Tangy & umami-rich chimichurri meets rich and creamy crème Fraiche in this one of a kind addicting Creamy Chimichurri Steak Pasta.
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Discover a new, creamy chimichurri on pasta with this Creamy Chimichurri Steak Pasta. Creme fraiche balances out the tangy sauce, helping it coat the pasta beautifully. Grilled steak and zucchini finalize the dish, reminding us that some food combinations are just too good to mess with.
I remember the first time I had chimichurri. I had just moved to California and we were down the central coast visiting my aunt and cousin. My cousin had just been through South America on vacation and he offered to grill us tri-tip for lunch.
The tri-tip was new enough to me-- I had never had it before -- but when he started chopping the flat-leaf parsley and whisking in oil and vinegar to make chimichurri. He explained the components of the sauce and after one taste with the steak, I was mesmerized.
Craving the flavors of chimichurri a few months ago, I also wanted some creaminess to coat the pasta. I added in some grilled veggies and the classic grilled steak and we were in business.
The sauce is balanced between the acid, herbs, salt, and cream and is the perfect complement to the tenderness of the pasta and the meatiness of the steak. The kind of dish we can devour after a busy weeknight or that can also impress for a dinner party. One that I'll definitely be making again and I hope that you get to make it as well.
5 Reasons to Make This Creamy Steak Pasta:
This Argentinian-French fusion dish...
- Doesn't heat up the kitchen
- Is perfect for entertaining
- Comes together in less than 40 minutes
- Uses up summer-fresh zucchini
- Is the consummate comfort food.
Treat yourself to a summer dinner that satisfies with bold, yet balanced flavors, rich steak, and fresh grilled veggies while being easy to make, yet also impressive enough to feature at your next dinner party.
This Creamy Chimichurri Steak Pasta is...
It has all the satisfying salty & acidic herbal qualities of chimichurri with the creaminess of crème Fraiche and is tossed with ever-satisfying steak. Now, how do we even think of beating that?
A Quick Q&A About This Grilled Steak Pasta
How do you properly season a steak?
On the base level, you properly season a steak by sprinkling a coarse grain salt and freshly cracked black pepper over it. For this recipe, I also wanted to taste garlicky so I rubbed it with a fresh clove of garlic, brushed a tad bit of oil over it (to keep any of the sugar from the garlic from sticking), and then sprinkled it with salt and cracked pepper.
What cuts of beef are best for chimichurri?
I love using flank steak with chimichurri. Tri-tip steak would also be a great pick. You just want to make sure you use a steak that grills and slices well and has enough marbling for flavor and juiciness.
What does crème Fraiche taste like?
Crème Fraiche tastes like a smoother and slightly less tart sour cream with a more buttery finish; it's almost like sour cream's fancier big sister. 😉
How to Make This Creamy Chimichurri Steak Pasta:
Bring a large pot of salted water to a boil and cook a package of pasta according to the package directions. Preheat the grill to medium-high heat.
Add the chimichurri ingredients to a food processor or blender and run on medium speed for about 1 minute, or until the garlic is fully blended into the sauce.
Pour the chimichurri into a medium-size mixing bowl and mix in the crème Fraiche until the two are thoroughly blended together.
Brush the zucchini slices with olive oil and season with salt and pepper. Cut a clove of garlic in half and rub the flank steak with it. Then brush the steak lightly with oil and season with salt and pepper as well.
Grill the steak and zucchini for 8-10 minutes, turning every 2 or 3 minutes, or until the steak is cooked to the desired level of doneness (130-140 degrees Fahrenheit for medium-rare, 140-150 for medium, and 150-160 for medium-well) and the zucchini is getting tender and has developed grill marks, but isn't mushy yet.
Let the steak rest for 3-5 minutes after removing from the grill.
Toss the chimichurri cream with the pasta. Slice the zucchini in 1-1.5 inch cross-sections and cut the steak against the grain in ½ inch slices.
Toss the zucchini with the pasta until evenly distributed. Serve the pasta in a large platter with steak laid on top or scoop the pasta into individual servings with steak slices on top.
Other Delicious and Easy Pasta Recipes:
- One-Pot Orecchiette with Sausage
- Easy Homemade Pasta Sauce
- Italian Beef Ragu
- Easy Turkey Meatballs
- Garlic Angel Hair Pasta
- Spaghetti with Garlicky Greens & Beans
- Vegetarian Orecchiette Pasta Bake
- Mediterranean Chickpea & Orzo Salad
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Creamy chimichurri pasta is topped with grilled zucchini and steak, creating a quick, yet crave-worthy dish the whole family will love.
A 1.25-1.5 pound flank steak will top each serving with 1 or 2 slices of steak. Feel free to use a larger cut of steak for a larger steak portion.
- ½ cup flat leaf parsley
- 1 ½ teaspoons salt
- 1 ½ tablespoons red wine vinegar
- ¾ teaspoon dried oregano
- ¼ cup olive oil
- 1 large or 2 small garlic cloves
- 8 oz. container creme fraiche
Grilled Zucchini & Steak
- 3 medium-large zucchini or 2 large zucchini
- 1.25-1.5 pound flank steak
- 1 clove garlic, peeled & cut in half
- 1 ¼ teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 ½ tablespoon olive oil (preferably light)
- 16 oz bag bow tie pasta, cooked according to package directions in salty water
- Preheat the grill to medium-high heat and cook the pasta according to the package directions.
- Combine the parsley through garlic clove in a bowl of a food processor or blender and run on medium speed for 30 seconds-1 minutes, or until the garlic is thoroughly blended into the rest of the sauce.
- Pour the chimichurri into a medium-size mixing bowl and then add the crème fraiche and fold in lightly until it is fully combined.
- Cut the zucchini lengthwise into ½ inch thick strips. Brush it with oil and then sprinkle with half of the salt and pepper.
- Rub the steak with the cut side of the garlic clove, massaging it in thoroughly over all the steak's surface area. Lightly brush it with oil and then season with the rest of the salt and pepper.
- Move the zucchini and steak to the grill. Cook the steak for 8-10 minutes, or until your degree of doneness, flipping every 2-3 minutes. Grill the zucchini for 6-8 minutes, or until it's cooked through and tender but not getting mushy yet, flipping every 2-3 minutes.
- Remove the steak and zucchini from the grill. Let the steak rest for 5 minutes. While that does, toss the cream sauce with the pasta, slice the zucchini crosswise into 1-1.5 inch pieces, and then toss them with the pasta. Slice the steak against the grain in ½ inch thick pieces. Move the pasta to a serving platter or scoop it into individual bowls and top with steak before serving!
Leftovers will keep covered in the fridge for 2-4 days. Make sure to reheat on medium heat in the microwave if doing so.
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Amount Per Serving Calories 582Total Fat 33gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 15gCholesterol 159mgSodium 867mgCarbohydrates 22gFiber 2gSugar 3gProtein 49g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.