If you love bold, simple flavors and a low-carb plate, grilled steak with chimichurri is a must-try. This classic Argentine-inspired combination pairs a perfectly charred steak with a bright, herb-forward sauce that cuts through richness and elevates every bite. The recipe is fast, keto-friendly, and ideal for weeknight grilling or a weekend cookout.
Why this recipe works
- Contrast: Rich, fatty steak and vibrant, acidic chimichurri create balance.
- Speed: Steak cooks quickly; chimichurri comes together in minutes.
- Keto-friendly: Very low in net carbs while delivering satisfying protein and healthy fats.
- Versatile: Works with ribeye, strip, sirloin, flank or skirt steak — and you can make chimichurri ahead.
Ingredients (serves 4)
For the steak
- 2 lb (about 900 g) steak (ribeye, strip, sirloin, flank or skirt), about 8 oz per person
- 1–2 tbsp olive oil (for brushing)
- Kosher salt and freshly ground black pepper, to taste
- Optional: 1 tsp smoked paprika or ground cumin for a shallower rub
For the zesty chimichurri sauce
- 1 cup packed fresh flat-leaf parsley (stems trimmed)
- 1/4–1/2 cup fresh cilantro (optional — adds brightness)
- 4 garlic cloves
- 1/2 cup extra-virgin olive oil
- 2 tbsp red wine vinegar (adjust to taste)
- 1 tsp dried oregano (or 1 tbsp fresh)
- 1/4–1/2 tsp crushed red pepper flakes (optional, to taste)
- 1/2 tsp kosher salt (adjust to taste)
- Freshly ground black pepper, to taste
- Zest and 1 tsp juice of 1 lemon (optional for extra zing)
Simple marinade/optional pre-seasoning (optional)
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce (optional)
- 1/2 tsp garlic powder
Step-by-step method
- Prep the chimichurri
- Roughly chop parsley and cilantro (if using). Pulse parsley, cilantro, garlic, and oregano in a food processor 3–4 quick pulses until finely chopped — do not puree. Transfer to a bowl.
- Stir in red wine vinegar, olive oil, red pepper flakes, lemon zest/juice (if using), salt and pepper. Taste and adjust acidity or salt. Let the sauce rest at room temperature for 15–30 minutes to marry flavors. It can be made 1–2 days ahead and refrigerated.
- Prep the steak
- Remove steak from the fridge 30–45 minutes before grilling to reach room temperature. Pat dry with paper towels.
- Brush lightly with olive oil and season generously with salt and pepper (and smoked paprika or cumin if using). If you prefer, marinate briefly with the optional marinade for 30 minutes.
- Grill
- Preheat the grill to medium-high. If using charcoal, aim for hot, even heat and a clean grate.
- Place the steak on the grill and sear 3–5 minutes per side for medium-rare (internal temp ~125–130°F / 51–54°C). Thicker cuts may need longer; use a meat thermometer for accuracy.
- For cross-hatch grill marks, rotate the steak 45° halfway through each side’s cooking time.
- Remove steak when 5–10°F below your target temp; it will rise while resting.
- Rest and slice
- Rest the steak for 5–10 minutes loosely tented with foil. Slice against the grain for the most tender bites.
- Spoon chimichurri over slices or serve on the side so guests can add as much as they like.
Tips for success
- Use a thermometer: 120–125°F rare, 125–130°F medium-rare, 135°F medium.
- Don’t over-blend chimichurri — it should be textured.
- Make extra chimichurri: it keeps 3–5 days refrigerated and brightens eggs, fish, and roasted vegetables.
- For indoor cooking, use a cast-iron skillet on high heat and finish in a 400°F oven if needed.
Keto and low-carb serving suggestions
- Roasted asparagus with lemon
- Garlic butter sautéed mushrooms
- Cauliflower mash
- Simple green salad with olive oil and lemon
Storage
- Refrigerate leftover chimichurri up to 5 days in an airtight container.
- Leftover steak keeps 3–4 days refrigerated; reheat gently (low oven or skillet) to preserve texture.
Nutritional information (approximate per serving)
Note: Nutritional values are estimates and will vary by cut of meat, exact portion sizes, and ingredient brands. Net carbs are calculated as: Total Carbohydrates − Fiber − Sugar alcohols.
Assumptions: recipe serves 4; each serving = approx. 8 oz cooked steak + 1/4 batch chimichurri (about 2–3 tbsp).
Estimated per-serving nutrition
- Calories: ~750 kcal
- Protein: ~50–55 g
- Total fat: ~55–60 g
- Total carbohydrates: ~2.0 g
- Dietary fiber: ~0.5 g
- Sugar alcohols: 0 g
- Net carbs: ~1.5 g
Where these numbers come from
- Steak: the dominant source of calories, fat, and protein. An 8 oz ribeye (cooked) can range 550–650 kcal depending on trimming. Leaner cuts like sirloin or flank reduce fat and calories.
- Chimichurri: mainly olive oil (fat) with minimal carbs from parsley and garlic. A 1/4-batch serving contributes roughly 1–2 g total carbs and ~0.3–0.6 g fiber.
- Sugar alcohols: none in this recipe unless you add a commercial sweetener containing them; leave them out for a pure, low-carb chimichurri.
Frequently asked questions
Q: Can I use other herbs?
A: Yes — cilantro is common in many chimichurri versions. A mix of parsley and cilantro gives a brighter, slightly citrusy note.
Q: Which steak cut is best?
A: For richness and flavor choose ribeye or strip. For a leaner, more economical option use sirloin or flank (slice flank thin against the grain).
Q: Can I make chimichurri ahead?
A: Absolutely. In fact, flavors deepen after a few hours. Store refrigerated up to 3–5 days; bring to room temperature before serving.
Q: Is chimichurri keto-friendly?
A: Yes. Chimichurri is primarily oil and herbs, with very low net carbs per serving — ideal for keto and low-carb diets.
Final thoughts
Grilled steak with chimichurri is an effortless, restaurant-quality dish you can make at home. It’s bold, aromatic, and perfectly suited to keto or low-carb lifestyles without sacrificing flavor. Whether you’re grilling for a special occasion or a satisfying weeknight dinner, this pairing delivers maximum taste with minimal carbs.
If you’d like, I can:
- Convert this recipe to a specific steak cut and exact cooking times for your grill or oven.
- Provide a printable shopping checklist.
- Offer calorie/ macro adjustments for different portion sizes or leaner cuts.
