Chimichurri Grilled Steak: The Ultimate Flavorful Recipe

Why Chimichurri Grilled Steak Is a Must-Try

There’s something magical about the smell of sizzling steak on the grill, especially when it’s paired with a vibrant chimichurri sauce. The first time I made this dish, my family couldn’t stop raving about how the tangy, herby sauce transformed an ordinary steak into something extraordinary. It’s not just a recipe—it’s an experience! Whether you’re grilling for a cozy dinner or hosting a backyard barbecue, Chimichurri Grilled Steak is sure to steal the show.

A Little History Behind the Dish

Chimichurri hails from Argentina and Uruguay, where it’s practically a national treasure. Traditionally served alongside grilled meats, this zesty sauce is a mix of fresh herbs, garlic, olive oil, and vinegar. Over the years, it has gained popularity worldwide because of its bold flavors and versatility. I remember trying chimichurri for the first time during a summer trip to South America. The locals told me it was their secret weapon for making any grilled dish unforgettable. Back home, I’ve tweaked the recipe slightly to suit my taste, adding a splash of lemon juice for extra brightness. Trust me, once you try it, you’ll wonder how you ever lived without it!

Why You’ll Love This Recipe

This Chimichurri Grilled Steak recipe is all about simplicity and flavor. The sauce takes minutes to whip up, yet it packs a punch that elevates the juicy, tender steak. Plus, it’s a crowd-pleaser—whether you’re cooking for two or twenty, everyone will ask for seconds. The best part? You don’t need fancy ingredients or hours in the kitchen. Just a few fresh items and your trusty grill, and you’re good to go!

Perfect Occasions to Prepare This Recipe

This dish shines at casual get-togethers like summer barbecues, game nights, or even date night at home. Imagine serving slices of perfectly grilled steak drizzled with chimichurri alongside roasted potatoes or grilled veggies. It’s elegant enough for special occasions but easy enough for a weeknight dinner. I once made this for a friend’s birthday, and she still talks about it to this day!

Ingredients

• 2 ribeye or sirloin steaks, about 1 inch thick
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• ½ cup olive oil
• ½ tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Juice of ½ lemon (optional for brightness)

Substitution Options

If you can’t find ribeye or sirloin, flank steak or skirt steak works beautifully too. For the chimichurri, swap out parsley with cilantro if you prefer a different herb profile. Red wine vinegar can be replaced with white wine vinegar or apple cider vinegar. And if you’re out of lemons, a splash of lime juice does the trick!

Preparation Section

Step 1: Make the Chimichurri Sauce

Start by gathering all your ingredients for the chimichurri sauce. Finely chop the parsley—it should look like confetti—and mince the garlic until it’s almost paste-like. In a bowl, combine the parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir everything together until well mixed. If you want a brighter flavor, squeeze in some lemon juice. Let the sauce sit while you prep the steak so the flavors have time to meld. Pro tip: Taste the sauce before moving on—you might want to adjust the seasoning based on your preferences.

Step 2: Prep the Steak

Pat the steaks dry with paper towels; this helps them develop a nice crust when grilled. Rub both sides with olive oil, then season generously with salt and pepper. Don’t skimp on the seasoning—it’s what gives the steak its deep, savory flavor. Let the steaks sit at room temperature for about 15 minutes. This ensures they cook evenly. Pro tip: If you’re using thicker cuts, score the edges lightly to prevent curling on the grill.

Step 3: Grill the Steak

Heat your grill or skillet to medium-high heat. Once it’s hot, place the steaks on the grill and let them cook undisturbed for 4-5 minutes per side for medium-rare. Resist the urge to flip them too early—a golden sear is worth the wait! Use tongs to check for doneness. After grilling, transfer the steaks to a plate and let them rest for 5 minutes. Resting allows the juices to redistribute, ensuring every bite is moist and flavorful.

Step 4: Serve with Style

Slice the rested steaks against the grain into thin strips. Drizzle the chimichurri sauce generously over the top, letting it pool around the meat. Serve with roasted potatoes, rice, or grilled vegetables for a complete meal. The vibrant green of the chimichurri against the rich brown of the steak is a feast for the eyes as much as the palate. Chef’s tip: Warm the plates slightly before plating—it keeps the food hotter longer.

Timing

Prep Time: 10 minutes | Cooking Time: 10 minutes | Resting Time: 5 minutes | Total Time: 25 minutes

Chef’s Secret

For an extra layer of flavor, marinate the steaks in a couple of tablespoons of chimichurri sauce for 30 minutes before grilling. This infuses the meat with the sauce’s zesty goodness right from the start.

