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
- Combine parsley, cilantro (if using), garlic, red pepper flakes, and salt in a bowl.
- Add olive oil, red wine vinegar, and lemon juice. Stir well.
- Let sit for at least 15 minutes (or up to 2 hours) for flavors to meld.
Step 2: Prep the Steak
- Pat steak completely dry with paper towels.
- Rub with olive oil, salt, and pepper.
- Let sit at room temperature for 15-20 minutes.
Step 3: Heat the Grill
- Preheat grill to high heat (450-500°F).
- Clean and oil the grates.
Step 4: Grill the Steak
- Place steak on the grill. Cook undisturbed for 4-6 minutes.
- Flip and cook for another 3-5 minutes for medium-rare.
- Use a meat thermometer: 130-135°F for medium-rare.
Step 5: Rest and Slice
- Transfer steak to a cutting board. Rest for 5-10 minutes (non-negotiable).
- Slice thinly against the grain.
Step 6: Douse With Chimichurri
- Spoon chimichurri generously over the sliced steak.
- 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).
