Chimichurri Steak (Print Version)
Juicy grilled steak finished with bright herb-garlic chimichurri for bold Argentinian flavor in 35 minutes.
# Ingredient List:
→ 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 garlic cloves, 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 - Combine parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper in a small mixing bowl. Mix thoroughly and set aside at room temperature to allow flavors to meld.
02 - Brush steaks lightly on both sides with olive oil. Season evenly with kosher salt and black pepper.
03 - Preheat grill or grill pan over high heat. Place steaks onto grill and cook 4 to 6 minutes per side for medium-rare, or until desired doneness is reached. Transfer steaks to a cutting board, tent loosely with foil, and rest for 5 minutes.
04 - Slice steaks against the grain and arrange on a platter. Spoon chimichurri sauce over the top and serve immediately with additional sauce on the side.
# Expert Advice:
01 -
- The kind of sauce that makes you lick the plate clean, no judgement.
- It's an instant upgrade to steak night that impresses with almost zero stress.
02 -
- Once, I learned the hard way that chopping the herbs too fine makes the sauce go bitter & keep them a little coarse for best texture.
- Resting the steak before slicing prevents those prized juices from spilling out & I always set a timer for five minutes now.
03 -
- If you’re cooking indoors, open windows wide before searing & the steak’s smoky sear is part of the charm but strong.
- Mix your sauce a bit ahead of time & it transforms as it sits, getting rounder and deeper in taste.