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Grilled steak with chimichurri sauce brings a browned, savory crust together with fresh parsley, garlic, lemon, and a little red pepper heat. Season the steak simply, stir the sauce together while the grill heats, then spoon it over thin slices after the meat has rested. The sauce does the heavy lifting here.
Use flat iron, flank, or skirt steak, with sirloin or strip steak as alternatives. This recipe serves six, takes 15 minutes to prep, and includes 8-15 minutes of grilling plus a 10-minute rest, for a total of 33-40 minutes. There is no marinating step.
Which Steak Should You Use?
Flat iron, flank, and skirt steak all work with this fresh herb sauce, but their thickness changes the grilling time. Plan on about 3-5 minutes per side for skirt steak or 4-7 minutes per side for flank or flat iron. Start checking early and let the thermometer, rather than the clock or the color of the meat, guide you.
For food-safe doneness, cook steak to 145°F with at least a 3-minute rest. The 10-minute rest in this recipe comes before slicing. A photograph cannot tell you a steak's internal temperature.
Ingredients You'll Need
- Steak: Choose flat iron, flank, or skirt; sirloin and strip steak also work as noted below. Pat dry before seasoning.
- Kosher salt: For the steak and sauce.
- Freshly ground black pepper: For the steak and sauce.
- Flat-leaf parsley: Lightly pack it before measuring and chop it finely.
- Garlic: Mince the cloves for the sauce.
- Crushed red pepper flakes: Reduce them for a milder sauce.
- Fresh oregano, optional: Finely chop the leaves.
- Shallot or onion: Mince it finely.
- Olive oil or vegetable oil: Stir it into the herbs.
- Sherry vinegar or red wine vinegar: Either works in the sauce.
- Fresh lemon juice: Adds a bright citrus note.
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Ingredient Notes and Substitutions
Sirloin or strip steak can replace the listed cuts; adjust the grilling time for thickness. Use either shallot or onion in the sauce. Substitute 2 teaspoons dried oregano for the fresh oregano, or omit it. Reduce the red pepper flakes for a milder sauce.
Tools That Make It Easier
- Outdoor grill
- Grill brush
- Oil brush or folded paper towel for lightly oiling the grates
- Paper towels
- Mixing bowl
- Measuring cups and spoons
- Liquid measuring cup
- Chef knife
- Cutting board
- Mixing and serving spoon
- Grilling tongs
- Instant-read meat thermometer
- Serving platter
- Food processor (optional)
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Buy Now → How to Make Grilled Steak with Chimichurri Sauce
Step 1 - Heat the grill and season the steak. Heat the grill to medium-high, about 450°F, then clean and lightly oil the grates. Pat the steak dry and season both sides with kosher salt and black pepper.
Step 2 - Stir together the chimichurri. Combine the vinegar, lemon juice, garlic, shallot, salt, black pepper, and red pepper flakes; add parsley and optional oregano, then stir in the oil. Set the sauce aside while you grill, keeping the herbs finely chopped with some texture.
Step 3 - Grill and check the temperature. Close the lid and grill until browned underneath, then turn; allow about 3-5 minutes per side for skirt steak or 4-7 minutes per side for flank or flat iron. Begin checking early and cook to 145°F, followed by at least a 3-minute rest for food-safe doneness.
Step 4 - Rest, slice, and serve. Rest the steak on a cutting board for 10 minutes, then cut thin slices across the muscle fibers; divide long skirt steaks into shorter sections first. Arrange on a platter, stir the chimichurri again, and spoon some over the steak, serving the rest alongside.
Small Details That Make a Difference
- Keep the sauce textured. Chop the herbs finely rather than blending them into a smooth paste.
- Watch thin cuts closely. Skirt steak can reach its target temperature before a thicker piece of flank or flat iron.
- Look for the grain before slicing. Cut across the visible fibers, even if that means changing your cutting direction between sections.
Keeping Leftovers Fresh
Refrigerate the steak and chimichurri in separate airtight containers within 2 hours. Use both within 3-4 days. Let the refrigerated sauce stand briefly to loosen the oil, then stir before serving. Reheat steak gently in a covered skillet over low heat with a splash of broth or water.
Freeze cooked steak in tightly wrapped portions for up to 3 months. Freeze chimichurri in small containers or an ice cube tray for up to 3 months; transfer frozen cubes to a freezer bag. Thaw both in the refrigerator overnight. The herbs may darken after freezing.
What to Serve with Grilled Steak with Chimichurri Sauce
Serve the steak with Roasted Potatoes, Easy Grilled Asparagus Recipe with Garlic, or Fresh Tomato Salad. Rice works well, too, especially when a little extra chimichurri finds its way onto the plate.
Roasted Potatoes
Easy Grilled Asparagus Recipe with Garlic
Easy Fresh Tomato Salad with Aged Balsamic Dressing
Frequently Asked Questions
Does this steak need to marinate? No. This version seasons the steak with salt and black pepper and adds chimichurri after grilling and resting. Keep the serving sauce separate from the raw steak.
Can I make chimichurri in a food processor? Yes. Briefly pulse the parsley, garlic, optional oregano, and shallot with the vinegar, lemon juice, and seasonings. Transfer to a bowl and stir in the oil so the sauce keeps some texture.
Is the oregano required in chimichurri? No. The fresh oregano is optional in this recipe. You can leave it out or use 2 teaspoons dried oregano in place of the fresh leaves.
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Recipe
PrintGrilled Sirloin Steak with Chimichurri Sauce
Juicy grilled steak meets a bright, garlicky chimichurri made with fresh parsley and lemon. Ready in about 40 minutes for a flavorful dinner or summer cookout.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: South American
Ingredients
- For the Steak
- 2 pounds flat iron, flank, or skirt steak
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- For the Chimichurri
- 1 cup lightly packed chopped flat-leaf parsley
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons fresh oregano leaves, finely chopped, optional
- 2 tablespoons minced shallot or onion
- ¾ cup olive oil or vegetable oil
- 3 tablespoons sherry vinegar or red wine vinegar
- 3 tablespoons fresh lemon juice
Instructions
- Prep
- Heat a grill to medium-high, approximately 450°F. Clean the grates and lightly oil them.
- Pat the steak dry with paper towels. Season both sides with the kosher salt and black pepper.
- In a bowl, stir together the vinegar, lemon juice, garlic, shallot, salt, black pepper, and red pepper flakes. Add the parsley and optional oregano, then stir in the oil.
- Set the chimichurri aside while you grill the steak. Stir again before serving.
- Cook
- Place the steak on the hot grill and close the lid. Grill until browned underneath, then turn and continue cooking to the desired doneness. Allow approximately 3-5 minutes per side for skirt steak or 4-7 minutes per side for flank or flat iron steak.
- Begin checking the temperature early, especially with thinner cuts. For food-safe doneness, cook to an internal temperature of 145°F followed by at least a 3-minute rest.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
- Slice and Serve
- Identify the direction of the muscle fibers and cut across them into thin slices. For long skirt steaks, divide the meat into shorter sections first, then slice each section against the grain.
- Arrange the slices on a platter and spoon some chimichurri over the top. Serve the remaining sauce alongside.
Kimberly says
I love, love,love chimichurri sauce ... thanks for the inspiration to put it on steak!
Jennifer says
Me too, Kimberly! I can eat it on just about anything...eggs, pasta, meats, veggies, etc!
Wendy, A Day in the Life on the Farm says
Sirloin is actually one of my favorite cuts. The addition of chimichurri sounds wonderful.
Jennifer says
Thanks, Wendy! I really like sirloin too!