Picture this: a warm summer evening, the grill humming, and the irresistible aroma of steak sizzling over open flames. You slice into the perfectly charred crust to reveal a rosy, juicy center, then spoon over a bright, herby chimichurri that dances on your tongue. That’s the magic of this grilled steak chimichurri—a dish that turns an ordinary weeknight into a celebration.
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Chimichurri is like the life of the party in sauce form. It’s a vibrant blend of parsley, garlic, olive oil, and vinegar that wakes up every bite with its tangy, garlicky punch. And when it meets a smoky, grilled steak, it’s a match made in heaven. This recipe is all about simplicity and bold flavor, with a few pro tips to help you nail that perfect sear every time.
Whether you’re a grill master or a first-timer, this dish is forgiving and fun. The chimichurri comes together in minutes, and the steak cooks in under ten. So fire up that grill, grab your favorite cut, and let’s make something unforgettable.
Why You'll Love This Recipe
About the Ingredients
1.5 pounds (680g) flank steak (or skirt steak)
Flank steak is lean and takes on marinades beautifully. If you prefer, use skirt steak for extra beefy flavor, or even sirloin for a budget-friendly option.
1 teaspoon (5g) kosher salt
Kosher salt has a clean taste and dissolves easily. If using table salt, reduce to 3/4 teaspoon. Sea salt works too.
1/2 teaspoon (2g) black pepper
Freshly ground black pepper adds a warm, spicy note. Pre-ground works, but fresh is more aromatic.
1 cup (30g) fresh parsley leaves, finely chopped
Flat-leaf (Italian) parsley is best for its robust flavor. Curly parsley can be used but is milder. For a twist, swap half for cilantro.
1/2 cup (120ml) extra-virgin olive oil
Quality olive oil makes a difference here. For a lighter option, use avocado oil, but the flavor won’t be as fruity.
3 tablespoons (45ml) red wine vinegar
Red wine vinegar gives chimichurri its tangy kick. Substitute sherry vinegar or white wine vinegar if needed.
4 cloves garlic, minced
Fresh garlic is essential. If you only have jarred, use 1 teaspoon, but fresh is far superior.
1/2 teaspoon (2g) dried oregano
Dried oregano adds an earthy, herbaceous note. You can use 1 teaspoon fresh oregano, finely chopped.
1/4 teaspoon (1g) red pepper flakes (optional)
For a little heat. Omit if you prefer mild, or add more for extra spice.
Tips & Tricks
Let the steak rest after grilling
This allows the juices to redistribute, ensuring every slice is tender and juicy.
Don't skip the salt
Season the steak generously at least 20 minutes before grilling to help it develop a flavorful crust.
Slice against the grain
This shortens the muscle fibers, making each bite more tender.
Make chimichurri ahead
It gets even better as it sits, so prepare it up to 2 days in advance.
Pro Tips
Step-by-Step Instructions
1. Season the steak
Pat the steak dry with paper towels. Sprinkle both sides with salt and pepper, pressing gently to adhere. Let it sit at room temperature for 20 minutes while you prepare the chimichurri.
2. Make the chimichurri
In a medium bowl, combine the parsley, olive oil, red wine vinegar, garlic, oregano, and red pepper flakes. Stir well. Taste and adjust seasoning with salt and pepper. Set aside.
3. Preheat the grill
Preheat your gas or charcoal grill to medium-high heat, about 450-500°F (230-260°C). You should be able to hold your hand 5 inches above the grate for 2-3 seconds.
4. Grill the steak
Place the steak on the grill at a 45-degree angle to get nice grill marks. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C). The exterior should be deeply charred and caramelized.
5. Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender steak.
6. Slice and serve
Slice the steak thinly against the grain. Arrange on a platter and spoon a generous amount of chimichurri over the top. Serve the remaining sauce on the side.
Delicious Variations
Spicy Chimichurri
Add 1 finely chopped jalapeño or serrano pepper to the sauce for an extra kick.
