30-Minute Grilled Steak with Fresh Chimichurri Sauce

A simply cooked steak becomes exceptional when topped with homemade chimichurri. This parsley-based sauce from Argentina and Uruguay combines fresh herbs, garlic, vinegar and oil with optional heat from red pepper flakes. You can swap some parsley for cilantro or mint for a brighter note, or add a few finely chopped anchovies for extra umami.

Chimichurri is classic with grilled steak because the acidity and herbs cut through the richness of the beef. It’s also delicious spooned over grilled chicken, shrimp, or vegetables like asparagus and cauliflower, making it a versatile addition to any cookout.

Recipe Overview

Flank steak: Best cooked quickly to rare or medium-rare and allowed to rest before slicing against the grain for tender slices.

Parsley: Chop leaves and tender stems finely for the right chimichurri texture.

Olive oil: Use a good extra virgin olive oil you enjoy—the oil’s flavor comes through in the sauce.

Vinegar: Red wine vinegar is traditional, though apple cider or white wine vinegar or citrus juice will work.

Garlic: Fresh minced garlic is essential; mix it into oil and vinegar soon after mincing to avoid a bitter edge.

Red pepper flakes: Add to taste for mild to moderate heat.

Quick tip!

You can use a food processor to make chimichurri—roughly chop parsley first so the stalks break down evenly when pulsed.

Flank and skirt steaks are excellent with chimichurri because their looser grain soaks up the sauce, delivering herby flavor in every bite. Ribeye or New York strip are great if you prefer a more marbled, indulgent cut. Flank or skirt will be leaner while still flavorful.

Step 1. Finely chop parsley and garlic and combine in a bowl. Add vinegar, olive oil, oregano, red pepper flakes and salt; mix to combine.

Step 2. Remove the steak from the fridge 20–30 minutes before cooking. Pat dry and season generously with salt and pepper.

Step 3. Heat a grill or heavy pan until very hot. Drizzle with a little oil and cook the steak 3–4 minutes per side for rare; adjust time for thickness and desired doneness.

Storage: Cool leftover steak and store in an airtight container in the fridge for up to 3 days. Keep chimichurri in a sealed jar in the refrigerator for up to 1 week; bring to room temperature before serving.

Reheating: Reheat the unsliced steak in a 250°F oven for 15–20 minutes until warmed through.

Preheat the pan or grill: A very hot cooking surface helps the steak develop a flavorful crust without overcooking the interior.

Use as a marinade: Coat the steak in some chimichurri and refrigerate up to 8 hours to infuse more flavor. Reserve additional chimichurri for serving.