Name: Grilled Steak with Chimichurri Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Argentinian
Ingredients: 2 lbs sirloin or ribeye steak (or your preferred cut); 2 tbsp olive oil; Salt and pepper, to taste; 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

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

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

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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.