Grilled Steak with Chimichurri: Perfect Labor Day BBQ Feast

Last year, I made the mistake of showing up to a Labor Day party empty-handed. I was running late, my car broke down (classic), and I ended up bringing a bag of store-bought potato chips and a smile. The host, bless her heart, smiled back. But as the sun went down and people were wandering around looking for something substantial to eat, I felt that familiar pang of guilt. I knew I could have brought something better. Something that smelled like summer and made people stop talking and start eating.

This year, I’m not taking chances. I’m bringing the Grilled Steak with Chimichurri. It’s the kind of dish that turns a casual backyard hang into a full-blown celebration. It’s bold, it’s vibrant, and it tastes like you spent hours in the kitchen (even though the active time is minimal). The bright, herbaceous punch of the chimichurri cuts right through the richness of the steak, and honestly? It’s the kind of meal that makes you want to pause and just enjoy the moment. No phones, no rushing, just good food and good company.

I’ve tested this combination dozens of times, tweaking the garlic-to-parsley ratio until it hit that sweet spot. It’s become my go-to for any occasion where I want to impress without stressing. Whether you’re feeding a crowd or just treating yourself to a fancy night in, this grilled steak recipe is the answer. It’s juicy, it’s flavorful, and it pairs perfectly with the end of summer vibes.

Why You’ll Love This Grilled Steak Recipe

There are about a million reasons to make this, but let’s be real—here are the big ones that keep me coming back to the grill.

It’s a Flavor Bomb — The chimichurri isn’t just a topping; it’s a game-changer. That mix of parsley, cilantro, oregano, and vinegar wakes up the meat in a way salt and pepper alone never could. I’ve served this to my picky eater cousin, and he asked for the recipe before he even finished his first bite.

Super Fast Prep — Seriously, if you can chop herbs and throw them in a blender, you can make this. The marinade takes 5 minutes. The steak cooks in 10. You’re done in under an hour, including resting time. I’ve made this on weeknights when I got home from work exhausted, and it still felt like a gourmet meal.

Looks Stunning — Let’s talk aesthetics. That vibrant green sauce against the charred, seared crust of the steak? It’s Instagram-worthy, but more importantly, it looks incredible on a dinner table. It feels special. It feels like you put effort in, even if you didn’t have to.

Perfect for Sharing — This is a crowd-pleaser. I’ve made this for labor day bbq chicken skewers parties (yes, you can serve both!), and everyone gravitates toward the steak. It’s easy to slice and serve, making it perfect for a buffet-style spread.

Makes Amazing Leftovers — I know, I know, leftover steak isn’t always the dream. But this chimichurri keeps the meat moist and flavorful. The next day, I slice it up and toss it into a grilled chicken salad with charred corn (swap the chicken for steak—it works perfectly). It’s like a whole new meal.

This is my go-to when I need dinner to just work. No complicated techniques, no weird ingredients, just reliable, delicious food that makes everyone happy.

Ingredients You’ll Need

Here’s the best part: you probably have most of this already in your pantry and fridge. The magic here is in the simplicity of the ingredients and how they come together.

For the Steak

Steak (1.5 to 2 pounds / 680-900g) — I use ribeye or New York strip. Ribeye is fatty and juicy; strip is leaner but beefier. Look for marbling—that white fat is flavor. If you’re feeling fancy, go for a whole rack of lamb, but that’s a different recipe entirely. For this, stick to steak.

Coarse Sea Salt (1 tablespoon) — I use kosher salt. It adheres better and distributes evenly. Don’t skimp on the salt; it’s the most important seasoning you have.

Freshly Cracked Black Pepper (1 teaspoon) — Freshly cracked is non-negotiable. Pre-ground pepper tastes dusty and weak.

High-Heat Oil (2 tablespoons) — Avocado oil or grapeseed oil. Olive oil burns at high grill temps, so save the extra virgin for the chimichurri.

Garlic Cloves (2, smashed) — I rub these on the steak right before grilling. It infuses the meat with subtle garlic flavor without burning.

For the Chimichurri Sauce

Fresh Parsley (2 cups, packed) — Flat-leaf parsley is best. It has a cleaner, brighter flavor than curly parsley. I buy a huge bunch because I use it for everything.