Cilantro-Mint Chimichurri
Replace half the parsley with fresh cilantro and add 1/4 cup chopped mint for a refreshing twist.
Grilled Steak Salad
Slice the steak and serve over mixed greens with cherry tomatoes, avocado, and a drizzle of chimichurri as dressing.
How to Store Grilled Steak Chimichurri
Refrigerator
Store leftover steak and chimichurri separately in airtight containers. The steak will keep for up to 3 days, the chimichurri for up to 5 days.
Freezer
Chimichurri can be frozen in an ice cube tray for up to 3 months. Thaw in the fridge before using. Steak can be frozen for up to 2 months, but texture may change.
Reheating
Reheat steak gently in a skillet over medium heat for 2-3 minutes per side, or in the microwave at 50% power. Avoid overcooking. Chimichurri is best served at room temperature.
Frequently Asked Questions
Q: What is the best cut of steak for chimichurri?
Flank steak or skirt steak are the best cuts because they are thin, cook quickly, and have a robust beefy flavor that pairs perfectly with chimichurri. You can also use sirloin or ribeye if you prefer a thicker, juicier steak.
Q: How do I know when the steak is done?
Use a meat thermometer: for medium-rare, the internal temperature should be 130-135°F (54-57°C). If you don't have one, press the steak with your finger—it should feel like the fleshy part of your palm when your thumb and index finger touch.
Q: Can I make chimichurri ahead of time?
Yes, chimichurri can be made up to 2 days in advance. Store it in an airtight container in the refrigerator, and let it come to room temperature before serving to allow the flavors to meld.
Q: What can I serve with grilled steak chimichurri?
This dish pairs beautifully with grilled vegetables, roasted potatoes, a fresh green salad, or crusty bread to soak up the extra sauce. It's also great in tacos or over rice.
Q: How do I store leftover chimichurri?
Store leftover chimichurri in an airtight container in the refrigerator for up to 5 days. You can also freeze it in ice cube trays for up to 3 months. Thaw in the fridge before using.
So, are you ready to fire up the grill and make this your new summer staple? Give it a try and let me know how it turns out—tag me in your photos or drop a comment below. Happy grilling! Keep your pen dancing.
Grilled Steak Chimichurri
Juicy grilled steak topped with vibrant chimichurri sauce—a 30-minute dinner that’s bursting with fresh, zesty flavor.
🧂 Ingredients
- 1.5 pounds (680g) flank steak (or skirt steak)
- 1 teaspoon (5g) kosher salt
- 1/2 teaspoon (2g) black pepper
- 1 cup (30g) fresh parsley leaves, finely chopped
- 1/2 cup (120ml) extra-virgin olive oil
- 3 tablespoons (45ml) red wine vinegar
- 4 cloves garlic, minced
- 1/2 teaspoon (2g) dried oregano
- 1/4 teaspoon (1g) red pepper flakes (optional)
📋 Instructions
- 1Season the steak — Pat the steak dry with paper towels. Sprinkle both sides with salt and pepper, pressing gently to adhere. Let it sit at room temperature for 20 minutes while you prepare the chimichurri.
- 2Make the chimichurri — In a medium bowl, combine the parsley, olive oil, red wine vinegar, garlic, oregano, and red pepper flakes. Stir well. Taste and adjust seasoning with salt and pepper. Set aside.
- 3Preheat the grill — Preheat your gas or charcoal grill to medium-high heat, about 450-500°F (230-260°C). You should be able to hold your hand 5 inches above the grate for 2-3 seconds.
- 4Grill the steak — Place the steak on the grill at a 45-degree angle to get nice grill marks. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C). The exterior should be deeply charred and caramelized.
- 5Rest the steak — Transfer the steak to a cutting board and tent loosely with foil. Rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender steak.
- 6Slice and serve — Slice the steak thinly against the grain. Arrange on a platter and spoon a generous amount of chimichurri over the top. Serve the remaining sauce on the side.
Priya explores creative writing prompts and storytelling techniques for aspiring authors. She shares exercises to spark imagination and build narrative confidence, drawn from her own writing practice.
