Chimichurri Steak, Grilled Ribeye (Printer-Friendly)
Juicy grilled steak crowned with bright herb chimichurri — parsley, garlic, olive oil and vinegar in 35 minutes.
# What You’ll Need:
→ 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
# How To Make It:
01 - In a medium bowl, combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly and set aside at room temperature to blend flavors.
02 - Preheat a grill or grill pan over high heat. Lightly brush steaks with olive oil and season all sides with kosher salt and black pepper.
03 - Cook steaks for 4 to 6 minutes per side for medium-rare, or until preferred doneness is achieved. Remove from heat, tent loosely with foil, and allow to rest for 5 minutes.
04 - Slice steaks thinly against the grain and arrange on a serving platter. Generously spoon chimichurri sauce over the top and serve immediately with additional sauce alongside.
# Helpful Hints:
01 -
- Chimichurri turns even the simplest steak into a celebration - the sauce is so good, you’ll want to put it on everything.
- The charred edges and herby kick make this a showstopper for dinner parties or a casual weeknight.
02 -
- If you skip resting the steak, you’ll lose half the juices to the cutting board; resist the urge to slice too early.
- Letting the sauce sit for at least 10 minutes lets the garlic mellow and the herbs meld – patience rewards with better flavor.
03 -
- Always cut steak against the grain for maximum tenderness - you’ll feel the difference with every bite.
- Double the chimichurri recipe and save half for drizzling over roasted vegetables or tossing with pasta the next day.