Chimichurri Steak (Printable)
Grilled ribeye with vibrant chimichurri—parsley, garlic and vinegar—ready in 35 minutes.
# What You'll Need:
→ 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 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 small mixing bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper. Stir thoroughly and let stand at room temperature to develop flavor.
02 - Set grill or grill pan over high heat. Lightly coat steaks with 1 tablespoon olive oil and season each side evenly with salt and black pepper.
03 - Place steaks on the hot grill. Cook for 4 to 6 minutes per side for medium-rare, adjusting time for desired doneness. Remove steaks, tent loosely with foil, and rest for 5 minutes.
04 - Slice steaks against the grain and arrange on serving platter. Generously spoon chimichurri sauce over the top. Serve at once with additional sauce on the side.
# Expert Suggestions:
01 -
- Each bite is a punch of fresh, zesty flavor—people always beg for the sauce recipe.
- It’s a weeknight dinner that’s dinner-party impressive with barely any fuss.
02 -
- Pulling the steak straight off the grill looks tempting but waiting at least five minutes to slice is non-negotiable–otherwise you’ll lose all those lovely juices.
- After mixing, let the chimichurri stand for at least ten minutes—the garlic mellows and the sauce turns perfectly balanced.
03 -
- Let the steaks warm up close to room temperature before grilling—they cook more evenly that way.
- Use two spoons for mixing chimichurri gently so the herbs don’t bruise, which keeps your sauce vibrantly green.