The first time I tasted chimichurri, I was standing in a sun-drenched patio in Buenos Aires, the smoky scent of grilled beef curling through the air. That sauce—bright with parsley, sharp with garlic, and kissed by vinegar—was a revelation. It wasn't just a condiment; it was a celebration of simplicity.
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This recipe brings that Argentine spirit to your backyard. A well-marbled steak, seared over high heat until the crust is bronzed and the center is rosy, then sliced against the grain and draped with a spoonful of emerald sauce. The chimichurri, made while the steak rests, is a symphony of fresh herbs and olive oil that cuts through the richness of the meat.
What I love most is the balance: the charred, beefy flavor of the steak meets the bright, herbaceous punch of the sauce. It's a dish that feels both rustic and refined, perfect for a weeknight dinner or a summer gathering. As the grill hisses and the herbs release their fragrance, you'll understand why this pairing has stood the test of time.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) flank steak or skirt steak
Flank steak is lean and benefits from marinating; skirt steak is more flavorful. Both work well—choose based on availability.
1 teaspoon kosher salt
Use kosher salt for even seasoning; if using table salt, reduce to 3/4 teaspoon.
1/2 teaspoon freshly ground black pepper
Freshly ground pepper adds a fragrant kick; pre-ground works in a pinch.
1 cup (30g) fresh flat-leaf parsley, finely chopped
Flat-leaf parsley has more flavor than curly; if you only have curly, it's fine, just chop finely.
1/2 cup (15g) fresh cilantro, finely chopped
Cilantro adds a citrusy note; if you dislike it, substitute with more parsley or fresh oregano.
3 cloves garlic, minced
Fresh garlic is essential; use a microplane for a finer mince. Jarred minced garlic can be used in a pinch.
1/2 cup (120ml) extra virgin olive oil
Use a good-quality olive oil for the best flavor; a milder oil works if you prefer.
2 tablespoons red wine vinegar
Red wine vinegar is classic; sherry vinegar or apple cider vinegar are good substitutes.
1/2 teaspoon red pepper flakes
Adjust to taste; omit for a milder sauce.
1 teaspoon dried oregano
Dried oregano adds earthiness; fresh oregano can be used, but double the amount.
Tips & Tricks
- Bring steak to room temperature 30 minutes before grilling for even cooking.
- Let the steak rest for 5-10 minutes after grilling to allow juices to redistribute.
- Slice against the grain for maximum tenderness.
- Make chimichurri ahead of time to let flavors meld.
Pro Tips
Step-by-Step Instructions
1. Season the Steak
Pat the steak dry with paper towels. Season both sides generously with salt and pepper. Let it sit at room temperature for 20-30 minutes.
2. Make the Chimichurri
In a medium bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, and oregano. Stir well. Set aside to let flavors meld.
3. Preheat the Grill
Preheat a gas or charcoal grill to high heat, about 450°F (232°C). Clean the grates and oil them lightly.
4. Grill the Steak
Place the steak on the grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C). The exterior should be nicely charred.
5. Rest the Steak
Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute.
6. Slice and Serve
Slice the steak thinly against the grain. Serve with a generous spoonful of chimichurri sauce on top.
Delicious Variations
Chicken Chimichurri
Use boneless, skinless chicken thighs or breasts; grill until internal temperature reaches 165°F (74°C).
Vegan Chimichurri
Serve over grilled portobello mushrooms or tofu.
Spicy Chimichurri
Add a minced jalapeño or extra red pepper flakes for heat.
How to Store Grilled Steak Chimichurri
Refrigerator
Store leftover steak and chimichurri separately in airtight containers for up to 3 days.
Freezer
Freeze chimichurri in an ice cube tray for up to 3 months. Thaw before using.
Reheating
Reheat steak gently in a skillet over medium heat or in the microwave. Chimichurri is best served 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 red pepper flakes. Some variations add cilantro or oregano.
Q: How long should I grill steak for medium-rare?
For a 1-inch thick flank steak, grill for 4-5 minutes per side over high heat. Use a meat thermometer to ensure it reaches 130°F (54°C) before resting.
Q: Can I use a different cut of steak?
Yes, you can use sirloin, ribeye, or strip steak. Adjust grilling time based on thickness.
Q: Can I make chimichurri ahead of time?
Yes, chimichurri can be made up to 2 days ahead. Store it in the refrigerator, but bring it to room temperature before serving.
I hope this grilled steak chimichurri becomes a staple in your kitchen. If you try it, I'd love to hear how it turned out! Leave a comment below or tag me in your photos.
Grilled Steak Chimichurri
Juicy grilled steak topped with vibrant chimichurri sauce—an easy, bold 25-minute dinner bursting with fresh herbs and garlic.
🧂 Ingredients
- 1.5 lbs (680g) flank steak or skirt steak
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (30g) fresh flat-leaf parsley, finely chopped
- 1/2 cup (15g) fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (120ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
📋 Instructions
- 1Season the Steak — Pat the steak dry with paper towels. Season both sides generously with salt and pepper. Let it sit at room temperature for 20-30 minutes.
- 2Make the Chimichurri — In a medium bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, and oregano. Stir well. Set aside to let flavors meld.
- 3Preheat the Grill — Preheat a gas or charcoal grill to high heat, about 450°F (232°C). Clean the grates and oil them lightly.
- 4Grill the Steak — Place the steak on the grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C). The exterior should be nicely charred.
- 5Rest the Steak — Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute.
- 6Slice and Serve — Slice the steak thinly against the grain. Serve with a generous spoonful of chimichurri sauce on top.
Ingrid explores slow travel and cultural immersion, favoring off-season destinations and local experiences. She writes about the logistics of long-term stays and how to connect with communities without being a tourist. Her angle is about depth over distance.
