Chimichurri Steak (Printable)
Grilled ribeye or sirloin with bright chimichurri of parsley, garlic, olive oil and red wine vinegar.
# 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 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 medium bowl, combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly and set aside at room temperature to blend flavors.
02 - Preheat a grill or grill pan over high heat. Lightly brush steaks with olive oil and season all sides with kosher salt and black pepper.
03 - Cook steaks for 4 to 6 minutes per side for medium-rare, or until preferred doneness is achieved. Remove from heat, tent loosely with foil, and allow to rest for 5 minutes.
04 - Slice steaks thinly against the grain and arrange on a serving platter. Generously spoon chimichurri sauce over the top and serve immediately with additional sauce alongside.
# Expert Suggestions:
01 -
- The sauce makes you look like a dinner-party genius with almost no effort.
- Every bite is a perfect blend of marinade heat, steak juices, and fresh herbs—that’s why friends always ask for seconds.
02 -
- If you rush the chimichurri, the flavors stay harsh—letting it hang out while you grill makes all the difference.
- Cutting the steak against the grain is non-negotiable for tenderness—I learned that after one too many chewy bites.
03 -
- Letting the finished steak rest under tented foil gives you maximum juiciness and easier slicing.
- Rubbing a little of the raw chimichurri onto the steaks before grilling adds a punch of herby flavor straight to the crust.