If you’re looking for a grilled ribeye recipe that’s packed with bold flavor, this Grilled Steak with Thai chimichurri sauce deserves a spot on your menu. A perfectly grilled ribeye steak is already hard to resist, but pairing it with a fresh, herb-packed Thai chimichurri takes it to another level!
Inspired by the classic Argentine sauce, my version combines fresh Thai herbs, like mint, cilantro, and Thai basil, to create a fresh and zesty sauce that’s the perfect companion to a juicy grilled steak. Serve it up with some easy side dishes, like steamed jasmine rice or a quick cucumber salad, and dinner is done in under 30 minutes!
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Spice Up Classic Chimichurri Sauce with Thai Herbs
There’s something about a perfectly grilled steak that feels like the ultimate backyard meal. And while I love a traditional chimichurri sauce, I’m a big fan of mixing up flavors in recipes once you have the basics down.
If you’re looking to take your steak beyond the usual experience, this Thai-inspired chimichurri sauce is the answer. It’s packed with fresh herbs, a little heat, and rich olive oil. It brings a vibrant twist to the classic herby condiment and it’s honestly my new favorite sauce recipe.
Spoon it over a sizzling steak fresh off the grill, and you’ve got a dish that’s equal parts familiar and exciting—perfect for summer cookouts, weeknight dinners, or anytime you want to impress without a lot of extra work.
Helpful Cooking Tools
Key Recipe Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Steak. I opted for ribeye here because it’s one of my favorite cuts to grill!
- Garlic & ginger. If possible, always use fresh ginger and garlic that’s grated on a microplane for best flavor.
- Shallot & scallion. The combination of both gives a nice onion-y flavor without going overboard. Make sure to mince the shallot very small.
- Thai herbs. Mint, cilantro, and Thai basil make up the base of this Thai chimichurri. Take care when mincing the herbs as Thai basil and mint can bruise easily and turn a bit brown.
- Thai chilies. Birds eye, or Thai chilies, add a bit of spice to the sauce. However, if you’re sensitive to spice you can omit them or use a less spicy chili or even just a pinch of red pepper flakes.
- Olive oil. Use a good olive oil here meant for drizzling!
- Fish sauce. A bit of fish sauce adds tons of umami and will not make your chimichurri taste fishy.
- Rice wine vinegar. Red wine vinegar is classic in chimichurri but I like rice wine vinegar here because the flavor is so much more delicate.
Understanding Steak Cooking Times
Steak cook times will depend on the heat of your grill and the cut and thickness of your steak. I provide estimated cook times, but the best way to ensure that your steak is properly cooked is to use a simple probe thermometer.
An important thing to remember: as your steak rests, the temperature will come up an additional 5-10 degrees–this is known as carryover cooking. Always pull your steaks 5-10 degrees shy of your desired temperature.
- Rare steak: This will have a cool, red center. Aim for a pull temperature of 115°F and as the steak rests it should come up to 120-125°F.
- Medium-rare steak: The steak will be quite red in the center but still warm throughout. Aim for a pull temperature of 125-130°F and as the steak rests it’ll come up to about 135°F.
- Medium steak: The inside of the steak will be warm and pink. Plan to pull the steak at 135°F an with carryover cooking you should end up around 140°F.
- Medium-well steak: Your steak will mostly be brown with just a tiny hint of pink. Your target temperature is around 145-150°F, so pull the steak around the 140°F mark.
How to Make Grilled Steak with Thai Chimichurri (Step-by-Step Photos)
- Mix up the Thai chimichurri sauce. Any chimichurri sauce benefits from hanging out in the fridge for a bit before you serve it so that the flavors have a chance to meld. I like to mix mine up about an hour before serving it!
- Season the steaks. Because we’re working with pretty thick steaks, I like to season them up and then let them sit at room temperature for 30 minutes before cooking. This lets the salt permeate the steak and the steak will cook up more evenly if it’s at room temperature.
