Chimichurri Grilled Steak: The Only Steak Recipe You’ll Ever Crave

Have You Been Grilling Steak the Wrong Way All Along?

According to a 2023 grilling habits study by Statista, nearly 67% of home cooks admit they don’t marinate their steak properly. Yet, marination is crucial to flavor absorption and tenderness. So, what if we told you that a Chimichurri Grilled Steak could revolutionize your barbecue experience?

This vibrant, herby, and garlicky Argentine sauce doesn’t just complement the beef—it elevates it. Within the first bite, you’ll discover what your steaks have been missing all along. This guide will not only walk you through how to make the best Chimichurri Grilled Steak but also show you how to avoid common pitfalls, optimize health benefits, and enjoy it in more ways than you imagined.

Ingredients List

This recipe is all about bold, fresh ingredients. Here’s what you’ll need:

For the Chimichurri Sauce:

• 1 cup fresh parsley (flat-leaf), finely chopped
• 1/2 cup fresh cilantro (optional but recommended)
• 4 cloves garlic, minced
• 2 tbsp fresh or 1 tbsp dried oregano
• 1/2 cup olive oil (extra virgin preferred)
• 3 tablespoons red wine vinegar
• 1 tsp red pepper flakes (use more or less for heat level)
• Salt and black pepper to taste

For the Steak:

• 2 ribeye or flank steaks (around 1.5 lbs combined)
• Salt and pepper for seasoning
• 1 tablespoon olive oil
• Juice of half a lime (brightens and naturally softens the meat)

Substitutions:

• No red wine vinegar? Use apple cider vinegar or lemon juice.
• Can’t find oregano? Thyme or marjoram work well.
• Vegan version? Use chimichurri on mushrooms or tofu for a fast vegan option.

Timing

Total Time: ~75 minutes (That’s 25% quicker than many steak marinade recipes!)

• Prep Time: 15 minutes
• Marination Time: 30 minutes minimum (overnight yields deeper flavor)
• Grill Time: 6–8 minutes per side (adjust for thickness and doneness)
• Resting Time: 5–10 minutes post-grill

Step-by-Step Instructions

Step 1: Make the Chimichurri Sauce

Finely chop the parsley, cilantro, oregano, and garlic. Combine everything with oil, vinegar, and seasonings. Let rest 10–15 minutes so flavors combine.

Tip: For a smoother sauce, pulse ingredients in a food processor. But don’t over-blend—it should remain slightly chunky.

Step 2: Season and Marinate the Steak

Rub steaks with salt, pepper, and lime juice. Add a tablespoon of chimichurri over each side and let rest covered at room temp for 30 minutes (or refrigerate up to 24 hours).

Tip: Don’t skip this step. Just 30 minutes helps tenderize the steak well.

Step 3: Heat the Grill

Preheat your grill to high heat (450–500°F). Brush and oil grates with high-heat oil to keep steak from sticking.

Step 4: Grill the Steak

Place the steak on the hot grill. Grill 6–8 minutes per side; use a thermometer (130°F for medium-rare).

Tip: Don’t press the steak—doing so releases its juices.

Step 5: Rest and Slice

Let the steak rest 5–10 minutes under foil so it stays juicy. Slice against the grain for maximum tenderness.

Step 6: Serve with Chimichurri

Top steak with chimichurri just before serving for full flavor.

Nutritional Information

Per serving, here’s what you get nutritionally:

• Calories: 460 kcal
• Protein: 38g
• Fat: 32g (healthy fats from olive oil)
• Carbs: 2g
• Fiber: 1g
• Sodium: 210mg

Source: USDA data and nutritional calculators.

Healthier Alternatives for the Recipe

Looking to cut calories or adapt the recipe to your diet? Try these smart swaps:

• Lean Cuts: Use sirloin or tenderloin instead of ribeye.
• Oil Swap: Add Greek yogurt for a tangy, creamy spin on classic chimichurri.
• Low Sodium: Use lighter salt or season sparingly for a heart-friendly touch.
• Plant-Based: Use grilled portobello mushrooms or tempeh.
• Keto-Friendly: Already is! Fresh vinegar and garlic bring out the boldest taste.

Serving Suggestions

This Chimichurri Grilled Steak is a showstopper on its own, but these sides elevate the experience:

• Grilled Veggies: Zucchini, bell peppers, and asparagus bring color and crunch.
• Chimichurri Quinoa Bowl: Mix steak, quinoa, avocado, and sauce together.
• Street-Style Tacos: Slice and wrap the steak in corn tortillas with red onion and cabbage.
• Summer Platter: Pair with bread, olives, and manchego.

Tip: A glass of Malbec—Argentina’s iconic red—completes the experience beautifully.

Common Mistakes to Avoid

1. Skipping the rest time: Slicing right away causes flavorful juices to spill, leaving the steak less moist and satisfying.
2. Overcooking: Without a thermometer, you risk turning juicy steak into shoe leather.
3. Using dull knives: Serrated or dull blades shred the meat fibers.
4. Over-marinating: More than 24 hours makes steak too soft.
5. Improper chopping: Too fine and the chimichurri turns to paste; too coarse and it lacks cohesion.

Storing Tips for the Recipe

• Leftover Steak: Refrigerate in a sealed container and enjoy within 4 days. Reheat in skillet—not microwave—to retain texture.
• Chimichurri Sauce: Store chilled for 5–7 days or freeze up to 1 month.
• Meal Prep: Pre-marinated steaks can be vacuum-sealed and frozen for up to 3 months.

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Conclusion

Chimichurri Grilled Steak delivers vibrant flavor, tender bites, and great nutrition all in one. With minimal prep and dynamic results, it’s a dish worth mastering.

Try it tonight—then come back to share your feedback, leave a comment, and subscribe to our blog for more delicious recipes!