If you’re craving something vibrant and packed with bold flavors, the Grilled Steak with Chimichurri Sauce Recipe is the perfect dish to make. This recipe brings together a juicy, perfectly grilled steak with a bright, herbaceous chimichurri sauce that’s zesty and fresh. Every bite bursts with a mix of garlicky, tangy, and slightly spicy notes that elevate simple steak grilling into a memorable meal. Whether you’re planning a weekend cookout or just want a quick but impressive dinner, this recipe will become one of your favorites in no time.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a crucial role in building the layers of flavor and texture that make this dish shine. From the tender steak to the bright green herbs, everything works together for a perfect balance.
- 2 lbs sirloin or ribeye steak: Choose a cut with good marbling for juicy, flavorful results.
- 2 tbsp olive oil: Helps to build a beautiful sear and keeps the steak moist.
- Salt and pepper, to taste: Essential seasonings to bring out the steak’s natural flavor.
- 1 cup fresh parsley, finely chopped: Adds freshness and a vibrant color to the chimichurri.
- 1/4 cup fresh cilantro, finely chopped: Gives the sauce an extra layer of herbaceous brightness.
- 4 garlic cloves, minced: Infuses the chimichurri with a pungent, savory kick.
- 1/2 tsp red pepper flakes: Brings a gentle heat that wakes up the palate.
- 1/4 cup red wine vinegar: Adds a tangy acidity to balance the richness of the steak.
- 1/2 cup olive oil: Combines with the herbs to create a luscious, velvety sauce.
- Salt and pepper, to taste: Rounds out the chimichurri seasoning perfectly.
How to Make Grilled Steak with Chimichurri Sauce Recipe
Step 1: Prepare the Chimichurri Sauce
Start by combining the finely chopped parsley, cilantro, minced garlic, and red pepper flakes in a bowl. This fresh mix is the heart of your chimichurri and sets the flavor tone. Stir in the red wine vinegar and olive oil, creating a vibrant sauce that’s both bright and smooth. Season with salt and pepper, then set it aside to meld, giving the herbs time to soak up the vinegar and oil’s flavor. Trust me, this resting period makes all the difference.
Step 2: Preheat Your Grill and Season the Steak
Fire up your grill to high heat — this is key to getting that signature steakhouse sear. While the grill heats, rub your steak all over with olive oil. This will help form a beautiful crust when grilled. Don’t be shy with the salt and pepper as it brings out the steak’s natural taste and adds just the right punch. The seasoning works best when applied evenly on both sides.
Step 3: Grill the Steak to Perfection
Place the steak directly on the hot grill and cook each side for 4-5 minutes if you like your steak medium-rare. Adjust the cooking time depending on your preferred doneness. This method locks in the juices and creates a deliciously charred exterior that contrasts wonderfully with the tender interior.
Step 4: Rest and Slice
Once cooked, let the steak rest for 5-10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy. Slice the steak against the grain into thin strips; this technique makes the meat easier to eat and maximizes tenderness.
Step 5: Serve with Chimichurri
Finally, drizzle your freshly made chimichurri sauce generously over the sliced steak. The tangy, herb-filled sauce complements the richness of the meat beautifully. Don’t forget to serve additional chimichurri on the side for those who love an extra punch of flavor.
How to Serve Grilled Steak with Chimichurri Sauce Recipe
Garnishes
Sprinkle some extra chopped parsley or cilantro on top for a fresh pop of green and a touch of vibrancy. A few thin slices of fresh red chili can also add a subtle heat that pairs perfectly with the chimichurri.
Side Dishes
This dish shines with simple, fresh sides such as grilled vegetables, roasted potatoes, or a crisp green salad. The acidity and herbaceousness of the chimichurri bring life to even the simplest accompaniments, making your entire plate sing with flavor.
Creative Ways to Present
For a stunning presentation, arrange the sliced steak fan-style on a platter, then spoon chimichurri over the top. Pair with crusty bread or serve steak tacos garnished with chimichurri and pickled onions for a fun twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Grilled steak with chimichurri sauce keeps well in the fridge for up to 3 days. Store the steak and chimichurri separately in airtight containers to maintain their best flavors and textures.
Freezing
If you want to freeze leftovers, wrap the steak tightly in plastic wrap and then foil before placing in a freezer bag. The chimichurri sauce can be frozen in a small container, but keep in mind that fresh herbs can lose their brightness after freezing.
Reheating
Reheat the steak gently in a low oven or on the stovetop with a touch of broth to keep it moist. Add fresh chimichurri after warming to revive the fresh, herbal flavors that can diminish during reheating.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While sirloin or ribeye are great for their flavor and tenderness, flank, skirt, or even filet mignon can work wonderfully too. Just adjust grilling times based on the cut’s thickness and fat content.
How long can I store the chimichurri sauce?
Chimichurri keeps well in the refrigerator for up to a week. Make sure to keep it in an airtight container, and give it a good stir before serving since the oil may separate over time.
Is this recipe spicy?
There’s a gentle kick from the red pepper flakes in the chimichurri, but it’s mild overall. You can easily adjust the heat by adding more or less red pepper flakes to suit your taste.
Can I prepare the chimichurri sauce ahead of time?
Definitely! In fact, making the chimichurri a few hours in advance helps the flavors to meld beautifully. Just store it in the fridge until you’re ready to serve.
What’s the best way to slice steak for tenderness?
Always slice the steak against the grain. This breaks up the muscle fibers and makes the meat easier to chew, resulting in a more tender bite every time.
Final Thoughts
I can’t recommend the Grilled Steak with Chimichurri Sauce Recipe enough if you want a dish that’s both simple and packed with passion. The combination of juicy steak and bright, herby chimichurri elevates any meal occasion. Give it a try—your taste buds will thank you!
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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
Description
A flavorful grilled steak recipe paired with a vibrant and zesty chimichurri sauce. This dish features tender sirloin or ribeye steaks seasoned and grilled to perfection, complemented by a fresh herb sauce made with parsley, cilantro, garlic, red pepper flakes, and red wine vinegar. Perfect for a quick and satisfying meal for four.
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 form the base of the sauce with fresh, bold flavors.
- Add Liquids: Stir in the red wine vinegar and olive oil to bring acidity and richness, blending all ingredients together well.
- Season: Season the chimichurri with salt and pepper to taste, adjusting the seasoning based on preference.
- Let Flavors Meld: Set the sauce aside to allow the flavors to meld while you prepare the steak, enhancing the depth of taste.
- Preheat Grill: Preheat the grill to high heat, ensuring it is hot enough to sear the steak perfectly.
- Prepare the Steak: Rub the steak with olive oil and generously season both sides with salt and pepper for flavor and to create a good crust.
- Grill the Steak: Grill the steak for 4-5 minutes per side for medium-rare doneness or cook longer to reach your preferred doneness level.
- Rest the Steak: Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute, ensuring a juicy result.
- Slice Steak: Slice the steak against the grain into strips to maximize tenderness.
- Serve with Chimichurri: Drizzle the chimichurri sauce generously over the sliced steak for a burst of fresh flavor.
- Optional Serving: Serve with additional chimichurri on the side for dipping or extra sauce.
Notes
- Letting the steak rest after grilling is crucial to keep it juicy.
- Adjust red pepper flakes in the chimichurri to control the spice level.
- Any cut of steak can be used based on preference, but ribeye and sirloin are recommended for tenderness and flavor.
- Chimichurri can be made ahead and refrigerated for up to 24 hours to deepen flavors.
- Use a meat thermometer to check internal temperature for precise doneness: 130°F for medium-rare.
