There’s something about a perfectly grilled steak, its exterior charred and smoky, that feels like a true celebration of good food. Pair it with a vibrant, herby chimichurri sauce, and you have a meal that’s both rustic and refined, ready to be the star of any gathering.

Recipe Overview

• Prep Time: 20 minutes (plus 30 minutes resting for the beef)
• Cook Time: 12 minutes for medium-rare (adjust to preference)
• Total Time: 1 hour 2 minutes
• Servings: 4 generous portions
• Difficulty: Medium

Why You’ll Love This Grilled Beef with Chimichurri

• Bold, Fresh Flavours: The grassy, tangy chimichurri cuts through the rich, smoky beef, creating a perfect harmony on your palate.
• Impressively Simple: This is my go-to recipe when I need something quick but impressive. It looks like you’ve spent hours, but the magic is in the marinade and the heat.
• Customisable Heat: You control the chilli. Use a mild red pepper for a gentle warmth, or add a fiery Scotch bonnet for a real kick.
• Healthy & Wholesome: Packed with fresh herbs, healthy fats from olive oil, and high-quality protein, this is a meal you can feel good about.
• Perfect for Outdoor Cooking: Whether you’re using a charcoal grill for that authentic smokiness or a handy grill pan indoors, this recipe adapts beautifully.

grilled beef with chimichurri

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 1 kg beef sirloin steak (about 2.5cm thick)
• 2 tbsp olive oil
• 2 tsp sea salt flakes
• 1 tsp freshly ground black pepper
• 1 large bunch fresh flat-leaf parsley (about 60g), finely chopped
• 1 small bunch fresh coriander (about 30g), finely chopped
• 3 cloves garlic, minced
• 1 small red chilli, deseeded and finely chopped (or 1 tsp dried chilli flakes)
• 120ml extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• ½ tsp dried oregano
• Pinch of sugar

Tip: For the best chimichurri, use the freshest herbs you can find. Flat-leaf parsley has a more robust flavour than curly parsley, and the coriander adds a lovely citrusy note.

How to Make Grilled Beef with Chimichurri

1. Prepare the Chimichurri: In a bowl, combine the chopped parsley, coriander, minced garlic, chopped chilli, extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, and a pinch of sugar. Stir everything together. You’ll notice the herbs should be well-coated in the oil and vinegar, creating a vibrant, almost salsa-like consistency. Set aside to allow the flavours to meld while you prepare the beef.
2. Prepare the Beef: Pat the sirloin steak dry with kitchen paper. This is crucial for a good sear. Rub the steak all over with the 2 tablespoons of olive oil, then season generously with the sea salt flakes and black pepper. The salt should feel grainy on the surface. Leave the steak to rest at room temperature for 30 minutes. This step is vital; you’ll feel the steak lose its fridge-cold chill, which ensures even cooking.
3. Preheat Your Grill: Get your grill or grill pan screaming hot over a high heat. You want it to be so hot that when you hold your hand about 15cm above the grates, you can only keep it there for a couple of seconds. A properly heated grill is the secret to that beautiful, dark crust.
4. Sear the Steak: Place the steak onto the hot grill. You should hear a loud, satisfying sizzle immediately – that’s the sound of success. Do not move it for 4 minutes. After this time, use tongs to carefully flip the steak. You should see deep, dark grill marks and the surface should feel firm when pressed. The smell of seared beef will fill your kitchen. Cook for another 4 minutes for medium-rare.
5. Check the Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, you’re aiming for 52-55°C (125-130°F). Insert the probe into the thickest part of the steak, avoiding any bone. If you prefer medium, cook for an extra 1-2 minutes per side, aiming for 58-60°C (136-140°F).
6. Rest the Steak: Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. This is non-negotiable. You’ll see some juices start to pool on the board – that’s a good sign. Resting allows the muscle fibres to relax, redistributing the juices so they don’t run out when you cut into it.
7. Slice and Serve: After resting, slice the steak against the grain into thick, even strips. You’ll notice the interior is a perfect rosy pink, and the slices should be tender and moist. Arrange the slices on a serving platter and spoon a generous amount of the chimichurri over the top. Serve the remaining sauce on the side.

Tips From My Kitchen

• Bring the Beef to Room Temperature: Don’t skip the 30-minute rest. A cold steak straight from the fridge will cool down your grill, resulting in a grey, steamed exterior rather than a beautiful sear. A room-temperature steak cooks more evenly from edge to centre.
• Don’t Overwork the Chimichurri: The beauty of this sauce is its rustic, chunky texture. Finely chop the herbs, but don’t blitz them in a food processor, or you’ll end up with a paste. You want to see distinct bits of parsley and coriander in the oil.
• Pat the Steak Dry: Moisture is the enemy of a good sear. If the steak is wet, it will steam instead of sear. Use kitchen paper to thoroughly dry the surface before you add the oil and seasoning.
• Use a Meat Thermometer: After testing this recipe five times, I finally got it just right, and the thermometer was my best friend. It takes the guesswork out of cooking steak, ensuring you hit your desired doneness every single time.
• Let the Chimichurri Sit: The sauce tastes even better after it has sat for at least 30 minutes. This allows the garlic and chilli to mellow and infuse the oil and vinegar. You can even make it a day ahead and store it in the fridge – just bring it back to room temperature before serving.

