Chimichurri Steak, Grilled Perfection (Printable)
Grilled ribeye or sirloin with bright parsley-garlic chimichurri for an herb-forward, zesty finish.
# 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 Prepare:
01 - In a medium bowl, combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, crushed red pepper flakes, kosher salt, and black pepper. Stir thoroughly and set aside at room temperature for flavors to blend.
02 - Preheat a grill or grill pan over high heat. Lightly brush the steaks on both sides with olive oil, then season evenly with kosher salt and black pepper.
03 - Grill the steaks for 4 to 6 minutes on each side for medium-rare, adjusting time as needed for preferred doneness. Once cooked, remove from heat, cover loosely with foil, and let rest for 5 minutes.
04 - Slice the steaks thinly against the grain and arrange on a serving platter. Generously spoon chimichurri sauce on top and offer extra sauce alongside.
# Expert Advice:
01 -
- The chimichurri is so fresh and tangy, I swear it could wake up any weeknight steak.
- It’s the sort of meal that feels restaurant-fancy, but you can pull it off without breaking a sweat.
02 -
- Once, I rushed the resting step and all the delicious juices ran out, leaving the meat drier than I cared to admit.
- Letting the chimichurri sit while you grill seriously amps up the punchy flavors—the wait is worth it.
03 -
- Marinate the steak with a bit of chimichurri before grilling—it makes all the difference in flavor.
- Let the sauce sit at room temperature, not in the fridge, so the flavors stay bold and fresh.