Chimichurri Steak with Herb Sauce (Printable version)
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 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
# How to Make It:
01 - In a medium bowl, combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, red pepper flakes, kosher salt, and black pepper. Stir thoroughly until well blended and set aside at room temperature for flavors to meld.
02 - Lightly brush both sides of the steaks with olive oil. Season evenly 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 until desired doneness. Remove from heat and tent loosely with foil. Allow steaks to rest for 5 minutes.
04 - Slice steaks against the grain and arrange on a serving platter. Spoon chimichurri sauce over steak and serve immediately with additional sauce on the side.
# Expert tips:
01 -
- The sauce will wake up your tastebuds and brighten up even an ordinary weeknight meal.
- It turns a simple steak into something instantly worthy of sharing, whether it’s with friends or just for yourself.
02 -
- The first time I rushed slicing the steak, all the juices spilled out – just five minutes of resting makes a world of difference.
- Whisking the sauce by hand instead of blending keeps the herbs vivid and avoids muddiness in both color and flavor.
03 -
- Always rest your steak before slicing – patience equals flavor-packed bites.
- Make your chimichurri an hour ahead to let the herbs and garlic really develop; it’s worth the wait.