Fresh Cilantro (1 cup, packed) — Adds a citrusy note. If you hate cilantro (the “soap gene”), you can skip it, but I recommend trying it. It balances the richness of the meat.

Fresh Oregano (2 tablespoons) — Dry oregano works in a pinch, but fresh is so much better. It’s sweeter and more aromatic.

Garlic (4-5 cloves) — Yes, five cloves. This is a garlic-heavy sauce, and that’s the point. Freshly minced or pulsed in a food processor.

Red Wine Vinegar (½ cup) — This provides the acidity that cuts through the fat. I use a good quality red wine vinegar, not the cheap stuff.

Extra Virgin Olive Oil (1 cup) — Use your best EVOO here. It’s the base of the sauce, so it needs to taste good on its own.

Red Pepper Flakes (1 teaspoon) — For a little heat. Adjust to taste. I like a kick.

Lemon Juice (1 tablespoon) — A little brightness on top of the vinegar.

Optional Add-ins: I sometimes add a pinch of cumin for depth, or a dash of smoked paprika if I want a smoky vibe.

Equipment Needed

You don’t need fancy equipment for this. Here’s what I actually use.

Grill — Gas or charcoal. I prefer charcoal for the smoky flavor, but gas is easier for temperature control. Just make sure it’s clean and hot.

Food Processor or Blender — For the chimichurri. A mortar and pestle works too if you have the arm strength, but a food processor is faster and gives a nice texture.

Sharp Knife — For slicing the steak. A dull knife will crush the meat and squeeze out the juices. Learn from my mistakes.

Cutting Board — Any size works. I use a large wooden one.

Tongs — For flipping the steak. No forks! Forks puncture the meat and let the juices escape.

Meat Thermometer — This is the secret to perfect steak every time. I don’t guess anymore. I measure. It takes the stress out of cooking.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up.

Step 1: Make the Chimichurri (10 minutes)

Start here because it needs time to rest. The flavors meld and improve as it sits. Pulse the parsley, cilantro, oregano, and garlic in a food processor until finely chopped. Don’t puree it into a green paste; you want some texture. Add the vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse to combine. Slowly drizzle in the olive oil while the processor is running. Taste and adjust—needs more salt? More vinegar? Add it. Transfer to a jar and let it sit at room temperature while you prep the steak.

Step 2: Prep the Steak (5 minutes)

Take your steak out of the fridge 30-45 minutes before cooking. Cold steak cooks unevenly. Pat it dry with paper towels—dry surface means better sear. Season generously on both sides with coarse salt and black pepper. Rub the smashed garlic cloves all over the steak. Drizzle with a little high-heat oil to help the seasoning stick.

Step 3: Get the Grill Hot (10 minutes)

Preheat your grill to high heat (around 450-500°F). You want those nice grill marks. Clean the grates well. Oil the grates lightly with a paper towel dipped in oil (use tongs to hold the towel). This prevents sticking.

Step 4: Grill the Steak (8-12 minutes)

Place the steak on the grill. Do not move it for 3-4 minutes. Let it develop a crust. Flip it. Grill for another 3-4 minutes. For a medium-rare steak (130-135°F internal temp), this is usually enough for a 1-inch thick steak. For thicker cuts, you might need to move it to a cooler part of the grill to finish cooking. Use a meat thermometer! Insert it into the thickest part. Don’t guess.

Step 5: Rest the Steak (10 minutes)

This is the hardest part, but the most important. Transfer the steak to a cutting board or plate. Tent it loosely with foil. Let it rest for 10 minutes. This allows the juices to redistribute. If you cut it immediately, all that delicious juice runs out onto the board, and you’re left with dry meat.

Step 6: Slice and Serve

Slice the steak against the grain. This makes it tender. Arrange on a platter. Spoon a generous amount of chimichurri over the top. Serve immediately.

Expert Tips & Tricks

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

Resting is Non-Negotiable
I know you’re hungry. I know the chimichurri is calling your name. But wait 10 minutes. It’s worth it. The difference between a juicy steak and a dry one is almost always the resting time.

Don’t Crowd the Grill
If you’re cooking multiple steaks, give them space. Overcrowding lowers the grill temperature and steams the meat instead of searing it. Cook in batches if needed.

