Grilled Steak Chimichurri is the ultimate summer dinner that brings bold, fresh flavors to your table. The combination of smoky, charred steak and bright, tangy chimichurri sauce is simply irresistible.
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This recipe is perfect for weeknight meals or weekend gatherings. The chimichurri can be made ahead, and the steak grills in minutes, making it both convenient and impressive.
Whether you're a seasoned grill master or a beginner, this dish is foolproof. Follow our tips for the perfect sear and a sauce that's bursting with freshness.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) flank steak or skirt steak
Flank steak is lean and benefits from marinating; skirt steak is more marbled and flavorful. Substitute with sirloin or ribeye if preferred.
1 teaspoon kosher salt
Use kosher salt for even seasoning; table salt is finer, so use half the amount.
1/2 teaspoon black pepper
Freshly ground black pepper adds the best flavor; pre-ground works too.
1 tablespoon olive oil
For brushing the grill grates; use a neutral oil like canola if preferred.
1 cup (240ml) fresh flat-leaf parsley, tightly packed
Flat-leaf parsley has more flavor than curly; substitute with cilantro or a mix.
1/2 cup (120ml) fresh cilantro leaves
Cilantro adds a fresh, citrusy note; omit if you dislike cilantro and add more parsley.
3 cloves garlic, minced
Fresh garlic is best; use 1 teaspoon jarred minced garlic in a pinch.
1/4 cup (60ml) red wine vinegar
Red wine vinegar gives tang; substitute with sherry vinegar or white wine vinegar.
1/2 cup (120ml) extra-virgin olive oil
Use good quality olive oil for the sauce; it's the base of the chimichurri.
1 teaspoon dried oregano
Mexican oregano is more robust; use a pinch of red pepper flakes for heat if desired.
1/2 teaspoon red pepper flakes (optional)
Adds a gentle kick; adjust to your heat preference.
Tips & Tricks
- Let the steak rest after grilling to allow juices to redistribute – this ensures a juicy steak.
- Slice against the grain for tenderness, especially with flank or skirt steak.
- Make the chimichurri at least 15 minutes before serving to let flavors meld.
Pro Tips
Step-by-Step Instructions
1. Make the Chimichurri
Finely chop parsley and cilantro. In a bowl, combine herbs, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. Stir well and let sit at room temperature while you prepare the steak.
2. Season the Steak
Pat the steak dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 15-20 minutes to take the chill off.
3. Preheat the Grill
Preheat your grill to high heat (450-500°F / 232-260°C). Brush the grates with olive oil to prevent sticking.
4. Grill the Steak
Place the steak on the hot grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C). The steak should have nice grill marks and feel firm with a little give.
5. Rest the Steak
Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.
6. Slice and Serve
Slice the steak thinly against the grain. Spoon a generous amount of chimichurri over the top. Serve extra sauce on the side.
Delicious Variations
Spicy
Add a minced jalapeño or extra red pepper flakes to the chimichurri.
Herb swap
Use mint and basil in place of cilantro for a different flavor profile.
Grilled veggies
Serve with grilled asparagus or bell peppers for a complete meal.
How to Store Grilled Steak Chimichurri
Refrigerator
Store leftover steak and chimichurri separately in airtight containers. Steak keeps for 3-4 days, chimichurri for up to 5 days.
Freezer
Freeze sliced steak in a freezer-safe bag for up to 3 months. Chimichurri can be frozen in ice cube trays for easy portions, up to 3 months.
Reheating
Reheat steak gently in a skillet over medium heat or in the microwave in 30-second bursts. Chimichurri can be used cold or at room temperature.
Frequently Asked Questions
Q: What is chimichurri sauce made of?
Chimichurri is made of finely chopped parsley, garlic, olive oil, red wine vinegar, and oregano, often with cilantro and red pepper flakes.
Q: How do I know when the steak is done?
Use a meat thermometer: 130°F (54°C) is medium-rare, 140°F (60°C) is medium, and 150°F (65°C) is well-done.
Q: Can I make chimichurri ahead of time?
Yes, you can make chimichurri up to 3 days ahead and store it in the fridge. Bring it to room temperature before serving.
Q: What is the best steak for chimichurri?
Flank steak and skirt steak are classic choices because they are flavorful and slice well. Sirloin or ribeye also work great.
Q: How do I slice steak against the grain?
Look for the lines of muscle fibers on the cooked steak and slice perpendicular to them for maximum tenderness.
Try this Grilled Steak Chimichurri for your next cookout and watch it disappear! Don't forget to leave a comment and share your results.
Grilled Steak Chimichurri
Grilled Steak Chimichurri: juicy, charred steak topped with vibrant herb sauce – ready in 30 minutes!
🧂 Ingredients
- 2 lbs (900g) flank steak or skirt steak
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup (240ml) fresh flat-leaf parsley, tightly packed
- 1/2 cup (120ml) fresh cilantro leaves
- 3 cloves garlic, minced
- 1/4 cup (60ml) red wine vinegar
- 1/2 cup (120ml) extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
📋 Instructions
- 1Make the Chimichurri — Finely chop parsley and cilantro. In a bowl, combine herbs, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. Stir well and let sit at room temperature while you prepare the steak.
- 2Season the Steak — Pat the steak dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 15-20 minutes to take the chill off.
- 3Preheat the Grill — Preheat your grill to high heat (450-500°F / 232-260°C). Brush the grates with olive oil to prevent sticking.
- 4Grill the Steak — Place the steak on the hot grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C). The steak should have nice grill marks and feel firm with a little give.
- 5Rest the Steak — Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.
- 6Slice and Serve — Slice the steak thinly against the grain. Spoon a generous amount of chimichurri over the top. Serve extra sauce on the side.
