Grilled Chimichurri Steak (Printable)
Ribeye or sirloin grilled to perfection, finished with zesty parsley-garlic chimichurri and a splash of red wine vinegar.
# 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
# Directions:
01 - In a mixing bowl, thoroughly combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, kosher salt, and black pepper. Stir well and let stand at room temperature to develop flavors.
02 - Preheat a grill or grill pan to high heat. Brush both sides of the steaks lightly with olive oil. Season steaks evenly with kosher salt and freshly ground black pepper.
03 - Arrange steaks on the hot grill and cook for 4 to 6 minutes per side for medium-rare, or until desired doneness is achieved. Remove steaks from heat, tent loosely with foil, and rest for 5 minutes to retain juices.
04 - Carve steaks against the grain into slices. Arrange on a serving platter and generously spoon chimichurri sauce over the meat. Serve immediately, with remaining sauce alongside.
# Expert Tips:
01 -
- This chimichurri tastes like you’ve stolen a little sunshine for your dinner plate.
- The simple, punchy sauce turns a quick grilled steak into something that feels bold and special without fancy effort.
02 -
- If you slice the steak too soon, you’ll lose all the juiciness—impatience gets you every time.
- Letting the sauce sit even just 10 minutes before serving gives it a rounder taste that’s totally worth the wait.
03 -
- Don’t skip letting the steak rest under foil—it guarantees juicy, flavor-packed bites every time.
- The real magic happens if you spoon chimichurri on the steak while it’s still a little warm—the aroma rises up and wins everyone over.