Grilled Chimichurri Steak (with Homemade Sauce)

A Little Backstory

Every grill recipe in our house starts the same way: I handle the marinades and sauces, and Curtis takes charge of the flames.
When we made this chimichurri steak for the first time, I had no idea it would become our signature combo - his perfect sear meets my zesty, homemade sauce.

It happened on a Saturday evening. We were testing a few new steak rubs, and I decided to whisk together a bright herb sauce "just to see."
As soon as I drizzled it over that smoky, charred steak, Curtis looked up mid-bite and said,

"We're never eating steak without this again."
And that's how this Grilled Chimichurri Steak became a permanent part of the HomeCookGrill lineup.

Why You'll Love This Recipe

✔ Perfect balance of smoky + fresh - juicy grilled steak topped with vibrant, herby chimichurri.
✔ 15-minute prep - the sauce comes together while the grill heats up.
✔ Versatile - works beautifully with shrimp, chicken, or even roasted veggies.
✔ Restaurant-level flavor - right from your backyard.

For the Steak:

• 1½ lbs sirloin steak (ribeye or flank also work great)

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Optional: ½ teaspoon crushed red pepper for a little kick

• Optional: Our favorite BBQ & Cooking Seasoning Duo

For the Chimichurri:

• 1 cup fresh parsley, finely chopped

• ¼ cup fresh cilantro (optional but adds brightness)

• 3-4 garlic cloves, minced

• 2 tablespoon red wine vinegar

• ½ teaspoon crushed red pepper flakes (adjust for heat)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup olive oil

• Juice of ½ lemon (optional but amazing for freshness)

Instructions

1. Make the Chimichurri:

Finely chop parsley, cilantro, and garlic (or pulse a few times in a food processor).
Stir in vinegar, red pepper flakes, salt, and black pepper.
Add olive oil and lemon juice, then mix until well combined.
Let it rest for at least 15 minutes - the flavors develop beautifully as it sits.

HomeCookGrill Tip: For that restaurant-style glossy finish, stir in 1 teaspoon honey or a splash of warm water before serving.

2. Season the Steak:

Pat the steak dry with a paper towel. Rub with olive oil and season evenly with all the dry spices.
Let it sit at room temperature for 20-30 minutes - this helps it cook evenly and get that golden crust.

3. Fire Up the Grill:

Preheat your grill/griddle to medium-high (450°F). Oil the grates lightly to prevent sticking.
Place the steak on the griddle and sear for 4-5 minutes per side for medium-rare (or longer for desired doneness).

Curtis's Pro Tip:
Don't keep flipping - one good sear per side is all you need for that perfect crust.

4. Rest + Serve:

Once off the grill, let the steak rest for 5 minutes before slicing.
Top with a generous drizzle of chimichurri and a pinch of flaky salt.

Flavor Variations for "HomeCookGrill"

• Smoky Twist: Add ½ teaspoon smoked paprika or chipotle flakes to your chimichurri.

• Zesty Upgrade: Add lemon zest or a splash of lime - great for shrimp or chicken.

• Jamaican Fusion: Mix in 1 teaspoon of your signature green seasoning for a layered herb kick.

Serving Ideas

This steak pairs perfectly with:

• Grilled corn or crispy potatoes

• A light salad with feta and tomato

• Garlic rice or roasted plantains

• And of course, a cold drink by the grill.

The HomeCookGrill Touch

This recipe is the perfect blend of my kitchen creativity and Curtis's grill-side mastery - bright, herby, smoky, and bursting with flavor.
It's proof that dinner doesn't have to be complicated to feel special.

So next time you fire up the grill, skip the bottled sauces and let this chimichurri do all the talking.

Share + Save

If you make this recipe, tag @homecookgrill - we'd love to see it on your grill!