Grilled Steak with Chimichurri Herbs

Juicy grilled steak finished with vibrant, herbaceous Argentine chimichurri. Simple, authentic, and bursting with fresh flavor.

Argentinemain-dishargentinebeefgrilledherb saucegluten-freedairy-free

Ingredients

1
Make the chimichurri while your grill heats. Finely chop the garlic, then combine with roughly chopped parsley, oregano, red pepper flakes, and vinegar in a bowl. Stir in the olive oil and water, season with a pinch of salt, and set aside for flavors to meld.
2
Preheat your grill to high heat (about 450°F if using a gas grill). Pat the steaks completely dry with paper towels—this ensures a better crust. Season both sides generously with kosher salt and black pepper just before grilling.
3
Oil the grill grates lightly to prevent sticking. Place steaks on the hot grill and resist the urge to move them for 3-4 minutes; you'll see a golden crust forming and natural release when they're ready to flip.
4
Flip the steaks once and cook for another 3-4 minutes for medium-rare (aim for an internal temperature of 130-135°F at the thickest part). If your steaks are thicker than 1.5 inches, move them to a cooler side of the grill after searing to finish gently.
5
Transfer the steaks to a warm plate and tent loosely with foil. Let them rest for 5-8 minutes—this allows juices to redistribute, keeping the meat tender and moist.
6
Spoon the chimichurri generously over each steak, or serve it on the side for dipping. Taste and adjust the sauce with more salt or vinegar to your preference, then serve immediately while the steak is still warm.

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