Grilled steak with chimichurri pairs smoky beef with a bright herb sauce for an easy steakhouse-style meal at home.
When you crave a steakhouse plate at home, grilled steak with chimichurri delivers big flavor with very little fuss. A hot grill, a good cut of beef, and a fresh, punchy green sauce are all you need for a plate that feels special without turning your kitchen upside down.
This guide walks you through choosing the steak, grilling it to the doneness you like, and making a balanced chimichurri that hits all the right notes: fresh, tangy, garlicky, and just a little spicy. You will also see timing tips, serving ideas, and a couple of make-ahead tricks that save time on busy days.
Grilled Steak With Chimichurri At A Glance
Before diving into details, here is a quick snapshot of what you can expect when you plan grilled steak with chimichurri for dinner.
| Element | Details | Tips |
|---|---|---|
| Best Steak Cuts | Ribeye, strip, flank, skirt, sirloin | Pick 1–1.5 inch thickness for even grilling |
| Portion Size | 170–225 g per adult | Hearty eaters may enjoy closer to 225 g |
| Marinade Time | 20–60 minutes | Longer contact with salt helps tenderness |
| Grill Temperature | High, 230–260°C | Preheat for at least 10–15 minutes |
| Cook Time | 6–12 minutes | Depends on thickness and doneness goal |
| Rest Time | 5–10 minutes | Locks in juices before slicing |
| Chimichurri Yield | About 1 cup | Enough for 4 steaks plus spooning over sides |
Choosing The Right Steak For Chimichurri
A great plate of grilled steak with chimichurri starts at the butcher counter. You want beef with enough marbling to stay juicy on the grill, plus a cut that slices well across the grain.
Best Cuts For High-Heat Grilling
For a classic steakhouse feel, ribeye and strip steak sit at the top of the list. They grill quickly, stay tender, and carry the bold flavors of chimichurri without getting lost. Sirloin lands in a friendly middle ground: more budget-friendly than ribeye but still tender when you slice it across the grain.
Flank and skirt steak are thinner and have a loose grain. They love a strong marinade and a fast trip over very hot grates. When you slice them thinly against the grain and spoon chimichurri over the top, each bite feels light and bright, not heavy.
What To Look For At The Store
Pick steaks with good marbling but not huge pockets of hard fat. A thickness of about 2.5–4 cm gives you enough time to build a flavorful crust while the center reaches the doneness level you like. Dark, fresh meat with a clean smell is the goal.
If you care about nutrition numbers, you can check cut-by-cut details through USDA beef nutrition data. Leaner steaks bring fewer calories per serving, while well-marbled cuts trade a richer mouthfeel for slightly higher fat content.
Can I Make Grilled Steak With Chimichurri Ahead?
The phrase can i make grilled steak with chimichurri ahead comes up often, especially when you plan for guests. You can safely prepare several parts in advance, as long as you handle storage and reheating with care.
Steak Prep In Advance
You can trim the steak, pat it dry, and season with salt up to 24 hours ahead. Keep it on a rack over a tray in the refrigerator, uncovered, so the surface dries a bit. That dry surface helps you get a better crust on the grill. Hold off on adding oil or ground pepper until just before cooking, so nothing burns.
If you need to pre-cook the steak, aim for slightly under your final doneness level, chill quickly, and rewarm later over medium heat or in a low oven. For food safety, follow the safe cooking and holding temperature advice from the U.S. food safety temperature chart and avoid leaving cooked steak at room temperature for long stretches.
Chimichurri In Advance
Chimichurri actually improves a bit as it sits, since the herbs, garlic, and vinegar have time to mingle. You can make it a day ahead, store it in a sealed jar in the refrigerator, and bring it back to room temperature before serving. Stir just before spooning it over the grilled steak with chimichurri so the oil and herbs come back together.
Grilled Steak With Chimichurri Step-By-Step
This method uses a gas or charcoal grill, but the same steps work with a grill pan on the stove. The core idea stays simple: dry, seasoned steak, intense heat, patient resting time, and a fresh sauce.
Ingredients For The Steak
- 4 beef steaks (ribeye, strip, sirloin, flank, or skirt, about 170–225 g each)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (such as canola or grapeseed)
Ingredients For Classic Chimichurri
- 1 cup packed fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried)
- 3–4 garlic cloves, minced
- 1 small red chili or 1 teaspoon red pepper flakes
- 3 tablespoons red wine vinegar
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine salt, plus more to taste
- Freshly ground black pepper to taste
Step 1: Season The Steak
Pat the steaks dry with paper towels on all sides. Sprinkle salt evenly over every surface. If you have the time, chill the seasoned steaks on a rack in the refrigerator for at least 20 minutes and up to a day. Right before grilling, drizzle them with oil and add the black pepper.
Step 2: Preheat The Grill
Heat the grill to high. On a gas grill, set two zones by turning one side to high and the other side to medium or low. On a charcoal grill, bank the coals to one side to create a hot zone and a cooler zone. Clean the grates well, then oil them lightly to help prevent sticking.
Step 3: Grill To Your Preferred Doneness
Place the steaks over the hottest part of the grill. Let them cook without moving for 2–4 minutes, until the first side has a deep brown crust. Flip and grill the second side for another 2–4 minutes. Move the steaks to the cooler zone if the outside is dark but the inside still feels soft.