Extra Info

Did you know that chimichurri gets its name from Basque settlers in Argentina? They brought their love for bold, herby sauces, which eventually evolved into the chimichurri we know today. Isn’t it fascinating how food connects cultures?

Necessary Equipment

You’ll need a grill or heavy skillet, tongs, a sharp knife for slicing, cutting board, mixing bowls, and measuring spoons. A meat thermometer is optional but helpful for checking doneness.

Storage

If you have leftover chimichurri sauce, store it in an airtight container in the fridge for up to 5 days. The flavors deepen over time, making it even tastier. Leftover steak can also be refrigerated for 2-3 days. Reheat gently in a skillet to retain moisture.

To freeze, wrap the steak tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the fridge before reheating. Avoid microwaving, as it can make the steak tough.

Pro tip: Slice leftover steak thinly and use it in sandwiches or salads for a quick lunch option.

Tips and Advice

Use high-quality ingredients—they make a world of difference. Fresh parsley and good olive oil are key. Always let the steak rest after grilling to lock in those juices. And don’t rush the chimichurri; letting it sit enhances the flavors.

Presentation Tips

Garnish with extra parsley sprigs for a pop of color. Serve the steak on a wooden board for a rustic touch. Pair with colorful sides like roasted carrots or grilled asparagus to create a visually appealing plate.

Healthier Alternative Recipes

Here are six variations to lighten things up:

1. Grilled Chicken Breast: Swap steak for boneless, skinless chicken breasts. Marinate in chimichurri for added flavor.
2. Zucchini Steaks: Cut thick slices of zucchini lengthwise and grill them instead of meat.
3. Fish Fillets: Try salmon or cod brushed with chimichurri for a lighter protein option.
4. Tofu Steaks: Press firm tofu, slice into slabs, and grill with chimichurri marinade.
5. Portobello Mushrooms: Grill large mushroom caps brushed with chimichurri for a vegetarian twist.
6. Shrimp Skewers: Thread shrimp onto skewers and grill, basting with chimichurri during cooking.

Common Mistakes to Avoid

Mistake 1: Skipping the Resting Time

Many people cut into their steak immediately after grilling, causing all the juices to spill out. Always let the steak rest for at least 5 minutes. This ensures the juices redistribute, keeping the meat juicy and tender.

Mistake 2: Overcooking the Steak

Overcooked steak is tough and dry. Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium. If you don’t have one, press the steak with your finger—a medium-rare steak should feel soft but spring back slightly.

Mistake 3: Using Dull Knives

A dull knife tears the meat instead of slicing cleanly. Invest in a sharp knife for precise cuts, especially when slicing against the grain.

FAQ

What is chimichurri?

Chimichurri is a tangy, herby sauce originating from Argentina. It’s typically made with parsley, garlic, olive oil, vinegar, and spices. Perfect for drizzling over grilled meats!

Can I use dried herbs instead of fresh?

While fresh herbs are ideal, you can substitute dried parsley in a pinch. Use 1 tablespoon dried parsley for every cup of fresh parsley.

How do I know when the steak is done?

Use a meat thermometer for accuracy. For medium-rare, aim for 135°F internally. Alternatively, test the firmness with your finger—a softer texture indicates rare, while firmer means well-done.

Can I make chimichurri ahead of time?

Absolutely! In fact, letting chimichurri sit for a few hours enhances the flavors. Store it in the fridge until ready to serve.

Is chimichurri spicy?

It can be, depending on how much red pepper flakes you add. Adjust the amount to suit your spice tolerance.

What other meats pair well with chimichurri?

Chimichurri works wonders with lamb chops, pork chops, and even grilled chicken. Its versatility makes it a go-to sauce for many proteins.

Can I freeze chimichurri?

Yes, freeze it in small portions in ice cube trays. Pop out a cube whenever you need a burst of flavor for your meals.

What sides go well with chimichurri steak?

Roasted potatoes, grilled vegetables, or a simple arugula salad complement the dish beautifully.

Do I need a grill to make this recipe?

Nope! A cast-iron skillet works just as well. Heat it over medium-high heat and cook the steak as directed.

How long does chimichurri last?

Stored in the fridge, chimichurri stays fresh for up to 5 days. Its flavors improve over time, so it’s great for meal prep.

Final Thoughts

With its bold flavors and simple preparation, Chimichurri Grilled Steak is a dish that deserves a spot in your regular rotation. Whether you’re grilling for yourself or feeding a crowd, this recipe promises delicious results every time. So fire up that grill, grab your ingredients, and get ready to impress everyone at the table—including yourself!