Grilled Steak With Chimichurri Recipe

If you’re craving a bold, fresh, and satisfying dinner, this Grilled Steak With Chimichurri Recipe is the kind of meal that makes an ordinary evening feel like a little backyard celebration.

A Steak Dinner That Feels Special Without Being Fussy

There’s something timeless about grilled steak with chimichurri. It’s simple, hearty, and full of contrast in the best possible way—smoky, juicy beef paired with a lively green herb sauce that wakes up every bite. This chimichurri steak recipe takes inspiration from classic Argentine flavors, where grilled beef chimichurri is practically a love language.

What makes this dish so special is balance. The steak brings richness and deep savory flavor, while the fresh chimichurri sauce adds brightness from parsley, garlic, olive oil, vinegar, and a little heat. It’s one of those meals that tastes restaurant-worthy, yet it’s absolutely doable at home, even on a weeknight. And if you ask me, that’s the sweet spot.

I love making this in late spring and all through summer, when outdoor cooking steak is half the fun and the herb garden is spilling over with parsley and oregano. But honestly, I make it year-round. If the weather’s bad, a grill pan indoors still gives you a beautiful result. This grilled steak with chimichurri is also naturally low in carbs, protein-rich, and easy to pair with vegetables, rice, potatoes, or a crisp salad. It’s flexible, family-friendly, and just plain good.

Why You’ll Love This Recipe

• Big flavor with simple pantry ingredients
• Ready in about 35 minutes, not counting marinating time
• Perfect for summer grilling recipes and casual entertaining
• The chimichurri doubles as a sauce and a marinade booster
• Easy enough for a weeknight steak recipe
• Naturally gluten-free and low carb
• Great for backyard grilling steak or indoor grill pans
• Works with several cuts of steak
• Fresh, herby, garlicky sauce makes every bite pop
• Leftovers are excellent in bowls, wraps, or salads

Ingredients

Here’s everything you’ll need for this Grilled Steak With Chimichurri Recipe.

For the Steak

• 2 pounds flank steak, skirt steak, sirloin, or ribeye
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

For the Chimichurri Sauce

• 1 cup fresh parsley, finely chopped (flat-leaf is best for a true parsley chimichurri sauce)
• 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Optional for Serving

• Grilled lemon halves
• Flaky sea salt
• Roasted potatoes, rice, or grilled vegetables
• Corn on the cob or a tomato salad

Ingredient Tips

• Flank steak or skirt steak: These are classic choices for an Argentine chimichurri steak feel. They cook quickly and soak up flavor beautifully.
• Sirloin: A budget-friendly choice that still gives you a juicy grilled steak if you don’t overcook it.
• Olive oil: Use a good one in the sauce. You’ll taste it. California Olive Ranch is a nice grocery-store pick.
• Parsley: Fresh is non-negotiable here. Curly parsley works in a pinch, but flat-leaf gives a fuller flavor.
• Red wine vinegar: This gives chimichurri its bright tang. Sherry vinegar is a lovely substitute if that’s what you have.
• Garlic: Fresh garlic is key for that punchy garlic herb chimichurri character.

Directions

1. Make the chimichurri first

In a medium bowl, stir together the parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, lemon juice, salt, and black pepper. Let it sit for at least 10 minutes before serving so the flavors can mellow and mingle. If you’ve got 30 minutes, even better. The sauce becomes rounder and more balanced as it rests.

2. Prep the steak

Pat the steak dry with paper towels. This matters more than people think—it helps you get a better sear instead of steaming the meat. Rub both sides with olive oil, salt, black pepper, smoked paprika, and garlic powder. Let the steak sit at room temperature for 20 to 30 minutes before grilling for more even cooking.

3. Preheat the grill

Heat your grill to medium-high, around 450°F to 500°F. If you’re using charcoal, wait until the coals are glowing and lightly ashed over. Clean and oil the grates well so the steak doesn’t stick. A folded paper towel dipped in oil and held with tongs does the trick.

4. Grill the steak

Place the steak on the hot grill and cook for about 4 to 6 minutes per side for medium-rare, depending on thickness. For flank or skirt steak, thinner cuts may need less time. You’re looking for a good char outside and an internal temperature of about 130°F to 135°F. For medium, go to 140°F to 145°F. A digital meat thermometer, like a ThermoWorks ThermoPop, makes this much easier.

5. Rest before slicing

Transfer the steak to a cutting board and let it rest for 10 minutes. Don’t skip this step. Resting helps the juices redistribute so your juicy grilled steak stays juicy on the plate and not all over the board.

6. Slice against the grain

Find the direction of the muscle fibers and slice thinly across them. This is especially important for flank and skirt steak—cutting against the grain shortens the fibers and makes the meat much more tender.

