Chimichurri Steak with Herb Sauce (Printable View)
Juicy grilled steak finished with vibrant chimichurri—parsley, garlic, olive oil, and red wine vinegar.
# Ingredient List:
→ 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 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
# How to Prepare:
01 - In a small mixing bowl, combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, red pepper flakes, salt, and black pepper. Stir thoroughly and let stand at room temperature for flavors to blend.
02 - Preheat a grill or grill pan over high heat. Brush steaks with olive oil and season both sides evenly with kosher salt and black pepper.
03 - Place steaks on the grill and cook for 4 to 6 minutes per side for medium-rare, or to desired doneness. Remove steaks from heat, loosely tent with foil, and allow to rest for 5 minutes.
04 - Slice steaks thinly against the grain and arrange on a platter. Spoon chimichurri sauce generously over slices and serve with additional sauce on the side.
# Expert Suggestions:
01 -
- Chimichurri is the kind of bright, punchy sauce that makes even a simple steak taste like summer in Buenos Aires.
- This dish transforms an ordinary night into a celebration without much effort—just a few fresh ingredients and a grill.
02 -
- If you slice the steak before it rests, you’ll lose those gorgeous juices—patience makes all the difference.
- I tried making chimichurri in a food processor, but hand-chopping keeps all the vivid texture and avoids bitterness.
03 -
- Letting the chimichurri sit for at least 15 minutes always deepens the flavors—it’s worth the tiny wait.
- For the juiciest steak, don’t skip bringing it to room temp before grilling; it cooks more evenly and tastes like you used a secret technique (because you did).