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
Scale
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.
