Ribeye steak with vibrant Argentine chimichurri sauce
Chimichurri Grilled Steak
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
4
2 steaks
Difficulty
Medium
Cost
Premium
$$$
Chimichurri Grilled Steak
Ribeye steak with vibrant Argentine chimichurri sauce
★4.5(19)
Thick ribeye steaks grilled to a perfect medium-rare and topped with a vibrant, herbaceous chimichurri sauce. The iconic flavors of Argentine grilling.
15m
Prep Time
12m
Cook Time
27m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Chimichurri is Argentina's gift to grilled meat—a raw herb sauce of parsley, oregano, garlic, and vinegar that cuts through the richness of beef. Make it ahead so the flavors meld.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
This version of Chimichurri Grilled Steak has been refined through testing to ensure consistently excellent results. The key to this dish is building flavor at every stage, from the initial sear to the final seasoning. Whether you are cooking for a busy weeknight or entertaining guests, this recipe delivers reliable, deeply satisfying results that punch well above its effort level.
Ingredients
- 2 ribeye steaks (1.5 inches thick, about 1 lb each)
- 1 cup fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes
Instructions
- 1
Make chimichurri: combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Let sit at least 15 minutes.
- 2
Season steaks generously with salt and pepper. Let sit at room temperature for 30 minutes.
- 3
Preheat grill to high heat. Sear steaks 4-5 minutes per side for medium-rare (130°F internal).
- 4
Rest steaks on a cutting board for 8-10 minutes tented with foil.
- 5
Slice against the grain and spoon chimichurri generously over the sliced steak.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
RibeyeNY strip or flank steak
Leaner cuts that still pair well with chimichurri
Red wine vinegarSherry vinegar or lemon juice
Different acid profiles all work well
White wineChicken broth with a squeeze of lemon
The broth adds body and the lemon provides the acidity that wine would contribute. Use dry vermouth if you keep it on hand — it lasts longer than open wine.
Tips & Storage
Pro Tips
Make chimichurri a few hours ahead—the flavors improve as they meld together.
Do not skip the resting step—it allows juices to redistribute for a moister steak.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate sliced steak for up to 3 days. Store chimichurri separately for up to 1 week.
Reheating
Bring steak to room temperature and sear briefly in a hot pan. Serve with fresh chimichurri.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (120mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates38g
Fat2g
Fiber380mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different cut?
- Flank, skirt, or strip steak all pair beautifully with chimichurri.
- How long does chimichurri keep?
- Refrigerated in a jar, it keeps for 1-2 weeks and flavors deepen over time.
- Can I use a different protein?
- Yes. This recipe works with most proteins — swap chicken for pork, beef for lamb, or use firm tofu for a vegetarian version. Adjust cooking times accordingly, as thinner cuts cook faster and denser proteins need more time.
- Can I make this ahead?
- Yes. Prepare the dish up to 24 hours in advance and store it in the refrigerator. Reheat gently on the stovetop or in a 350 degree oven until warmed through. The flavors often improve after a day of resting.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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