Nothing beats a perfectly grilled steak, except maybe one slathered in a fresh, herby chimichurri sauce. This Argentinian-inspired dish is the ultimate combination of smoky, juicy beef and a bright, garlicky, and slightly spicy sauce that elevates every bite. Whether you’re grilling up a weeknight dinner or hosting a backyard barbecue, this steak will impress everyone at the table.
Grilled Steak with Chimichurri
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Argentinian
Grill or grill pan
Tongs
Small Mixing Bowl
Sharp knife
Cutting board
For the Steak
- 1 ½ lb ribeye or skirt steak
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika optional
For the Chimichurri
- ½ cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped (optional but adds depth)
- 3 garlic cloves minced
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- Salt and black pepper to taste
Make the Chimichurri
In a bowl, mix the parsley, cilantro, garlic, red pepper flakes, and oregano. Stir in olive oil, red wine vinegar, and lemon juice. Season with salt and pepper to taste. Let it sit while preparing the steak to allow flavors to meld.
Prepare the Steak
Pat the steak dry with paper towels and rub with olive oil. Season generously with salt, black pepper, and smoked paprika.
Grill the Steak
Heat the grill to high heat. Place the steak on the grill and cook for about 3-4 minutes per side for medium-rare, or until the desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare, 140°F for medium).
Rest the Steak
Remove the steak from the grill and let it rest for 5 minutes to keep the juices inside.
Slice and Serve
Cut the steak against the grain into thin slices and drizzle with chimichurri sauce. Serve extra sauce on the side.
Pairings
- Sides: Grilled vegetables, roasted potatoes, or a fresh salad with citrus vinaigrette.
- Drinks: A bold red wine like Malbec or a smoky mezcal cocktail.
- Extras: Warm, crusty bread to soak up the chimichurri sauce.
FAQs
1. What’s the best cut of steak to use?
Ribeye offers the best marbling and flavor, but skirt or flank steak also work great, especially if you’re aiming for that signature Argentinian-style steak.
2. Can I make chimichurri ahead of time?
Yes! Chimichurri tastes even better after sitting for a few hours. Store it in the fridge for up to 3 days and bring it to room temperature before serving.
3. What if I don’t have a grill?
A grill pan or cast-iron skillet works just as well. Sear the steak on high heat for a delicious crust.
