Chimichurri Steak with Herb Sauce (Printable Version)
Grilled ribeye or sirloin finished with bright parsley-garlic chimichurri for herb-forward, citrusy flavor.
# Ingredient List:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 ounces 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
# Step-by-Step Instructions:
01 - In a medium bowl, stir together parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, crushed red pepper flakes, kosher salt, and black pepper. Blend thoroughly and leave at room temperature while preparing the steak.
02 - Preheat the grill or grill pan over high heat. Lightly brush steaks on both sides with olive oil and evenly season with kosher salt and black pepper.
03 - Place steaks on the hot grill and cook for 4 to 6 minutes per side for medium-rare, or until desired doneness is achieved.
04 - Transfer steaks to a platter, tent loosely with foil, and let rest for 5 minutes to retain juices. Slice steaks thinly against the grain.
05 - Arrange sliced steaks on a platter. Spoon generous amounts of chimichurri sauce over the meat and serve immediately with extra sauce on the side.
# Tips from hearthlykitchen:
01 -
- The punchy, herby sauce transforms a simple steak into something you might want to brag about.
- This recipe opened my eyes to how just a handful of fresh ingredients can make dinner feel special without any fuss.
02 -
- If you skip resting the steak, the juices will flood out and you’ll lose that succulence I learned this the hard way the first time.
- Using fresh herbs and not overchopping them makes the sauce sing I once went wild with the food processor and ended up with green mush instead of vibrant sauce.
03 -
- Resting the steak really is non-negotiable—it keeps every bite juicy.
- Hold back a bit of chimichurri to stir into mayo for next-day steak sandwiches.