Chimichurri Steak (Printable)
Grilled ribeye or sirloin finished with zesty chimichurri of parsley, garlic, olive oil and red wine vinegar.
# What You'll Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Chimichurri Sauce
05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/4 cup fresh cilantro, finely chopped (optional)
07 - 4 cloves garlic, minced
08 - 1/2 cup extra-virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a medium bowl, blend chopped parsley, cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper. Stir thoroughly and set aside at room temperature to allow flavors to develop.
02 - Preheat a grill or grill pan over high heat. Brush steaks with olive oil, then season both sides with kosher salt and black pepper.
03 - Place steaks on the hot grill and cook for 4 to 6 minutes per side to achieve medium-rare or to desired level of doneness. Remove from heat, tent loosely with foil, and let rest for 5 minutes.
04 - Slice steaks thinly against the grain and arrange on a serving platter. Spoon chimichurri sauce generously over the meat, serving additional sauce alongside.
# Expert Tips:
01 -
- The herby chimichurri comes together in minutes, and it's the magic touch that transforms steak into something undeniably special.
- It's a hands-on feast that gets everyone at the table reaching for seconds—the kind of food that inspires lively conversation and good moods.
02 -
- Once I skipped letting the steak rest and ended up with a sad puddle on the cutting board—always be patient here.
- When I first tried bottled lemon juice, the sauce tasted flat; fresh-squeezed really does make all the difference.
03 -
- Letting the chimichurri rest before serving transforms the flavor from good to unforgettable.
- If you marinate the steak with a spoonful of sauce before grilling, the taste penetrates deeper and rewards your patience.