Chimichurri Steak with Herb Sauce (Printer-friendly)
Juicy grilled steak with bright garlic-parsley chimichurri—Argentinian flavors, ready in about 45 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 - 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
# How To Make It:
01 - Combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper in a small bowl. Stir thoroughly and set aside at room temperature to blend the flavors.
02 - Preheat a grill or grill pan over high heat. Brush steaks lightly with olive oil and season both sides with kosher salt and black pepper.
03 - Grill steaks for 4 to 6 minutes per side for medium-rare doneness or until desired temperature is reached. Remove steaks from heat, loosely tent with foil, and rest for 5 minutes.
04 - Slice the steaks across the grain and arrange on a serving platter. Generously spoon chimichurri sauce over the top and present with extra sauce on the side.
# Expert Tips:
01 -
- That herby, garlicky chimichurri clings to every bite of steak like it’s in on the secret to juicy perfection.
- It’s quick enough for weeknights, but impressive enough to win a grin from even the pickiest guest.
02 -
- Once I skipped resting the steak, and it lost all its juiciness in seconds flat.
- Letting the sauce sit while you grill truly brings the flavors together; otherwise, it tastes harsh and unfinished.
03 -
- Don’t skip the fresh lemon juice—it sharpens the sauce like nothing else.
- Brushing the grill with a little oil right before the steaks go on prevents sticking and disaster.