Irresistible Chimichurri Steak Grill

Category: The Defining Element of Professional Cooking

Chimichurri steak brings together grilled beef and a zippy, herbed sauce. Start by rubbing flank steak all over with sea salt and olive oil. Sear both sides on a blazing grill, checking for your perfect doneness. Chimichurri sauce mixes up olive oil, red wine vinegar, piles of cilantro, parsley, oregano, garlic, and a sprinkle of chili flakes for heat. Let the steak rest off the grill, then cut it thinly against the grain. Douse with plenty of the green sauce and dig in while it's fresh. You get juicy, vibrant, bold flavors in every bite. Perfect for folks who love grilling!

A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Tue, 17 Jun 2025 01:05:18 GMT
A chunk of beef surrounded by green herbs sits on a wooden board. Pin
A chunk of beef surrounded by green herbs sits on a wooden board. | chefmiarecipes.com

This chimichurri steak is my go-to pick for standout BBQ nights. The zesty, fresh topping makes beef shine and instantly brings a taste of South America right to your table.

The first time I made chimichurri was for a BBQ with friends, and honestly, now it ends up on my cookout table every time. The sauce is a total crowd pleaser—even my parents are huge fans now.

Ingredients

  • Chiliflocken: Adds a bit of heat—throw in as much or as little as you want
  • Olive oil extra virgin: For the sauce and marinade, go for good quality
  • Fresh flat-leaf parsley: Use organic if you want; gives a flavor boost and balance
  • Fine sea salt: For both the steak and sauce, brings all the flavors together
  • Fresh oregano: Use fresh for real chimichurri vibes—it’s way better than dried
  • Red wine vinegar: Gives everything a little kick, so choose one that tastes good
  • Olive oil: Base for the chimichurri—better oil means better taste
  • Fresh cilantro: Leaves and stems make it super green and tasty
  • Beef flank steak: Around 700 grams—perfect for even cooking and easy slicing
  • Fresh garlic: Pick juicy, strong-smelling cloves for the best punch

Step-by-step guide

Slicing and topping:
Cut the steak thin across the grain, smother it in chimichurri, and serve right away. It tastes best while still warm.
Let it chill:
Once the steak’s cooked, set it on a cutting board and give it five to ten minutes to rest so it stays juicy when you slice it.
Grill or pan-sear:
Crank a heavy skillet or grill pan to medium-high. Toss your steak in with no oil and cook five or six minutes each side. Try not to fuss with it, just let it build a crust. You’re aiming for about 63°C inside for that medium rare.
Get the steak set up:
Pat the beef dry with paper towel. Trim off any extra fat or thick bits. Rub both sides with olive oil and a sprinkle of fine salt.
Whiz up the chimichurri:
Toss all your chimichurri stuff into a small food processor or blender. Give it a blitz until it’s super fine but not totally mush—think more paste, less puree.
A bowl of sauce sits by grilled beef and another bowl on a table. Pin
A bowl of sauce sits by grilled beef and another bowl on a table. | chefmiarecipes.com

Good to know

Low in carbs, packed with protein
Herby sauce keeps fine in the fridge for a couple days
Pasture-raised beef just tastes better, plain and simple
Best thing about this dish? That punchy mix of grilled beef and bright green sauce. My sister always asks for extra chimichurri to take home—once we even put the leftovers on toast for breakfast! Delicious.

Storage tips

Keep leftover steak in an airtight box in the fridge for up to three days—slice it thin for the best texture. Store the sauce by itself in a glass jar; should be good for two or three days. If you want to warm things up, gently reheat the steak in a pan, but only add the sauce at the last minute.

A chunk of beef with green herbs sits on a wooden board. Pin
A chunk of beef with green herbs sits on a wooden board. | chefmiarecipes.com

Ingredient swaps

No cilantro handy? Just use more flat parsley. If you can’t find fresh oregano, a bit of dried will do. Squeeze in lime juice for a fresh hit, or toss in lemon zest if you want things extra zippy.

How to serve

Chimichurri steak’s awesome with roasted corn, foil-wrapped potatoes, or crispy ciabatta. Slice up some baguette or toss on grilled veggies—it’s all good. I like to offer plenty of leftover sauce on the side for dipping bread or veggies.

Roots and tradition

Chimichurri comes from South America—especially Argentina and Uruguay—where nearly every steak gets a splash of this herb sauce. It’s all about good times by the fire and fresh garden flavors. For me, it’s a perfect mix of comfort, tradition, and great taste.

Common Recipe Questions

→ What type of beef works best for this?

Flank steak's the top pick here. It stays really tender and soaks up those flavors like a champ.

→ How long should the steak be on the grill?

Keep each side over the fire for 5 to 6 minutes. Aim for an inside temp of 63°C for a medium rare bite.

→ Can the herb mix in the sauce be changed?

Definitely! Besides cilantro and parsley, toss in some fresh mint or basil for an extra kick. They fit right in.

→ How do you get the steak super juicy?

Once it's off the grill, let it chill for 5 to 10 minutes. That's the secret to keeping it soft and juicy.

→ Is grilling the only option for cooking the steak?

Nope! A cast iron skillet or grill pan on your stove gives tasty results and smoky flavor too.

Chimichurri Steak Grill Tip

Tender steak covered with punchy chimichurri and loads of bright herbs for a real cookout hit.

Prep Time
15 minutes
Cooking Time
12 minutes
Total Duration
27 minutes
Created By: Mia Laurent

Recipe Category: Sauce Fundamentals

Skill Level: Moderately Challenging

Recipe Cuisine: Argentinian

Recipe Yield: 4 Number of Servings (1 whole flank steak with chimichurri sauce)

Dietary Categories: Low in Carbohydrates, Gluten-Free Option, Dairy-Free Option

Ingredients You’ll Need

→ Chimichurri Stuff

01 80 ml red wine vinegar
02 10 g fresh parsley (leaves and stems)
03 10 g fresh cilantro (leaves and stems)
04 1 tbsp fresh oregano
05 4 garlic cloves, minced
06 120 ml olive oil
07 0.5 tsp chili flakes
08 0.5 tsp fine sea salt

→ For Steak

09 680 g flank steak
10 7 ml olive oil
11 1 tsp fine sea salt

Steps to Make It

Step 01

Cut meat across the grain into strips, drizzle the chimichurri over the top, and share it right away.

Step 02

Move steak onto a cutting board when it’s off the pan. Wait 5 to 10 minutes so you don’t lose the juices.

Step 03

Sear both sides of the steak for 5 or 6 minutes each, aiming for an inside temp of 63°C for medium rare.

Step 04

Heat your grill pan or a heavy skillet over medium-high. Rub meat with olive oil and sprinkle sea salt on both sides.

Step 05

Toss everything for the chimichurri into a food processor or blender and pulse until the herbs get nice and chopped.

Extra Information

  1. Always cut steak against the grain so it stays tender.

Essential Tools

  • Food processor or blender
  • Grill pan or a hefty skillet
  • Cutting board
  • Chef’s knife

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • This may have garlic or herbs, so check if you have any issues there.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 420
  • Fat Content: 32 grams
  • Carbohydrate Content: 2.1 grams
  • Protein Content: 32 grams