Grilled Steak with Chimichurri for Dad
The ultimate Father’s Day grilled steak with bright, herby chimichurri sauce. Ready in 20 minutes with 6 simple ingredients. Get the recipe.
There’s a reason steak is the default Father’s Day dinner and this grilled steak with chimichurri is the version that earns the occasion. A hot-seared ribeye topped with bright, garlicky chimichurri sauce.
Why You’ll Love This Grilled Steak Chimichurri
- Ready in 20 minutes – 8 minutes grilling, 10 minutes resting
- Only 6 chimichurri ingredients – all pantry staples
- Restaurant-quality at home – the chimichurri does the heavy lifting
Ingredients
- 2 ribeye steaks, 1 to 1 inches thick
- 2 tbsp olive oil
- Kosher salt and black pepper
- 1 cup fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 2 tbsp fresh oregano leaves
- cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- tsp red pepper flakes
How to Make Grilled Steak with Chimichurri
Step 1 – Make the chimichurri (10 minutes)
Finely chop parsley and garlic by hand. Combine with oregano, olive oil, vinegar, red pepper flakes, and salt. Let sit at room temperature while you grill.
Step 2 – Season the steaks (15 minutes)
Pull steaks from the refrigerator 30 minutes before grilling. Pat completely dry. Coat with oil, season generously with salt and pepper.
Step 3 – Grill the steaks (8 minutes)
Preheat grill to high heat (500F+). Grill 4 minutes per side for medium-rare (130F internal).
Step 4 – Rest and slice (10 minutes)
Tent with foil and rest 10 minutes. Slice against the grain into -inch strips.
Step 5 – Plate with chimichurri (2 minutes)
Arrange sliced steak on a platter and spoon chimichurri generously over the top.
Pro Tips
Use a two-zone fire if using charcoal. Bank coals to one side for sear and indirect zones.
Salt early if you have time. Salting 45-60 minutes before grilling gives deeper seasoning and better crust.
Variations
Flank steak: Grill hot and fast (3 min per side), slice thin against the grain.
Dairy-free and keto: Naturally compliant as written.
Storage
Refrigerator: Steak keeps 3-4 days. Chimichurri keeps 1 week.
What to Serve
Our grilled corn with herb butter is the classic pairing. A crisp Caesar salad holds up well too.
Nutrition
Per serving: approximately 620 calories, 42g protein, 2g carbohydrates, 48g fat.
FAQ
Best steak for chimichurri?
Ribeye is ideal. Flank steak and skirt steak are also excellent.
Can I make chimichurri ahead?
Yes – it improves after a few hours as flavors meld.
If you make this grilled steak with chimichurri, let us know what you served alongside. Save this for Father’s Day weekend.