Chimichurri Steak (Printable)
Grilled ribeye or sirloin finished with bright parsley-garlic chimichurri for a fresh, tangy 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 finely chopped fresh flat-leaf parsley
06 - 1/4 cup finely chopped fresh cilantro (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 mixing bowl, thoroughly combine the parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, crushed red pepper flakes, kosher salt, and black pepper. Stir until well blended and set aside at room temperature to allow flavors to develop.
02 - Brush both sides of each steak with olive oil, then season evenly with kosher salt and freshly ground black pepper.
03 - Preheat grill or grill pan over high heat. Grill steaks for 4 to 6 minutes per side for medium-rare or until the desired doneness is reached. Remove steaks from heat, tent loosely with foil, and let rest for 5 minutes.
04 - Slice steaks against the grain and arrange on a serving platter. Generously spoon chimichurri sauce over the top and serve immediately, offering additional sauce on the side.
# Expert Advice:
01 -
- This chimichurri comes alive with every bite and can hide a slightly overdone steak like magic.
- It’s just as easy to put together for a weeknight as it is to serve at a backyard celebration, which is why it stuck with me.
02 -
- If you rush the resting step after grilling, the juices escape everywhere and the steak feels dry—patience truly transforms the result.
- Letting the sauce sit for at least 10 minutes blends the flavors; one time I served it instantly and it tasted sharp but not united.
03 -
- Always bring the steak to room temperature before grilling so it cooks evenly.
- When mixing the sauce, taste and tweak the vinegar or salt until it makes you smile on the first taste.