Grilled Steak With Chimichurri

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Grill Steak with Chimichurri

To make this recipe, we need the following ingredients:

• 2 Ribeye or Strip Steaks (1-inch thick): These are richly marbled, tender cuts ideal for high-heat cooking. Ribeye is buttery and juicy; strip steak is leaner but still flavorful. Both provide a hearty, beefy base for the bright chimichurri sauce.
• 2 Tablespoons Olive Oil: Used as a carrier for the spices and to promote even browning when searing. It also helps form a light crust when grilling or pan-frying.
• 1 Teaspoon Sea Salt: Essential for seasoning the meat and enhancing the natural umami flavor. It also helps draw out surface moisture, aiding caramelization.
• 1/2 Teaspoon Black Pepper: Provides a subtle, earthy heat and balances the richness of the steak.
• 1/2 Teaspoon Smoked Paprika: Adds a warm, smoky depth without actual smoke. Great for indoor cooking or when you’re not using a grill.
• 1/2 Teaspoon Garlic Powder: A touch of savory sweetness that pairs well with beef. More mellow than fresh garlic, it complements without overpowering.
• 1/2 Teaspoon Dried Thyme: Adds a slightly floral, woodsy note that contrasts nicely with the richness of the steak.

For the Citrus-Infused Chimichurri:

• 1 1/2 Cups Fresh Parsley: The backbone of chimichurri—bright, herbaceous, and slightly peppery. It cuts through the fat of the steak and adds freshness.
• 3 Cloves Garlic, Minced: Bold, sharp pungency that deepens the sauce’s flavor. Raw garlic gives a spicy edge.
• 1 Small Shallot, Finely Minced: Adds sweetness and depth, mellowing the sharpness of the garlic and enhancing complexity.
• Zest and Juice of 1 Lime: Acid brightens the sauce and tenderizes the steak. Lime adds a unique citrus tang and floral aroma that makes this version stand out.
• 1/4 Cup Red Wine Vinegar: Acidity that balances the richness of the oil and meat. Also acts as a flavor carrier to enhance the herbs and garlic.
• 1/2 Teaspoon Red Pepper Flakes: Gives a subtle heat and a warm finish without overpowering the dish.
• 1/2 Teaspoon Sea Salt: Draws out flavors and balances the sharpness of the vinegar and citrus.
• 1/4 Teaspoon Black Pepper: Adds subtle earthiness and rounds out the seasoning.
• 1/2 Cup Extra Virgin Olive Oil: Rich, fruity base that carries the other ingredients. Adds body and helps the sauce cling to the meat.

Chimichurri Steak Ingredients

Once you’ve gathered your ingredients, we will use the following process:

1. Pat the steaks dry with paper towels. Cover them with olive oil, then generously rub with sea salt, black pepper, smoked paprika, garlic powder, and dried thyme.
2. Let the steaks rest at room temperature for about 20-30 minutes to allow the seasoning to marinate.
3. While the steaks are marinating, make the chimichurri. In a food processor, combine the parsley, garlic, shallot, lime zest, lime juice, red wine vinegar, red pepper flakes, sea salt, and black pepper. Pulse until the mixture looks combined but not totally smooth.

Season

Pat the steaks dry with paper towels. Cover them with olive oil, then generously rub with sea salt, black pepper, smoked paprika, garlic powder, and dried thyme.

Let the steaks rest at room temperature for about 20-30 minutes to allow the seasoning to marinate.

Make Chimichurri

While the steaks are marinating, make the chimichurri. In a food processor, combine the parsley, garlic, shallot, lime zest, lime juice, red wine vinegar, red pepper flakes, sea salt, and black pepper. Pulse until the mixture looks combined but not totally smooth.

Place the mixture into a bowl and slowly whisk in the olive oil. Let the chimichurri sit for at least 10 minutes to allow the flavors to develop.

Grill

Preheat a grill pan or grill over high heat. Once hot, place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or until the desired doneness is reached.

Remove the steaks from the grill and let them rest for 5-10 minutes before slicing. The juices will redistribute into the meat.

Enjoy!

Slice the rested steaks against the grain and arrange on a serving platter. Spoon the chimichurri generously over the steak slices.

Tips and Tricks to Perfect Grilled Chimichurri Steak

Choose the right cut of meat. Ribeye is juicy, tender, and rich thanks to its marbling. New York Strip is leaner but still full of flavor. For best results, go with steaks that are 1 to 1.5 inches thick—you’ll get a better sear and have more control over doneness.

Let your steaks come to room temperature before cooking. Taking them out of the fridge 30 to 45 minutes ahead helps them cook evenly and form a crust more easily.

Pat your steaks dry thoroughly with paper towels before seasoning. Moisture on the surface will steam the steak instead of allowing it to brown properly.

Season generously. A simple mix of sea salt, black pepper, smoked paprika, garlic powder, and thyme works beautifully. If you can, salt the steak 15–30 minutes before cooking so it can begin to draw into the meat.

Preheat your grill or cast iron pan until very hot. You want the surface to sizzle immediately when the steak hits it—aim for around 450°F to 500°F.

If you’re using a grill, consider the two-zone method. Sear the steak over direct high heat to form a crust, then move it to indirect heat to finish cooking gently if it’s thick.

Use a meat thermometer to hit your desired level of doneness. Pull the steak about 5°F before your target—carryover cooking during resting will finish the job. For reference: rare = 120–125°F, medium rare = 130–135°F, medium = 140–145°F, and medium well = 150–155°F.

Let the steak rest for at least 5 to 10 minutes before slicing. This allows juices to redistribute and prevents dryness.

Slice against the grain. Look at the direction of the muscle fibers and cut across them—this makes each bite more tender.

Make your chimichurri ahead of time. Letting it sit for at least 30 minutes (or up to a few hours) allows the flavors to come together. It can be made 2–3 days ahead and stored in the fridge—just bring it to room temperature before using.

Use only fresh parsley for authentic chimichurri. You can experiment with a little fresh oregano or cilantro, but parsley gives the sauce its bright and herbaceous identity.

Balance your acidity. Lime juice adds brightness, while red wine vinegar gives depth and bite. Using both provides a more complex flavor.

Don’t over-process your chimichurri. It should be chunky, not smooth. Either finely mince everything by hand or use a food processor and pulse gently.

Spoon around steak. When serving, spoon chimichurri over and around the sliced steak rather than just on top. It also works beautifully as a dipping sauce.

What to serve with chimichurri. Chimichurri steak pairs well with grilled vegetables, roasted potatoes, or rice pilaf to soak up the extra sauce. For a gathering, slice steak thin and serve it on a platter with chimichurri on the side.

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