Grilled Steak with Chimichurri Sauce: Quick Labor Day Dinner

It was 5:30 PM on Labor Day, and I was standing in front of an open fridge, staring into the void. The grill was already hot, the smell of charcoal drifting through the open window, and my guests were supposed to arrive in forty-five minutes. I had pulled a whole chicken earlier, but somehow, it had vanished into the void of “I’ll snack on it later.” Panic set in. I didn’t want to order pizza. I definitely didn’t want to serve cold cuts from the deli again.

Then I remembered a steak I’d bought on a whim three days ago, currently thawing slowly in the back of the fridge. It was a thick-cut ribeye, the kind with beautiful marbling that promises serious flavor. But a steak alone? That felt like I was trying too hard, or worse, not trying at all. I needed something bright, something fresh to cut through the richness of the meat and balance out the heavy BBQ vibes of the afternoon. That’s when I decided to whip up a quick batch of chimichurri.

I’ve made Grilled Steak with Chimichurri Sauce a dozen times since, but this was the night it clicked. The sauce took ten minutes. The steak took fifteen. Suddenly, I wasn’t panicking anymore. I was standing by the grill, happy as a clam, watching the smoke curl up while my kitchen smelled like fresh herbs and garlic. When my guests arrived, they didn’t even notice the chaos. They just noticed the food. And let me tell you, this Grilled Steak with Chimichurri Sauce is the kind of dish that makes people ask for the recipe before they’ve even finished their first bite.

If you’re stressing about what to serve this weekend, or just want a weeknight dinner that feels fancy but takes zero effort, this is your answer. It’s my go-to when I need to impress without spending hours in the kitchen. Seriously, if you can chop parsley and flip a burger, you can make this.

Why You’ll Love This Recipe

There are a lot of grilled steak recipes out there. You could just rub it with salt and pepper and call it a day. And sure, that works. But adding chimichurri changes the entire game. It’s like the difference between a plain t-shirt and one with a really cool graphic print. It adds personality, brightness, and a texture that makes every bite interesting.

Here’s why this Grilled Steak with Chimichurri Sauce has become my secret weapon for holiday dinners and busy weeknights alike:

• Zero Cooking Stress for the Sauce — You don’t cook chimichurri. You just blend it. No pots to boil, no oil to heat, no burning. I make this sauce while the steak rests. It’s the easiest part of the meal, and it looks like you spent hours in the kitchen.
• Perfectly Paired Flavors — Steak is rich and savory. Chimichurri is acidic, herbal, and garlicky. They balance each other out perfectly. It’s like a flavor hug for your taste buds. I’ve served this to people who usually hate cilantro, and they loved it because the parsley and oregano dominate.
• It Cuts Through the Fat — Labor Day is full of heavy foods. BBQ ribs, creamy potato salads, heavy burgers. This steak is light enough to feel like a feast but fresh enough that you don’t feel like you need a nap afterward. It’s the perfect counterpoint to heavier sides.
• Make-Ahead Friendly — The sauce actually gets better after sitting in the fridge for a few hours. I make it the night before, let the flavors meld, and then just grab the jar. It saves me so much mental energy on the day of.
• Gluten-Free Naturally — If you have gluten-free guests, this is a safe bet. Just check your steak rub (some blends have hidden wheat), and you’re golden. No need to explain special accommodations at the table.

Real talk: This recipe saved my dinner party last year. I was running late, stressed, and this dish came together in under 30 minutes from start to finish. It’s the kind of meal that makes you look like a pro chef, even if you’re just using a blender and a grill.

Ingredients You’ll Need

One of the best things about this Grilled Steak with Chimichurri Sauce is that you probably have most of the sauce ingredients already. It’s all pantry staples and fresh herbs. Here’s what you need to get started.

For the Chimichurri Sauce

Fresh flat-leaf parsley (2 cups, packed) — This is the base. Don’t use curly parsley if you can help it; it’s too tough and doesn’t have the same fresh flavor. I buy a huge bunch because I always need more. If you’re buying from a farmer’s market, grab a couple of bunches.

Fresh cilantro (½ cup, packed) — I know some people are “cilantro haters,” but in this sauce, it blends with the parsley to create a complex herbal note. If you truly hate it, you can swap it for more parsley or fresh oregano, but I recommend giving it a try.

Extra virgin olive oil (½ cup) — Use good quality here. This is the carrier for all the flavors. I like a fruity, robust oil. Don’t skimp on the amount; the oil is what makes it pourable and lush.

Red wine vinegar (¼ cup) — This provides the acid that cuts through the steak fat. Apple cider vinegar works too, but red wine vinegar has a sharper bite that I prefer for meat.

Garlic (4-5 cloves) — Fresh garlic only. No jarred stuff. If you’re worried about strong garlic breath, remember that the cooking process mellows it out significantly. I use a garlic press for speed, but mincing it finely works too.

Red pepper flakes (1 teaspoon) — Optional, but highly recommended. It adds a gentle heat that wakes up the palate. If you’re sensitive to spice, start with ½ teaspoon.

