Best Grilled Steak Chimichurri – Bold 25-Minute Recipe

This is the steak you fire up when you want something that tastes like a campfire meal but feels like a steakhouse dinner. The chimichurri—bright with parsley, garlic, and red wine vinegar—cuts through the rich, smoky char of the grilled steak like a cold stream on a hot trail.

I've tested this on everything from a gas grill to a cast-iron skillet over open flame. The key is a screaming-hot fire and a good rest. No fancy marinades, no complicated rubs—just salt, pepper, and a sauce that does all the talking.

Whether you're feeding a crew after a long hike or just want a Tuesday night win, this recipe delivers. Fire up the grill, grab a cold one, and let's get to it.

About the Ingredients

1.5 lbs (680g) flank steak or skirt steak

Flank steak is lean and takes marinade well; skirt has more fat and flavor. If using sirloin, choose a thick cut and adjust time.

1 teaspoon kosher salt

Use kosher or sea salt; table salt is finer, so use half the amount.

1/2 teaspoon black pepper

Freshly ground is best; pre-ground works in a pinch.

1 cup (30g) fresh parsley, finely chopped

Flat-leaf parsley is preferred, but curly works. Substitute cilantro for a different twist.

1/2 cup (120ml) extra-virgin olive oil

Good quality oil matters here; use a fruity one for the sauce.

3 tablespoons red wine vinegar

Substitute sherry vinegar or white wine vinegar for a milder tang.

4 cloves garlic, minced

Fresh garlic is a must; don't use jarred for this sauce.

1/2 teaspoon red pepper flakes (optional)

Adds a gentle heat; skip if you prefer mild.

1/2 teaspoon dried oregano

Mexican oregano is more floral; Mediterranean oregano is fine too.

1/4 cup (60ml) water

Helps loosen the sauce and balance the vinegar.

Tips & Tricks

• Bring the steak to room temperature 30 minutes before grilling for even cooking.
• Don't skip the rest—it keeps the juices in, not on your cutting board.
• Chimichurri can be made up to 3 days ahead; flavors meld and mellow.
• If using a gas grill, preheat for 15 minutes with the lid closed for max heat.

Step-by-Step Instructions

1. Make the chimichurri

In a bowl, combine parsley, olive oil, vinegar, garlic, red pepper flakes, oregano, and water. Stir well and let sit at room temperature while you grill. This allows the flavors to meld.

2. Season the steak

Pat the steak dry with paper towels. Season both sides generously with salt and pepper. Let it sit for 10 minutes at room temperature.

3. Preheat the grill

Heat your grill to high, about 500°F (260°C). For a gas grill, close the lid and preheat for 15 minutes. For charcoal, wait until coals are glowing with a light ash layer.

4. Grill the steak

Place the steak on the hottest part of the grill. Cook for 4-5 minutes per side for medium-rare (internal temp 135°F/57°C). For medium, aim for 145°F (63°C) and 5-6 minutes per side. Turn only once to get a good crust.

5. Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5-10 minutes. This lets the juices redistribute—cutting too early will lose them.

6. Slice and serve

Slice the steak thinly against the grain at a 45-degree angle. Drizzle with half the chimichurri, then serve the rest on the side.

Delicious Variations

• Swap parsley for cilantro and add a squeeze of lime for a Mexican-style chimichurri.
• Add a chopped shallot or red onion to the sauce for extra bite.
• Use the chimichurri as a marinade for chicken or shrimp—just reserve some for serving.

How to Store Grilled Steak Chimichurri

Frequently Asked Questions

Fire up your grill and give this a try tonight. If you love it, share your version with a friend—and don't forget to explore more trail-tested recipes on the blog. See you on the trail.

Grilled Steak Chimichurri

Juicy grilled steak topped with vibrant chimichurri sauce, ready in 25 minutes for a bold, fresh meal.

★★★★½ 4.8 (156 ratings)

15 minPrep time12 minCook time4Servings320 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) flank steak or skirt steak
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup (30g) fresh parsley, finely chopped
• 1/2 cup (120ml) extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon dried oregano
• 1/4 cup (60ml) water

📋 Instructions

1. 1Make the chimichurri — In a bowl, combine parsley, olive oil, vinegar, garlic, red pepper flakes, oregano, and water. Stir well and let sit at room temperature while you grill. This allows the flavors to meld.
2. 2Season the steak — Pat the steak dry with paper towels. Season both sides generously with salt and pepper. Let it sit for 10 minutes at room temperature.
3. 3Preheat the grill — Heat your grill to high, about 500°F (260°C). For a gas grill, close the lid and preheat for 15 minutes. For charcoal, wait until coals are glowing with a light ash layer.
4. 4Grill the steak — Place the steak on the hottest part of the grill. Cook for 4-5 minutes per side for medium-rare (internal temp 135°F/57°C). For medium, aim for 145°F (63°C) and 5-6 minutes per side. Turn only once to get a good crust.
5. 5Rest the steak — Transfer the steak to a cutting board and tent loosely with foil. Rest for 5-10 minutes. This lets the juices redistribute—cutting too early will lose them.
6. 6Slice and serve — Slice the steak thinly against the grain at a 45-degree angle. Drizzle with half the chimichurri, then serve the rest on the side.

👨‍🍳 Chef's Note: For a smokier flavor, toss a handful of wood chips on the coals before grilling. And always let the steak rest—it's the difference between juicy and dry.

Servings: 4

Cuisine: Argentinian

Course: Main Course

Nutrition (per serving): 320 kcal · 25g protein · 2g carbs · 24g fat

Written by Lars Eriksen
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.