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
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 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.
