There are very few dishes as vibrant and satisfying as Grilled Steak with Chimichurri Sauce. The sizzling, juicy steak paired with a fresh, herby chimichurri creates a mouthwatering contrast of flavors and colors on your plate. Whether you’re cooking for a special date night, hosting a backyard barbecue, or simply treating yourself, this combination delivers restaurant-quality results with minimal fuss. The explosion of garlicky, vinegary herb sauce on caramelized steak is honestly something I could eat every week, and after one bite, you might feel the same way!
Ingredients You’ll Need
One of the best things about Grilled Steak with Chimichurri Sauce is how a handful of simple ingredients come together to create bold, delicious flavors. Each ingredient brings its own magic—whether it’s a punchy freshness, a savory note, or that irresistible rich texture that makes this dish so memorable.
- Ribeye or sirloin steaks: Go for steaks that are at least 1-inch thick; they stay juicy and grill beautifully.
- Olive oil: Adds a subtle richness and helps the seasonings cling to the steak and shine in the chimichurri sauce.
- Kosher salt: Essential for enhancing every savory bite and bringing out the natural flavor of the beef.
- Black pepper: Freshly cracked is best for a little kick and aromatic depth.
- Garlic powder: A touch of this infuses the steak with deep, savory notes without overwhelming the other flavors.
- Fresh parsley: This forms the vibrant green backbone of classic chimichurri—don’t be shy with it!
- Fresh cilantro (optional): If you’re a cilantro fan, this adds a lovely complexity to the sauce, but you can skip it if you prefer.
- Garlic cloves: Don’t hold back—garlic gives the sauce its trademark punch.
- Red pepper flakes: Offers just enough heat to balance the herbs without overpowering them.
- Red wine vinegar: This tangy component wakes up the whole dish and balances the richness of the steak.
- Salt and black pepper (for the sauce): Key for seasoning and drawing out all those fresh, herbal flavors.
- Olive oil (for the sauce): Blends everything together into a silky, spoonable sauce with a luxurious mouthfeel.
How to Make Grilled Steak with Chimichurri Sauce
Step 1: Prep the Steak
Start by patting your steaks completely dry with paper towels. This quick step ensures that you’ll get a beautiful crust when searing. Drizzle the steaks with olive oil, then sprinkle them all over with kosher salt, black pepper, and garlic powder. Give them a gentle rub so every inch gets covered. Let your seasoned steaks rest at room temperature while you fire up the grill—this makes a huge difference in keeping them tender and juicy.
Step 2: Make the Chimichurri Sauce
For the show-stopping chimichurri, add parsley, cilantro (if using), garlic, red pepper flakes, red wine vinegar, salt, and pepper to a food processor or blender. Pulse until everything is finely chopped and well-combined. With the machine running, slowly drizzle in the olive oil until you have a beautifully vibrant, slightly chunky sauce. Taste and adjust the seasoning, then set aside at room temperature, letting those flavors mingle while you finish the steak.
Step 3: Grill the Steak
Once your grill or grill pan is hot—medium-high is just right—lay your steaks on and listen for that satisfying sizzle. Grill each steak for about 4 to 5 minutes per side if you like it medium-rare, or adjust the time to your preferred doneness. Resist the urge to flip or poke the steak too often; a single confident flip is all you need for lovely grill marks and juicy results.
Step 4: Rest and Slice the Steak
When the steaks are done, transfer them to a plate and cover loosely with foil. Let them rest for about 5 minutes. This step is key; it lets the juices redistribute, ensuring every bite of your Grilled Steak with Chimichurri Sauce is tender and succulent. Slice the steak against the grain for the best texture.
Step 5: Serve with Chimichurri
Arrange your beautiful steak slices on a platter or plates and spoon that gorgeous, vibrant chimichurri generously over the top. The green sauce adds a punch of freshness and instantly makes the whole meal feel festive! Now you’re ready to dig in to Grilled Steak with Chimichurri Sauce at its absolute best.
How to Serve Grilled Steak with Chimichurri Sauce
Garnishes
The simplest way to make your Grilled Steak with Chimichurri Sauce extra special is to add a sprinkle of chopped fresh parsley or cilantro on top just before serving. A squeeze of lemon over the finished steak also brightens the plate and brings out all those zesty flavors. If you really want to turn heads, sprinkle a few red pepper flakes or some flaky sea salt just before serving for an Instagram-worthy finish.
