Grilled Steak with Chimichurri Sauce: Easy Family Meal

There is a specific kind of panic that sets in around Labor Day. You know the one. It’s the realization that summer is ending, the grill is going to get put away for six months, and you still need to throw one final, epic cookout before the kids go back to school. Last year, I tried to outdo myself with a complicated brisket that required three hours of tending and resulted in a dry, overcooked disappointment. My husband politely ate two bites and went back for seconds of the side salad. I was mortified.

This year, I decided to stop overcomplicating things. I wanted something that felt festive and special—because, let’s be honest, Labor Day dinner deserves a little extra effort—but didn’t require me to live on the patio in 90-degree heat. That’s when I landed on grilled steak with chimichurri sauce. It’s bold, it’s vibrant, and it comes together faster than you’d think. Plus, the sauce can be made the night before, which means I can actually enjoy the party instead of hiding in the kitchen.

I’ve tested this recipe at least five times leading up to this holiday (yes, five steaks for dinner). The first time, I under-salted the meat. The second time, I didn’t let the steak rest, and it was tough. But by the fifth attempt, I had it down to a science. The result? Juicy, charred steaks coated in a zesty, herb-packed sauce that tastes like a summer night in Argentina. It’s budget-friendly if you shop smart, it’s impressive enough for guests, and it’s the perfect way to say goodbye to summer grilling season.

Why You’ll Love This Labor Day Meal

Look, I’m not a fancy chef. I’m a parent who needs dinner on the table without breaking the bank or spending all day in the kitchen. Here’s why this grilled steak with chimichurri sauce has become my go-to for end-of-summer celebrations:

The Sauce Does the Heavy Lifting — You don’t need to be a master cook to make this taste restaurant-quality. The chimichurri is the star. It’s bright, garlicky, and acidic, which cuts through the richness of the steak perfectly. I make a big batch of sauce ahead of time so the flavors meld together. It’s basically flavor bombs in a jar.

It’s Surprisingly Affordable — Steaks can be pricey, but you don’t need filet mignon for this. I use flank steak or skirt steak. They’re leaner, cheaper, and they absorb the marinade and sauce beautifully. You’re feeding a crowd for a fraction of the cost of a steakhouse dinner. Plus, the chimichurri uses parsley and oregano, which are cheap herbs compared to things like saffron or truffle oil.

It’s Perfect for a Crowd — Labor Day usually means extra people. This recipe scales up easily. I just use a larger grill or cook in batches. The sauce is always ready to spoon over whoever arrives last. It’s also naturally gluten-free, so you don’t have to worry about dietary restrictions like you do with some marinades.

Leftovers Are a Dream — I know what you’re thinking: leftover steak is dry. It’s not, if you slice it thin and toss it in the extra chimichurri. I’ve turned leftovers into salads, tacos, and even sandwich fillings. It stretches the meal into two or three dinners, which is a budget parent’s best friend.

This recipe takes the stress out of the last big BBQ. It’s flavorful, it’s easy, and it makes everyone happy. Let’s get cooking.

Ingredients You’ll Need

One of the best things about this grilled steak with chimichurri sauce is that most of the ingredients are simple. You probably have half of them in your pantry already. I’m going to break it down so you know exactly what to buy and why it matters.

For the Chimichurri Sauce

Fresh parsley (2 cups, packed) — This is the base. Don’t use dried parsley here; it just won’t have that fresh, grassy flavor. I buy a huge bunch because I always end up using more than I think. If you’re on a budget, check the clearance section or buy from a farmer’s market where herbs are often cheaper.

Garlic (6-8 cloves) — Yes, that many. Chimichurri is garlicky. It’s supposed to be bold. Fresh cloves only. If you’re in a rush, you can use a garlic press, but mincing it finely gives you better texture control. Avoid jarred garlic if you can—it has a weird metallic aftertaste that ruins the fresh vibe.

Fresh oregano (½ cup, packed) — I use fresh oregano because it’s more floral and sweet than dried. If you absolutely can’t find fresh, you can use 2 tablespoons of dried oregano, but add it later so it doesn’t burn. Fresh is worth the trip to the store.

Red wine vinegar (½ cup) — This gives the sauce its tang. I like a good quality red wine vinegar, but any brand works. It needs to be acidic enough to balance the oil. Apple cider vinegar works in a pinch, but the flavor profile changes slightly.

Extra virgin olive oil (¾ cup) — You’re using a lot of oil here, so don’t skimp on quality if you can afford it. It’s the carrier for all those herbs. I don’t need the most expensive bottle, but I avoid the cheapest stuff. It makes a noticeable difference in the final taste.

Red pepper flakes (1 teaspoon) — Optional, but I recommend it. It adds a little heat that wakes up the palate. If your family is sensitive to spice, start with ½ teaspoon and adjust later.

