Chimichurri Grilled Steak
Chimichurri Grilled Steak is a mouth-watering, flavorful dish with tender steak grilled to perfection, topped with a vibrant, herbaceous chimichurri sauce. Chimichurri is a zesty sauce originating from Argentina, made with fresh herbs, garlic, vinegar, and olive oil, which complements the rich, smoky flavors of grilled steak. This dish is perfect for a summer barbecue or a special dinner.
Description:
Juicy, perfectly grilled steak, seasoned with salt and pepper, is paired with a bold and tangy chimichurri sauce that bursts with fresh, herby flavor. The chimichurri adds an extra layer of brightness and heat to the meat, balancing out the savory richness of the steak. It’s ideal for serving with roasted vegetables, grilled potatoes, or a fresh salad.
Ingredients:
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped (or 1 tablespoon dried oregano)
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice (optional)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
For the Steak:
- 2 steaks (ribeye, flank, or your preferred cut)
- Salt and pepper, to taste
- Olive oil, for brushing
Instructions:
1. Prepare the Chimichurri Sauce:
- In a medium bowl, combine the chopped parsley, oregano, and garlic.
- Add the red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper.
- Slowly drizzle in the olive oil while stirring to combine. Taste and adjust seasoning as needed (more vinegar for tanginess, more red pepper flakes for heat).
- Let the sauce sit for at least 15-20 minutes to allow the flavors to meld. You can also make this ahead of time and refrigerate it for up to 24 hours.
2. Grill the Steak:
- Preheat your grill to medium-high heat.
- Brush the steaks with a light coat of olive oil and season generously with salt and pepper.
- Grill the steaks for 4-6 minutes per side for medium-rare, or adjust the cooking time based on your preferred level of doneness. Use a meat thermometer if you like (medium-rare is around 130°F or 54°C).
- Once cooked, remove the steaks from the grill and let them rest for 5 minutes before serving.
3. Serve:
- Slice the steak against the grain for maximum tenderness.
- Generously spoon the chimichurri sauce over the sliced steak, or serve the sauce on the side for dipping.
Tips:
- For extra flavor, marinate the steak with a little olive oil, garlic, and salt for 30 minutes before grilling.
- Chimichurri also works great as a marinade for the steak if you prefer a more intense flavor infusion.
- You can adjust the level of spiciness by modifying the amount of red pepper flakes.
Enjoy your Chimichurri Grilled Steak with a side of your choice!
