Grilled Steak With Chimichurri (Argentina’s Gift to Your Grill)

Steak is great. Steak with chimichurri is a religious experience. This Argentine sauce—parsley, garlic, vinegar, olive oil—cuts through the smoky, fatty meat like a bright, herby lightning bolt. Five minutes to make, zero cooking required. Your grill just found its soulmate.

Ingredients

Serves 4.

For the Steak:

• 1.5 lbs flank steak, skirt steak, or ribeye
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro (optional)
• 4 cloves garlic, minced
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• ½ teaspoon red pepper flakes
• ½ teaspoon salt

Step-by-Step Instructions

Step 1: Make the Chimichurri First

1. Combine parsley, cilantro (if using), garlic, red pepper flakes, and salt in a bowl.
2. Add olive oil, red wine vinegar, and lemon juice. Stir well.
3. Let sit for at least 15 minutes (or up to 2 hours) for flavors to meld.

Step 2: Prep the Steak

1. Pat steak completely dry with paper towels.
2. Rub with olive oil, salt, and pepper.
3. Let sit at room temperature for 15-20 minutes.

Step 3: Heat the Grill

1. Preheat grill to high heat (450-500°F).
2. Clean and oil the grates.

Step 4: Grill the Steak

1. Place steak on the grill. Cook undisturbed for 4-6 minutes.
2. Flip and cook for another 3-5 minutes for medium-rare.
3. Use a meat thermometer: 130-135°F for medium-rare.

Step 5: Rest and Slice

1. Transfer steak to a cutting board. Rest for 5-10 minutes (non-negotiable).
2. Slice thinly against the grain.

Step 6: Douse With Chimichurri

1. Spoon chimichurri generously over the sliced steak.
2. Serve with extra sauce on the side.

Summary

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes (plus resting)

Yield: 4 servings

Difficulty: Easy

Storage Notes

Steak is best fresh but leftovers keep for 3 days. Reheat gently in a low oven or skillet. Chimichurri refrigerates for up to 1 week—bring to room temperature before serving. Do not freeze chimichurri (herbs turn mushy).