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grilled steak with chimichurri sauce - featured image

Grilled Steak with Chimichurri Sauce: Easy Family Meal

  • Author: Saly
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

A bold and vibrant Labor Day dinner featuring juicy, charred flank or skirt steak topped with a zesty, herb-packed chimichurri sauce. This budget-friendly, naturally gluten-free meal is easy to prepare and perfect for grilling.

Ingredients

Scale
  • 2 cups fresh parsley, packed
  • 6–8 cloves fresh garlic
  • ½ cup fresh oregano, packed
  • ½ cup red wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 pounds flank steak or skirt steak
  • 1 tablespoon neutral oil (for grilling)
  • 1 tablespoon kosher salt (for steak)
  • 1 teaspoon black pepper (for steak)

Instructions

  1. Make the chimichurri: Add parsley, garlic, oregano, red wine vinegar, olive oil, red pepper flakes, salt, and pepper to a food processor. Pulse until finely chopped but not pureed. Taste and adjust seasoning. Transfer to a jar and refrigerate (best if made ahead).
  2. Prep the steak: Remove steak from the fridge 30 minutes before grilling to bring to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and black pepper.
  3. Heat the grill: Preheat charcoal or gas grill to high heat (450-500°F). Clean grates and brush with neutral oil to prevent sticking.
  4. Grill the steak: Place steak on the hot grill. Cook for 5-6 minutes on the first side without moving to develop a char. Flip and cook for another 5-6 minutes on the other side. Aim for an internal temperature of 130°F for medium-rare.
  5. Rest the steak: Remove steak from the grill and place on a cutting board. Tent loosely with foil and let rest for 5-10 minutes to allow juices to redistribute.
  6. Slice and serve: Slice the steak against the grain into thin slices. Spoon chimichurri sauce over the top and serve immediately.

Notes

Slice the steak against the grain for maximum tenderness. Do not crowd the grill; cook in batches if necessary. The chimichurri sauce can be made up to 3 days ahead or frozen for 3 months. Leftover steak is best sliced thin and tossed with extra sauce.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Cuisine: Argentinian

Nutrition

  • Serving Size: 1 steak portion with
  • Calories: 450
  • Sodium: 300
  • Fat: 32
  • Carbohydrates: 5
  • Protein: 35

Keywords: grilled steak, chimichurri sauce, labor day dinner, flank steak, skirt steak, easy grilling, gluten-free, budget-friendly, summer BBQ, family meal

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Find it online: https://cookelu.com/grilled-steak-with-chimichurri-sauce-easy-family-meal/