Chimichurri Steak (Printable)
Grilled ribeye or sirloin topped with vibrant, herby chimichurri for bold Argentinian flavor.
# 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 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
# Steps:
01 - In a mixing bowl, combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper. Stir thoroughly and set aside at room temperature for flavors to marry.
02 - Preheat a grill or grill pan to high heat. Brush steaks with olive oil and season each side evenly with salt and black pepper.
03 - Grill steaks for 4 to 6 minutes per side to achieve medium-rare, or cook to the preferred level of doneness. Transfer steaks to a plate, tent loosely with foil, and allow to rest for 5 minutes.
04 - Carve steaks across the grain. Arrange on a serving platter and generously spoon chimichurri sauce over sliced meat. Present immediately with extra sauce on the side.
# Expert Advice:
01 -
- Chimichurri&rsquos tangy herbs and garlic give steak a pop of brightness I never expected until I first drizzled it on.
- Make it once, and it&rsquos almost too easy to impress guests or turn an average night into something festive.
02 -
- If you skip the steak rest, those precious juices end up all over your cutting board instead of your dinner.
- A wooden cutting board soaks up some sauce, but a good platter lets every drop stay with the steak.
03 -
- Let your steak come to room temperature before grilling for an even cook and better crust.
- Lightly oil the grill grates or pan so the beautiful char stays on the steak&mdashnot stuck to the metal.