A chimichurri grilled steak gets a hot sear, then a garlicky herb sauce that cuts the richness and keeps each bite lively.
Chimichurri and grilled steak are a loud pair: smoky beef, sharp herbs, and a hit of garlic that wakes up your mouth. This version stays simple.
Chimichurri isn’t a marinade that needs hours. It’s a spoon-on sauce, so the steak keeps its crust and the herbs stay punchy.
Chimichurri Grilled Steak Timing And Temps
Salt early, sear hard, finish over gentler heat, rest, then sauce right before you eat. A dry surface and a thermometer check do most of the work.
- 30–60 minutes before: Salt the steak and leave it without a cover in the fridge, or on the counter if your kitchen is cool.
- 10 minutes before: Mix chimichurri, then taste for salt and tang.
- Cook time: 6–14 minutes total, based on thickness and doneness.
- Rest: 5–10 minutes, then slice and serve.
What You Need Before You Light The Grill
Steak helps, but the tools matter. A fast read thermometer, a sharp knife, and a bowl for the sauce keep the cook calm.
| Item | Why It Helps | Quick Notes |
|---|---|---|
| Steak (1 to 1½ inches thick) | Thicker steaks stay tender while you build a crust | Ribeye, strip, sirloin, hanger, flank all work |
| Kosher salt | Seasons deep and helps the surface dry for browning | Salt early, then pat dry right before grilling |
| Neutral oil | Stops sticking and helps even browning | Brush on steak, not on the grates |
| Instant read thermometer | Stops guessing and cuts overcooking | Probe the thickest part, away from bone |
| Fresh parsley and oregano | Gives chimichurri its bite and color | Use flat-leaf parsley for a cleaner chop |
| Garlic | Builds the base flavor in the sauce | Grate or mince fine so it blends |
| Red wine vinegar | Adds tang that balances fatty beef | Start with less, then add to taste |
| Hot grill with two zones | Lets you sear, then finish gently | Use a cooler side to coast to temp |
Pick A Steak That Grills Well
You can make chimichurri work with many cuts, yet the texture changes a lot from one steak to another. Pick based on how you like to chew.
Fast And Tender Choices
Ribeye and strip give rich bites and a crisp edge. Sirloin is leaner and still solid when you stop at medium-rare or medium.
Big Flavor, More Chew
Hanger and flank bring deep beef flavor and love a bold sauce. Keep them on the rarer side, slice thin, and cut across the grain.
Thickness And Shape
A 1 to 1½ inch steak browns well without racing past your target temp.
Mix Chimichurri That Stays Bright
Chimichurri is chopped herbs, garlic, vinegar, oil, salt, and a little heat. It should taste sharp and a bit salty on its own, since it seasons the meat too.
Chimichurri Ingredients For Two Steaks
- 1 packed cup chopped flat-leaf parsley
- 1 tablespoon chopped oregano (fresh or dried)
- 2–3 garlic cloves, finely minced or grated
- 3 tablespoons red wine vinegar
- 6 tablespoons olive oil
- ½ teaspoon chili flakes (optional)
- ¾ teaspoon kosher salt, then more to taste
Quick Mix Method
Chop the herbs fine, then stir all the ingredients in a bowl. Let it sit 10 minutes so the garlic mellows. Taste, then tweak with a bit more vinegar or salt.
Season And Prep The Steak
Salt pulls a little moisture out, then that salty juice soaks back in and seasons deeper. Salt 30 minutes ahead, or up to 24 hours ahead in the fridge.
Right before grilling, pat the steak dry with paper towels. Brush on a thin coat of neutral oil, then add black pepper if you like a peppery crust.
Grill Setup For A Fast Sear
A two-zone fire gives you control. Start over the hottest spot to build a crust, then slide the steak to gentler heat to coast to your target temp.
Gas Grill Setup
Heat one side on high for 10–15 minutes with the lid closed. Keep the other side on low, or off, as your cooler zone.
Charcoal Grill Setup
Bank hot coals on one side and leave the other side clear. Let the grates get fully hot before you cook.
Clean the grates, then oil them lightly with a folded paper towel held in tongs.
Sear, Flip, Rest, Sauce
You’re chasing deep browning on the outside and a tender center. This step order keeps both in reach.
- Lay the steak on the hot zone. Close the lid and leave it alone for 2–3 minutes to start the crust.
- Flip and sear again. Give the second side 2–3 minutes. If flare-ups spike, move the steak for a moment.
- Finish on the cooler zone. Flip each 1–2 minutes until the center hits your target temp.
