Grilled Steak With Chimichurri Recipe

If you’re craving a bold, fresh, and satisfying dinner, this Grilled Steak With Chimichurri Recipe brings together juicy grilled steak and a bright, garlicky herb sauce that tastes like summer on a plate.

Why this grilled steak is always a good idea

There’s something about a grilled steak sizzling over high heat that feels a little celebratory, even on a plain old Tuesday. And when you spoon over a vibrant chimichurri sauce packed with parsley, garlic, olive oil, and a little vinegar tang, it turns a simple steak recipe into something truly memorable.

This classic pairing is inspired by Argentinian steak, where grilled beef and herb-forward sauces are a beloved tradition. What makes this version special is how easy it is to pull together at home without fuss. You don’t need a steakhouse setup. You need good meat, a hot grill, and a sauce that wakes everything up.

I make this steak with chimichurri all through grilling season, especially when the weather is warm and I don’t want to heat up the kitchen. It’s one of those easy steak dinner recipes that feels polished but doesn’t ask much of you. And honestly, when friends come over, this is the sort of meal that makes people think you went to a lot more trouble than you actually did.

Why you’ll love this recipe

Big steakhouse flavor at home
Fresh homemade chimichurri adds color and punch
Ready in about 30 minutes, not counting rest time
Perfect for summer cookouts and casual dinners
Uses simple, easy-to-find ingredients
Works with several cuts of beef
Naturally low in carbs and high in protein
Easy to scale up for guests
Great for meal prep and leftovers
Balances rich beef with bright, herby freshness

Ingredients you’ll need

Here’s everything for the grilled beef steak and the garlic parsley sauce.

For the steak:

2 ribeye steaks or strip steaks, about 1 to 1 1/4 pounds each, 1 to 1 1/2 inches thick
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil

For the chimichurri sauce:

1 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh cilantro, finely chopped (optional, but lovely)
4 garlic cloves, finely minced
2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)

1/2 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice (optional, for a brighter finish)

Optional for serving:

Grilled lemon halves
Flaky sea salt
Roasted potatoes, grilled corn, or a tomato salad

A few ingredient notes before you fire up the grill

A good juicy grilled steak starts at the store. Look for steaks with nice marbling—that thin webbing of fat that melts as the meat cooks. Ribeye gives you the richest flavor, while strip steak offers a firmer bite and still plenty of beefy goodness. Sirloin also works if you want something a little leaner and more budget-friendly.

For the herb sauce recipe, flat-leaf parsley is the backbone. Curly parsley can work in a pinch, but flat-leaf has a cleaner flavor and softer texture. Fresh garlic matters here, too. Jarred garlic can taste harsh and muddy, and this sauce is all about brightness.

Red wine vinegar is classic in chimichurri sauce. If you’re out, sherry vinegar or even fresh lime juice can stand in, though the flavor will shift a bit. Not bad—just different.

Directions

Take the steaks out of the fridge 30 to 45 minutes before grilling.
Letting the meat sit at room temperature helps it cook more evenly. Pat the steaks dry with paper towels so you get a better crust once they hit the grill.
Season the steaks generously.
Rub both sides with olive oil, then sprinkle with kosher salt and black pepper. Don’t be shy; a thick steak can handle proper seasoning. This is one of those small steps that makes a big difference.
Make the chimichurri sauce.
In a medium bowl, stir together the parsley, cilantro if using, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, black pepper, and lemon juice if using. Let the sauce sit for at least 10 minutes before serving so the flavors can mingle. If you have 20 to 30 minutes, even better.
Preheat the grill.
Heat a gas or charcoal grill to high, around 450°F to 500°F. Clean and oil the grates so the steak doesn’t stick. A screaming hot grill gives you those deep grill marks and caramelized edges everybody loves.

Grill the steaks.
Place the steaks on the hot grill and cook for about 4 to 5 minutes per side for medium-rare, depending on thickness. For medium, go closer to 5 to 6 minutes per side. If you like precision—and I do—use an instant-read thermometer: 130°F to 135°F for medium-rare, 140°F to 145°F for medium.
Rest the steaks.
Transfer the steaks to a cutting board or platter and let them rest for 10 minutes. Don’t skip this. Resting helps the juices settle back into the meat instead of spilling out across the board.
Slice and serve.
Slice the steak against the grain for the most tender bite. Spoon the homemade chimichurri generously over the top, and serve extra on the side. Add a pinch of flaky salt if you want that little restaurant-style finish.

Servings & timing

Yield: 4 servings
Prep Time: 15 minutes
Rest Time: 40 to 55 minutes total (30 to 45 minutes before grilling, 10 minutes after grilling)
Cook Time: 10 to 12 minutes
Total Time: About 1 hour 5 minutes, with resting included

If you’re trimming that timeline for a weeknight, you can make the sauce ahead. That changes everything.

