Chimichurri Steak (Print Version)
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 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 Steps:
01 - In a medium bowl, stir together parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, crushed red pepper flakes, kosher salt, and black pepper. Let the mixture stand at room temperature for flavors to integrate.
02 - Preheat grill or grill pan to high. Lightly brush steaks on both sides with olive oil. Season evenly with kosher salt and black pepper.
03 - Place steaks on the hot grill and cook for 4 to 6 minutes per side for medium-rare, or adjust timing for preferred doneness. Remove steaks from heat, tent with foil, and rest for 5 minutes.
04 - Cut steaks against the grain and transfer to a serving platter. Top generously with chimichurri sauce and serve immediately with 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.