Chimichurri Steak with Herbs (Printable)
Grilled ribeye or sirloin topped with bright parsley-garlic chimichurri, finished with olive oil and red wine vinegar.
# What You 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 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
# Directions:
01 - In a small mixing bowl, combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, crushed red pepper flakes, salt, and pepper. Stir until fully incorporated, then set aside at room temperature to develop flavor.
02 - Preheat a grill or grill pan over high heat until hot.
03 - Brush both sides of each steak with olive oil and season evenly with kosher salt and black pepper.
04 - Place steaks on the grill and cook for 4 to 6 minutes per side for medium-rare, or to desired doneness. Remove from heat, tent with foil, and let rest 5 minutes.
05 - Carve steaks across the grain and arrange on a serving platter. Spoon generous amounts of chimichurri sauce over the top. Serve immediately with additional sauce on the side.
# Expert Hints:
01 -
- The tangy, herby sauce provides the kind of jolt that wakes up even tired midweek steaks.
- Everything comes together in about half an hour, so you can be fancy without fuss.
02 -
- I've learned the hard way that serving steak too soon means dry bites – always let it rest so it stays juicy.
- Mixing the chimichurri ahead lets the garlic mellow and the flavors bloom – ten minutes makes a big difference.
03 -
- I always check steak temperature with my finger – soft for rare, a bit springy for medium-rare – before cutting in.
- The real secret: don’t skimp on fresh herbs, and never substitute dried parsley here.