Chimichurri Steak with Herbs (Printable)
Grilled ribeye or sirloin topped with zesty chimichurri of parsley, garlic, lemon, and red wine vinegar.
# What You'll 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 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
# Steps:
01 - In a medium mixing bowl, thoroughly combine parsley, cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, crushed red pepper flakes, kosher salt, and black pepper. Allow the sauce to sit at room temperature to let the flavors fully develop.
02 - Preheat your grill or grill pan to high heat. Pat steaks dry with paper towels, then brush each side lightly with olive oil. Season evenly with kosher salt and black pepper.
03 - Grill the steaks for 4 to 6 minutes per side for medium-rare, or until desired doneness is reached. Remove from the grill, loosely tent with foil, and allow the steaks to rest for 5 minutes before slicing.
04 - Slice steaks against the grain and arrange on a serving platter. Spoon chimichurri sauce generously over the steaks. Serve immediately, offering additional sauce on the side if desired.
# Expert Advice:
01 -
- The chimichurri not only wakes up the steak, but also brings a punch of tang and garlic that makes each bite irresistible.
- It’s a dish that’s stunning enough for guests, yet takes less than forty minutes from start to finish.
02 -
- If you skip the steak rest, juices will flood the cutting board and your slices will lose their succulence.
- Letting the chimichurri sit for at least 15 minutes is non-negotiable—the flavors deepen and mingle much more than you’d expect.
03 -
- Rub a little chimichurri on the steaks before grilling for a double dose of flavor.
- A finishing drizzle of lemon over the entire platter right before serving wakes everything up beautifully.