Chimichurri Steak (Printable)
Grilled steak crowned with vibrant chimichurri of parsley, garlic, olive oil and red wine vinegar; bright, herb-forward flavor.
# 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
# Directions:
01 - In a medium mixing bowl, thoroughly blend parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper. Let the sauce rest at room temperature to allow the flavors to meld.
02 - Pat steaks dry with paper towels. Lightly brush each steak with olive oil and season both sides evenly with kosher salt and freshly ground black pepper.
03 - Preheat a grill or grill pan over high heat. Grill steaks for 4 to 6 minutes per side for medium-rare, or until desired doneness is achieved. Remove steaks from heat, tent with foil, and let rest for 5 minutes.
04 - Slice steaks across the grain. Arrange slices on a serving platter and generously spoon chimichurri sauce over the top. Serve immediately with additional sauce on the side.
# Expert Tips:
01 -
- You’ll want to eat the chimichurri by the spoonful—and you absolutely can.
- The simple ingredients transform steak night into something vibrant and unexpected.
02 -
- One time I skipped letting the sauce rest, and trust me—the flavors didn’t meld like they should.
- Resting the steak under foil is the secret to a tender, juicy bite every time.
03 -
- Marinating steaks in a spoonful of chimichurri for an hour transforms the flavor completely.
- Always chop herbs by hand; a food processor bruises them and dulls the color.