Let the Chimichurri Sit
While 10 minutes is fine, making the chimichurri a day ahead is even better. The flavors deepen and marry. I often make it on Sunday for a Monday night dinner.

Use a Thermometer
Stop guessing. A $15 thermometer is the best investment you’ll make for grilling. It takes the anxiety out of cooking expensive cuts of meat.

Against the Grain
Look at the direction the muscle fibers run. Slice perpendicular to that direction. Short fibers mean tender bites. Long fibers mean chewy steak.

Variations & Substitutions

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

Veggie Option
Swap the steak for thick slices of portobello mushrooms or a block of firm tofu. Marinate the tofu in the chimichurri for 30 minutes before grilling. It’s surprisingly satisfying.

Spicy Kick
Add a diced jalapeño or serrano pepper to the chimichurri. Or add more red pepper flakes. If you like heat, turn up the flame.

Herb Swap
No cilantro? Use more parsley and add a handful of fresh mint. It gives a different, fresher profile. Or use basil for an Italian twist.

Gluten-Free
This recipe is naturally gluten-free! Just double-check your vinegar and pepper flakes for any additives. Serve with a side of labor day grilled bbq chicken thighs for a gluten-free feast.

Serving & Storage

How to Serve:
I usually serve this with a simple side of roasted asparagus or a crisp green salad. The chimichurri is so flavorful, you don’t need much else. For a bigger meal, add grilled corn on the cob or some crusty bread to soak up the sauce.

Storage:
Store leftover steak in an airtight container in the fridge for up to 3 days. The chimichurri keeps in the fridge for up to 2 weeks. In fact, it tastes better after a few days.

Reheating:
To reheat steak, slice it and warm it gently in a skillet with a little butter or oil. Don’t microwave it—it dries it out. Or, slice it cold and add it to a salad.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking.

Per Serving (based on 4 servings):

• Calories: 450
• Protein: 35g
• Carbs: 4g
• Fiber: 1g
• Fat: 32g
• Saturated Fat: 12g
• Sodium: 400mg

What’s Good:
High in protein, low in carbs. The chimichurri adds healthy fats from the olive oil and antioxidants from the herbs.

What to Know:
Higher in calories due to the oil and steak fat. But it’s nutrient-dense and satisfying.

Final Thoughts

So that’s my go-to grilled steak with chimichurri! I’ve probably talked your ear off at this point, but when you make a recipe this often, you have a lot to say about it.

This has saved Labor Day dinners more times than I can count. It’s my answer to “what’s for dinner” when I want to celebrate, but don’t want to spend hours in the kitchen. My family is happy, my guests are impressed, and I’m happy because I’m not stressed about cooking.

Make it yours! Try different cuts of steak, adjust the spice level, or add some grilled veggies to the plate. The best recipes are the ones you adapt to your tastes.

If you make this, drop a comment and let me know what you think! I love hearing how recipes turn out in your kitchen. And if something doesn’t work, tell me that too—I’m here to help troubleshoot.

Happy cooking! And I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Can I make the chimichurri ahead of time?

Absolutely. In fact, it tastes better if you let it sit for a few hours or overnight. The flavors meld and become more complex. Store it in an airtight jar in the fridge for up to two weeks.

What cut of steak is best for grilling?

Ribeye and New York Strip are my favorites for grilling. Ribeye is fatty and juicy, while Strip is leaner but beefy. Filet Mignon is tender but less flavorful. For a budget-friendly option, flank steak works well if you slice it against the grain.

How do I get nice grill marks?

Make sure your grill is hot and the grates are clean. Place the steak on the grill and don’t move it for at least 3-4 minutes. Let the crust form. Then flip and rotate 90 degrees for crosshatch marks if you want them.

Can I use dried herbs for the chimichurri?

You can, but fresh herbs are so much better. Dried herbs don’t have the same bright, vibrant flavor. If you must use dried, use half the amount and let the sauce sit longer to rehydrate.

What sides go well with grilled steak?

I love simple sides that don’t compete with the steak. Grilled asparagus, roasted potatoes, a crisp green salad, or corn on the cob are all great options. Check out my labor day bbq chicken skewers for another grilled favorite that pairs well.

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