- Rest on a plate. Tent loosely with foil for 5–10 minutes so juices settle.
- Spoon chimichurri on top. Add a little first, then pass the rest at the table.
Crust Tricks For Better Browning
Dry meat browns; wet meat steams. After salting, blot again, then lay the steak down and don’t nudge it. Close the lid for the first minute to trap heat, then open to check color. On charcoal, wait for the coals to ash over so the heat stays steady and the crust sets clean.
- Use the hot zone first, then finish away from flames.
- Skip sugary rubs; they burn fast on high heat.
Doneness Targets That Keep You On Track
Pull steak a bit early, since heat keeps climbing while it rests. Probe the thickest part of the meat, not the surface.
- Rare: Pull at 120°F / 49°C, rest to about 125°F / 52°C
- Medium-rare: Pull at 125°F / 52°C, rest to about 130°F / 54°C
- Medium: Pull at 135°F / 57°C, rest to about 140°F / 60°C
- Medium-well: Pull at 145°F / 63°C, rest to about 150°F / 66°C
The FoodSafety.gov safe minimum internal temperatures chart lists 145°F with a rest for beef steaks and roasts.
Slice And Serve So It Stays Juicy
Resting gives the juices a chance to settle so they don’t spill out when you cut. While it rests, give chimichurri one last stir.
Slicing Rules That Work
- Cut against the grain, especially for flank, hanger, and skirt.
- Slice thick steaks into strips, then cut into bite-size pieces.
- Use a sharp knife and steady strokes so you don’t tear the crust.
Now spoon the sauce over the slices. This is where chimichurri grilled steak earns its name: the herbs cling to the meat and each bite pops.
Sides That Play Well With Chimichurri
Chimichurri is salty and tangy, so sides taste better when they’re simple. Pick one starchy side and one crisp side, then let the steak lead.
- Charred vegetables: zucchini, onions, peppers, or asparagus with olive oil and salt
- Potatoes: roasted wedges or smashed potatoes
- Salad: tomatoes and cucumbers with a squeeze of lemon
Storage, Leftovers, And Next Day Plans
Cool leftover steak fast, then store it in a sealed container in the fridge. Slice it cold, then rewarm gently so it stays tender.
Reheat Without Drying It Out
- Warm slices in a covered pan on low heat with a splash of water.
- Or microwave in short bursts until warm.
- Save chimichurri for the end so the herbs keep their bite.
Chimichurri keeps well in the fridge for a few days. If the oil firms up, let it sit out until it loosens, then stir.
Fix Common Problems Fast
Even good grills throw curveballs. Use this list to get back on track without tossing dinner.
| Problem | Likely Cause | Fast Fix |
|---|---|---|
| Steak sticks to the grate | Grate not hot or steak surface still damp | Preheat longer, pat dry, oil the steak, wait for natural release |
| Outside is dark, center is underdone | Heat too high for thickness | Sear shorter, finish on cooler zone, flip more often |
| Center is overcooked | Cooked past target temp, no thermometer check | Pull earlier, rest, then adjust next time by 5°F |
| Chimichurri tastes bitter | Herbs chopped too far ahead or garlic too harsh | Mix closer to serving, grate garlic fine, add a touch more oil |
| Sauce tastes flat | Not enough salt or vinegar | Add salt in small pinches, then add vinegar by teaspoons |
| Flare-ups scorch the steak | Fat drips on flames | Move steak to cooler zone, close lid, then return to sear |
| Steak tastes chewy | Cut with the grain or cooked too far | Slice across the grain, aim for rarer doneness on lean cuts |
Small Tweaks That Change The Whole Plate
Once you’ve cooked the base version a few times, you can shift the flavor without changing the method. Keep the herb, garlic, oil, and vinegar shape, then riff.
Chimichurri Variations
- More heat: add extra chili flakes or a pinch of cayenne
- More citrus: add a little lemon zest and a squeeze of juice
- Red chimichurri style: add smoked paprika and a spoon of tomato paste
If you want to coat steak in chimichurri before grilling, keep it brief. A quick 15-minute coat is plenty, then scrape off excess herbs before the steak hits the grate.
Next Cook Checklist
- Salt early, then pat the surface dry.
- Build two heat zones so you can sear and finish.
- Probe the thickest part and pull a bit early.
- Rest, slice across the grain, then add sauce.
- Keep extra chimichurri on the side for dipping.
Stick to that rhythm and the steak lands with a crackly crust, a tender center, and a sauce that keeps the plate from feeling heavy. chimichurri grilled steak turns a plain grill night into something you’ll want again soon.
