Chimichurri Steak, Grilled Perfection

The first time I smelled chimichurri, it was like unlocking a door to a sunlit garden: waves of parsley, garlic, and vinegar rising above the sizzle of steak fat on the grill. I’d wandered over to a neighbor’s backyard cookout, drawn by the sharp, herbal aroma wafting through the dusk. One bite, and dinner changed from predictable to electric — my taste buds basically stood at attention. That night, I asked for the recipe with greasy fingers gripping a paper napkin.

Last summer, I made this steak for a group of friends after a long, lazy afternoon in the park. Someone showed up with a bottle of Malbec, someone else accidentally dropped the steaks (still wrapped, thankfully) on the kitchen floor, and somehow everything came together in a burst of laughter and the clatter of tongs. We crowded around the table, passing extra chimichurri and licking our plates clean. All those little mishaps just made it taste better.

Ingredients

• Boneless ribeye or sirloin steaks: Choose well-marbled cuts—don’t be shy about asking your butcher for thicker steaks, as they stay juicy while grilling.
• Olive oil: A light brush helps the seasoning cling and gives a gorgeous sear without heavy smoke.
• Kosher salt: Coarser grains mean better crust and even seasoning—sprinkle with confidence.
• Black pepper: Grind fresh for that sharp, aromatic bite right before it hits the grill.
• Fresh flat-leaf parsley: The heart of chimichurri; chop it by hand for the best texture and vibrant flavor.
• Fresh cilantro (optional): Adds a soft, citrusy lift; I usually toss in a handful if I have it on hand.
• Garlic: More is merrier—smash and mince the cloves for a little texture and big flavor.
• Extra-virgin olive oil: Use a grassy, peppery oil for an extra layer of depth in your sauce.
• Red wine vinegar: The zing brings the whole sauce to life; don’t skimp.
• Lemon juice: Brightens the chimichurri and balances the richness of the steak.
• Dried oregano: Earthy undertones make the sauce unmistakably Argentinian—crush with your fingers to release aroma.
• Crushed red pepper flakes: Sprinkle for a subtle heat, or double up if you crave a bigger kick.
• Kosher salt and black pepper (for sauce): Rounds everything out; taste as you go.

Instructions

Mix up the chimichurri:

Grab a bowl and toss in the parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper. Give everything a patient stir until the herbs glisten, then set aside for the flavors to mingle.

Prep your steak:

Crank your grill to high heat while you pat the steaks dry—this helps them sear better and promises that prized crust. Rub with olive oil, shower both sides with salt and pepper, and let them sit at room temperature while the grill heats up.

Grill to perfection:

Laying the steaks onto the grates, you should hear an instant sizzle; grill 4 to 6 minutes per side for medium-rare, or adjust for your favorite doneness. Transfer to a platter and rest under foil for 5 minutes—resist the urge to slice too soon so the juices stay inside.

Slice and finish:

Cut the steaks against the grain into thick, juicy slices. Spoon chimichurri over the top, let it spill onto the plate, and serve straightaway with a little extra sauce on the side.

Save

There’s a photo of my sister grinning over a platter of this steak, chin stained green from spooning up all the leftover chimichurri. Somehow, serving this dish has become the unspoken invitation for everyone to relax, get a little messy, and negotiate over the crispiest edge piece. It’s these small moments of chaos and satisfaction that turn a weeknight into a night worth remembering.

Picking the Right Cut of Meat

I’ve tried skirt, flank, and even a budget-friendly sirloin—surprisingly, each works if you treat it with love. My favorite trick is to poke the steak gently with a finger; if it springs back slowly, it’s ready for the grill. No matter which cut, slicing against the grain really is the move that keeps each bite tender.

Sauce Secrets They Don't Tell You

I’ve learned to finely chop the herbs by hand—food processors make the sauce muddy and a little too uniform. Leaving a few slightly bigger parsley bits lets the bright flavors pop. Splash in extra vinegar or lemon to taste if your batch needs a little more zing.

Making the Meal Complete

Some nights, I serve this steak with roasted potatoes or a wedge of grilled bread to catch every drop of sauce. For a lighter mood, a pile of vinegary salad matches the brightness of the chimichurri. If your crowd likes heat, don’t be shy with the red pepper flakes.

• Add a pinch of smoked paprika for subtle depth in your sauce.
• Warm your serving platter before slicing the meat—it keeps everything juicy.
• Taste your chimichurri with a piece of bread first, so you can adjust the salt and acidity.

Save

Even if you bust out the grill just this once, the chimichurri will have you dreaming up new excuses to make it again. Here’s to sharing loud, delicious meals with your favorite people—no steakhouse required.

Recipe FAQs

→ What cuts work best?

Ribeye and sirloin deliver good marbling and flavor; flank or skirt can also work when sliced thin against the grain. Choose a cut with some fat for juiciness.

→ How long to grill for medium-rare?

For 1-inch steaks, grill about 4-6 minutes per side over high heat. Use an instant-read thermometer if available: 130-135°F for medium-rare, then tent and rest 5 minutes.

→ Can I make the chimichurri ahead of time?

Yes. Combine the sauce a few hours to a day ahead to let flavors meld. Keep refrigerated up to 48-72 hours and bring to room temperature before serving to revive the olive oil and aromatics.

→ Should I marinate the steak in chimichurri?

Marinating with 1-2 tbsp of chimichurri for up to 2 hours adds depth. Avoid very long acidic marinades, which can affect texture; short marinating or using the sauce as a finishing condiment both work well.

→ How should I store leftovers?

Store sliced steak in an airtight container in the fridge for 3-4 days. Keep chimichurri separate in the refrigerator for up to 3 days; spoon over warmed steak before serving.

→ What sides and wines pair well?

Charred vegetables, roasted potatoes or a simple salad complement the dish. Bold reds like Malbec or Cabernet Sauvignon match the grilled flavors and herb brightness.