Chimichurri Steak (Printable version)
Juicy grilled steaks finished with bright, herby chimichurri for a bold Argentinian-inspired main.
# What you 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, combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, kosher salt, and black pepper. Stir until thoroughly blended. Set aside at room temperature to let the flavors develop.
02 - Preheat grill or grill pan over high heat. Pat steaks dry, brush lightly with olive oil, and season both sides generously with kosher salt and black pepper.
03 - Place steaks on the hot grill. Cook for 4 to 6 minutes per side for medium-rare or until desired doneness is reached. Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
04 - Slice rested steaks against the grain and arrange on a serving platter. Spoon chimichurri sauce over the top and serve immediately, with remaining sauce on the side.
# Expert tips:
01 -
- This chimichurri sauce is a game-changer—its brightness lifts even an ordinary weeknight steak into something memorable.
- Everyone can top their steak exactly how they like, which makes for lively conversation around the table.
02 -
- If you skip the steak resting step, the juices run everywhere—that&aposs heartbreak on a plate.
- Tasting the chimichurri after a few minutes always surprises—those flavors get much bolder as they sit.
03 -
- Learning to slice against the grain keeps steak slices tender every time.
- A splash of the chimichurri mixed with pan drippings is pure gold—don&apost leave any behind.