Chimichurri Steak (Print Version)
Grilled steak with bright chimichurri — herb-forward sauce and simple grilling steps ready in 35 minutes.
# 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
# How to Make It:
01 - In a small mixing bowl, stir together parsley, cilantro (if using), garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper until well blended. Set aside at room temperature to allow the flavors to meld.
02 - Preheat grill or grill pan over high heat. Pat steaks dry, brush both sides with olive oil, then season evenly with kosher salt and freshly ground black pepper.
03 - Place steaks on the hot grill and cook for 4 to 6 minutes per side for medium-rare, or grill to preferred doneness. Remove steaks to a platter and tent loosely with foil. Allow to rest for 5 minutes.
04 - Using a sharp chef’s knife, slice steaks against the grain. Arrange on a platter and spoon generous portions of chimichurri sauce over the top, serving extra sauce on the side.
# Expert Advice:
01 -
- The simple chimichurri comes together so quickly, it feels like a magic trick even on a busy weeknight.
- A single bite of juicy, caramelized steak with that punchy sauce has made skeptics into diehard fans around my table.
02 -
- I once tried skipping the resting time and ended up with a puddle of juices on the cutting board—a perfect steak needs those five minutes to stay tender.
- Letting the chimichurri sit before spooning it on lets all the flavors bloom and smooth out any raw garlic edge.
03 -
- Pat your steaks as dry as possible before oiling for the boldest sear.
- Add an extra splash of vinegar if your herbs taste too mellow—a few drops can wake up the whole sauce.