Chimichurri Steak (Printable)
Juicy grilled steak with a bright parsley-garlic chimichurri for bold, herb-forward flavor.
# What You 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
# How-To Steps:
01 - In a medium bowl, mix parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, red pepper flakes, kosher salt, and black pepper until well combined. Leave at room temperature to allow flavors to marry.
02 - Pat steaks dry. Brush each steak lightly with olive oil. Season both sides 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 until preferred doneness is achieved. Remove steaks from heat and tent loosely with foil. Rest for 5 minutes.
04 - Slice steaks against the grain and arrange on a platter. Top generously with chimichurri sauce and serve immediately, offering extra sauce on the side.
# Helpful Tips:
01 -
- If you crave juicy steak and crave zippy sauces, this combo will have you sneaking extra spoonfuls straight from the bowl.
- It’s a showstopper at cookouts and effortless enough to whip up on a Tuesday night.
02 -
- Once, I rushed the resting time and all the juices ended up on the board instead of in my steak – always wait those five minutes.
- Letting the chimichurri sit at room temperature for at least 15 minutes makes all the difference – it mellows the garlic and makes the herbs blossom.
03 -
- Always use a sharp knife for slicing steak against the grain – it makes the difference between melt-in-your-mouth and chewiness.
- A pinch more vinegar at the end, just before serving, keeps the chimichurri lively if it’s been sitting awhile.