Grilled Steak Chimichurri Recipe

Trim and season

Pat the steak dry with paper towels. Trim any large silverskin if needed. Rub both sides with 1 tablespoon olive oil, then season evenly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Let rest at room temperature 20–30 minutes while you prepare the chimichurri and preheat the grill.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 450–550°F / 230–290°C). If using a stovetop, heat a heavy cast-iron skillet over high heat until very hot.

Grill steak

Brush the grill grates with oil or oil the steak lightly with remaining 1 tablespoon olive oil. Place the steak on the hottest part of the grill. For flank/skirt steak (1 lb, about 1/2–3/4-inch thick): grill 3–4 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C), 5–6 minutes per side for medium. Use tongs; avoid poking. If using a skillet, sear 3–4 minutes per side until desired doneness.

Rest and slice

Transfer the steak to a cutting board and loosely tent with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain into 1/4-inch slices just before serving.

Prepare herbs and garlic

Finely chop the parsley, cilantro (if using), and oregano leaves. Mince the garlic finely or smash and chop. The texture should be a coarse chop rather than a puree so the herb bits remain visible.

Mix sauce

In a bowl, combine the chopped herbs and garlic with 2 tablespoons red wine vinegar, 1 tablespoon lemon juice (if using), 1/2 teaspoon red pepper flakes, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk in 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning—add more salt, vinegar, or red pepper flakes to preference.

Rest for flavors to meld

Let the chimichurri sit at room temperature at least 10–15 minutes before serving so flavors marry. For best results, make it 1–4 hours ahead and refrigerate; bring back to room temperature before serving. Reserve about 1/4 cup to spoon over the cooked steak and keep extra for serving.

Arrange sliced steak on a platter or individual plates. Spoon reserved chimichurri over the warm steak (about 2–3 tablespoons per serving) and pass extra chimichurri on the side. Serve with lemon or lime wedges for squeezing over the meat. Enjoy immediately.