Bbq Steak With Chimichurri
There’s something truly special about a beautifully charred steak, and when you pair it with a vibrant, herby chimichurri sauce, you have a dish that feels both rustic and elegant. This BBQ steak with chimichurri is my go-to for a satisfying meal that celebrates fresh flavours and simple, honest cooking.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes (plus 30 minutes resting time for the steak)
- Servings: 4
- Difficulty: Easy
Why You’ll Love This BBQ Steak With Chimichurri
- Bold, fresh flavours: The rich, savoury taste of grilled steak is perfectly balanced by the bright, tangy, and herbaceous chimichurri sauce.
- Simple ingredients, big impact: With just a handful of fresh herbs, good olive oil, and a quality cut of beef, you can create a remarkable meal.
- Quick to prepare: The chimichurri comes together in minutes, and the steak cooks in under 10 minutes, making it ideal for a busy weeknight or a relaxed weekend gathering.
- Customisable to your taste: You can adjust the heat in the chimichurri, choose your favourite steak cut, and cook it exactly how you like it, from rare to well-done.
- A guaranteed showstopper: Friends always ask me for this recipe after trying it at dinner parties. The vibrant green sauce against the dark, charred steak is visually stunning and always impresses.
Ingredients You’ll Need
- 2 tablespoons red wine vinegar
- 2 cloves garlic, finely minced
- 1 small shallot, finely diced (about 2 tablespoons)
- 1 red chilli, deseeded and finely chopped (or ½ teaspoon red chilli flakes)
- 1 cup fresh flat-leaf parsley, finely chopped
- ½ cup fresh coriander, finely chopped
- 2 tablespoons fresh oregano leaves, finely chopped
- 120ml extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 steaks, roughly 200g each (sirloin, rib-eye, or rump steak work wonderfully)
- 1 tablespoon vegetable or sunflower oil, for the grill
Tip: For the most flavourful chimichurri, use the freshest herbs you can find. Flat-leaf parsley has a better texture and flavour for this sauce than the curly variety.
How to Make BBQ Steak With Chimichurri
- Make the chimichurri: In a small bowl, combine the red wine vinegar, minced garlic, diced shallot, and chopped chilli. Stir together and let it sit for 5 minutes. This step mellows the sharpness of the garlic and shallot. Then, stir in the chopped parsley, coriander, and oregano. Pour in the extra virgin olive oil and stir well. The sauce should be a vibrant, speckled green. Season with a generous pinch of salt and a twist of black pepper. Set aside to let the flavours meld while you prepare the steak.
- Prepare the steaks: Remove your steaks from the fridge about 30 minutes before cooking. Pat them dry with kitchen paper. This is crucial for a good sear. Season generously on all sides with salt and freshly ground black pepper. The steak should look lightly coated, not caked with salt.
- Heat the grill: Heat your grill or a heavy-based grill pan over a high heat until it is smoking hot. You should feel the heat radiating when you hold your hand a few inches above the grates. Using a pair of tongs, dip a folded piece of kitchen paper into the vegetable oil and carefully wipe down the grill grates. You will hear a satisfying sizzle.
- Sear the steaks: Place the steaks onto the hottest part of the grill. You should hear a loud, aggressive sizzle immediately. Cook for 3-4 minutes without moving them. You are looking for a deep, dark brown crust to form. The edges of the steak will start to look opaque.
- Flip and finish cooking: Using your tongs, flip the steaks. They should release easily from the grill. If they stick, give them another 30 seconds. Cook for another 3-4 minutes for medium-rare, or to your preferred doneness. For the most accurate result, use a meat thermometer. Insert it into the thickest part of the steak: 52°C for rare, 57°C for medium-rare, 63°C for medium, and 71°C for well-done. The steak will feel springy when pressed.
- Rest the steaks: Transfer the cooked steaks to a cutting board or a warm plate. Spoon a little of the chimichurri over the top. Loosely tent with foil and allow them to rest for 5-10 minutes. During this time, the juices will redistribute throughout the meat, ensuring every bite is tender and moist. You will see a small amount of pink juice pooling on the board, which is a good sign.
- Slice and serve: After resting, slice the steaks against the grain. This shortens the muscle fibres, making the meat more tender. Arrange the slices on a serving platter and spoon the remaining chimichurri generously over the top. The contrast of the dark, charred exterior against the bright green sauce is quite beautiful.
Tips From My Kitchen
- Get the grill screaming hot: A high heat is non-negotiable for a beautiful crust. If the grill isn’t hot enough, the steak will steam rather than sear, resulting in a grey, unappetising exterior. Wait until you see a light wisp of smoke before you add the steaks.
- Don’t overcrowd the grill: Give each steak space to breathe. If you crowd the pan, the temperature drops drastically, and the steaks will braise in their own juices instead of searing. Cook in batches if necessary, keeping the first batch warm in a low oven.
- Resting is not optional: I used to struggle with this dish until I discovered this technique. Skipping the rest will cause all those precious juices to run out onto the plate the moment you slice the steak, leaving it dry. A proper rest ensures a juicy, flavourful result.
- Make the chimichurri ahead: The flavour of the chimichurri actually improves with a little time. You can make it a few hours in advance and keep it at room temperature. Just give it a good stir before serving. It’s also fantastic on grilled chicken or fish.
- Use a meat thermometer: Guessing doneness by touch is a skill that takes years to master. A simple instant-read thermometer removes all the guesswork and guarantees your steak is cooked exactly to your liking every single time.
