Chimichurri Steak (Printable)
Grilled ribeye finished with a bright chimichurri of parsley, garlic, lemon, and 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 medium bowl, mix parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, red pepper flakes, kosher salt, and black pepper until well combined. Leave at room temperature to allow flavors to marry.
02 - Pat steaks dry. Brush each steak lightly with olive oil. Season both sides with kosher salt and freshly ground black pepper.
03 - Preheat grill or grill pan over high heat. Grill steaks for 4 to 6 minutes per side for medium-rare, or until preferred doneness is achieved. Remove steaks from heat and tent loosely with foil. Rest for 5 minutes.
04 - Slice steaks against the grain and arrange on a platter. Top generously with chimichurri sauce and serve immediately, offering extra sauce on the side.
# Expert Advice:
01 -
- The herby chimichurri transforms even basic steak into something that tastes restaurant-worthy.
- It’s just as forgiving as it is impressive—no need for precision, just a little enthusiasm and fresh ingredients.
02 -
- One time I skipped letting the steak rest—I ended up with a puddle of precious juices lost on the cutting board instead of in my meat.
- Mixing the chimichurri just before serving keeps the herbs vivid and fresh, so don’t make it too far ahead.
03 -
- Always slice steak against the grain for tenderness—it’s worth the brief pause to check which way the fibers run.
- For the brightest chimichurri, mix the sauce just before eating and don’t skip the lemon juice.