introduction

There’s something about a perfectly grilled steak that just feels right, like a cozy, summer evening with friends and family. But when you take that already amazing steak and top it with a vibrant, tangy chimichurri sauce? Oh my goodness, it’s a flavor explosion that’ll have everyone asking for seconds. The best part? This chimichurri grilled steak is easy to make, and the chimichurri itself is a simple, fresh sauce packed with bold flavors that elevate your steak to a whole new level.

I first discovered chimichurri while traveling through Argentina. I had heard all about it but never truly understood the magic until I tried it. The combination of fresh herbs, garlic, vinegar, and just a touch of heat made it the perfect accompaniment to steak. It was love at first bite, and it didn’t take long before I was back in my own kitchen, trying to recreate that same sensation. Now, it’s one of my go-to recipes for grilling season, and every time I make it, I get tons of compliments. I’m so excited to share it with you!

Why You’ll Love This Recipe

Let’s be honest: steak is a crowd-pleaser on its own, but adding chimichurri takes it from “good” to “wow.” Here’s why you need to make this recipe tonight (or at your next barbecue, or any day, really!):

Easy to Make: The chimichurri sauce is super simple to prepare and doesn’t require any special skills. You can whip it up in just a few minutes, and it’s the perfect thing to prep ahead of time.
Perfect for Grilling Season: Whether you’re cooking for a small family dinner or a larger gathering, this grilled steak is sure to impress.
Packed with Flavor: The steak has that smoky, charred deliciousness, while the chimichurri is herbaceous, garlicky, tangy, and just the right amount of spicy. It’s the perfect balance of bold flavors.
Customizable: Not a fan of spicy food? You can adjust the heat level of the chimichurri sauce. Prefer a different type of steak? No problem, this recipe works with various cuts!

If you’re looking for a recipe that’s easy, flavorful, and guaranteed to be a hit with everyone, this chimichurri grilled steak is for you!

Preparation Time and Servings

Total Time: 35 minutes
- Prep time: 10 minutes
- Cook time: 25 minutes
Servings: 4

Nutrition Facts

Calories per serving: 450
Protein: 40g
Carbs: 5g
Fat: 30g (due to the rich, tender steak)
Fiber: 2g

Ingredients

Here’s everything you’ll need to make this chimichurri grilled steak. Don’t worry, these ingredients are simple and easy to find at your local grocery store.

Chimichurri Sauce:

1 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped (optional, but adds extra flavor)
4 cloves garlic, minced
1 small red onion, finely chopped
2 tablespoons red wine vinegar
1/4 cup olive oil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (adjust to taste for heat)
Salt and black pepper, to taste

Grilled Steak:

4 steaks (ribeye, sirloin, flank, or your favorite cut)
Olive oil (for brushing the steaks)
Salt and black pepper (to taste)
1 tablespoon garlic powder
1 teaspoon paprika

Why These Ingredients Matter

Fresh Parsley and Cilantro: These herbs are the backbone of chimichurri. They add a fresh, zesty flavor that balances the richness of the steak.
Red Wine Vinegar: This gives the chimichurri its tangy kick. It’s a key component of the sauce.
Olive Oil: The olive oil brings everything together in the chimichurri, giving it a smooth, silky texture that coats the steak perfectly.
Steak Cuts: Ribeye, sirloin, or flank steak are all great choices for this recipe. They have the perfect balance of tenderness and flavor.

Step-by-Step Instructions

Now, let’s dive into the cooking process! Don’t worry, I’ve got you covered every step of the way. The best part is that this recipe is incredibly straightforward, and you’ll be enjoying your steak in no time.

1. Make the Chimichurri Sauce

Step 1: Start by chopping up your fresh parsley and cilantro. The key here is to get a fine chop—big chunks of herb can be overwhelming, so aim for smaller, more delicate pieces.
Step 2: Mince the garlic and finely chop the red onion. These add a delicious depth of flavor to the sauce.
Step 3: In a small bowl, combine the parsley, cilantro, garlic, and onion. Add in the red wine vinegar, olive oil, oregano, and red pepper flakes. Mix everything together until well combined.
Step 4: Taste the sauce and adjust the seasoning. Add salt, black pepper, or more red pepper flakes if you like it spicier. Set it aside to let the flavors meld together while you grill your steak.

2. Prepare the Steak

Step 1: Preheat your grill to medium-high heat. You want a nice, hot surface to get that perfect sear on your steak.
Step 2: Brush each steak with a light coating of olive oil. This helps to prevent sticking and ensures that beautiful, crispy sear.
Step 3: Season both sides of the steaks generously with salt, black pepper, garlic powder, and paprika. These simple seasonings let the natural flavor of the steak shine through.
Step 4: Place the steaks on the grill. Depending on the thickness of your steak, you’ll want to cook it for about 4-6 minutes per side for medium-rare, 6-8 minutes for medium, or longer if you prefer a well-done steak.