Side Dishes
This steak and sauce combination welcomes a wide variety of sides. You can’t go wrong with classic grilled vegetables—think asparagus, zucchini, or bell peppers. Roasted potatoes, crispy fries, or a simple green salad with extra chimichurri drizzled on top also make excellent pairings. If you’re going for an Argentinian-inspired spread, try it with a corn salad or chimichurri rice.
Creative Ways to Present
For a fun twist, slice the steak and fan the pieces out on a big wooden board, drizzling the chimichurri in a bold, zig-zag pattern across the top. Serving this family-style encourages everyone to dig in together. Or, top small steak slices with a dab of chimichurri and serve them as party appetizers on crostini. However you serve it, Grilled Steak with Chimichurri Sauce always brings a wow-factor to the table.
Make Ahead and Storage
Storing Leftovers
If you wind up with leftover steak or chimichurri (lucky you!), let them cool completely before transferring to airtight containers. The steak will keep in the refrigerator for up to 3 days, while the chimichurri sauce stays fresh and flavorful for 2 to 3 days as well—just be sure to keep it sealed to lock in those aromas.
Freezing
You can freeze cooked steak by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container; it’ll keep well for up to 2 months. Chimichurri sauce can also be frozen in small containers or ice cube trays—a quick thaw will revive its bold flavors, although the herbs may lose some of their bright color after freezing.
Reheating
For best results, reheat steak gently by placing slices in a skillet over low heat, just until warmed through. Microwaving is convenient but can make the meat tough, so go slow. Chimichurri is always best served at room temperature—just give it a stir before spooning over your reheated steak!
FAQs
Can I use a different cut of steak?
Absolutely! Flank steak, skirt steak, or even filet will work beautifully. Just adjust grilling time according to the thickness and your preferred doneness—Grilled Steak with Chimichurri Sauce is incredibly adaptable.
How far in advance can I make the chimichurri sauce?
You can make chimichurri up to a day ahead. Store it in the fridge, then bring it to room temperature and give it a good stir before serving over your Grilled Steak with Chimichurri Sauce.
Is there a substitute for red wine vinegar?
If you don’t have red wine vinegar on hand, apple cider vinegar or even fresh lemon juice will add the right amount of tang and brightness to your chimichurri. Feel free to experiment!
What’s the best way to get juicy steak every time?
Letting your steak come to room temperature before grilling and always giving it a few minutes to rest after cooking are the two biggest secrets to juicy, flavorful results. Trust the process for the perfect Grilled Steak with Chimichurri Sauce every time!
Can I make this recipe indoors if I don’t have a grill?
Definitely. A grill pan on your stovetop or even a cast-iron skillet will give you fantastic sear and flavor. Follow the same steps, just ventilate your kitchen and enjoy your homemade Grilled Steak with Chimichurri Sauce all year round!
Final Thoughts
If you’re searching for a dinner that’s always a crowd-pleaser and surprisingly easy to pull off, Grilled Steak with Chimichurri Sauce is the answer. The bursts of fresh herbs and zesty flavor make every steak bite a little celebration. Next time you want to treat yourself or impress someone special, give this recipe a try—you’ll be hooked after the first forkful!
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Grilled Steak with Chimichurri Sauce Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This recipe for Grilled Steak with Chimichurri Sauce is a flavorful and satisfying dish perfect for a special dinner or a weekend barbecue. Juicy ribeye or sirloin steaks are seasoned and grilled to perfection, then topped with a vibrant and herbaceous chimichurri sauce.
Ingredients
For the steak:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the chimichurri sauce:
- 1 cup fresh parsley (packed)
- 1/4 cup fresh cilantro (optional)
- 3 cloves garlic
- 1/2 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Preheat the grill: Preheat a grill or grill pan to medium-high heat.
- Make the chimichurri sauce: Combine parsley, cilantro (if using), garlic, red pepper flakes, red wine vinegar, salt, and pepper in a food processor or blender. Pulse until finely chopped. With the motor running, slowly stream in olive oil until well combined. Set aside at room temperature.
- Grill the steaks: Grill the steaks for 4–5 minutes per side (for medium-rare), or to your desired doneness. Let the steaks rest for 5 minutes before slicing.
- Serve: Serve the grilled steak topped generously with chimichurri sauce.
Pat the steaks dry and rub them with olive oil, salt, pepper, and garlic powder. Let rest at room temperature while the grill heats.
Notes
- Flank or skirt steak also work well.
- Chimichurri can be made a day ahead and refrigerated—bring to room temperature before serving.
- Pairs perfectly with grilled vegetables, potatoes, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 520
- Sugar: 0g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg
