If you’re craving a vibrant, flavor-packed dinner that’s as lively as it is satisfying, then this Grilled Steak with Chimichurri Sauce Recipe is exactly what you need. Juicy, perfectly grilled steak slices paired with a zesty, herb-laden chimichurri sauce bring together a wonderful balance of smoky, tangy, and fresh notes. This dish is perfect for both casual weeknight suppers and making an impression at weekend BBQs. Each bite is pure joy, with that fresh chimichurri adding a burst of brightness that elevates the rich, savory meat to something truly special.
Ingredients You’ll Need
Getting the flavor right is all about choosing simple, fresh ingredients that complement one another perfectly. These essentials lend boldness, texture, and that irresistible pop of color that makes this dish come alive on your plate.
- 2 lbs sirloin or ribeye steak (or your preferred cut): Pick a well-marbled cut for juicy, tender results that soak up the chimichurri beautifully.
- 2 tbsp olive oil: Helps create a lovely sear and keeps the steak moist on the grill.
- Salt and pepper, to taste: The simplest seasoning that enhances the natural beef flavor.
- 1 cup fresh parsley, finely chopped: The star herb in chimichurri that adds fresh, slightly peppery notes.
- 1/4 cup fresh cilantro, finely chopped: Adds a bright, citrusy aroma that lifts the sauce.
- 4 garlic cloves, minced: Brings a bold, pungent kick and depth to the chimichurri.
- 1/2 tsp red pepper flakes: Just enough heat to awaken the palate without overpowering the herbs.
- 1/4 cup red wine vinegar: The acidic backbone that balances the richness of the steak perfectly.
- 1/2 cup olive oil: Creates a silky, luscious texture for the sauce that coats every bite.
How to Make Grilled Steak with Chimichurri Sauce Recipe
Step 1: Prepare the Chimichurri Sauce
Start by finely chopping the fresh parsley and cilantro, and mincing the garlic cloves. In a bowl, combine these with the red pepper flakes to infuse the sauce with vibrant layers of flavor. Add in the red wine vinegar and olive oil, stirring until everything is well incorporated. Season with salt and pepper, then set this mixture aside so the flavors meld beautifully while you prepare the steak.
Step 2: Preheat and Season the Steak
Get your grill nice and hot—ideally on high heat—to ensure a perfect sear. Rub the steaks with olive oil to help develop that mouthwatering crust, and generously season both sides with salt and pepper. This straightforward seasoning helps the beef’s natural flavors shine through without any distractions.
Step 3: Grill to Perfection
Place the steaks on the grill and cook for about 4 to 5 minutes per side to reach that perfect medium-rare, though feel free to adjust the timing based on your preferred doneness. The high heat sears the outside, locking in juices for a tender, flavorful bite.
Step 4: Rest and Slice
Once grilled, let your steak rest for 5 to 10 minutes—this step is crucial as it allows the meat’s juices to redistribute, making every slice juicy and tender. Slice the steak thinly against the grain; this keeps each bite tender and easy to chew.
Step 5: Serve with Chimichurri Sauce
Drizzle the vibrant chimichurri generously over the sliced steak, letting its herbaceous freshness brighten the dish. Offer extra sauce on the side for dipping, so everyone can tailor each bite to their liking.
How to Serve Grilled Steak with Chimichurri Sauce Recipe
Garnishes
Freshness is everything here—sprinkle extra chopped parsley or cilantro over the top to echo the chimichurri’s vibrancy. A few thin slices of fresh red chili or a wedge of lime on the side can add a little extra zing and visual appeal.
Side Dishes
This dish pairs wonderfully with simple, fresh sides like grilled vegetables, roasted potatoes, or a crisp green salad. The freshness of the chimichurri complements earthy roasted flavors and crunchy textures beautifully, balancing the meal perfectly.
Creative Ways to Present
Try serving the steak sliced atop a bed of creamy mashed potatoes or alongside grilled corn dressed lightly with lime and chili powder. For a fun twist, pile the steak and chimichurri into warm tortillas for a vibrant steak taco that’s bursting with flavor in every bite.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store the steak and chimichurri sauce separately in airtight containers in the refrigerator. This keeps the steak tender and the sauce fresh and vivid for up to three days.
Freezing
While you can freeze the steak, keep in mind that it may lose some texture upon thawing. Freeze the chimichurri sauce separately in a small sealed container or freezer bag for up to one month—just thaw and stir before serving.
Reheating
Warm the steak gently in a pan over low heat or in the oven to avoid drying it out. Add the chimichurri sauce fresh after reheating to preserve its bright, lively flavor. Avoid microwaving as it may overcook the beef or dull the fresh herbs.
FAQs
What cut of steak works best for this recipe?
Sirloin and ribeye are excellent choices because of their flavor and tenderness when grilled. However, you can use any steak cut you prefer—just be mindful of cooking times and adjusting based on thickness and fat content.
Can I make chimichurri sauce ahead of time?
Absolutely! In fact, making chimichurri a few hours or even a day ahead allows the flavors to deepen and meld beautifully. Just keep it refrigerated in an airtight container until ready to use.
How spicy is the chimichurri sauce?
The red pepper flakes add a gentle heat that can easily be adjusted to your taste—add less if you prefer milder flavors or more if you love a kick. The fresh herbs balance the spice with vibrant, cooling notes.
Can I cook the steak indoors instead of grilling?
Definitely! A cast-iron skillet or grill pan works wonderfully on the stovetop. Preheat until very hot to get a good sear, and cook the steak just like you would on the grill.
Is chimichurri sauce gluten-free?
Yes, chimichurri is naturally gluten-free, made from fresh herbs, garlic, oil, and vinegar. It’s a great sauce choice for anyone avoiding gluten.
Final Thoughts
There’s something truly special about a Grilled Steak with Chimichurri Sauce Recipe that combines simple ingredients with bold flavor to create a meal that’s both elegant and easy. Whether you’re grilling for family or entertaining friends, this recipe is guaranteed to impress and satisfy. I can’t wait for you to try it and experience that fantastic blend of smoky steak and fresh, tangy chimichurri for yourself.
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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
This Grilled Steak with Chimichurri Sauce recipe features a perfectly seared sirloin or ribeye steak topped with a vibrant and tangy chimichurri sauce made from fresh herbs, garlic, and red wine vinegar. Ideal for a quick and flavorful meal, this dish combines simple grilling techniques with a zesty South American sauce to elevate your steak dinner.
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. Stir in the red wine vinegar and olive oil. Season with salt and pepper to taste. Adjust the seasoning to your preference. Set aside to let the flavors meld while preparing the steak.
- Prepare the Steak: Preheat the grill to high heat. Rub the steak with olive oil and generously season both sides with salt and pepper.
- Grill the Steak: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the time based on your desired level of doneness.
- Rest the Steak: Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute for maximum flavor and juiciness.
- Serve: Slice the steak against the grain into strips. Drizzle the chimichurri sauce generously over the sliced steak and serve with additional sauce on the side for dipping.
Notes
- Use a meat thermometer to check doneness if unsure: 130°F for medium-rare, 140°F for medium.
- Letting the steak rest is crucial to retain juices and ensure tenderness.
- Chimichurri can be made a day ahead for deeper flavor.
- If you prefer less heat, reduce or omit the red pepper flakes in the chimichurri sauce.
- Serve with grilled vegetables or a fresh salad for a complete meal.