Salt and black pepper — Kosher salt is best for the sauce. It dissolves evenly. Freshly cracked black pepper adds a nice bite.

For the Steak

Flank steak or skirt steak (2 pounds) — This is the most important purchase. Flank steak is lean and has a great chew, while skirt steak is thinner and cooks faster. Both are affordable and perfect for grilling. Look for steaks that are about 1 inch thick. Avoid the ones that are super thin; they’ll overcook before you get a good char.

Neutral oil (1 tablespoon) — For brushing the grill grates to prevent sticking. I use vegetable or canola oil. Olive oil has a lower smoke point and might burn on the grill.

Kosher salt (1 tablespoon) — For seasoning the meat generously.

Black pepper (1 teaspoon) — Freshly ground.

Optional side dishes — I usually serve this with crispy baked mozzarella sticks for a fun appetizer, or some roasted vegetables. But the steak and sauce are the stars.

Equipment Needed

You don’t need fancy gadgets for this. Here’s what I actually use:

Charcoal or Gas Grill — I prefer charcoal for that smoky flavor, but gas works fine too. Just make sure it can get hot. You need high heat for a good sear.

Large Bowl — For mixing the chimichurri. A glass or ceramic bowl is best so it doesn’t absorb odors.

Food Processor or Blender — This saves time and gives you a consistent chop. I pulse it so it’s not a puree; you want to see bits of herbs. If you don’t have one, use a sharp knife and chop by hand. It takes longer but works well.

Meat Thermometer — This is non-negotiable for me. I used to guess, and I was wrong too often. A cheap thermometer takes the guesswork out. I aim for 130°F for medium-rare.

Sharp Knife — For slicing the steak. A dull knife will crush the meat and squeeze out all the juices. A sharp chef’s knife is essential.

Cutting Board — Any size works. I keep a separate board for the steak to avoid cross-contamination.

Grill Tongs — Long tongs so you don’t burn your hands. Metal tongs are durable and easy to clean.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up over the years.

Step 1: Make the Chimichurri (10 minutes + resting time)

If you’re short on time, make this the night before. It tastes better after the flavors have had time to meld. Add the parsley, garlic, oregano, red wine vinegar, olive oil, red pepper flakes, salt, and pepper to a food processor. Pulse until the herbs are finely chopped but not turned into a green mush. You want texture. Taste and adjust salt or vinegar if needed. Transfer to a jar or bowl and set aside. If making ahead, cover and refrigerate.

Step 2: Prep the Steak (5 minutes)

Take the steak out of the fridge 30 minutes before grilling. This brings it to room temperature, which helps it cook evenly. If you throw a cold steak on a hot grill, the outside burns before the inside cooks. Pat the steak dry with paper towels. Moisture is the enemy of a good sear. Season both sides generously with kosher salt and black pepper. Rub it in.

Step 3: Heat the Grill

Get your grill hot. If using charcoal, let it burn until the coals are white and ashed over. If using gas, turn all burners to high and close the lid for 10-15 minutes. You want a hot grill, around 450-500°F. Clean the grates with a brush, then brush with a little neutral oil to prevent sticking.

Step 4: Grill the Steak (10-12 minutes)

Place the steak on the hot grill. Close the lid. Cook for 5-6 minutes on the first side. Don’t move it around! Let it develop a nice char. Flip the steak and cook for another 5-6 minutes on the other side. If you want medium-rare, aim for an internal temperature of 130°F. Use your meat thermometer to check. If it’s too rare, cook for another minute. If it’s too well-done, you’ve overcooked it—next time, pull it off earlier.

Step 5: Rest the Steak (5-10 minutes)

This is the hardest part: waiting. Remove the steak from the grill and place it on a cutting board. Tent it loosely with foil. Let it rest for at least 5 minutes, preferably 10. This allows the juices to redistribute. If you cut it immediately, all that delicious juice runs out onto the board, and the steak is dry. Trust me on this.

Step 6: Slice and Serve

Slice the steak against the grain. This is crucial for tenderness. Look at the direction the muscle fibers run, and cut perpendicular to them. Thin slices are better for serving. Spoon the chimichurri sauce over the top. Serve immediately.

Total Time: About 45 minutes (including resting and sauce prep).

Expert Tips & Tricks

Here’s everything I’ve learned from making this dozens of times. These tips will save you from my mistakes.

Slice Against the Grain — I cannot stress this enough. Flank steak has long, tough fibers. If you slice with the grain, it’s chewy. If you slice against it, it’s tender. It’s a game-changer.

Don’t Crowd the Grill — If you’re cooking for a crowd, cook in batches. Overcrowding lowers the grill temperature and steams the meat instead of searing it. You want that char.

Make Extra Sauce — You will want extra sauce. It’s that good. I always double the recipe. It keeps in the fridge for up to two weeks, so you’ll have it ready for tacos, grilled chicken, or roasted veggies later.

