Chimichurri Steak with Sauce (Printable Version)
Charred steak topped with bright chimichurri—parsley, garlic, olive oil and red wine vinegar; ready in 35 minutes.
# 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
# Directions:
01 - Whisk together parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper in a small mixing bowl. Let stand at room temperature for flavors to meld.
02 - Preheat grill or grill pan over high heat. Brush steaks on both sides with olive oil and season with salt and black pepper.
03 - Place steaks on the hot grill and cook for 4 to 6 minutes per side, or until your preferred doneness is reached. Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
04 - Slice steaks against the grain and arrange on a serving platter. Generously spoon chimichurri sauce over the top and serve immediately with extra sauce on the side.
# Quick 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.