If you’ve been searching for a vibrant and flavorful way to elevate your steak nights, the Grilled Steak with Chimichurri Sauce Recipe is an absolute game changer. This dish strikes the perfect balance of smoky, juicy grilled beef paired with a bright, herbaceous chimichurri sauce that wakes up your taste buds with every bite. It’s straightforward to prepare, yet feels special enough to impress guests or simply make any weekday dinner extraordinary. Trust me, once you whip up this combination, it will quickly become a go-to favorite you’ll want to make again and again.
Ingredients You’ll Need
What’s beautiful about this recipe is how it brings together simple, fresh ingredients that each play an essential role in the final dish’s bold flavors and appealing textures. From the succulent steak to the lively chimichurri, every component is a cornerstone in creating that perfect harmony.
- 2 lbs sirloin or ribeye steak: Choose your preferred cut for the best tenderness and flavor; ribeye offers rich marbling while sirloin is leaner.
- 2 tbsp olive oil: This helps create a lovely crust on the steak when grilling and also forms part of the chimichurri sauce.
- Salt and pepper, to taste: Basic seasoning that enhances the steak’s natural flavors and balances the sauce perfectly.
- 1 cup fresh parsley, finely chopped: Adds a bright, grassy note and vibrant green color to the chimichurri.
- 1/4 cup fresh cilantro, finely chopped: Brings a subtle citrusy edge and fresh aroma that livens up the sauce.
- 4 garlic cloves, minced: Provides a pungent kick that pairs beautifully with the herbs and beef.
- 1/2 tsp red pepper flakes: Just enough heat to give the sauce a lively zing without overpowering.
- 1/4 cup red wine vinegar: Adds acidity to balance the richness of the steak and oil in the chimichurri.
- 1/2 cup olive oil: The base for the chimichurri sauce, it delivers richness and helps carry the herbs’ flavors.
How to Make Grilled Steak with Chimichurri Sauce Recipe
Step 1: Prepare the Chimichurri Sauce
Begin by combining your finely chopped parsley and cilantro with minced garlic and red pepper flakes in a bowl. These fresh herbs paired with the kick of garlic and heat from the pepper flakes create the vibrant core of your sauce. Next, stir in red wine vinegar and olive oil; this mix brings a beautiful acidity and silky texture that perfectly complements the savory steak. Finally, season with salt and pepper to taste. Let your sauce sit for a few minutes to allow all those bright flavors to mingle and intensify while you prepare your grill and steak. This resting step is key for chimichurri’s magic to happen.
Step 2: Prepare the Steak
Get your grill nice and hot — a high heat is what you want to achieve that mouthwatering crust. Rub your steak generously with olive oil, then season it with salt and pepper on both sides. This simple treatment brings out the meat’s natural juices and sets a delicious foundation for grilling. Place the steak on the grill and cook it for about 4 to 5 minutes per side for a perfect medium-rare. Adjust the time depending on your preferred doneness. Keep an eye on it without flipping too often. Once done, remove the steak and let it rest for 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring every bite is juicy and tender.
Step 3: Serve
Once rested, slice your steak against the grain into neat strips. This slicing technique keeps each bite tender and easy to chew. Drizzle the chimichurri sauce generously over the sliced steak for a burst of fresh, herbal flavor with every forkful. Don’t be shy with the sauce—more is definitely better here! Serve with some extra chimichurri on the side so everyone can dip and savor every bit of that bright, zesty goodness.
How to Serve Grilled Steak with Chimichurri Sauce Recipe
Garnishes
Simple garnishes like a sprinkle of fresh parsley or a few extra red pepper flakes on top of the plated steak add an inviting pop of color and a hint of extra flavor that looks as good as it tastes. A wedge of lime on the side can also add a fresh citrus twist if you want to brighten things up even more at the table.
Side Dishes
Pairing your grilled steak with chimichurri with sides like roasted vegetables, grilled corn, or even crispy roasted potatoes creates a wonderful textural contrast and rounds out the meal beautifully. Light salads with fresh greens or a simple quinoa salad can also be a great counterpoint to the richness of the beef and sauce.
Creative Ways to Present
If you want to impress guests or simply elevate the experience, consider serving the steak sliced on a wooden board with small bowls of chimichurri for dipping. Adding a rustic touch with crusty bread on the side lets everyone scoop up the flavor-packed sauce. Alternatively, layering the steak slices over creamy mashed potatoes and drizzling with chimichurri makes for a delightful, hearty presentation.