3. Grill the Steaks

Step 1: Grill the steaks, flipping them once to ensure even cooking. For the perfect sear, avoid moving the steaks too much while they cook.
Step 2: Check the doneness by using a meat thermometer (120°F for rare, 130°F for medium-rare, 140°F for medium). If you don’t have a thermometer, use the finger test method: gently press the center of the steak with your finger and compare its firmness to the feel of your palm for doneness.
Step 3: Once your steaks are cooked to your desired doneness, remove them from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a juicy, tender steak.

4. Serve and Enjoy!

Step 1: Slice your steak against the grain. This helps ensure that each bite is tender and easy to chew.
Step 2: Spoon the chimichurri sauce over the steak. The vibrant green sauce will contrast beautifully with the rich, brown seared steak. It’s like a flavor match made in heaven.
Step 3: Serve immediately and enjoy the delicious combination of juicy steak and tangy chimichurri.

How to Serve

This chimichurri grilled steak is incredibly versatile when it comes to serving suggestions. Here are a few ideas for a well-rounded, delicious meal:

Serve with a side of roasted vegetables: Roasted potatoes, sweet potatoes, or grilled asparagus make great companions for this flavorful steak.
Pair with a simple side salad: A crisp salad with mixed greens, cherry tomatoes, and a lemon vinaigrette can help balance out the richness of the steak.
Serve over rice or couscous: If you want to bulk up the meal a bit, serving the steak over a bed of fluffy rice or couscous is a great option.
Add a side of bread: Warm, crusty bread is perfect for sopping up any extra chimichurri sauce!

Additional Tips

Here are a few tips to ensure your chimichurri grilled steak turns out perfectly every time:

Rest your steak: Don’t skip this step! Let your steak rest for a few minutes before slicing. It locks in the juices and makes the steak even more flavorful.
Fresh herbs matter: While dried herbs are great for some recipes, fresh herbs make all the difference in chimichurri. Be sure to use fresh parsley and cilantro for the best flavor.
Adjust the heat: If you prefer a milder chimichurri, reduce the amount of red pepper flakes, or leave them out entirely.
Use a meat thermometer: To avoid overcooking or undercooking your steak, use a meat thermometer to get it just right.
Grill marks: For that restaurant-quality look, make sure your grill is preheated properly, and try not to move the steak around too much while grilling. That way, you’ll get perfect grill marks!

Recipe Variations

The beauty of chimichurri grilled steak is that you can customize it to your liking. Here are some fun variations to try:

Vegetarian Option: Try chimichurri with grilled veggies like portobello mushrooms or cauliflower steaks. The tangy sauce complements the charred veggies beautifully.
Spicy Kick: If you love heat, add more red pepper flakes to the chimichurri sauce or even toss in a chopped jalapeño for an extra burst of spice.
Herb Variations: If you’re not a fan of cilantro, feel free to swap it out for basil, mint, or even oregano for a different flavor profile.

Freezing and Storage

If you have leftovers, here’s how to store them:

Storage: Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat by warming it gently on the stove or in the microwave.
Freezing: Freeze leftover cooked steak for up to 3 months. Wrap it tightly in foil or plastic wrap, and then place it in a freezer-safe container. To reheat, thaw it overnight in the fridge and then warm it on the stove.

Special Equipment

Here are a few tools that will make your chimichurri grilled steak even easier:

Grill or Grill Pan: A well-preheated grill is key to getting that perfect sear on your steak.
Meat Thermometer: This ensures you get the steak cooked just the way you like it without any guesswork.
Fine Mesh Strainer: Use this for draining your chimichurri sauce if you want a smoother consistency.

FAQ Section

Can I use store-bought chimichurri?
Yes! While homemade chimichurri is the best, store-bought versions are convenient and still taste great.

Can I make the chimichurri ahead of time?
Absolutely! In fact, letting the chimichurri sit in the fridge for a few hours (or even overnight) allows the flavors to meld together beautifully.

How do I know when the steak is done?
A meat thermometer is your best friend here. Check the internal temperature to know when it’s perfectly cooked to your liking.

Conclusion

I can’t wait for you to try this chimichurri grilled steak! It’s an easy, delicious way to elevate your grilling game, and I’m sure it’ll become a staple in your recipe rotation. Don’t forget to snap a photo and tag me on Instagram—I love seeing your creations! Enjoy!