Dried oregano (1 teaspoon) — I use dried because it holds up better in the oil than fresh oregano. It adds an earthy depth that complements the fresh herbs.

Sea salt and black pepper — To taste. I usually use about 1 teaspoon of salt and ½ teaspoon of pepper for the sauce.

For the Steak

Ribeye or New York Strip steaks (2-4 steaks, about 1-inch thick) — Ribeye is my favorite because of the marbling, but New York Strip is leaner and still delicious. Avoid thin steaks; they’ll overcook before you get good grill marks. Look for steaks with good fat marbling.

Coarse kosher salt — For seasoning the meat. I prefer kosher salt because it’s easier to grip and doesn’t have the metallic taste of table salt.

Cracked black pepper — Freshly cracked is best. Pre-ground pepper loses its potency quickly.

Neutral oil (like avocado or canola) — Just a light brush on the grill grates to prevent sticking. You don’t need much.

Butter (optional, 1 tablespoon) — For finishing the steak after grilling. I like to add a knob of butter while the steak rests for extra richness.

Equipment Needed

You don’t need fancy gadgets for this. Here’s what I actually use when I’m whipping up this Grilled Steak with Chimichurri Sauce on a busy afternoon.

Food processor or blender — A food processor is best because it chops the herbs finely without turning them into mush. A blender works too, but you might need to stop and scrape down the sides. I use my small Cuisinart for this.

Cast iron skillet or large skillet — I use this for resting the steak and melting in the butter if I’m not grilling indoors. If you’re using an outdoor grill, this is just for prep.

Grill — Charcoal is my preference for flavor, but gas is fine if you’re in a rush. Just make sure it’s hot. If you don’t have a grill, a grill pan on the stove works great too.

Tongs — Essential for flipping the steak without piercing it. Piercing lets the juices out, and we want to keep those juices in the meat.

Instant-read thermometer — This is the only way to be sure. I hate guessing doneness. A quick check tells me exactly when to pull the steak off the heat. I have one clipped to my apron at all times.

Sharp knife and cutting board — For slicing the steak against the grain. A dull knife will just mash the steak. Keep it sharp.

How to Make It: Step-by-Step

Alright, let’s get cooking. This process is straightforward, but timing is everything. I’m walking you through exactly how I do it to ensure perfect results every time.

Step 1: Make the Chimichurri (10 minutes)

Start with the sauce. It needs time to sit. In your food processor, pulse the parsley and cilantro until they are finely chopped. Don’t puree them into a green paste; you want some texture. Add the garlic, red pepper flakes, oregano, salt, and pepper. Pulse a few more times. With the motor running, slowly drizzle in the olive oil and red wine vinegar. Blend until combined. Taste it. Does it need more salt? More acid? Adjust now. Transfer to a jar or bowl and set aside. You can make this up to 3 days ahead.

Step 2: Prep the Steak (5 minutes)

Take your steaks out of the fridge about 30-45 minutes before cooking. Cold steak on a hot grill is a recipe for uneven cooking. Pat them dry with paper towels—this is crucial for a good sear. Season generously with kosher salt and cracked black pepper on both sides. Don’t be shy with the salt; it needs to penetrate the meat.

Step 3: Get the Grill Hot

Preheat your grill to high heat. You want it smoking hot. If using charcoal, build a two-zone fire (hot zone and cooler zone) so you can move the steak if it’s charring too fast. If using gas, turn all burners to high. Clean the grates well. Brush with a little neutral oil to prevent sticking.

Step 4: Grill the Steak (12-15 minutes)

Place the steaks on the grill. Do not move them for the first 3-4 minutes. You want deep grill marks. Flip them. Cook for another 3-4 minutes. If the steaks are thick, you might need to move them to the cooler side of the grill for indirect heat to finish cooking without burning the outside. Use your thermometer to check internal temperature. For medium-rare, aim for 130-135°F. For medium, 140-145°F.

Step 5: Rest the Meat (10 minutes)

This is the hardest part. Remove the steak from the grill and place it on a cutting board or plate. If you like, rub a little butter over the top. Cover loosely with foil. Let it rest for at least 10 minutes. This allows the juices to redistribute. If you cut into it immediately, all the good juice runs out onto the board, and your steak is dry.

Step 6: Slice and Serve

Slice the steak against the grain. This makes it tender. Arrange the slices on a platter. Spoon the chimichurri generously over the top. The vibrant green sauce against the browned meat looks stunning. Serve immediately.

Expert Tips & Tricks

Here’s everything I’ve learned from making this dozens of times. These tips will save you from my early mistakes.

Don’t Skip the Rest — I know you’re hungry. But resting is non-negotiable for a juicy steak. Ten minutes is short. I promise it’s worth the wait.

Make the Sauce Ahead — The flavors in chimichurri need time to marry. If you make it right before serving, it tastes like chopped herbs in oil. If you make it the night before, it tastes like a cohesive, complex sauce. I always make it the day of the party.

