Grilled Chimichurri Steak (Ready in 30 Minutes)

Name: Grilled Chimichurri Steak (Ready in 30 Minutes)
Prep time: 10 min
Cook time: 8 min
Total time: 28 min
Ingredients: 1 pound flank steak; Kosher salt and ground black pepper (to taste); 1 tablespoon olive oil; 1 cup fresh parsley (very finely chopped); 3 cloves garlic (minced); 2 tablespoons vinegar; ½ cup olive oil; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes (adjust to taste); Fine kosher salt (to taste)

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This Grilled Chimichurri Steak is served up with a flavorful, fresh sauce of parsley, garlic and olive oil with a hint of spice from red pepper flakes. It’s a simple yet flavor-packed way to serve up your steak this grilling season.

Grilled flank steak being drizzled with chimichurri

Juicy Steak with Chimichurri Sauce

A perfectly cooked steak doesn’t need much dressing up to become something special. This version, topped with homemade chimichurri sauce, tastes so fresh and delicious!

If you haven’t had chimichurri before, it’s a simple parsley-based salsa from Argentina and Uruguay which features garlic, vinegar and usually some fresh chili or red pepper flakes. Sometimes I’ll swap some of the parsley for cilantro or fresh mint to give it a brighter flavor, or stir in finely chopped anchovies for a salty, umami flavor.

A classic way to serve chimichurri is over some tender, grilled steak as the acidity in the sauce cuts through the richness of the beef. It’s really delicious drizzled over shrimp kabobs, grilled lemon chicken and veggies like grilled asparagus too, making it the perfect addition to any cookout.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

8 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Grilled Chimichurri Steak. The full quantities can be found in the recipe card further down the post.

Flank steak: This cut of beef is best cooked quickly to rare or medium-rare, otherwise it can easily become tough. It’s also vital to rest the steak after cooking and slice against the grain to give it a more tender feel.

Parsley: Finely chop both the leaves and stems for the perfect texture in your chimichurri.

Olive oil: Use a good quality extra virgin olive oil that you like the taste of as the flavor will be prominent in the chimichurri.

Vinegar: Red wine vinegar is traditional for chimichurri but you can also go with apple cider or white wine vinegar. Lemon or lime juice are tasty alternatives, too.

Garlic: Using fresh garlic is key for the savory flavor in the chimichurri. Make sure you mix it into the oil and vinegar soon after mincing which will prevent the garlic tasting bitter.

Red pepper flakes: Adjust the amount, to taste, depending on how spicy you’d like the chimichurri to be.

Quick tip!

You can use a food processor to make the chimichurri instead of chopping by hand. Just roughly chop the parsley before pulsing it in the food processor first, otherwise the tough stalks may not break down properly.

The Best Cut of Steak for Chimichurri

Not all steaks are created equal when it comes to chimichurri, and the cut you choose makes a big difference. Flank steak and skirt steak are my top picks because they have a looser grain that soaks up the sauce beautifully. You get that herby, garlicky flavor in every single bite.

That said, if you prefer something a little more indulgent, a ribeye or New York strip works great too. As a certified nutrition coach I would say flank or skirt steak gives you a leaner option without sacrificing any flavor, which is a win all around.

How to Make Grilled Chimichurri Steak

Step 1. Finely chop the parsley and garlic and place in a small bowl. Add vinegar, oil, oregano, red pepper flakes, and salt to taste; mix to combine.

Step 2. Take steak out of the fridge 20-30 minutes before cooking. Pat dry, then season well with salt and pepper.

process shot to make the chimichurri sauce.

Step 3. Heat a pan or grill until very hot. Drizzle with a bit of oil and cook the steak for 3-4 minutes per side (rare). Adjust depending on thickness.

process shot to cook the steak in the pan and topping with chimichurri sauce.

Step 4. Let it rest for 5-10 minutes (don’t skip this), then slice it against the grain into thin strips.

Step 5. Spoon over the chimichurri and serve while warm.

Grilling Tips for the Perfect Chimichurri Steak

The biggest mistake people make is putting their steak on a cold or lukewarm grill. You want it screaming hot, around 450 to 500 degrees Fahrenheit, so you get that gorgeous sear on the outside while keeping the inside juicy and tender.

A few things that make a real difference:

Take your steak out of the fridge about 30 minutes before grilling so it comes to room temperature. Season generously with salt and pepper before it hits the grill. Let it rest for at least 5 minutes after cooking before you slice into it. This is non-negotiable because it keeps all those juices inside the meat where they belong.

For doneness, aim for an internal temperature of 130F to 135F for medium rare, which is the sweet spot for chimichurri steak.

Recipe Notes

Storage: Allow steak to cool then transfer to an airtight container. Store in the fridge for up to 3 days. Store leftover chimichurri in a lidded jar in the fridge for up to 1 week (let it come to room temp before serving).

Reheating: Place the (unsliced) steak in a 250F oven for 15-20 minutes until warmed through.

Preheat the pan or grill: Preheating the pan is very important to make sure that the meat starts to sear and caramelize as soon as it hits the pan. This will give you a nice flavorful crust while preventing the inside from overcooking.

Use as a marinade: The steak can be coated in some of the chimichurri and left in the fridge for up to 8 hours to marinate. This will infuse more flavor into the meat, just make sure you set some chimichurri aside for spooning over the sliced steak!

Sliced grilled steak on a wooden board with homemade chimichurri.

Questions I Get Asked a Lot

How long will homemade chimichurri sauce last?

If you end up with leftover chimichurri sauce, it has a shelf life of 1 week when stored in an airtight container the fridge. So if you want to double up and save some of the sauce to make more later, you can.

What does Chimichurri Taste Like?

Chimichurri has a fresh combination of herbs, with hints of garlic and a bit of acidity from the vinegar. It’s bright, herby, and can have a mild spicy kick, depending on the amount of pepper flakes used.

What other protein can I use?

Homemade chimichurri works great spooned over grilled chicken or seafood. For a vegetarian option, try serving with slices of grilled halloumi cheese or cauliflower steaks.

What can I serve it with?

This chimichurri steak goes well with a few fresh sides like Herbed Potato Salad, Persian Shirazi Salad or homemade Tabbouleh. For some heartier options, try my Grilled Balsamic Zucchini or Skillet Roasted Potatoes.

What if i don’t have a grill?

A cast iron skillet works beautifully. Get it very hot over high heat, add a little oil, and sear your steak for 3 to 4 minutes per side. You will still get a great crust and the chimichurri will take it right over the top.