Grilled Steak Recipe with Fresh Herb Chimichurri

Juicy grilled beef steak with a fresh parsley, coriander and red-wine vinegar sauce.

By Hez ArslanUpdated
Total 32 minMakes 4 servings
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This steak is served with a lively chimichurri of parsley, coriander, garlic, vinegar and olive oil. The source includes an ambiguous “fish steak” phrase; this recipe follows the beef steak method and keeps the sauce separate so diners can add as much as they like. Bring steaks briefly toward room temperature, season well and cook over high heat. Rest before slicing across the grain. Stir parsley, coriander, garlic, vinegar, red pepper flakes, olive oil and a pinch of salt in a bowl. Let stand 15 minutes. Pat steaks dry and season generously with salt and pepper. Heat grill or heavy skillet until very hot. Grill or sear 3 to 5 minutes per side, adjusting for thickness and preferred doneness. Use a thermometer for whole cuts.

Grilled Steak Recipe with Fresh Herb Chimichurri

Recipe card

Grilled Steak Recipe with Fresh Herb Chimichurri

Prep 20 minCook 12 minTotal 32 minYield 4 servings
Only numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

Instructions

  1. Make chimichurri

    Stir parsley, coriander, garlic, vinegar, red pepper flakes, olive oil and a pinch of salt in a bowl. Let stand 15 minutes.

  2. Prepare steaks

    Pat steaks dry and season generously with salt and pepper. Heat grill or heavy skillet until very hot.

  3. Cook steaks

    Grill or sear 3 to 5 minutes per side, adjusting for thickness and preferred doneness. Use a thermometer for whole cuts.

  4. Rest

    Transfer steaks to a board and rest at least 3 minutes.

  5. Slice and serve

    Slice across the grain and spoon chimichurri over or serve alongside.

How to tell when it is ready

Slice across the grain and spoon chimichurri over or serve alongside.

Tips

  • Stir parsley, coriander, garlic, vinegar, red pepper flakes, olive oil and a pinch of salt in a bowl.
  • Pat steaks dry and season generously with salt and pepper.
  • Grill or sear 3 to 5 minutes per side, adjusting for thickness and preferred doneness.
  • Transfer steaks to a board and rest at least 3 minutes.

Troubleshooting

  • If the sauce tastes sharp, add olive oil to balance it.
  • If steak is browning too fast, lower the heat and finish more gently.

Substitutions

  • Use parsley alone if coriander is unavailable.
  • Use a grill pan if cooking indoors.

Variations

  • Add oregano to the sauce.
  • Use extra red pepper flakes for more heat.

Serving suggestions

  • Serve with grilled potatoes.
  • Add a tomato salad.
  • Offer grilled peppers.
  • Pair with crusty bread.

Make ahead

Prepare components ahead and store safely. Refrigerate cooked steak and sauce separately within 2 hours, up to 3 days. Reheat steak gently or serve chilled.

Storage

Refrigerate cooked steak and sauce separately within 2 hours, up to 3 days. Reheat steak gently or serve chilled.

Food safety

For whole beef steaks, cook to 63°C (145°F) and rest 3 minutes.

Frequently asked questions

Can I make chimichurri ahead?

Yes. Prepare it several hours ahead and refrigerate; bring toward room temperature before serving.

How should I store grilled steak with chimichurri?

Refrigerate cooked steak and sauce separately within 2 hours, up to 3 days. Reheat steak gently or serve chilled.

Serve with grilled potatoes. Refrigerate cooked steak and sauce separately within 2 hours, up to 3 days. Reheat steak gently or serve chilled.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

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