🥩 Grilled Chimichurri Steak Recipe

Bold, herby, and full of smoky flavor — this grilled chimichurri steak brings together the richness of beef with the fresh, zesty bite of homemade chimichurri sauce. Perfect for summer cookouts or weeknight grilling.

🕒 Prep & Cook Time

• Prep Time: 15 minutes

• Marinate Time (optional): 30 minutes – 2 hours

• Cook Time: 10–15 minutes

• Total Time: 45 minutes – 2½ hours

• Servings: 4

🛒 Ingredients

For the Steak:

• 1½ to 2 lbs flank steak or skirt steak

• 1 tablespoon olive oil

• Salt and black pepper to taste

• Optional: 1 teaspoon garlic powder or paprika for extra flavor

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• ¼ cup fresh cilantro (optional for extra brightness)

• 4 garlic cloves, minced

• 2 tablespoons fresh oregano (or 2 teaspoons dried)

• ½ teaspoon red pepper flakes (adjust to taste)

• ¾ cup olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon lemon juice

• Salt and pepper to taste

🔥 Instructions

Step 1: Make the Chimichurri Sauce

1. In a bowl, combine parsley, cilantro, garlic, oregano, and red pepper flakes.

2. Stir in olive oil, red wine vinegar, lemon juice, and season with salt and pepper.

3. Mix well and set aside. Flavor improves after resting for at least 15–30 minutes.
   Tip: For a smoother texture, pulse ingredients in a food processor briefly.

Step 2: Prep and (Optional) Marinate the Steak

1. Pat the steak dry and rub with olive oil, salt, pepper, and optional garlic powder or paprika.

2. (Optional) Marinate the steak in a few spoonfuls of chimichurri for 30 minutes to 2 hours in the fridge for deeper flavor.

3. Bring steak to room temperature before grilling.

Step 3: Grill the Steak

1. Preheat grill to medium-high heat (about 425–450°F).

2. Place steak on the grill and cook for 4–6 minutes per side depending on thickness and desired doneness:

   • 130°F for medium-rare

   • 140°F for medium

3. Remove from grill and let steak rest 5–10 minutes before slicing.

Step 4: Slice and Serve

1. Slice steak against the grain into thin strips for tenderness.

2. Drizzle generously with chimichurri sauce.

3. Serve with grilled vegetables, roasted potatoes, or warm crusty bread.

✅ Tips & Variations

• Make ahead: Chimichurri sauce keeps well in the fridge for up to 3 days—just bring to room temperature before serving.

• Use other cuts: Ribeye, NY strip, or flat iron steak work great with chimichurri too.

• Add smoke: Use wood chips or a charcoal grill for a deeper, smoky flavor.

• Spicy version: Add a small chopped chili pepper or extra red pepper flakes to the sauce.