Elevate your next dinner with this effortless grilled ribeye topped with a vibrant, punchy chimichurri that serves as both a marinade and a finishing sauce. Perfect for everything from a casual “I survived the week” Thursday to a celebratory Father’s Day BBQ, this dish delivers steakhouse-quality results with minimal fuss and irresistible crispy edges.
Why You’ll Love Grilled Ribeye Steak with Chimichurri
- Big, beefy flavor: Ribeye is king for a reason—rich, juicy, and tender with marbling that makes every bite magical.
- Herb-loaded chimichurri: Zesty, tangy, and just a bit spicy, this sauce works as a marinade and a topping. Double flavor!
- Beginner-friendly: No chef skills required. Simple marinate, grill, and rest instructions = steak success.
- Crowd pleaser: Perfect for family BBQs, special dinners, or making weeknights feel like a celebration.
What You’ll Need
For the Ribeye:
- 4 ribeye steaks (boneless or bone-in, your call)
- Salt and pepper, to taste
For the Chimichurri Sauce:
- Fresh cilantro (washed)
- Fresh parsley (washed)
- Onion, chopped
- Garlic, coarsely chopped
- Italian seasoning
- Red pepper flakes
- Apple cider vinegar (or red wine vinegar)
- Olive oil
- Salt and pepper, to taste
Tip: This sauce is flexible! Use whatever herbs look happiest at the store, and tweak the spice to your liking.
For precise amounts, check the recipe card at the end of the post.
Step-by-Step: How to Make Grilled Ribeye Steak with Chimichurri
Let’s break this down, Meat & Melt style—easy, approachable, and absolutely delicious.
1. Make the Chimichurri
- In a food processor or blender, add cilantro, parsley, chopped onion, garlic, Italian seasoning, red pepper flakes, and vinegar. Blend until finely chopped.
- Pour into a jar or bowl, then add olive oil, salt, and pepper. Stir or shake well to combine.
2. Marinate the Ribeye
- Pat steaks dry and season generously with salt and pepper.
- Place steaks in a glass dish or large zip-top bag. Pour half the chimichurri sauce over them, tossing to coat all sides.
- Cover and marinate in the fridge for 2–5 hours (but 2 hours is plenty for deep flavor).
3. Prep to Grill
- Pull steaks out of the fridge 20–30 minutes before grilling so they come to room temp.
- Clean and preheat your grill to high heat.
4. Grill Your Steaks
- Place steaks on the hot grill. Don’t move them for at least 5 minutes—you want that perfect sear!
- Flip once and cook to your preferred doneness:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
- Well Done: 160°F
- For medium-rare, aim for about 4–5 minutes per side (exact time depends on thickness).
5. Rest and Slice
- Remove steaks from the grill and let them rest under a loose foil tent for 5–10 minutes. This keeps all the juices inside!
- Slice against the grain for maximum tenderness.
6. Serve with Chimichurri
- Drizzle steaks with the remaining chimichurri sauce. Serve extra on the side for dunking!
Recipe Tips from Chloe’s Kitchen
- Always start with a clean grill: It keeps the flavors pure and prevents sticking.
- Don’t skip the rest: Resting is not a suggestion—it’s the secret to juicy steak.
- Slice against the grain: It makes every bite more tender.
- No grill? A hot cast iron pan or broiler will give you awesome results, too.
- Chimichurri for days: Leftover sauce is magic on potatoes, eggs, or roasted veggies.
What to Serve With Grilled Ribeye Steak
- Cheesy scalloped potatoes or mashed potatoes
- Creamy dill pickle potato salad
- Instant Pot corn on the cob
- Spinach-strawberry salad
- Zesty cherry tomato salad
- Crusty bread to soak up every drop of chimichurri
Storing Leftovers & Make-Ahead
- Leftover steak: Store slices in an airtight container for up to 3 days. Great in tacos, burritos, or steak sandwiches.
- Chimichurri sauce: Keeps in the fridge up to a week, or freeze in ice cube trays for later.
- Reheat gently: Warm steak in a low oven or skillet just until heated through.
FAQ
Absolutely! NY strip, sirloin, or filet all work. Adjust grill times for thickness.
2–5 hours is best for flavor, but you can get away with 1 hour if you’re short on time.
Yes! The flavors get even better overnight in the fridge. Stir before serving.
Use a meat thermometer for perfect doneness. For medium-rare, pull at 130–135°F and rest.
Grilled Hanger Steak with Chimichurri
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
Juicy grilled hanger steak marinated and finished with bold, garlicky chimichurri sauce. This flavor-packed steak is tender, easy to grill, and perfect for weeknight dinners or summer cookouts.
Ingredients
- 4 grass-fed beef hanger steaks
- ½ cup fresh parsley, finely chopped
- ⅓ cup extra-virgin olive oil
- 2 tbsp white wine vinegar (or red wine vinegar)
- 1 clove garlic, minced
- ½ tsp sea salt
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp smoked paprika
Instructions
- Whisk olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika in a bowl. Stir in chopped parsley.
- Add steaks and half the chimichurri to a zip-top bag or shallow dish. Coat well and marinate in the fridge for 30 minutes to 2 hours.
- Remove steaks from marinade and pat dry. Preheat grill to medium heat (about 400°F).
- Grill steaks for 10–15 minutes total, flipping halfway, until internal temperature reaches 130–140°F for medium.
- Let steaks rest 10 minutes. Slice thinly against the grain and drizzle with remaining chimichurri before serving.
Notes
Hanger steak cooks quickly and stays tender when sliced against the grain. Chimichurri can be made up to a week ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grill
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 430
- Sugar: 1g
- Sodium: 610mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
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