GRILLION DOLLAR MEAT
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Chimichurri Steak

By Logan · Grillion Dollar Meat

Cuisine: Argentinian-inspired

Seared steak finished with a bright, garlicky parsley chimichurri. Simple seasoning lets the beef and fresh sauce do the work.

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Sliced steak topped with fresh green chimichurri on a wooden cutting board
PREP15 minCOOK8–16 minREST5–10 minMAKES4 servings
A quick steak dinner with fresh sauce

Does this cook fit your day?

About 20–25 min hands-on · 28–41 min total

Make the sauce while the grill preheats, then let it rest while the steak cooks. Total time assumes thawed steaks about 1–1½ inches thick.

Hands-on time is an estimate for the original batch, including prep and finishing. Total time includes cooking and resting. Larger batches can take longer.
First time? Start here

For a good crust, pat the steak dry and give each piece space. Start checking the center early, especially with thinner steaks.

Cooking terms explained
Use the equipment you have

Use a grill with a cooler zone for finishing or a large cast-iron skillet. A thermometer is the most useful tool for avoiding an overcooked steak.

Before you shop

Sirloin is a useful alternative to strip or ribeye. The recipe makes enough sauce to serve extra at the table; refrigerate unused sauce promptly.

Make it a meal

Serve with potatoes, rice, or grilled vegetables. Four servings means about 6 oz raw steak per person before cooking loss.

LET’S COOK

Step-by-step instructions.

YOUR FINISH LINE145°F, followed by at least a 3-minute rest (USDA guidance)

  1. Mix the chimichurri

    • Finely chop the parsley and mince the garlic by hand for a textured sauce.
    • Stir together the parsley, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and the salt and pepper reserved for the sauce. Let stand for 15–20 minutes while preparing and cooking the steak. Taste and adjust the vinegar or salt.

  2. Heat the grill and season

    • Preheat the grill to about 450–500°F, leaving a cooler indirect zone available. Clean the grates.
    • Pat the steaks thoroughly dry, coat lightly with avocado oil, and season both sides with the steak salt and pepper. Keep the chimichurri separate from raw meat.

  3. Sear and finish

    • Grill over direct heat for about 3–4 minutes per side to develop a browned crust. Turn with tongs.
    • Check the center from the side with an instant-read thermometer. Move to the cooler zone if the outside browns before the center is ready. Allow roughly 8–16 minutes total depending on thickness, starting temperature, and grill heat.
    • For the USDA-recommended finish, cook whole beef steaks to 145°F before removing from the heat, then rest at least 3 minutes. Use the thermometer rather than color or the clock.

  4. Rest, slice, and sauce

    • Rest the steaks for 5–10 minutes on a clean board. Stir the chimichurri again while the steaks rest.
    • Slice across the grain and spoon some chimichurri over the steak just before serving. Pass the remaining sauce at the table; you do not need to use it all.
TEMPERATURE NOTE

USDA recommends cooking whole beef steaks to 145°F before removing them from heat, followed by at least a 3-minute rest. Keep sauce for serving separate from raw meat and refrigerate the garlic-herb sauce promptly.

USDA temperature guidance
SMALL DETAILS, BETTER COOKS

A few helpful tips

Plan your cook, from prep to plate

Timing is an estimate. Follow temperature and tenderness checks.

  1. First 15 minutes

    Make the chimichurri, preheat the grill, and season the steaks.

  2. Next 8–16 minutes

    Sear, then finish to temperature; the sauce rests while the steaks cook.

  3. Last 5–10 minutes

    Rest the steak, then slice across the grain and spoon over the sauce.

WHEN THE COOK HAS QUESTIONS

A little help.

What steak should I use?

New York strip, ribeye, or sirloin all work. Choose steaks about 1–1½ inches thick for this timing range. Flank or skirt also work, but thinner cuts cook faster and must be sliced across the grain.

Can I cook it in cast iron?

Yes. Heat a large cast-iron skillet over medium-high heat with good ventilation. Add the lightly oiled steaks without crowding, sear about 3–4 minutes per side, then lower the heat and turn as needed until the center reaches your target. Check with a thermometer and rest as directed. Cook in batches if necessary.

Does chimichurri need cilantro?

No. This version uses flat-leaf parsley. For a variation, replace up to half the parsley with cilantro.

Can I make the sauce ahead?

Yes. Refrigerate promptly in a covered container and use within 3–4 days. Olive oil can firm up in the fridge; set out only the portion needed briefly before serving and stir well.

Should I blend the sauce?

Hand chopping gives a loose, textured sauce. A few short pulses in a food processor can work, but avoid blending it into a smooth paste.

MAKE TOMORROW TASTE GOOD

Keep & reheat.

Refrigerate steak and chimichurri separately within 2 hours, or within 1 hour when it is above 90°F outside. Keep at 40°F or below and use within 3–4 days. Do not store fresh garlic-and-herb oil sauce at room temperature.

Reheat

Warm leftover steak gently in a covered skillet with a small splash of broth or water until it reaches 165°F. Add cold chimichurri after reheating.

Next-day idea

Use thin slices in steak sandwiches, rice bowls, or wraps with a spoonful of chimichurri.

USDA leftover guidance
KEEP THE GOOD FOOD GOING

Make it a spread.

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FREE MEAT TEMPERATURE CHEAT SHEET

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