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 tbsp olive oil

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Optional: ½ tsp 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 tbsp red wine vinegar

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

• ½ tsp salt

• ¼ tsp 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 tsp 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 tsp 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 tsp 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!

Print

Grilled Sirloin Steak with Chimichurri Sauce

Yield 4

Author Kim Alexander

Prep time

15 Min

Total time

15 Min

Cook modePrevent screen from turning off

Ingredients

For the Steak

• 1½ lbs sirloin steak (ribeye or flank also works)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Optional: ½ tsp crushed red pepper
• Optional: 2 tbsp Smoked Rub Duo

For the Chimichurri

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro (optional but adds brightness)
• 3–4 garlic cloves, minced
• 2 tbsp red wine vinegar
• ½ tsp crushed red pepper flakes (adjust to taste)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup olive oil
• Juice of ½ lemon (optional but adds freshness)
• Tip: For a glossy, restaurant-style sauce, stir in 1 tsp honey or a splash of warm water right before serving.

Instructions

1. Finely chop parsley, cilantro, and garlic (or pulse in a food processor).
2. Add vinegar, red pepper flakes, salt, and black pepper.
3. Stir in olive oil and lemon juice until well combined.
4. Let sit for at least 15 minutes to allow flavors to develop.
5. Pat the steak dry and drizzle with olive oil.
6. Season generously on both sides with salt, pepper, smoked paprika, garlic powder, and onion powder or (smoked rub)
7. Let sit at room temperature for 20–30 minutes before cooking.
8. Set your grill to medium-high heat (around 450°F) and place a flat griddle plate on top.
9. Once hot, lightly oil the surface to prevent sticking.
10. Lay the steak on the griddle and let it sear for 3–4 minutes without moving it.
11. Flip once and cook another 2–3 minutes for medium-rare (adjust for doneness).
12. Use a thermometer — 130°F = medium-rare, 140°F = medium.
13. Remove from heat and let rest 5 minutes before slicing.
14. Spoon chimichurri over the top and serve immediately.

Notes

Smoky Twist: Add ½ tsp chipotle powder to the sauce.

Zesty Upgrade: Add lime juice and zest — perfect for seafood or chicken.

Jamaican Fusion: Add 1 tsp green seasoning to the chimichurri for that island herb depth.

Serving Ideas

Pair with grilled corn, crispy potatoes, or a side salad.

Curtis loves it with a simple baked potato and roasted garlic butter.

The HomeCookGrill Touch

This is our kind of backyard dinner — Curtis on the flames, me on the flavor.

The griddle keeps the steak juicy with that golden sear, and the chimichurri ties everything together.

Simple, bold, and made to impress.

Recommended Products

Hunter's Smoked Rub Duo

Nutrition Facts

Calories

671

Fat

56 g

Sat. Fat

15 g

Carbs

5 g

Fiber

1 g

Net carbs

3 g

Sugar

0 g

Protein

36 g

Sodium

987 mg

Cholesterol

95 mg

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