Grilled Steak with Chimichurri

I'll be honest - I used to be intimidated by grilling steak. Too many expensive cuts ruined by my heavy-handed approach taught me that great steak needs respect, not aggression. This chimichurri steak changed everything for me because the herb sauce is so bright and punchy that it makes even a slightly overcooked ribeye taste incredible.

Prep Time: 30 minutes

Cook Time: 12-15 minutes

Total Time: 45 minutes

Servings: 4

Difficulty: Medium

What You'll Need

For the Steaks:

• 4 ribeye or NY strip steaks, 1-inch thick (about 8-10 oz each)
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 2 tablespoons neutral oil (canola or avocado)

For the Chimichurri:

• 1 cup fresh parsley leaves, packed
• 1/4 cup fresh oregano leaves (or 2 tablespoons dried)
• 4 garlic cloves, roughly chopped
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Equipment

You don't need fancy gear for this recipe, but a few key pieces make all the difference:

• Gas or charcoal grill - I prefer charcoal for the flavor, but gas works great too
• Instant-read thermometer - This saved me from so many overcooked disasters
• Tongs - Heavy-duty ones that won't bend under the weight of a thick steak
• Food processor or blender - For the chimichurri (though you can chop by hand)
• Cast iron grill grates (optional) - These hold heat better than standard grates

Instructions

1. Make the chimichurri first (15 minutes)

Start with the chimichurri because it actually gets better as it sits. Toss the parsley, oregano, and garlic into your food processor. Pulse about 10 times until everything's roughly chopped. You want texture here, not baby food.

Pour in the olive oil, vinegar, and lemon juice. Add the red pepper flakes, salt, and pepper. Pulse another 5-6 times until you have a chunky, vibrant green sauce. Taste it - the garlic should bite back a little, and you should get that bright acid hit from the vinegar.

2. Season the steaks (5 minutes prep, 20 minutes rest)

Pat your steaks completely dry with paper towels. This is crucial - any moisture will steam instead of sear. I learned this the hard way after serving my family gray, sad-looking steaks more times than I care to admit.

Season aggressively with salt and pepper on both sides. I use about 1/2 tablespoon of salt per steak - it should look like you've overdone it. Let them sit at room temperature for 20-30 minutes. This brings the internal temp up slightly and helps with even cooking.

3. Set up your grill (10 minutes)

Fire up your grill for two-zone cooking. For gas grills, heat one side to high and leave the other on medium-low. For charcoal, bank all your coals to one side.

You want your hot zone screaming hot - around 450-500°F. The cooler side should sit around 300-350°F. Clean your grates well and oil them with a paper towel dipped in neutral oil.

4. Sear the steaks (3-4 minutes per side)

Brush each steak lightly with oil - just enough to prevent sticking. Place them on the hottest part of your grill. You should hear that aggressive sizzle immediately. If you don't, your grill isn't hot enough.

Don't move them for 3-4 minutes. I know it's tempting to peek, but resist. You want that beautiful Maillard reaction to build up a crusty bark. When you lift a corner with your tongs, the steak should release easily and show deep brown grill marks.

Flip once and repeat on the other side for another 3-4 minutes.

5. Move to indirect heat if needed (2-8 minutes)

Here's where your thermometer becomes your best friend. For 1-inch thick steaks, you might hit your target temperature during the searing phase. But if you need more time, slide them to the cooler side of the grill.

Target temperatures:

• Rare: 120-125°F
• Medium-rare: 130-135°F
• Medium: 135-145°F

I always aim for 130°F and let carryover cooking bring it up to a perfect medium-rare.

6. Rest and serve (5-10 minutes)

This step separates the amateurs from the pros. Move your steaks to a cutting board and tent loosely with foil. Let them rest for 5-10 minutes. The internal temperature will climb another 5 degrees, and the juices will redistribute throughout the meat.

Slice against the grain if you want, or serve whole with a generous spoonful of chimichurri on top and more on the side.

Tips from the Backyard

Start with room temperature meat. Cold steaks from the fridge cook unevenly. I pull mine out 30 minutes before grilling, sometimes longer for thicker cuts.

Don't flip more than once. I used to flip constantly, thinking I was being thorough. All I was doing was preventing good sear development. Flip once and trust the process.

Make extra chimichurri. This sauce keeps in the fridge for up to a week and transforms leftover steak, grilled chicken, or even scrambled eggs. I always double the recipe now.

Use the reverse sear for thicker cuts. If you're working with steaks thicker than 1.5 inches, consider the reverse sear method instead. Start them on the cool side and finish with a blazing hot sear.

Invest in a good thermometer. Guessing doneness by touch takes years to master. A $15 instant-read thermometer will make you look like a pro immediately.

Common Mistakes

Pressing down on the steaks with your spatula. Stop it. You're just squeezing out all those beautiful juices that should stay in the meat. Let the heat do the work.

Not preheating long enough. Your grill needs at least 15 minutes to reach proper searing temperature. I used to rush this step and wonder why my steaks looked pale and sad.

Cutting into the steak immediately. I get it - you're excited to see that perfect pink interior. But cutting too soon means all those juices end up on your cutting board instead of in your mouth.

FAQs

Can I make chimichurri ahead of time?

Absolutely. In fact, I prefer it after sitting for at least 30 minutes. The flavors meld together beautifully. It'll keep in the fridge for up to a week, though the color fades slightly after day three. Just give it a good stir before serving.

What if I don't have a food processor?

No problem. I made chimichurri by hand for months before buying my processor. Finely mince the garlic first, then chop the herbs as fine as you can. Mix everything in a bowl and let it sit longer - maybe an hour - for the flavors to come together.

Can I use this method with other cuts of steak?

Definitely. This works great with NY strip, sirloin, or even flank steak. Just adjust your cooking times - thinner cuts like flank need maybe 2-3 minutes per side, while thick ribeyes might need 5-6 minutes. The thermometer never lies.

My steaks always seem to overcook. What am I doing wrong?

Two things usually cause this. First, your grill might not be hot enough for a proper sear, so you're cooking them too long trying to get color. Second, you might not be accounting for carryover cooking. Pull steaks off about 5 degrees before your target temperature and let resting finish the job.

The Bottom Line

Grilled steak with chimichurri isn't just dinner - it's a celebration. The key is respecting both components: give your steaks the high heat and brief cooking time they deserve, and let that chimichurri be as bright and punchy as possible.

I've served this to skeptical in-laws and picky teenagers, and it wins every time. The chimichurri cuts through the richness of the beef perfectly, and even if you slightly overcook the steak (we've all been there), that herb sauce covers for your mistakes.

Perfect steak takes practice, but this combination is forgiving enough for beginners and delicious enough to become your signature dish. Fire up that grill and give it a shot - your backyard reputation depends on it.