Grilled Steak With Chimichurri Recipe

Grilled Steak With Chimichurri Recipe

If you’re craving a bold, fresh, and satisfying dinner, this Grilled Steak With Chimichurri Recipe is the kind of meal that makes an ordinary evening feel like a backyard celebration.

A Simple Steak Dinner That Feels Special

There’s something timeless about a beautifully cooked grilled steak topped with a bright green chimichurri sauce. It’s rustic, yes, but it also feels a little elegant in that unfussy way that the best summer meals do. This is the kind of steak recipe I come back to again and again when the weather turns warm, the grill is calling my name, and I want dinner to taste like I put in more effort than I actually did.

If you’ve never made steak with chimichurri, let me tell you—it’s a game changer. The steak is rich and savory, with those smoky grill marks we all love, and then the chimichurri comes in with fresh parsley, garlic, olive oil, vinegar, and a little heat. It cuts through the richness in the loveliest way. It’s often associated with Argentinian steak, and once you taste that pairing, it’s easy to see why it’s so beloved.

I love serving this for summer cookouts, family dinners, and even casual date nights at home. My husband always hovers near the cutting board when I’m slicing the steak, hoping for “just one taste,” and honestly, I can’t blame him. This easy steak dinner feels hearty and fresh all at once, and that balance is hard to beat.

Why You’ll Love This Recipe

• Full of bold, fresh flavor from homemade chimichurri
• Ready in about 30 minutes, depending on your steak size
• Perfect for summer grilling season
• Uses simple ingredients you can find in any grocery store
• Flexible enough for skirt steak, flank steak, ribeye, or sirloin
• The garlic parsley sauce adds brightness without feeling heavy
• Great for weeknights but impressive enough for guests
• Naturally low-carb and high in protein
• Easy to pair with salads, potatoes, rice, or grilled vegetables
• Makes leftovers that are wonderful in sandwiches and grain bowls

Ingredients You’ll Need

For the steak:

• 2 pounds flank steak or skirt steak (you can also use sirloin, ribeye, or strip steak)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional, but lovely for extra smoky flavor)

For the chimichurri sauce:

• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional, but adds freshness)
• 4 garlic cloves, minced
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
• 1/2 teaspoon red pepper flakes (add more if you like heat)
• 3 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice (optional for a brighter finish)

A few ingredient notes, because they matter:

• Flank steak and skirt steak are ideal if you want that classic sliced-against-the-grain look. They cook quickly and soak up flavor beautifully.
• If using ribeye, trim any excessive outer fat so flare-ups don’t get out of hand.
• Fresh parsley is the backbone of a good herb sauce recipe. Curly parsley works in a pinch, but flat-leaf gives better flavor and texture.
• Good olive oil makes a difference here since the sauce isn’t cooked.
• Red wine vinegar gives this chimichurri sauce its signature tang. White wine vinegar can work, though it’s slightly milder.
• Fresh garlic is non-negotiable for me. It gives the sauce its punch and personality.

How to Make Grilled Steak With Chimichurri

1. Make the chimichurri first.
   In a medium bowl, stir together the parsley, cilantro, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, black pepper, and lemon juice if using. Let it sit for at least 10 to 15 minutes before serving. That short rest helps the flavors mingle and mellow, especially the garlic.

2. Prep the steak.
   Pat the steak dry with paper towels. This small step helps you get better browning on the grill. Rub both sides with olive oil, then season evenly with salt, pepper, garlic powder, and smoked paprika.

3. Bring the steak closer to room temperature.
   Let the seasoned steak rest on the counter for 20 to 30 minutes while the grill heats. Don’t skip this if you can help it—it encourages more even cooking, which is especially helpful with thicker cuts.

4. Preheat the grill.
   Heat your gas or charcoal grill to high, about 450°F to 500°F. Clean and oil the grates well. A hot grill is the secret to a juicy grilled steak with those flavorful charred edges.

5. Grill the steak.
   Place the steak on the grill and cook for about 4 to 6 minutes per side for medium-rare, depending on thickness. For best results, use an instant-read thermometer: 130°F to 135°F is the sweet spot for medium-rare, 140°F to 145°F for medium.

6. Rest before slicing.
   Transfer the steak to a cutting board and let it rest for 10 minutes. This is where patience pays off. Resting keeps the juices in the meat instead of all over the board.

7. Slice it properly.
   Slice the steak thinly against the grain. This matters a lot with flank and skirt steak. Cutting against the grain shortens the muscle fibers and gives you that tender bite everyone wants.

8. Spoon on the chimichurri and serve.
   Arrange the sliced steak on a platter and spoon some of the chimichurri sauce over the top. Serve the rest on the side so everyone can add more. And they will.

Servings & Timing

• Yield: Serves 4 to 6
• Prep Time: 15 minutes
• Rest Time: 30 to 40 minutes total (includes letting the sauce sit and the steak rest)
• Cook Time: 10 to 12 minutes
• Total Time: About 55 to 65 minutes

That timing makes this a very workable summer grilling recipe, especially when you want something fresh but not fussy.

