Grilled Chimichurri Steak
If you’re looking for a fresh and flavorful way to elevate steak night, this Grilled Chimichurri Steak is the perfect recipe to try. Juicy grilled steak is paired with a vibrant homemade chimichurri sauce made with fresh herbs, garlic, olive oil, and a splash of vinegar for a bold burst of flavor.
This healthier version keeps things simple with wholesome, naturally gluten-free ingredients while still feeling restaurant-worthy. It’s perfect for summer grilling, family dinners, or an easy high-protein meal packed with fresh flavor.
Grilled Chimichurri Steak
This grilled chimichurri steak is juicy, flavorful, naturally gluten-free, and topped with a fresh homemade herb sauce.
Equipment
Ingredients
For the Steak:
- 1 ½ lbs flank steak or sirloin steak
- 1 tbsp avocado oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- ⅓ cup extra virgin olive oil
- 1 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
Instructions
- Preheat the grill to medium-high heat.
- Pat the steak dry with paper towels. Rub with avocado oil, sea salt, black pepper, garlic powder, and smoked paprika.
- Grill the steak for 4 to 5 minutes per side for medium rare, or cook to your preferred doneness.
- Remove the steak from the grill and let it rest for 5 to 10 minutes before slicing.
- While the steak rests, make the chimichurri sauce by combining the parsley, cilantro, garlic, red wine vinegar, olive oil, lemon juice, sea salt, black pepper, and red pepper flakes in a bowl.
- Slice the steak thinly against the grain.
- Spoon the chimichurri sauce over the steak and serve immediately.
Notes
Chef Tips:
- Let the steak rest after grilling so the juices stay locked in.
- Slice the steak against the grain for the most tender texture.
- Fresh herbs make all the difference in chimichurri, so avoid dried herbs if possible.
- Chimichurri can be made a day ahead for an even deeper flavor.
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