Room Temperature Steak — I know I said this twice, but it’s that important. Cold steak = uneven cooking. Plan ahead.

Use a Thermometer — Guessing is for amateurs. I used to guess. Now I know. 130°F is medium-rare. 140°F is medium. Pull it off a few degrees early because it will continue to cook while resting.

Common Mistakes

• Mistake: Dry steak. Fix: Don’t overcook it. Use a thermometer. Rest it.
• Mistake: Sauce is too oily. Fix: Add a splash more vinegar or lemon juice to balance it.
• Mistake: Sauce is too acidic. Fix: Add a pinch more salt or a teaspoon of honey to round it out.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these.

Chicken Version — I’ve used this chimichurri on grilled chicken thighs. It works great. Just marinate the chicken in some of the sauce for 30 minutes before grilling. It’s a budget-friendly alternative if beef prices are high. Check out my Labor Day BBQ chicken skewers for another easy option.

Veggie Skewers — Grill bell peppers, onions, and zucchini on skewers. Drizzle with chimichurri. It’s a great vegetarian side or main.

Gluten-Free — This recipe is naturally gluten-free. Just make sure your vinegar and spices are certified GF if you’re strict.

Spicy Kick — Add a fresh jalapeño or serrano pepper to the food processor with the herbs. It adds a fresh heat that’s different from the red pepper flakes.

Dairy-Free — Naturally dairy-free. Perfect for those avoiding dairy.

Serving & Storage

How to Serve — I usually serve this with a simple green salad and some grilled corn on the cob. It’s light but satisfying. For a heartier meal, add some roasted potatoes or rice. I also love serving it with honey roasted carrots for a sweet contrast to the savory steak.

Toppings Bar — When I have guests, I put out extra chimichurri, lime wedges, and crispy onions. Everyone customizes their plate.

Storage Instructions

• Refrigerator: Store leftover steak and sauce in airtight containers for up to 3 days. The steak will get firmer, but it’s still good.
• Reheating: Gently reheat the steak in a skillet with a little oil over low heat. Don’t microwave it, or it will get rubbery. The sauce can be reheated gently or served cold.
• Freezing: You can freeze the chimichurri sauce for up to 3 months. The texture might change slightly, but it’s still great for cooking. Do not freeze the cooked steak; it won’t thaw well.

Pro Tip: Save the leftover sauce! Use it to dress up grilled vegetables, mix into mashed potatoes, or drizzle over eggs. It’s incredibly versatile.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking. This is per serving (based on 4 servings).

Nutrient	Amount
Calories	450
Protein	35g
Carbs	5g
Fat	32g
Sodium	300mg

What’s Good: High protein, low carb. The herbs in the chimichurri add antioxidants. It’s a balanced meal if you add veggies.

What to Know: High in fat from the olive oil and steak. If you’re watching calories, use less oil in the sauce or choose a leaner cut like flank steak.

Final Thoughts

So that’s my grilled steak with chimichurri sauce! I hope this takes the stress off your Labor Day dinner. It’s simple, it’s flavorful, and it’s a great way to end the summer grilling season on a high note. My family loves it, and I’ve already planned to make it again next week with some grilled chicken.

Make it yours! Adjust the spice level, add different herbs, or serve it with your favorite sides. The best recipes are the ones you adapt to your family’s tastes. If you make this, drop a comment and let me know how it turned out! I love hearing from you. And if you need more easy grilling ideas, check out my grilled chicken breast recipe for a lighter option.

Happy cooking! And I hope your kitchen (or patio) smells amazing.

Frequently Asked Questions

Can I make the chimichurri ahead?
Yes! In fact, it tastes better the next day. The flavors meld together in the fridge. Make it up to 3 days ahead, or freeze it for longer storage.

What cut of steak is best for this?
Flank steak and skirt steak are the best choices. They’re lean, flavorful, and cook quickly. Sirloin is a good budget alternative if you want something thicker.

Can I use dried herbs for the chimichurri?
You can, but fresh herbs are much better. If you must use dried, use 2-3 times the amount of dried herbs, but add them at the end so they don’t get bitter.

How do I slice the steak for the best texture?
Always slice against the grain. Look at the direction of the muscle fibers and cut perpendicular to them. Thin slices are more tender.

Can I grill this indoors?
You can use a grill pan or cast-iron skillet on the stovetop. It won’t have the same smoky flavor, but it’ll still be delicious. Just make sure your kitchen is well-ventilated.

Is this recipe gluten-free?
Yes, it is naturally gluten-free. Just check your vinegar and spice blends to ensure they don’t contain hidden gluten.

What sides go well with this?
Grilled corn, roasted potatoes, a simple green salad, or grilled vegetables. It pairs well with almost any side dish.

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