Chimichurri Steak with Sauce (Printable)

Charred steak topped with bright chimichurri—parsley, garlic, olive oil and red wine vinegar; ready in 35 minutes.

# 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 - Whisk together parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper in a small mixing bowl. Let stand at room temperature for flavors to meld.
02 - Preheat grill or grill pan over high heat. Brush steaks on both sides with olive oil and season with salt and black pepper.
03 - Place steaks on the hot grill and cook for 4 to 6 minutes per side, or until your preferred doneness is reached. Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
04 - Slice steaks against the grain and arrange on a serving platter. Generously spoon chimichurri sauce over the top and serve immediately with extra sauce on the side.

# Cooking Tips:

01 -
  • The chimichurri comes together in minutes but tastes like you worked on it all afternoon.
  • Sizzling steak served with vivid green sauce always steals the show at gatherings in my house.
02 -
  • The one time I skipped resting the steak, all the flavorful juices ran out before I could plate it.
  • I learned to chop the parsley and garlic by hand – a food processor can turn it mushy.
03 -
  • Slicing steak against the grain means every bite is tender, not chewy.
  • Avoid blitzing the herbs to a paste; hand-chopped gives you that rustic texture and bursts of flavor.

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