Equipment You’ll Need
- Grill or grill pan
- Meat thermometer
- Tongs
- Basting brush (optional, for oiling the grill)
Common Mistakes to Avoid
- Overcrowding the pan: When you add too many steaks at once, the grill surface cools down too much. This stops the Maillard reaction (the browning process) and your steaks will boil rather than sear. Always cook in a single layer with space between each piece.
- Wrong temperature: Cooking on a medium heat will not give you that desirable crust. You need the grill to be at its highest setting. Conversely, if the heat is too low, the steak will take too long to cook through, and the exterior will become tough before the inside is done.
- Skipping the rest time: Cutting into a steak immediately after cooking is the quickest way to lose all its moisture. The heat forces the juices to the centre of the steak. Resting allows them to redistribute evenly, so every slice is juicy and tender, not dry and sad.
What to Serve With BBQ Steak With Chimichurri
- A simple, crisp green salad with a lemon vinaigrette to cut through the richness.
- Grilled corn on the cob slathered with a little butter and sea salt.
- Roasted new potatoes or a batch of crispy Buffalo Chicken Sliders Recipe Spicy for a fun, flavour-packed side.
- Chargrilled vegetables like courgettes, bell peppers, and asparagus.
- Some warm, crusty bread to mop up every last drop of the incredible chimichurri sauce.
Still hungry for ideas? You might also love Korean Bbq Steak Rice Bowls Recipe from our sister kitchens.
Frequently Asked Questions
Can I use dried herbs for the chimichurri?
I strongly advise against using dried herbs. The entire point of chimichurri is its fresh, vibrant, and punchy flavour, which only comes from fresh herbs. Dried herbs will give a much duller, less aromatic result and a different texture entirely. For this recipe, fresh is truly the only way to go.
What is the best cut of steak for this recipe?
You want a cut that is well-marbled with fat, as this translates to flavour and tenderness. Rib-eye is my personal favourite for its rich, buttery texture, but a good sirloin or rump steak will also work beautifully. The key is to choose a steak that is at least 2cm thick for a good sear and a perfect medium-rare interior.
How do I store leftover chimichurri?
Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 3 days. However, the vibrant green colour will dull over time. Before using it again, let it come to room temperature and give it a good stir. It’s also delicious drizzled over roasted vegetables or stirred into a grain bowl.
Can I cook the steak in a frying pan instead of on the grill?
Absolutely, a heavy-based frying pan, ideally cast iron, is an excellent substitute. The key is the same: get the pan screaming hot before adding the steak. You won’t get the distinct grill marks, but you will achieve a fantastic, deep brown crust. Be sure to open a window, as it can get a little smoky.
Is it necessary to let the steak rest at room temperature before cooking?
Yes, this is a very important step. A fridge-cold steak will cook unevenly; the outside will be overcooked by the time the centre reaches the desired temperature. Letting it sit at room temperature for 30 minutes allows the steak to come up in temperature, promoting a much more even and predictable cook from edge to centre.
bbq steak with chimichurri
Juicy grilled steak topped with a fresh, vibrant chimichurri sauce made from herbs, garlic, shallot, and red wine vinegar.
Ingredients
Method
- Make the chimichurri: In a small bowl, combine the red wine vinegar, minced garlic, diced shallot, and chopped chilli. Stir together and let it sit for 5 minutes. This step mellows the sharpness of the garlic and shallot. Then, stir in the chopped parsley, coriander, and oregano. Pour in the extra virgin olive oil and stir well. The sauce should be a vibrant, speckled green. Season with a generous pinch of salt and a twist of black pepper. Set aside to let the flavours meld while you prepare the steak.
- Prepare the steaks: Remove your steaks from the fridge about 30 minutes before cooking. Pat them dry with kitchen paper. This is crucial for a good sear. Season generously on all sides with salt and freshly ground black pepper. The steak should look lightly coated, not caked with salt.
- Heat the grill: Heat your grill or a heavy-based grill pan over a high heat until it is smoking hot. You should feel the heat radiating when you hold your hand a few inches above the grates. Using a pair of tongs, dip a folded piece of kitchen paper into the vegetable oil and carefully wipe down the grill grates. You will hear a satisfying sizzle.
- Sear the steaks: Place the steaks onto the hottest part of the grill. You should hear a loud, aggressive sizzle immediately. Cook for 3-4 minutes without moving them. You are looking for a deep, dark brown crust to form. The edges of the steak will start to look opaque.
- Flip and finish cooking: Using your tongs, flip the steaks. They should release easily from the grill. If they stick, give them another 30 seconds. Cook for another 3-4 minutes for medium-rare, or to your preferred doneness. For the most accurate result, use a meat thermometer. Insert it into the thickest part of the steak: 52°C for rare, 57°C for medium-rare, 63°C for medium, and 71°C for well-done. The steak will feel springy when pressed.
- Rest the steaks: Transfer the cooked steaks to a cutting board or a warm plate. Spoon a little of the chimichurri over the top. Loosely tent with foil and allow them to rest for 5-10 minutes. During this time, the juices will redistribute throughout the meat, ensuring every bite is tender and moist. You will see a small amount of pink juice pooling on the board, which is a good sign.
- Slice and serve: After resting, slice the steaks against the grain. This shortens the muscle fibres, making the meat more tender. Arrange the slices on a serving platter and spoon the remaining chimichurri generously over the top. The contrast of the dark, charred exterior against the bright green sauce is quite beautiful.
Notes
Resting the steak is essential for tenderness. For best results, use a meat thermometer to check doneness.
I hope this guide gives you the confidence to fire up the grill and create this wonderful dish. There’s a real satisfaction in mastering a steak and a fresh sauce, and I’d love to hear how you get on. Please leave a comment below and share your experience – happy cooking!