Pat the Steak Dry — Moisture is the enemy of the sear. If the steak is wet, it steams instead of grilling. Paper towels are your friend.

Use a Thermometer — Eyes can lie. A thermometer never lies. It takes the guesswork out of doneness. I used to guess, and I often ended up with overcooked steak. Not anymore.

Slice Against the Grain — Look at the direction of the muscle fibers. Cut perpendicular to them. This shortens the fibers, making each bite easier to chew. It’s a simple trick that makes a huge difference.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these.

Chicken Version — You can use this chimichurri on grilled chicken too. It’s fantastic on chicken thighs or breasts. I’ve made Labor Day Grilled Chicken Salad with this same sauce, and it was a hit. The acidity pairs well with poultry.

Fish Version — Try it on grilled salmon or mahi-mahi. The bright herbs cut through the fishy taste nicely. Just reduce cooking time significantly.

Veggie Skewers — I often grill veggies alongside the steak. Bell peppers, onions, and zucchini skewers are perfect. I brush them with the chimichurri too. It’s a great way to use up extra sauce.

No Cilantro? — If you have cilantro haters in the house, swap the cilantro for more parsley and add a little fresh mint. It changes the profile slightly but still works.

Gluten-Free — This recipe is naturally gluten-free. Just ensure your steak rub doesn’t contain any wheat-based fillers. Most pure salt and pepper are fine.

Serving & Storage

How do you serve this? I usually serve it straight from the cutting board. It looks rustic and inviting. Here are some sides that work well:

• Grilled Corn — With cotija cheese and lime. Perfect for Labor Day.
• Simple Green Salad — With a light vinaigrette. Keeps the meal light.
• Roasted Potatoes — If you want something heartier. I often make Labor Day BBQ Chicken Skewers with roasted potatoes on the side.
• Avocado Slices — Creamy avocado goes great with the spicy chimichurri.

Storage: The chimichurri sauce keeps in the fridge for up to 5 days in an airtight container. It actually gets better after day 2. The steak leftovers are great too, but they’re best eaten within 2 days. Reheat gently in a skillet to avoid drying out.

Freezing: You can freeze the chimichurri sauce, but the texture might change slightly. Thaw it in the fridge and give it a good stir before using. The steak doesn’t freeze well after cooking; it becomes tough.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking. This is per serving based on 4 servings (1 steak + 2 tbsp chimichurri).

Per Serving:

• Calories: 450
• Protein: 35g
• Carbs: 4g
• Fat: 32g
• Fiber: 1g

It’s high in protein and healthy fats from the olive oil. The carb count is very low, thanks to the herb-heavy sauce. It’s a great option if you’re watching carbs or looking for a high-protein meal. Just keep an eye on the olive oil amount if you’re counting calories closely.

Final Thoughts

So that’s my Grilled Steak with Chimichurri Sauce! It’s simple, it’s delicious, and it’s perfect for any occasion. Whether it’s a big Labor Day BBQ or a quiet Tuesday night, this dish never fails. I love that it feels fancy but requires minimal effort. The chimichurri is the star, really. It adds so much flavor without any cooking.

Make it yours! Adjust the spice level, swap the herbs, or try it on different proteins. The best recipes are the ones you adapt to your tastes. If you make this, drop a comment and let me know how it turned out. I love hearing from you. And if you need more grilling ideas, check out my Best Labor Day Grilled BBQ Chicken Thighs for another easy crowd-pleaser.

Happy grilling! I hope your kitchen smells amazing and your guests are happy.

Frequently Asked Questions

Can I make the chimichurri ahead of time?

Yes! In fact, it’s better if you do. The flavors meld together after sitting in the fridge for a few hours. I usually make it the night before. It will keep in the fridge for up to 5 days.

What cut of steak is best for this?

Ribeye is my favorite because of the marbling, but New York Strip is a great option too. Sirloin works if you want something leaner, but it’s less tender. Avoid thin steaks; they cook too fast.

Can I use fresh oregano instead of dried?

You can, but dried oregano has a stronger flavor that stands up better to the oil. If you use fresh, use twice the amount. I prefer dried for consistency.

What if I don’t have a grill?

You can use a grill pan on the stove. Get it smoking hot, and you’ll get similar grill marks. You can also broil the steak in the oven, then spoon the chimichurri over the top.

How spicy is the chimichurri?

It’s mild. The red pepper flakes add a gentle heat, but it’s not overwhelming. If you want it spicier, add more flakes or a dash of hot sauce. If you want it milder, leave them out or use just ½ teaspoon.

Can I freeze the steak?

Yes, freeze the raw steak in an airtight bag for up to 3 months. Thaw it in the fridge before cooking. Do not freeze cooked steak; it loses its texture.

What sides go well with this?

Grilled vegetables, corn on the cob, simple green salads, and roasted potatoes are all great options. I also like it with a side of Southern Pecan Praline Bread Pudding for dessert if you want to go all out.

Print