Chimichurri Steak (Print Version)
Juicy grilled steak finished with bright 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
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
# Steps:
01 - Combine parsley, cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, crushed red pepper flakes, kosher salt, and black pepper in a small bowl. Mix thoroughly and let stand at room temperature to allow flavors to develop.
02 - Lightly brush the steaks on both sides with olive oil, then season with kosher salt and freshly ground black pepper.
03 - Preheat grill or grill pan over high heat. Grill steaks for 4 to 6 minutes per side for medium-rare, or cook to desired doneness. Remove steaks, loosely tent with foil, and rest for 5 minutes.
04 - Slice steaks across the grain and arrange on a serving platter. Spoon chimichurri sauce generously over the steak and serve immediately with extra sauce on the side.
# Expert Tips:
01 -
- The chimichurri can be whipped up in minutes and perks up any cut of steak, even leftovers.
- There is no greater feeling than serving a platter where everyone reaches for extra sauce before their first bite.
02 -
- Never slice the steak before resting or the juices will pour out onto the board instead of into each bite.
- Letting the chimichurri sit for at least ten minutes makes the flavor pop—it shouldn’t taste harsh.
03 -
- Set aside a couple of tablespoons of chimichurri for marinating the steaks, then use fresh for serving—this keeps everything zesty.
- A quick broil in the oven can save the day if you get rained out—same steak, same sauce, just less drama at the grill.