Chimichurri Steak (Printable)
Herbaceous chimichurri crowns grilled steaks for a zesty, Argentinian-inspired main in about 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 - 0.5 teaspoon freshly ground black pepper
→ Chimichurri Sauce
05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 0.25 cup fresh cilantro, finely chopped
07 - 4 cloves garlic, minced
08 - 0.5 cup extra-virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon crushed red pepper flakes
13 - 0.5 teaspoon kosher salt
14 - 0.25 teaspoon freshly ground black pepper
# How To Make It:
01 - Combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper in a small mixing bowl. Mix thoroughly and let stand at room temperature to allow the flavors to meld.
02 - Pat steaks dry. Lightly brush each steak with olive oil and season both sides with kosher salt and freshly ground black pepper.
03 - Preheat a grill or grill pan over high heat. Grill steaks for 4 to 6 minutes per side for medium-rare, or to desired doneness. Remove from heat, tent loosely with foil, and allow to rest for 5 minutes.
04 - Slice the steaks against the grain and arrange on a serving platter. Spoon chimichurri sauce generously over the top and serve immediately, offering extra sauce on the side.
# Expert Advice:
01 -
- The punchy chimichurri transforms even the simplest grilled steak into something guests talk about long after dinner.
- It’s quick to throw together but always tastes like you spent all afternoon crafting flavors.
02 -
- If you skip the resting step, your steak bleeds out all its juices—the platter will be a sad puddle instead of saucy glory.
- Realizing the chimichurri was even better after sitting for a half hour was a true game changer for flavor depth.
03 -
- If using skirt or flank steak, marinate with a spoonful of chimichurri for extra flavor punch.
- Making the sauce a few hours in advance lets the garlic mellow and the herbs perfume the oil.