A Few Tasty Variations

• Use ribeye or New York strip if you want a richer, more marbled steak.
• Add finely chopped shallot to the chimichurri for a sweeter, slightly softer flavor.
• Stir in a little mint with the parsley for a brighter, cooler sauce.
• Make it spicier with extra red pepper flakes or a minced Fresno chili.
• Try the same homemade chimichurri on grilled chicken, shrimp, or portobello mushrooms.
• Add a spoonful of honey to the sauce if you prefer a tiny bit of sweetness to balance the vinegar.

Storage & Reheating

Store leftover steak in an airtight container in the refrigerator for up to 4 days. Keep the chimichurri in a separate container if possible, which helps both the texture and color stay fresher.

The chimichurri sauce will keep in the fridge for about 3 to 4 days. The olive oil may firm up when chilled, so let it sit at room temperature for 15 to 20 minutes before serving and give it a good stir.

To reheat the steak, warm it gently in a skillet over low heat for a few minutes or microwave it in short bursts at 50% power. I wouldn’t overdo it—steak can go from lovely to tough in a hurry. Cold slices are also delicious tucked into wraps or sliced over salad.

For make-ahead planning, the chimichurri can be made several hours in advance, and the steak can be seasoned up to 12 hours ahead and refrigerated. That’s especially handy when you’re having friends over and want less last-minute fuss.

Notes From My Kitchen

After testing this grilled beef steak a few ways, I found that simple seasoning lets the chimichurri shine. It’s tempting to add more spices, more marinades, more everything—but honestly, restraint works better here.

Another thing I learned: hand-chopped chimichurri has the best texture. You can use a food processor, sure, but pulse it carefully. If you puree it too much, it loses that lovely spoonable character and starts tasting a bit flat. Not bad, just not as vibrant.

And here’s a practical tip I swear by—salt the steak enough. A thick cut needs more seasoning than you think. If your steak tastes bland, it usually isn’t the beef’s fault. It just needed a proper hand with the salt.

If you’re feeding a crowd, plan on about 8 ounces of steak per person before cooking. That’s a good average for a hearty meal with sides. If you’re serving lots of extras like grilled corn, potato salad, or crusty bread, you can stretch it a little further.

FAQs

What cut of steak is best for this recipe?

Flank steak and skirt steak are my first choices because they grill quickly and pair beautifully with chimichurri sauce, but sirloin, strip steak, and ribeye also work well.

Can I make chimichurri ahead of time?

Yes, and it actually tastes better after it sits for a bit. Make it up to 1 day ahead for strong flavor, though the herbs look freshest within the first several hours.

Is chimichurri spicy?

Usually just mildly spicy. The red pepper flakes add a little warmth, but you can reduce them or leave them out if you want a gentler garlic parsley sauce.

How do I know when the steak is done?

Use an instant-read thermometer if you can. For medium-rare, pull it off the grill at 130°F to 135°F; it will continue to rise a little as it rests.

Can I cook this steak indoors?

Absolutely. A grill pan or cast-iron skillet works very well. You’ll lose a bit of smoky flavor, but the crust can still be excellent.

Why should I slice the steak against the grain?

It makes the steak more tender and easier to chew. This is especially important with flank and skirt steak, which have long muscle fibers.

Can I freeze chimichurri?

Yes, though fresh is best. Freeze it in small portions, even in ice cube trays, for up to 2 months, then thaw in the fridge and stir before serving.

What should I serve with grilled steak with chimichurri?

This easy steak dinner pairs well with grilled vegetables, roasted potatoes, rice, a simple green salad, or even warm bread to mop up extra sauce.

Serving Ideas That Make Dinner Feel Complete

If you want to turn this Grilled Steak With Chimichurri Recipe into a full spread, a few simple sides go a long way. Grilled corn, blistered peppers, tomato salad, or crispy smashed potatoes all work beautifully. If you like a host-without-the-stress setup, serve the sliced argentinian steak on a platter with the sauce in a bowl nearby and let everyone build their own plate.

You could even make this part of a weekend grilling menu with a light appetizer and a fruity dessert. Something about steak and fresh herbs just begs for company, doesn’t it?

If you’re building internal links on your blog, this is a nice place to guide readers toward recipes like grilled vegetables, roasted baby potatoes, fresh coleslaw, or a simple peach crisp for dessert.

Conclusion

This Grilled Steak With Chimichurri Recipe is fresh, bold, and surprisingly easy to pull off, which is my favorite kind of meal. You get a tender, flavorful juicy grilled steak and a punchy homemade chimichurri that makes every bite taste bright and balanced. Give it a try for your next cookout or weeknight dinner, and if you do, I’d love to hear how it turned out for you—leave a comment and tell me what sides you served with it.