Grilled Chimichurri Steak (Printable)
Ribeye or sirloin grilled to perfection, finished with zesty parsley-garlic chimichurri and a splash of 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 mixing bowl, thoroughly combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, kosher salt, and black pepper. Stir well and let stand at room temperature to develop flavors.
02 - Preheat a grill or grill pan to high heat. Brush both sides of the steaks lightly with olive oil. Season steaks evenly with kosher salt and freshly ground black pepper.
03 - Arrange steaks on the hot grill and cook for 4 to 6 minutes per side for medium-rare, or until desired doneness is achieved. Remove steaks from heat, tent loosely with foil, and rest for 5 minutes to retain juices.
04 - Carve steaks against the grain into slices. Arrange on a serving platter and generously spoon chimichurri sauce over the meat. Serve immediately, with remaining sauce alongside.
# Expert Advice:
01 -
- The chimichurri sauce is a flavor bomb you'll want to put on everything, not just steak.
- It's impressive enough for get-togethers, yet still fits into a weeknight with minimal fuss.
02 -
- Once, I sliced the steak before letting it rest and lost half the juices—a rookie mistake you’ll only make once.
- Leaving the chimichurri at room temperature for at least 10 minutes transforms it from good to irresistible.
03 -
- A meat thermometer takes out all the guesswork—130°F for medium-rare is my secret weapon.
- Marinate the steak in a spoonful or two of chimichurri for extra depth, but always save most of the sauce for serving fresh.