Chimichurri Steak, Grilled Ribeye

The first time I made chimichurri steak, the sizzle on my grill nearly drowned out the chatter from the backyard. The air carried the grassy, sharp scent of fresh parsley while olive oil pooled in the bowl, catching flecks of red pepper. I realized midway through chopping garlic that my fingers would smell incredible for the rest of the night. Something about the green tang of the sauce and the smoky steak makes this dish just feel alive from the first moment.

One summer, I grilled this for friends who dropped by unannounced; we laughed, swapped stories, and I almost forgot the steaks were on until the savory aroma nudged me back. There’s a rhythm to assembling the sauce as music from the patio drifts in, everyone stealing little tastes before dinner even starts.

Ingredients

• Boneless ribeye or sirloin steaks: Go for well-marbled cuts as they soak up the grill’s heat perfectly; a quick rest post-cooking keeps them juicy.
• Olive oil: I use a fruity extra-virgin kind for the chimichurri and just a subtle brush for the steak – it helps the herbs cling and locks in moisture on the grill.
• Kosher salt: Generous flakes mean every bite tastes seasoned through and through; don’t be too shy.
• Freshly ground black pepper: Cracked right before grilling, it perks up the steak’s crust and gives the sauce backbone.
• Fresh flat-leaf parsley: The backbone of the chimichurri; chop it fine for a not-too-chunky, not-too-smooth sauce.
• Fresh cilantro: Optional, but it brings a deeper herbal note if you like things a little grassy.
• Garlic: Don’t skimp! Fresh minced cloves lend perfect punch (I learned quickly that garlic powder just isn’t the same).
• Red wine vinegar and lemon juice: A splash of both makes the sauce bright and lively; use freshly squeezed juice for a pop of freshness.
• Dried oregano: A pinch brings out that heartier, familiar aroma – don’t overdo it or it’ll overshadow the fresh herbs.
• Crushed red pepper flakes: Adjust to taste; a little heat cuts through the richness and brings the sauce to life.

Instructions

Mix up the chimichurri:

Combine parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper in a small bowl; don’t rush it, let the flavors chat for at least 10 minutes at room temp.

Prep your steaks:

Lay the steaks out, pat them dry, and brush both sides lightly with olive oil before seasoning generously with salt and pepper; you’ll hear a satisfying sizzle once they hit the grill.

Grill to perfection:

Place steaks on a hot grill or grill pan; cook for 4–6 minutes each side for medium-rare, flipping only once, listening for those smoky crackles.

Let the steak rest:

Once done, remove the steaks and cover them loosely with foil to trap all those juices - just five minutes makes a world of difference.

Slice and serve:

Cut steak against the grain into thick slices, arrange them on your platter, and spoon generous chimichurri all over, letting the herbs tumble off the edges.

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Someone once scraped the last streaks of bright green sauce from the platter with a crust of bread, grinning at me - that’s when I realized this dish is as much about sharing as it is about eating.

Make It Your Own Every Time

The way you layer flavors creates a different steak every time – try marinating the meat with a spoonful or two of chimichurri for an extra punch, or switch in a spicy chili for bolder heat.

What to Serve Alongside

Crispy roast potatoes, a simple green salad, and a bottle of Malbec turn this meal into a real celebration; leftovers make for a killer steak sandwich the next day.

Troubleshooting Steak on the Grill

I’ve learned that a too-cold steak leaves you with a gray, uneven finish; letting it warm up a bit before grilling helps it cook evenly and sear beautifully.

• If flames flare up, move the steak briefly to a cooler spot.
• Let the grill preheat until you can’t hold your hand above the grate for more than 2 seconds.
• A thermometer saves guesswork for doneness, but touch works too: firm yet springy for medium-rare.

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When all’s said and done, there’s nothing quite like passing around a platter of chimichurri steak, watching everyone reach for seconds. Make it yours, and let the meal linger just a little longer at the table.

Recipe FAQs

→ Which cut of steak works best?

Boneless ribeye or sirloin give a good balance of flavor and tenderness; skirt or flank can be used for a leaner, more robust bite. Choose a cut with some marbling for juiciness.

→ How do I achieve medium-rare on the grill?

Preheat the grill to high, sear steaks 4–6 minutes per side for 1-inch cuts, then rest 5 minutes. Use a thermometer (130–135°F) or judge by a springy center for medium-rare.

→ Can the chimichurri be made ahead?

Yes. Make chimichurri a few hours in advance to let flavors meld at room temperature, or refrigerate up to 24 hours. Bring back to room temperature before serving for best brightness.

→ Is cilantro necessary in the sauce?

Cilantro is optional and adds a citrusy note; parsley is the backbone. Use parsley-only for a more classic profile or add cilantro to taste.

→ How should leftovers be stored and reheated?

Store steak and chimichurri separately in airtight containers in the fridge for up to 3 days. Reheat steak gently in a low oven or briefly on a hot pan; add fresh chimichurri after warming.

→ What wine pairs well with this dish?

Bold red wines like Malbec or Cabernet Sauvignon complement the char and herb brightness; their tannins match the richness of the steak.