taco pairings that use similar fresh flavor profiles, our guide to steak taco side dishes has useful crossover ideas.
Serve this salad immediately. Leftovers hold in the fridge for up to 2 days, though the greens will soften.
5. Potato Hash with Egg
Potato hash with egg is hearty enough to turn chimichurri steak into a full brunch spread. The potatoes come out golden and crispy on the outside, with a soft center that soaks up the egg yolk and any chimichurri that drips over.
Yukon Gold potatoes work especially well here because they hold their shape during frying and develop a better crust than waxy varieties. Dice them small, about half an inch, so they cook through quickly.
Add diced onion and bell pepper to the pan and cook everything over medium-high heat without stirring too often. That is how you get proper color.
Top with a fried or poached egg and an extra spoonful of chimichurri sauce to tie the plate together.
6. Butter Lettuce Salad
Butter lettuce has a mild, slightly sweet flavor that does not compete with chimichurri. Its soft, delicate leaves provide a cooling contrast to the bold, garlicky sauce coating the steak.
Crumbled goat cheese or shaved Parmesan adds creaminess, while the acidity of the dressing cuts through the richness of the beef. If you want textural contrast, toss in some toasted pine nuts or sunflower seeds.
A squeeze of fresh lemon juice just before serving brightens the entire plate. For more herb and garlic-forward vegetable pairings, our collection of Mediterranean veggie sides with garlic and herbs offers ideas that work well alongside this salad.
Keep the dressing light so the lettuce does not wilt before it reaches the table.
7. Garlic Butter Rice
Garlic butter rice is one of the most effective starch pairings for chimichurri steak because it absorbs the sauce beautifully.
The rice is cooked by toasting it briefly in butter with minced garlic, then simmering in broth, which gives it a rich, savory base flavor before anything else is added.
Use fresh garlic rather than garlic powder. The difference in depth is significant.
Brown rice adds a slightly nutty note, while wild rice brings a chewier texture and a more complex grain flavor. If you want to see how garlic-forward rice compares across different steak preparations, our teriyaki steak sides guide shows how the same starch handles a very different sauce profile.
Season the finished rice with flaky salt and fresh parsley to echo the herbs already in the chimichurri.
8. Quinoa with Grilled Vegetables
Quinoa is a complete protein with 8 grams per cooked cup, which makes it a genuinely nutritious pairing rather than just a filler starch. Its light, slightly nutty flavor does not compete with the chimichurri, and it holds up well when mixed with grilled vegetables.
Cook the quinoa according to package directions, then transfer it to a grill pan over medium-high heat for about 5 minutes, stirring occasionally. Grilling quinoa gives it a toasted, slightly smoky character that pairs directly with the grill flavor on the steak.
Add grilled zucchini, corn, and red onion, then finish with a spoonful of chimichurri sauce drizzled over the top.
This side works equally well as a main course if you add grilled shrimp or pan-seared tofu.
9. Corn On The Cob
Corn on the cob is a natural fit for any grilled steak dinner, and it works especially well with chimichurri because the natural sweetness of the corn balances the sauce's acidity.
Grilling it directly over the flame for 10 to 12 minutes, turning every few minutes, develops char marks that add smoky depth.
Butter and salt are the classic finish, but try rubbing the grilled corn with cotija cheese and a pinch of smoked paprika for a more interesting result. A squeeze of lime over the top pulls the whole plate together when chimichurri is already in the mix.
For a look at how to pair creamy sauces with pepper-based dishes in general, our Philly cheesesteak sauce guide has useful sauce pairing principles.
Grill corn in the husk for the first 8 minutes to steam it through, then pull back the husk and char directly over the flame for 3 to 4 minutes. You get tender kernels and proper char without dried-out corn.
10. Crispy Brussels Sprouts
Brussels sprouts roasted at high heat develop crispy, caramelized outer leaves that are genuinely satisfying alongside chimichurri steak. The slight bitterness of the sprouts cuts through the richness of the beef in the same way that the herbs in the sauce do.
Halve the sprouts, toss with olive oil, salt, and pepper, and roast at 425°F for 20 to 22 minutes, cut-side down without stirring. That direct contact with the hot pan is what creates the crispness.
To take them further, try these additions:
- Pancetta or bacon: Toss small pieces in with the sprouts before roasting for extra crunch and smoky flavor throughout.
- Shaved Parmesan: Add it in the last 3 minutes of roasting so it melts slightly and crisps at the edges.
- Fried egg: Place one on top just before serving for a rich, runny finish that works well for a brunch-style plate.
If you enjoy the texture of oven-crisped vegetables, our crispy potato croquettes use the same high-heat principle and are worth trying alongside this steak.
11. Sweet Potato Wedges
Sweet potato wedges bring a natural sweetness that balances the tangy, vinegar-forward notes in chimichurri. The exterior crisps at 425°F in about 25 to 30 minutes, while the interior stays tender and slightly creamy.
Cut the wedges thick, about 1 inch, so they hold their shape and do not dry out. Toss them with olive oil, garlic powder, and smoked paprika before roasting for a savory coating that contrasts with the sweet interior.
A garlic aioli or a simple yogurt dip alongside makes the wedges work as a shareable side. For a smoother alternative that uses the same vegetable, our sweet potato mash is a great option when you want something velvety instead of crispy.
Top the finished wedges with crumbled feta and sliced green onions to add sharpness and freshness to the plate.
12. Caramelized Onions
Caramelized onions are one of the most underrated additions to a chimichurri steak plate. Cooked low and slow over 30 to 45 minutes on medium-low heat, they develop a deep, jammy sweetness that pairs directly with the herby brightness of the sauce.
Do not rush them. High heat browns the outside before the sugars inside can properly develop, and you end up with unevenly cooked onions rather than the silky, golden result you want.
Stir every 5 to 7 minutes and add a splash of water if they start to stick. A tablespoon of balsamic vinegar and a few sprigs of fresh thyme added in the final 5 minutes deepens the flavor considerably.
If you want to see how well-rounded a steak dinner can look when you pair steak with bold stuffed sides, our Philly cheesesteak stuffed peppers sides shows how flavors layer across components.
Use caramelized onions as a topping directly on the steak, or pile them onto the flatbread from side number one for a genuinely satisfying combination.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