Equipment You’ll Need

• Grill or grill pan
• Meat thermometer
• Tongs
• Basting brush
• Large mixing bowl
• Cutting board
• Sharp knife

Common Mistakes to Avoid

• Overcrowding the pan: If you’re using a grill pan, never cook more than one steak at a time unless it’s very large. Overcrowding lowers the pan’s temperature, causing the steak to stew in its own juices rather than searing. Cook in batches if necessary.
• Wrong temperature: A common error is not getting the grill hot enough. You need a fierce, high heat to create that caramelised crust. If your grill isn’t hot enough, you’ll be cooking the steak for too long, and it will become tough and dry before the crust forms.
• Skipping the rest time: Cutting into a steak straight off the grill is a recipe for disaster. All those precious juices will run out onto the board, leaving you with a dry, disappointing piece of meat. The 10-minute rest is the most important step for a tender, juicy result.

Delicious Variations to Try

• Spicy Version: To add more heat, include the seeds from the red chilli when making the chimichurri, or add a finely chopped habanero pepper. You can also sprinkle a little cayenne pepper over the steak just before grilling.
• Vegetarian/Vegan Option: For a plant-based version, use large, thick slices of portobello mushrooms or a block of halloumi cheese (if not vegan). Grill them in the same way, and serve with the chimichurri. The smoky, meaty texture of the mushrooms works brilliantly with the herby sauce.
• Different Protein: This chimichurri is incredibly versatile. It works wonderfully with grilled chicken thighs, lamb chops, or even a firm white fish like swordfish. For a different take, try it with our Chicken Kebab Platters for a vibrant, shareable meal.

What to Serve With Grilled Beef with Chimichurri

• A simple green salad with a lemon vinaigrette.
• Grilled asparagus or courgettes, drizzled with a little oil.
• Fluffy, buttery mashed potatoes or crispy roast potatoes.
• A side of Vegetable Soup for a lighter, wholesome starter.
• Warm, crusty bread to mop up the last of the chimichurri sauce.

grilled beef with chimichurri

A classic grilled beef sirloin steak, perfectly seared and served with a vibrant, fresh homemade chimichurri sauce. The steak is seasoned generously and rested for optimal tenderness, while the herbaceous chimichurri adds a zesty, garlicky kick.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: South American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 kg beef sirloin steak about 2.5cm thick
• 2 tbsp olive oil
• 2 tsp sea salt flakes
• 1 tsp freshly ground black pepper
• 1 large bunch fresh flat-leaf parsley about 60g, finely chopped
• 1 small bunch fresh coriander about 30g, finely chopped
• 3 cloves garlic minced
• 1 small red chilli deseeded and finely chopped (or 1 tsp dried chilli flakes)
• 120 ml extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• ½ tsp dried oregano
• Pinch of sugar

Method

 

1. Prepare the Chimichurri: In a bowl, combine the chopped parsley, coriander, minced garlic, chopped chilli, extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, and a pinch of sugar. Stir everything together. You’ll notice the herbs should be well-coated in the oil and vinegar, creating a vibrant, almost salsa-like consistency. Set aside to allow the flavours to meld while you prepare the beef.
2. Prepare the Beef: Pat the sirloin steak dry with kitchen paper. This is crucial for a good sear. Rub the steak all over with the 2 tablespoons of olive oil, then season generously with the sea salt flakes and black pepper. The salt should feel grainy on the surface. Leave the steak to rest at room temperature for 30 minutes. This step is vital; you’ll feel the steak lose its fridge-cold chill, which ensures even cooking.
3. Preheat Your Grill: Get your grill or grill pan screaming hot over a high heat. You want it to be so hot that when you hold your hand about 15cm above the grates, you can only keep it there for a couple of seconds. A properly heated grill is the secret to that beautiful, dark crust.
4. Sear the Steak: Place the steak onto the hot grill. You should hear a loud, satisfying sizzle immediately – that’s the sound of success. Do not move it for 4 minutes. After this time, use tongs to carefully flip the steak. You should see deep, dark grill marks and the surface should feel firm when pressed. The smell of seared beef will fill your kitchen. Cook for another 4 minutes for medium-rare.
5. Check the Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, you’re aiming for 52-55°C (125-130°F). Insert the probe into the thickest part of the steak, avoiding any bone. If you prefer medium, cook for an extra 1-2 minutes per side, aiming for 58-60°C (136-140°F).
6. Rest the Steak: Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. This is non-negotiable. You’ll see some juices start to pool on the board – that’s a good sign. Resting allows the muscle fibres to relax, redistributing the juices so they don’t run out when you cut into it.
7. Slice and Serve: After resting, slice the steak against the grain into thick, even strips. You’ll notice the interior is a perfect rosy pink, and the slices should be tender and moist. Arrange the slices on a serving platter and spoon a generous amount of the chimichurri over the top. Serve the remaining sauce on the side.

Notes

Ensuring the steak rests at room temperature for 30 minutes before grilling is crucial for even cooking. Likewise, letting the steak rest for 10 minutes after cooking allows the juices to redistribute, resulting in a more tender and moist final product. Always slice against the grain for maximum tenderness.

I hope you enjoy making this grilled beef with chimichurri as much as I do. It’s a dish that never fails to bring a smile to the table. Please let me know in the comments how yours turned out – I’d love to hear about your experience and any tweaks you made to make it your own.