Elevate your steak game with this Chimichurri Grilled Steak recipe! The robust, garlicky flavor of chimichurri sauce pairs beautifully with the smoky, charred steak, creating a dish that’s perfect for summer cookouts or an indulgent weeknight dinner. Simple to make yet packed with flavor, this dish will make you feel like you’re dining in an Argentinian steakhouse!
Why This Recipe Works
Bold Flavors: The herbaceous, tangy chimichurri sauce complements the richness of the grilled steak.
Versatile: Chimichurri can be used as a marinade, topping, or dipping sauce.
Easy to Prepare: Simple ingredients and quick prep make this a stress-free recipe.
Restaurant-Quality: Grilling the steak enhances the flavor and creates a perfect char.
What You’ll Need for This Recipe
For the Steak:
2 lbs (900g) ribeye, sirloin, or flank steak
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro (optional, for added depth)
4 cloves garlic, minced
1/3 cup red wine vinegar
1/2 cup olive oil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
How to Make Chimichurri Grilled Steak
Make the Chimichurri Sauce:
In a bowl, combine parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.
Mix well and let it sit for at least 15 minutes to allow the flavors to meld together. For the best results, prepare it a few hours ahead or the day before.
Prepare the Steak:
Pat the steak dry with paper towels. Rub both sides with olive oil, then season generously with salt and black pepper.
Preheat the Grill:
Heat your grill to medium-high (about 400-450°F). Clean and oil the grates to prevent sticking.
Grill the Steak:
Place the steak on the hot grill and cook for 4-6 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check:
Medium-Rare: 130-135°F
Medium: 135-145°F
Medium-Well: 145-155°F
Rest the Steak:
Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
Serve with Chimichurri:
Slice the steak against the grain and spoon the chimichurri sauce generously over the top. Serve immediately.
Helpful Tips for Recipe Success
Marinate for Extra Flavor: Rub some chimichurri on the steak and let it marinate for 1-2 hours before grilling.
Room Temperature Steak: Let the steak sit at room temperature for 30 minutes before grilling for even cooking.
Don’t Skip Resting: Resting the steak is key to juicy, tender slices.
Make Chimichurri in Advance: The flavors deepen as it sits, so prepare the sauce a few hours or a day ahead.
Serving Suggestions
Classic Pairing: Serve with roasted potatoes or a fresh salad.
Add Grilled Veggies: Pair the steak with grilled zucchini, asparagus, or bell peppers.
Low-Carb Option: Serve with cauliflower rice or steamed broccoli for a lighter meal.
Wine Pairing: Enjoy with a robust Malbec or Cabernet Sauvignon.
FAQs
Can I use a different cut of steak?
Yes! Ribeye, sirloin, flank, or even skirt steak all work beautifully in this recipe.
What if I don’t have a grill?
You can cook the steak on a grill pan or cast-iron skillet over medium-high heat.
Can I store leftover chimichurri?
Absolutely! Store it in an airtight container in the refrigerator for up to 1 week.
Can I freeze chimichurri?
Yes! Freeze it in an ice cube tray, then transfer the cubes to a freezer bag for up to 3 months.
Serving and Timing
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Final Thoughts
This Chimichurri Grilled Steak is the perfect combination of bold flavors and tender, juicy steak. Whether it’s for a summer barbecue or a quick dinner, this recipe delivers every time. Try it tonight, and enjoy the taste of Argentina in every bite!