7. Spoon over the chimichurri

Arrange the sliced steak on a platter and spoon some homemade chimichurri recipe magic right over the top. Serve extra on the side. People always want more, and honestly, I don’t blame them.

Servings & Timing

• Yield: 4 to 6 servings
• Prep Time: 15 minutes
• Rest Time: 20 to 30 minutes for the steak, plus 10 minutes after grilling
• Cook Time: 10 to 12 minutes
• Total Time: About 45 to 55 minutes, depending on resting time

This timing makes it realistic for a steak dinner recipe on a busy evening, but it also feels polished enough for company.

Variations

• Spicy version: Add extra red pepper flakes or a finely minced Fresno chile to the chimichurri.
• Cilantro twist: Swap half the parsley for cilantro for a brighter, slightly different green sauce.
• Balsamic note: Use 1 tablespoon balsamic with 2 tablespoons red wine vinegar for a softer tang.
• Different protein: Try this same sauce over grilled chicken, lamb chops, or shrimp.
• Indoor version: Use a cast-iron grill pan or heavy skillet if the weather won’t cooperate.
• Marinated grilled steak: Spoon 2 to 3 tablespoons of chimichurri over the steak before grilling as a quick marinade, then use fresh sauce for serving.

Storage & Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri in a separate container if possible; that way, the steak keeps its texture better and the sauce stays bright.

Chimichurri will keep in the fridge for about 4 to 5 days. The olive oil may firm up when chilled, so let it sit at room temperature for 15 to 20 minutes and stir well before serving.

To reheat the steak, warm it gently in a skillet over low heat or in the microwave at 50% power in short bursts. You don’t want to overcook it. Leftover steak with green sauce is also wonderful served cold over salad or tucked into a wrap.

For make-ahead planning, prepare the fresh chimichurri sauce up to one day in advance. You can also season the steak several hours ahead and keep it covered in the fridge until ready to grill.

Notes

I’ve tested this recipe with flank steak, skirt steak, and sirloin, and each one works a little differently. Skirt steak cooks the fastest and gives you dramatic charred edges. Flank steak slices beautifully and is easy to serve to a crowd. Sirloin is often the easier grocery-store grab, especially for a simple easy chimichurri steak night.

A couple of little lessons from my own kitchen:

• Don’t chop the herbs in a food processor unless you truly need to. Hand-chopped chimichurri has better texture and doesn’t turn muddy.
• Let the chimichurri sit before serving. At first taste, it can seem sharp; 15 minutes later, it tastes balanced and fresh.
• Salt the steak well. Beef loves salt, especially when paired with an acidic herb sauce.
• Slice thinly. Thin slices catch more sauce, and every bite feels more tender.

If your sauce tastes too sharp, add another tablespoon of olive oil. If it tastes flat, add a small pinch of salt or an extra splash of vinegar. That’s the beauty of a steak with herb sauce like this—easy to adjust, hard to mess up.

FAQs

Can I use dried herbs instead of fresh for chimichurri?

Fresh parsley is strongly recommended for the best steak with green sauce flavor and texture, but dried oregano works fine if fresh oregano isn’t available.

What cut of steak is best for grilled steak chimichurri?

Flank steak and skirt steak are top choices because they grill quickly and pair beautifully with chimichurri, but sirloin and ribeye also work very well.

Can I make the chimichurri ahead of time?

Yes, and it often tastes better after a few hours. Make it up to 24 hours ahead and store it in the fridge.

How do I know when my steak is done?

Use an instant-read thermometer. Medium-rare is 130°F to 135°F, and medium is 140°F to 145°F.

Should I marinate the steak?

You can, but you don’t have to. This recipe has enough flavor from the seasoning and sauce, though a short marinade can add another layer to a barbecue steak chimichurri dinner.

Why is my steak tough?

Usually it’s one of two things: it was overcooked, or it was sliced with the grain instead of against it. Both matter a lot, especially with flank and skirt steak.

Can I freeze chimichurri?

Yes. Freeze it in small portions, like ice cube trays, for up to 2 months. Thaw in the fridge and stir before using.

What should I serve with this steak dinner recipe?

It pairs nicely with grilled vegetables, roasted potatoes, rice, a crisp green salad, or even crusty bread to soak up the extra sauce.

Conclusion

This Grilled Steak With Chimichurri Recipe is everything I want in a meal—bold, fresh, easy enough for a Tuesday, and special enough for a Saturday with friends on the patio. Between the smoky beef and that bright, garlicky herb sauce, it’s a dinner that never feels boring.

If you give it a try, I’d love to hear how it turned out for you. Leave a comment, share your favorite side dish, or save this recipe for your next round of summer grilling recipes.