- Grill the steak. To get the most tender and perfectly cooked steak, we start by searing it over direct, high heat to get that beautiful cross-hatch pattern. After it’s seared, turn the grill off, close the lid, and let the steak finish cooking. The residual heat from the grill will allow the steak to finish cooking without over-cooking.
- Rest and slice. Once you pull the steaks off the grill, let them rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat. Hit the sliced steak with a sprinkling of flaky salt and a squeeze of the grilled limes. Drizzle the Thai chimichurri over the top and you’re ready to dig in!
Best Cuts of Steak for Grilling
While I love the texture and fattiness of a grilled ribeye, there are lots of options when it comes to selecting a steak! I’ve tested this recipe with ribeye, strip steak, and flank steak. Ribeye remains my favorite flavor and marbling balances the bright, herbaceous flavor of the Thai chimichurri particularly well.
The most important things to keep in mind while shopping are quality, cut, & thickness. Over any particular cut, make sure that you’re buying something quality! If you’re unsure, head to your local butcher shop and see what they have.
I’m a big fan of NY strip, ribeye, flank steak, and well-marbled top sirloin. Never forget that a thicker steak is much harder to overcook while still being able to get a nice char on it. Look for steaks that are at least an inch thick, but closer to 1 1/4-inch.
What to Serve on the Side
Grilling up ribeye steak with Thai chimichurri is the perfect recipe for hosting! It feels elegant, but the work is minimal and it pairs so well with so many different side dishes. Here are some of my favorite foods to serve on the side!
- Steamed Jasmine Rice
- Ham Fried Rice
- Hawaiian-style Mac Salad
- Gochujang Cucumber Salad
- Chilled Peanut Noodles
- Cabbage Salad
- Japanese-style Grilled Corn
- Thai grilled Shrimp & Slaw (for a surf and turf vibe!)
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Summer Steak Recipes to Try
Grilled Tuscan Steak
Ribeye with Shishito Salsa
Flank Steak with Burrata
Grilled Steak Sandwiches
Thai Steak Salad
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Grilled Steak with Thai Chimichurri
Ingredients
Steaks
- 2 – 16 oz ribeye steaks, cut at least 1 1/4 inch thick
- 2 tablespoons olive oil
- kosher salt and freshly cracked pepper
- 2 limes, halved
- flaky sea salt, for serving
Thai Chimichurri
- 1/2 cup chopped cilantro leaves and tender stems
- 1/4 cup roughly chopped fresh mint leaves
- 1/4 cup chopped fresh thai basil leaves
- 2 scallions, thinly sliced
- 1/2 shallot, minced
- 2-3 fresh thai Bird’s Eye chilies, minced
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, grated
- 3/4 cup olive oil
- 3 tablespoons rice vinegar
- 1 teaspoon fish sauce
Instructions
- Make the chimichurri sauce. Mix all the ingredients in a mixing bowl and stir well. Season to taste with salt and pepper. The chimichurri is best made about an hour in advance so that the flavors have time to meld.
- Season the steaks. 30 minutes before cooking, remove the steaks from the fridge so they can come to room temperature. Coat the steaks in olive oil and season really well with kosher salt and freshly cracked black pepper.
- Prep your grill. Preheat an outdoor grill over medium heat to 500 F. Let the grill preheat for a full 15 minutes. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray.
- Sear the steaks. Right before you cook the steaks, increase the heat to medium high. Lay the steaks diagonally across the grates of the grill (don’t close the lid) and let them sear for 3-4 minutes. Rotate them 90 degrees clockwise and let them sear for another 2-3 minutes so you get a nice crosshatch pattern. Grill the limes, cut side down, at the same time that you grill the steaks.
- Finish the steaks. Flip the steaks, turn off the heat, close the grill lid, and let them cook for 4-6 minutes, or until the internal temperature registers at around 130 F. Remove the steaks and limes from the grill and let the steaks rest for 10-15 minutes before slicing.
- Serve. Sprinkle the sliced steak with flaky sea salt and squeeze the grilled limes over the top. Serve with the chimichurri sauce on the side.
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