Chimichurri Steak (Printable)
Grilled steaks topped with zesty chimichurri for bright, herbaceous flavor and tender slices.
# 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
# How To Make It:
01 - In a medium bowl, whisk together parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper until thoroughly combined. Allow to stand at room temperature so flavors develop.
02 - Pat steaks dry and brush each with olive oil on all sides. Season both sides generously with kosher salt and black pepper.
03 - Preheat grill or grill pan over high heat. Place steaks on hot surface and cook 4 to 6 minutes per side for medium-rare, or until desired internal temperature is reached.
04 - Remove steaks from heat and loosely tent with foil. Let rest for 5 minutes, allowing juices to redistribute.
05 - Carve steaks across the grain into thin slices. Arrange on a serving platter and top generously with chimichurri sauce. Offer remaining sauce on the side and serve immediately.
# Expert Tips:
01 -
- This chimichurri sauce is so lively, it wakes up every bite of steak like a secret blast of sunshine.
- I love how forgiving the marinade is even when I rush by skipping a perfect measure or two.
02 -
- Don’t skip the resting step or your cutting board will be a river of juice and regret.
- I once made the mistake of skimping on vinegar—the sauce fell flat until I doubled it last minute.
03 -
- Slice the steak against the grain for maximum tenderness—one small move, huge payoff.
- Let the sauce sit for at least 15 minutes to develop its full personality before serving.