Juicy Grilled Chimichurri Steak

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If you are looking for a show-stopping meal that brings bold, vibrant South American flavors to your dinner table, Chimichurri Steak is an absolute must-try! Juicy, perfectly seared steak paired with a bright, herbaceous, and zesty fresh Argentinean chimichurri sauce creates an unbeatable combination of flavors. It is quick enough for a weeknight meal and impressive enough for weekend entertaining.

Ingredients

For the Chimichurri Sauce:

  • Fresh Parsley: 1 cup packed flat-leaf Italian parsley (finely chopped).
  • Fresh Cilantro (Optional): ¼ cup finely chopped (optional for added freshness).
  • Garlic: 4 cloves minced.
  • Red Wine Vinegar: 3 tbsp.
  • Extra Virgin Olive Oil: ½ cup good quality olive oil.
  • Red Pepper Flakes: ½ tsp (or 1 small red chili finely diced).
  • Dried Oregano: 1 tsp.
  • Seasoning: 1 tsp kosher salt and ½ tsp freshly cracked black pepper.

For the Steak:

  • Steak Cuts: 2 large flank, skirt, ribeye, or New York strip steaks (about 1.5 lbs total).
  • Olive Oil: 1 tbsp (for rubbing).
  • Seasoning: 1 tsp kosher salt, ½ tsp coarse black pepper, and ½ tsp garlic powder.

Step-by-Step Instructions

  1. Make the Chimichurri Sauce:
    • In a medium bowl, combine the finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper.
    • Whisk in the extra virgin olive oil until well mixed.
    • Let the sauce sit at room temperature for at least 15–20 minutes to allow the flavors to meld together.
  2. Prep and Season the Steak:
    • Remove the steaks from the refrigerator 20–30 minutes before cooking to bring them to room temperature. Pat completely dry with paper towels.
    • Rub both sides with olive oil and season generously with kosher salt, black pepper, and garlic powder.
  3. Grill or Sear to Perfection:
    • Grill Method: Preheat a grill to high heat (400°F–450°F). Grill steaks for 4–5 minutes per side for medium-rare (internal temperature of 130°F–135°F).
    • Pan-Sear Method: Heat a cast-iron skillet over high heat with 1 tablespoon of oil. Sear the steak for 3–4 minutes per side until a deep golden crust forms.
  4. Rest, Slice, and Serve:
    • Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes so the juices redistribute.
    • Slice the steak thinly against the grain.
    • Arrange the steak slices on a serving platter and spoon the fresh chimichurri sauce generously over the top!

Chef’s Tips for Success

  • Chop by Hand: Avoid using a food processor for the chimichurri sauce. Chopping the fresh herbs by hand yields a far superior texture and prevents the sauce from becoming a muddy puree.
  • Slice Against the Grain: Always cut steak perpendicular to the muscle fibers to ensure every bite is soft and tender.
  • Serving Suggestions: Pair with crispy roasted potatoes, grilled vegetables, corn on the cob, or a fresh green salad.

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