30-Minute Simple Grilled Steak
A perfectly grilled steak paired with vibrant chimichurri sauce made from fresh parsley, cilantro, and garlic. The herbaceous sauce cuts through the rich meat with bright acidity from red wine vinegar and lime juice, while jalapeño adds a gentle heat. This restaurant-quality dish comes together in under 30 minutes, making it ideal for weeknight dinners or weekend entertaining. The chimichurri can be made ahead and actually improves in flavor as it sits.
Ingredients
- 1 lb skirt or strip steak
- avocado oil
- salt and pepper, to taste
- 1 cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 3 cloves garlic, minced
- ½ cup shallot, finely diced
- 1 jalapeño, finely dicedserrano pepper1:1heat
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- 1 tsp dried oregano
- ¼ tsp red pepper flakes, or to taste(optional)
- ½ tsp salt
- 2 tbsp red wine vinegar
- ½ lime, juiced
- ½ cup olive oil
Instructions
- 1
Preheat the grill to medium high heat
- 2
Pat steak dry, oil both sides and season with salt and pepper
- 3
Grill steaks for 2-3 minutes per side for medium rare or until desired doneness
- 4
Rest steak on a plate for 5-10 minutes before slicing
- 5
Add all chimichurri ingredients except olive oil to a food processor and pulse until combined and in small pieces
- 6
Scrape down sides, slowly drizzle in olive oil and process until well combined but herb flecks remain visible
- 7
Slice the steak and serve immediately with chimichurri drizzled on top
Tips
Let the chimichurri sit for 30 minutes before serving to allow flavors to meld and intensify
Use a meat thermometer for perfect doneness - 130°F for medium rare, 135°F for medium
Slice steak against the grain for maximum tenderness, especially important with skirt steak
Good to Know
Store leftover chimichurri in refrigerator for up to 1 week
Chimichurri can be made up to 2 days ahead and improves in flavor
Serve immediately while steak is warm with chimichurri at room temperature
Common Mistakes
Don't skip resting the steak to avoid losing juices when slicing
Avoid over-processing chimichurri to maintain some texture and prevent it from becoming a paste
Substitutions
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FAQ
Can I make chimichurri without a food processor?
Yes, finely mince all ingredients by hand and whisk with oil. The texture will be slightly different but equally delicious.
What if I don't have a grill?
Use a cast iron skillet over medium-high heat. Sear 2-3 minutes per side for similar results with good browning.
How long does leftover steak keep?
Cooked steak keeps in the refrigerator for 3-4 days. Reheat gently or enjoy cold in salads.