Grilled Steak with Chimichurri is a match made in heaven. The steak—whether flank, skirt, or ribeye—is seasoned simply with salt and pepper, then grilled to perfection over high heat. The chimichurri, a vibrant Argentine sauce made with fresh parsley, garlic, oregano, red wine vinegar, and olive oil, adds a bright, zesty, herbaceous finish that cuts through the richness of the meat.
It’s a dish that’s simple, elegant, and bursting with flavor. Ready in under 30 minutes, it’s perfect for weeknight dinners, summer cookouts, or date night at home.
Make the Chimichurri
In a medium bowl, combine the parsley, cilantro (if using), garlic, oregano, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper.
Stir until well combined. Let sit at room temperature for at least 15 minutes to allow the flavors to meld. (Chimichurri can be made up to 2 days in advance and refrigerated.)
Prepare the Steak
Remove the steak from the refrigerator 30 minutes before grilling to bring to room temperature. Pat dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
Preheat the Grill
Preheat a gas or charcoal grill to high heat (450°F to 500°F / 230°C to 260°C). Clean and oil the grates.
Grill the Steak
Place the steak on the grill. Cook for 4 to 6 minutes per side for flank or skirt steak, or 5 to 7 minutes per side for ribeye (for medium-rare). Use an instant-read thermometer to check doneness: 125°F to 130°F (52°C to 54°C) for medium-rare, 135°F to 140°F (57°C to 60°C) for medium.
Rest the Steak
Transfer the steak to a cutting board. Let rest for 5 to 10 minutes, loosely tented with foil. This allows the juices to redistribute.
Slice and Serve
Slice the steak thinly against the grain. Arrange on a serving platter. Spoon chimichurri sauce generously over the steak. Serve immediately with extra chimichurri on the side.
This Grilled Steak with Chimichurri is a vibrant, flavorful dish that’s simple enough for a weeknight but elegant enough for entertaining.