Use an instant-read thermometer if you want more certainty. Many home cooks aim for around 52–54°C for medium-rare, 57–60°C for medium, and 63°C or a bit higher if they prefer a more fully cooked texture. Pull the steaks a shade below your goal, since carryover heat will raise the temperature slightly as they rest.
Step 4: Rest And Slice
Transfer the steaks to a board, tent loosely with foil, and let them rest for 5–10 minutes. This pause lets the juices settle back into the meat instead of spilling across the board. When you slice, work against the grain, especially with flank and skirt steaks.
Step 5: Spoon Over Chimichurri
Arrange the sliced steak on a warm platter, then spoon chimichurri over the top. Keep extra chimichurri on the table so people can add more. This simple move turns a plain grilled steak into grilled steak with chimichurri that looks ready for guests and weeknight dinners alike.
How To Make Balanced Chimichurri Sauce
Chimichurri is more than chopped parsley and oil. The mix of herbs, acid, garlic, and spice needs balance so it brightens the steak without overwhelming it.
Basic Mixing Method
Add chopped parsley, oregano, garlic, and chili to a bowl. Stir in the red wine vinegar and salt. Let this mixture stand for a few minutes so the vinegar can soften the sharp edge of the garlic. Then pour in the olive oil and stir until everything looks evenly combined.
Taste with a small piece of bread or a slice of cucumber. If the sauce feels flat, add a splash more vinegar or a pinch of salt. If it stings at the back of your throat, stir in a little more oil. Once it tastes balanced on its own, it will sing over the grilled steak with chimichurri.
Easy Variations
You can bend chimichurri in many directions while keeping its basic feeling. A spoonful of chopped cilantro adds a fresh note. A squeeze of lemon or lime juice brings a brighter acid. Smoked paprika adds a gentle smokiness that pairs well with charcoal grilling.
Just change one or two elements at a time, so the sauce stays clear and fresh rather than muddy. The herbs should still look bright green, not gray or dull.
Serving Ideas For A Grilled Steak With Chimichurri Meal
Once the steak and sauce are ready, the rest of the plate can stay simple. The bold sauce means you do not need heavy sides to keep things interesting.
Side Dishes That Match The Flavor
Grilled vegetables such as zucchini, bell peppers, asparagus, and red onion pick up the same smoky notes as the steak and soak up any extra chimichurri. Roasted potatoes, a pan of thick-cut chips, or a simple buttered rice dish help round out the meal.
For a lighter spread, set out a crisp green salad with a mild vinaigrette, some sliced tomatoes, and chunks of fresh bread. Guests can drag the bread through the chimichurri and steak juices, which never goes to waste.
Leftovers And Next-Day Ideas
If you have extra steak, chill it in a shallow container and slice it thin the next day. Cold slices taste great over salad with leftover chimichurri thinned with a splash of extra vinegar and oil. You can also tuck steak and sauce into warm tortillas or pita for a fast lunch.
Leftover chimichurri does not only belong on grilled steak with chimichurri. It perks up roast chicken, grilled fish, roasted vegetables, and even simple scrambled eggs.
Time And Temperature Tips For Reliable Results
Grilled steak rewards attention to timing. A few small habits make repeatable results much easier.
| Step | Timing Guide | Why It Helps |
|---|---|---|
| Take Steak From Fridge | 20–30 minutes before grilling | Helps the center cook more evenly |
| Preheat Grill | 10–15 minutes on high | Promotes good sear and grill marks |
| Direct High Heat | 2–4 minutes per side | Builds crust and color |
| Indirect Heat | 2–6 minutes as needed | Brings steak to target temperature |
| Resting Time | 5–10 minutes | Helps juices stay inside the meat |
| Chimichurri Rest | 15–30 minutes | Lets flavors blend before serving |
| Fridge Storage | Up to 3 days for leftovers | Keeps steak and sauce fresh and safe |
Grilled Steak With Chimichurri For Different Diet Goals
Many people fit grilled steak with chimichurri into different eating styles. The dish includes protein, fat, and herbs, so small adjustments go a long way if you have specific goals.
Lighter Variations
For a lighter plate, choose leaner cuts such as sirloin or trimmed flank steak and serve smaller portions with more vegetables. You can also reduce the oil in the chimichurri slightly and add a spoonful of water to keep the texture loose.
Another simple move is to serve steak sliced over a big mixed salad, using chimichurri as the dressing. This keeps all the flavor while shifting more of the plate toward greens and other vegetables.
Richer, Steakhouse-Style Variations
If you want a more indulgent feel, reach for ribeye, add a small knob of butter on the hot steak as it rests, and keep the full amount of olive oil in the chimichurri. A side of creamy mashed potatoes or a cheesy gratin turns the meal into a cold-evening treat.
Even in this richer version, the bright herbs and vinegar in the sauce cut through the fat, so each bite still feels lively rather than heavy.
Bringing It All Together
Grilled steak with chimichurri looks impressive, but the method stays friendly: season the steak well, grill it hot, let it rest, and dress it with a fresh green sauce. Once you run through this process once or twice, it quickly becomes a go-to option for relaxed evenings and small gatherings.
Keep a basic shopping list handy with your favorite steak cut, a bundle of parsley, a head of garlic, a bottle of red wine vinegar, and a good olive oil. With those on hand, you can pull together grilled steak with chimichurri any time the grill calls your name.