Make Ahead and Storage
Storing Leftovers
Leftover grilled steak with chimichurri is a wonderful treat to save. Place the sliced steak and sauce in separate airtight containers and refrigerate for up to 3 days. Keeping the sauce and steak apart helps maintain the best texture and flavor for when you’re ready to enjoy it again.
Freezing
You can freeze grilled steak, though it’s best to do so without the chimichurri sauce mixed in. Wrap the steak tightly in plastic wrap and place it in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating. The chimichurri sauce is best made fresh but can be frozen for a month in smaller portions if needed.
Reheating
To reheat, warm the steak gently in a skillet over medium-low heat or in the oven at a low temperature to prevent it from drying out. Add the chimichurri sauce fresh or warmed slightly, but avoid cooking the sauce to preserve its bright, herbal flavors. This way, your leftovers remain delicious and lively.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While sirloin or ribeye are fantastic choices, cuts like flank steak or skirt steak also pair beautifully with chimichurri. Just adjust the grilling time according to the thickness and cut.
Is chimichurri sauce always served cold?
Yes, chimichurri is traditionally served cold or at room temperature. This contrast with the hot grilled steak adds freshness and a vibrant flavor punch to each bite.
Can I make chimichurri sauce without cilantro?
If you’re not a fan of cilantro, you can leave it out or substitute with extra parsley or even fresh oregano for a different herbal twist. The sauce is very flexible.
How spicy is the chimichurri sauce?
The red pepper flakes add a gentle heat that’s lively without being overwhelming. You can always adjust the amount to suit your preferred spice level or omit them for a milder version.
What if I don’t have a grill? Can I cook the steak another way?
Definitely! You can pan-sear the steak in a hot skillet or broil it in the oven. The key is to get a nice crust on the outside while keeping the inside juicy, then top with chimichurri just as you would from the grill.
Final Thoughts
If you’re ready to take your steak dinners to new heights, the Grilled Steak with Chimichurri Sauce Recipe has all the magic you’ll want. It’s a vibrant, fresh, and utterly satisfying dish that turns simple ingredients into something truly special. Give it a try and discover just how easy it is to impress with flavors that sing. Enjoy every juicy, herb-packed bite!
Print
Grilled Steak with Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Description
This Grilled Steak with Chimichurri Sauce recipe features a perfectly grilled sirloin or ribeye steak, served with a vibrant and herbaceous chimichurri sauce made from fresh parsley, cilantro, garlic, and red wine vinegar. Ideal for a quick yet flavorful meal, it combines simple grilling techniques with a zesty sauce that elevates the steak’s natural flavors.
Ingredients
Steak
- 2 lbs sirloin or ribeye steak (or your preferred cut)
- 2 tbsp olive oil
- Salt and pepper, to taste
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Chimichurri Sauce: In a bowl, combine the finely chopped parsley, cilantro, minced garlic, and red pepper flakes to create the base of the sauce.
- Mix the Sauce: Stir in the red wine vinegar and olive oil, blending all ingredients thoroughly.
- Season the Sauce: Add salt and pepper to taste, adjusting the seasoning to your preference for a balanced flavor.
- Let Sauce Rest: Set the chimichurri aside to let the flavors meld while you prepare the steak.
- Preheat Grill: Heat the grill to high, ensuring it’s hot enough for a good sear.
- Season the Steak: Rub the steak on both sides with olive oil and generously season with salt and pepper.
- Grill the Steak: Cook the steak on the grill for 4-5 minutes per side for medium-rare, or adjust timing to reach your desired doneness.
- Rest the Steak: Remove the steak from the grill and let it rest for 5-10 minutes to allow juices to redistribute evenly.
- Slice the Steak: Cut the steak against the grain into strips for tender bites.
- Serve with Sauce: Drizzle the chimichurri sauce generously over the sliced steak and serve additional sauce on the side.
Notes
- Allowing the steak to rest after grilling is essential for juicy, tender meat.
- Chimichurri sauce can be made ahead of time and refrigerated for enhanced flavor melding.
- Adjust red pepper flakes in the chimichurri to control spiciness.
- Use a meat thermometer to check steak doneness if desired: 130°F for medium-rare.
- Grilling times may vary depending on steak thickness and grill heat.