A little kitchen talk: how to get the best steak

Here’s the thing—grilling steak is simple, but simple doesn’t mean careless. The difference between a decent summer grilling recipe and a truly terrific one usually comes down to heat, timing, and restraint. Too much flipping? You lose crust. Too little resting? You lose juice. It’s a bit like painting a room; the prep work sounds boring until you see the final result.

Data from major food publishers and test kitchens has backed this up for years: dry meat browns better, high heat creates a stronger sear, and resting after cooking improves moisture retention. It’s not magic. It’s kitchen science, and thankfully it’s very friendly science.

If you’ve struggled with overcooked steak in the past, try relying less on the clock and more on temperature. A ThermoWorks Thermapen, a Meater probe, or any decent instant-read thermometer can save dinner. I say that with love because I’ve absolutely guessed wrong before.

Variations to try

Swap ribeye for flank steak and slice it thin for a more budget-friendly argentinian steak feel.
Add finely chopped shallot to the chimichurri for a sweeter, sharper bite.
Stir in a spoonful of smoked paprika for a subtle smoky note.

Use all parsley and skip cilantro if you prefer a more classic garlic parsley sauce profile.
Top the steak with crumbled queso fresco for a fun, not-so-traditional finish.
Serve the steak over greens or grain bowls for a lighter dinner option.

What to serve with steak and chimichurri

This part is half the fun. Since the steak with chimichurri has such bold flavor, I like sides that are simple and fresh. Grilled corn, roasted baby potatoes, a cucumber-tomato salad, or even plain rice work beautifully.

And if you’re hosting? Add a platter of grilled vegetables—zucchini, onions, bell peppers. That bright green sauce drizzled over vegetables is no small thing. Frankly, I sometimes make extra just for that.

You could also link this meal into a whole grilling menu with:

grilled asparagus
a classic pasta salad
peach cobbler or berry shortcake for dessert

It’s a whole backyard moment, and not a stressful one.

Storage & reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri in a separate container so the steak doesn’t get overly soft.

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

To reheat steak, warm it gently in a skillet over low heat for a few minutes, or enjoy it cold, sliced over salad. I actually love leftover grilled beef steak tucked into a sandwich with extra sauce.

For make-ahead planning, prepare the sauce up to 24 hours in advance. In fact, it often tastes even better after a few hours once the herbs and garlic have had time to settle into each other.

Notes from my kitchen

After testing this recipe a few times, I learned that chopping the herbs by hand gives the best texture. A food processor is quick, yes, but it can turn the sauce muddy if you’re not careful. You want the chimichurri loose and spoonable, not pureed like dressing.

I also found that thicker steaks—closer to 1 1/2 inches—are easier to cook well on the grill because they give you more room for error. Thin steaks can go from perfect to overdone in a blink.

And one more tip: salt the steaks right before grilling or at least 40 minutes ahead. There’s a funny little timing gap in between where moisture comes to the surface and can interfere with browning. It sounds fussy, but once you know it, it’s easy enough to work around.

FAQs

Can I make this Grilled Steak With Chimichurri Recipe without an outdoor grill?

Yes. Use a grill pan or cast-iron skillet on the stove over high heat. You’ll still get a delicious crust and plenty of flavor.

What cut of steak is best for this recipe?

Ribeye and strip steak are excellent choices because they stay tender and flavorful on the grill. Sirloin, flank, or skirt steak also work well.

Can I make the chimichurri ahead of time?

Absolutely. It can be made up to 24 hours ahead and stored in the fridge. The flavor often improves as it sits.

Is chimichurri spicy?

Usually just mildly spicy. The crushed red pepper adds a little warmth, but you can reduce it or leave it out if you prefer.

How do I know when the steak is done?

The most reliable way is with an instant-read thermometer. Aim for 130°F to 135°F for medium-rare and 140°F to 145°F for medium.

Why should I rest the steak after grilling?

Resting helps the juices redistribute through the meat, which keeps the steak tender and juicy when sliced.

Can I freeze chimichurri sauce?

Yes, though the herbs may soften a little after thawing. Freeze in a small airtight container or even an ice cube tray for easy portions.

What if my chimichurri tastes too sharp?

Add a little more olive oil to mellow it out, or let it sit for 15 to 20 minutes. The raw garlic and vinegar soften as the sauce rests.

Conclusion

This Grilled Steak With Chimichurri Recipe is one of those meals that feels special without being complicated—rich, juicy steak paired with a bright, zesty herb sauce that lifts every bite. It’s a beautiful choice for weekend cookouts, family dinners, or anytime you want an easy steak dinner that tastes like you really planned ahead.

If you make it, I’d love to hear how it turned out for you. Leave a comment, share your favorite side dish, and if you’re in the mood, take a look at a few more summer grilling recipes to round out your table.