Chimichurri Steak with Herb Sauce (Printable)
Grilled ribeye topped with zesty chimichurri of parsley, garlic, olive oil and 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
# How-To Steps:
01 - In a medium bowl, thoroughly combine chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, kosher salt, and black pepper. Stir until well blended and set aside at room temperature to meld flavors.
02 - Brush both sides of each steak lightly with olive oil. Season evenly with kosher salt and black pepper.
03 - Preheat a grill or grill pan to high heat. Place steaks on the hot grill and cook for 4 to 6 minutes on each side for medium-rare, or adjust to preferred doneness. Remove steaks from grill and tent loosely with foil. Rest 5 minutes.
04 - Slice steaks thinly against the grain and arrange on a platter. Spoon generous portions of chimichurri sauce over the slices. Serve immediately, offering extra sauce on the side.
# Expert Advice:
01 -
- The blend of fresh herbs and garlic in chimichurri is one of those tricks that instantly upgrades any steak night.
- You only need a grill, a cutting board, and a good mood—there’s nothing fussy or intimidating here, despite the mouthwatering payoff.
02 -
- Once I rushed slicing before resting the steak, and every drop of juice ran right off the board—patience really pays off here.
- Letting chimichurri sit for at least 10 minutes changes everything; the flavors meld into something deeper and more cohesive.
03 -
- Pat steaks dry before oiling to guarantee a top-notch sear
- A little grated lemon zest in the chimichurri brightens everything up