Best Steak to Grill with Chimichurri Sauce

If you want to level up steak night and make it feel restaurant-special (but without a million steps), you’ve found the one: best steak to grill with chimichurri sauce. The combination of a juicy, perfectly seared steak and a punchy, herby chimichurri is honestly unbeatable.

This isn’t just a meal—it’s a showstopper that turns a simple dinner into an event. Whether you’re cooking for friends, family, or just yourself after a long day, this recipe gives you that “tried harder than you actually did” magic every single time.

What’s the Best Steak to Grill with Chimichurri Sauce?

• Ribeye: Incredibly juicy and rich, thanks to its marbling.
• T-bone: Two steaks in one (strip and tenderloin), classic grill house favorite.
• Strip steak (New York strip): Beefy, tender, with just enough fat.
• Flank or skirt steak: Leaner but super flavorful, just slice thin!

Add-Ins & Substitutions That Still Play Nice

• Coriander (cilantro): Swap half the parsley for a brighter, more aromatic note.
• Shallots: Finely mince and add for a sweet, mellow onion kick.
• Smoked chili flakes: Brings a subtle, smoky warmth.
• Lemon juice: Makes the sauce extra zippy, especially with richer steaks.

How to Grill the Best Steak with Chimichurri Sauce

Instructions

1. Make the Chimichurri:
   In a medium bowl, combine olive oil, red wine vinegar, parsley, garlic, chili, oregano, salt, and pepper. Stir well and let the mixture sit for at least 10 minutes so the flavors can mingle. (If you have time, refrigerate for up to 24 hours—it gets even better.)

2. Prep the Steaks:
   Pat steaks dry with paper towels. Brush lightly with olive oil on both sides, and season generously with salt and black pepper.

3. Grill:
   Heat your grill or a heavy skillet to medium-high. Cook steaks for 2–3 minutes per side for medium-rare, 3–4 for medium, or 4–5 for well done (depending on thickness). Use tongs—not a fork—to flip!

4. Rest:
   Transfer steaks to a tray and let them rest for 5 minutes so all those delicious juices stay inside.
5. Serve:
   Spoon 2–3 tablespoons of chimichurri over each steak, or serve it on the side for dipping and pouring.

Chloe’s Tips for Steak & Chimichurri Perfection

• Hand chop the sauce: It keeps the texture bright and lively.
• Don’t drown the steak: The steak should still be the hero—chimichurri is the sidekick.
• Rest your steak: Always, always give it 5 minutes before slicing.
• Taste your chimichurri: Adjust acidity, salt, or oil to your liking. It should be bold but balanced.

Serving Ideas

• With grilled vegetables: Charred asparagus, peppers, or mushrooms love chimichurri just as much as steak.
• Over roasted potatoes: Try crispy potatoes as a bed for sliced steak and a drizzle of sauce.
• As a taco filling: Thinly slice steak, tuck it in a tortilla, and pile on the sauce.
• For brunch: Leftover steak and chimichurri over scrambled eggs? Yes, please.

Storing Leftovers

Leftover steak keeps in the fridge for up to 3 days—just wrap tightly or use an airtight container. Chimichurri sauce will last up to 24 hours refrigerated, but I promise, it never hangs around that long. Cold steak and chimichurri are amazing tucked into wraps, salads, or even with eggs.

Chloe’s Steak Night Story

I used to think steak night meant hours of prep or a pricey night out, but this recipe changed everything. The first time I grilled a ribeye, slathered it with chimichurri, and watched my family hover over the platter, I knew this was the new celebration meal. It’s that meal you make when you want to treat yourself and your people, but still want to be out of the kitchen in under half an hour.

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