Bold Flavors Meet Backyard Grilling in This Juicy, Herby Steak Dish
Ready to fire up the grill? Treat yourself and your loved ones to a flavorful, juicy Chimichurri Grilled Steak that’s bursting with fresh herbs, garlic, and a bold, tangy kick. Perfect for summer cookouts or weeknight indulgence—let’s get cooking!
Introduction
When it comes to grilled steak recipes, few dishes offer the bold, herby punch of Chimichurri Grilled Steak. Originating from South America—particularly Argentina—chimichurri is a vibrant green sauce made with parsley, olive oil, vinegar, garlic, and chili flakes. It’s bright, zesty, and the perfect complement to a perfectly grilled flank steak.
This recipe is ideal for backyard barbecues, cozy family dinners, or whenever you’re craving something smoky and savory with a fresh, herbal twist. In just under 30 minutes, you can serve up a restaurant-quality steak topped with a mouthwatering homemade chimichurri that will wow anyone at the table.
Tools Needed, Servings, and Cooking Time
Tools You’ll Need:
- Mixing bowl
- Whisk or spoon
- Grill or grill pan
- Tongs
- Sharp knife
- Cutting board
Serves: 4 people
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
For the Steak:
- 2 pounds flank steak
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Make the Chimichurri Sauce
Start by preparing your chimichurri, which acts as both a marinade and finishing sauce. In a medium-sized bowl, combine the chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, and a generous pinch of salt and pepper.
Whisk everything together until it forms a chunky, vibrant green sauce. Let the mixture sit for at least 15 minutes. This gives the flavors time to blend and intensify, creating that iconic zingy, garlicky taste.
Tip: For a smoother sauce, you can pulse everything in a food processor for a few seconds, but traditional chimichurri is rustic and hand-mixed.
Step 2: Prepare and Season the Steak
While your chimichurri is melding, turn your attention to the steak. Take your 2-pound flank steak out of the fridge and pat it dry with a paper towel. This helps ensure a good sear.
Generously season both sides with salt and freshly ground black pepper. Let it sit at room temperature for a few minutes while you prepare the grill.
Step 3: Heat the Grill
Preheat your grill to medium-high heat. If you’re using charcoal, the coals should be hot and glowing with a thin layer of white ash. For a gas grill, turn the burners to medium-high and let it heat for about 10 minutes.
If you’re indoors, a cast-iron grill pan works just as well—just be sure it’s thoroughly preheated for a good char.
Step 4: Grill the Steak
Once your grill or pan is ready, place the steak on the hot surface. Grill for about 5–7 minutes per side depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 130–135°F.
Avoid pressing down on the steak with your spatula or tongs; let the grill do its job. You want those beautiful char marks and all the juicy goodness to stay inside.
Step 5: Rest the Steak
Remove the steak from the grill and place it on a cutting board. Tent it loosely with foil and allow it to rest for about 5–10 minutes. Resting is key to keeping your steak juicy and tender—it allows the juices to redistribute instead of running all over the cutting board.
Step 6: Slice and Serve
After resting, slice the steak against the grain into thin strips. This helps make each bite more tender. Arrange the slices on a serving platter and generously drizzle the chimichurri sauce over the top.
Serve with extra chimichurri on the side for dipping.
Recommendations for Recipe Success
- Use fresh herbs: Dried parsley won’t cut it here. Fresh parsley is essential for that vibrant chimichurri flavor.
- Let the sauce sit: Chimichurri gets better as it sits, so make it ahead if you can—even an hour in advance works wonders.
- Room temperature steak: Always let your steak sit at room temperature for 10–15 minutes before grilling for even cooking.
- Don’t skip the rest time: It might be tempting to slice into your steak immediately, but letting it rest ensures tenderness.
- Slice against the grain: Always. This shortens the muscle fibers, making your steak easier to chew.
Serving and Storage Tips
Serving Ideas:
- Pair with grilled vegetables, roasted potatoes, or a simple green salad.
- Serve in steak tacos or on top of rice bowls for a fresh, protein-packed meal.
- Add a side of crusty bread to soak up any extra chimichurri sauce.
Storage:
- Store leftover steak in an airtight container in the refrigerator for up to 3–4 days.
- Chimichurri sauce can be stored separately in a jar or container in the fridge for up to 1 week. Just stir it well before using.
- Leftovers make excellent steak sandwiches or wraps for lunch the next day.
Frequently Asked Questions
1. Can I use a different cut of steak?
Yes! While flank steak is traditional and works great, you can substitute with skirt steak, hanger steak, or even sirloin. Just adjust the cooking time based on the thickness.
2. Is chimichurri spicy?
Chimichurri has a slight kick from the red pepper flakes, but it’s not overwhelmingly spicy. You can easily adjust the heat level to your liking by adding more or less chili.
3. Can I make chimichurri in advance?
Absolutely. In fact, chimichurri tastes even better after a few hours in the fridge. Just be sure to bring it back to room temperature and stir before serving.
4. How do I know when my steak is done?
The best way is to use a meat thermometer. For medium-rare, aim for an internal temp of 130–135°F. Medium is around 140–145°F. Always rest the steak after grilling.
5. Can I freeze chimichurri or grilled steak?
Chimichurri isn’t ideal for freezing due to its high oil content and fresh herbs, but grilled steak can be frozen for up to 2 months. Just slice it and store it in freezer bags with the air squeezed out.
Conclusion
Chimichurri Grilled Steak is a flavorful, crowd-pleasing recipe that brings bold Argentinian flair to your backyard grill. With its herb-packed sauce, garlicky zest, and juicy, perfectly grilled meat, it’s a dish that satisfies every time—whether you’re cooking for family, friends, or just yourself.
Simple ingredients, minimal prep, and maximum flavor make this recipe one you’ll want to return to again and again. So grab some fresh parsley, heat up that grill, and enjoy a mouthwatering steak topped with vibrant chimichurri sauce tonight.
Ready to try it out? Fire up the grill, and don’t forget to double the chimichurri—you’ll want to put it on everything!
