Chimichurri Steak with Sauce (Print)
Juicy grilled steak finished with vibrant chimichurri, bright herbs, garlic, and vinegar for bold Argentinian flavor.
# What You Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 ounces 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
# How To Make It:
01 - In a small mixing bowl, combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, crushed red pepper flakes, kosher salt, and black pepper. Mix thoroughly and let stand at room temperature so the flavors can meld.
02 - Preheat a grill or grill pan over high heat. Pat steaks dry, brush lightly with olive oil, and season both sides evenly with kosher salt and black pepper.
03 - Grill steaks for 4 to 6 minutes per side for medium-rare, adjusting time for your preferred doneness. Remove steaks from heat, tent loosely with foil, and let rest for 5 minutes to retain juices.
04 - Slice steaks thinly against the grain and arrange on a serving platter. Spoon generous chimichurri sauce over the sliced steak and serve immediately with additional sauce on the side.
# Expert Tips:
01 -
- No fancy techniques—just simple ingredients singing together in perfect harmony.
- The sauce doubles as marinade, topping, and table star, making it effortlessly impressive.
02 -
- If you skip the steak rest, the juices flood out the moment you slice and the meat dries out.
- Letting the chimichurri sit at room temperature for at least 15 minutes melds the flavors—don’t rush this part!
03 -
- Never move the steak around once it hits the grill—leave it be until it’s time to flip for those gorgeous grill marks.
- Add a pinch of smoked paprika to the chimichurri for a subtle, sultry depth.