This dish is a celebration of simplicity and flavor. The steak is seasoned and grilled to perfection, while the chimichurri sauce adds a zesty, herbaceous punch that cuts through the richness of the meat. It’s a fast and flavorful meal that feels gourmet but comes together with minimal effort. Whether you’re hosting a backyard barbecue or just craving a hearty, satisfying dinner, this recipe delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
steak (ribeye, skirt, flank, or sirloin) olive oil salt black pepper garlic, minced fresh parsley, finely chopped fresh oregano, finely chopped (or dried oregano) red wine vinegar red pepper flakes (optional) lemon juice (optional, for brightness)
Directions
Pat the steak dry with paper towels and season generously with salt and black pepper. Drizzle with a little olive oil and set aside.
In a bowl, combine chopped parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Stir well and let it sit to allow flavors to meld.
Preheat your grill to high heat. Brush the grates with oil to prevent sticking.
Grill the steak for about 4–5 minutes per side, or until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5–10 minutes.
Slice the steak against the grain and spoon chimichurri sauce generously over the top.
Serve immediately with extra chimichurri on the side.
Spicy chimichurri: Add more red pepper flakes or a diced chili pepper to the sauce.
Citrusy twist: Replace red wine vinegar with lemon or lime juice for a brighter flavor.
Different herbs: Substitute parsley with cilantro or basil for a unique variation.
Marinated steak: Let the steak sit in some of the chimichurri for a few hours before grilling for deeper flavor.
Pan-seared version: If you don’t have a grill, sear the steak in a hot skillet on the stove.
Storage/Reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Chimichurri sauce can be stored separately in a sealed jar for up to 5 days in the fridge. To reheat steak, warm it gently in a skillet over low heat or in the oven at 275°F until just heated through. Avoid microwaving, as it can overcook the meat. Chimichurri is best served at room temperature, so let it sit out for 15 minutes before using leftovers.
FAQs
What cut of steak is best for chimichurri?
Skirt steak, flank steak, ribeye, or sirloin all work well. Choose a cut with good marbling for juicy results.
Can I make chimichurri ahead of time?
Yes. In fact, letting it sit for a few hours enhances the flavor. Just refrigerate and bring to room temperature before serving.
Is chimichurri spicy?
Traditional chimichurri is more herbaceous than spicy, but you can adjust the heat by adding or omitting red pepper flakes.
Do I need a grill to make this?
No. You can pan-sear or broil the steak if a grill isn’t available. Just make sure to use high heat to achieve a good sear.
How long should I rest the steak?
Rest the steak for 5–10 minutes after grilling. This helps the juices redistribute, making the meat more tender and flavorful.
Can I use dried herbs in chimichurri?
Fresh herbs are preferred for the best flavor, but dried oregano is commonly used. Avoid dried parsley as it lacks brightness.
What should I serve with chimichurri steak?
Grilled vegetables, roasted potatoes, rice, or a fresh salad pair well. Crusty bread is also great for soaking up extra sauce.
Can I freeze chimichurri sauce?
Yes. Freeze it in an ice cube tray and transfer to a bag for easy portions. Thaw at room temperature or in the fridge before use.
How do I know when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Cooking time depends on thickness.
Is chimichurri steak healthy?
Yes. It’s high in protein and the sauce is made with heart-healthy olive oil and fresh herbs. It fits well into many diets.
Conclusion
Grilled Chimichurri Steak is a flavorful, satisfying dish that brings together smoky grilled meat and fresh, zesty sauce in perfect harmony. It’s quick to prepare, easy to customize, and guaranteed to impress. Whether you’re cooking for guests or enjoying a special meal at home, this recipe is a delicious way to elevate steak night.
Grilled Chimichurri Steak is a bold and flavorful Argentine-inspired dish featuring juicy grilled steak topped with a zesty chimichurri sauce made from fresh herbs, garlic, and vinegar. It’s perfect for summer grilling or an easy weeknight dinner with gourmet flair.
Pat the steak dry with paper towels. Season generously with salt, black pepper, and drizzle with olive oil. Set aside to rest at room temperature.
In a bowl, combine parsley, oregano, garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and lemon juice if using. Stir well and let sit for flavors to meld.
Preheat grill to high heat and oil the grates to prevent sticking.
Grill steak for 4–5 minutes per side, or until desired doneness is reached (130°F for medium-rare).
Transfer steak to a cutting board and let rest for 5–10 minutes.
Slice steak against the grain and spoon chimichurri sauce over the top.
Serve immediately with additional chimichurri on the side.
Notes
Letting the steak rest after grilling helps retain juices and improve flavor.Chimichurri can be made ahead and refrigerated for up to 5 days.Use a meat thermometer to ensure accurate doneness.Adjust red pepper flakes to control spice level.
