Why You’ll Love This Recipe

• Flavor Explosion: The bold, herbaceous chimichurri complements the smoky, juicy steak perfectly.
• Easy to Make: Requires just a few simple steps and ingredients to create a restaurant-quality dish.
• Versatile: Works with various cuts of steak and pairs wonderfully with sides like salads, vegetables, or even rice.
• Healthy: Made with fresh, wholesome ingredients and minimal oil.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the steak:

• 4 medium-sized steaks (sirloin, ribeye, or flank)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the chimichurri sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional)
• 4 garlic cloves, minced
• 1 small red chili or 1/2 teaspoon red chili flakes
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Prepare the Chimichurri Sauce:
   In a bowl, combine parsley, cilantro (if using), garlic, red chili, olive oil, red wine vinegar, oregano, salt, and black pepper. Stir well and set aside to let the flavors meld.
2. Season the Steak:
   Rub steaks with olive oil, salt, and pepper. Let them rest at room temperature for 10-15 minutes to ensure even cooking.
3. Grill the Steak:
   Heat a grill or grill pan to medium-high. Cook the steaks for 4-5 minutes per side for medium-rare, adjusting the time for your desired level of doneness.
4. Rest the Steak:
   Remove from the grill and let the steaks rest for 5 minutes to retain their juices.
5. Serve:
   Slice the steaks against the grain if using flank steak, or serve whole. Top generously with chimichurri sauce and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Calories: Approximately 400 kcal per serving

Variations

• Alternative Herbs: Swap parsley or cilantro with fresh basil or mint for a unique twist.
• Different Protein: Try this chimichurri with chicken, shrimp, or even grilled tofu for a vegetarian option.
• Citrus Touch: Add a splash of lime or lemon juice to the chimichurri for a tangy kick.
• Spice Level: Adjust the chili to your spice tolerance—more for heat lovers, less for a milder sauce.

Storage/Reheating

• Storage: Store leftover steak in an airtight container in the fridge for up to 3 days. The chimichurri sauce can be refrigerated separately for up to a week.
• Reheating: Reheat the steak gently in a skillet over medium heat or in the oven at 300°F to avoid overcooking.

FAQs

1. Can I use dried herbs instead of fresh?

Fresh herbs are highly recommended for the best flavor, but you can use dried in a pinch—reduce the quantity by half.

2. How do I know when my steak is cooked?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

3. Can I make the chimichurri sauce ahead of time?

Yes! Chimichurri tastes even better after resting for a few hours, so feel free to prepare it a day in advance.

4. What sides pair well with this dish?

Roasted vegetables, mashed potatoes, rice, or a crisp green salad are all excellent choices.

5. Can I grill the steak indoors?

Absolutely! Use a grill pan or a broiler for similar results.

6. Can I freeze chimichurri sauce?

Yes, chimichurri freezes well. Store it in an airtight container or ice cube tray for up to 3 months.

7. What’s the best cut of steak for grilling?

Sirloin, ribeye, and flank steak are great options, but any tender cut will work.

8. How do I prevent steak from drying out?

Avoid overcooking and let the steak rest after grilling to retain its juices.

9. Can I substitute red wine vinegar?

You can use apple cider vinegar or lemon juice as an alternative.

10. What’s the origin of chimichurri sauce?

Chimichurri is a traditional Argentinian sauce, commonly served with grilled meats.

Conclusion

Chimichurri Grilled Steak is a delightful fusion of smoky, savory, and zesty flavors that’s sure to impress. Whether you’re hosting a summer barbecue or preparing a quick weeknight meal, this recipe is versatile, delicious, and easy to master. Serve it with your favorite sides, and you’ll have a crowd-pleasing dish every time!