Description
Grilled Chimichurri Steak is a bold and flavorful Argentine-inspired dish featuring juicy grilled steak topped with a zesty chimichurri sauce made from fresh herbs, garlic, and vinegar. It’s perfect for summer grilling or an easy weeknight dinner with gourmet flair.
Ingredients
- 1.5 lbs steak (ribeye, skirt, flank, or sirloin)
- 2 tbsp olive oil (plus more for grilling)
- Salt, to taste
- Black pepper, to taste
- 3 cloves garlic, minced
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried oregano)
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Pat the steak dry with paper towels. Season generously with salt, black pepper, and drizzle with olive oil. Set aside to rest at room temperature.
- In a bowl, combine parsley, oregano, garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and lemon juice if using. Stir well and let sit for flavors to meld.
- Preheat grill to high heat and oil the grates to prevent sticking.
- Grill steak for 4–5 minutes per side, or until desired doneness is reached (130°F for medium-rare).
- Transfer steak to a cutting board and let rest for 5–10 minutes.
- Slice steak against the grain and spoon chimichurri sauce over the top.
- Serve immediately with additional chimichurri on the side.
Notes
Letting the steak rest after grilling helps retain juices and improve flavor.Chimichurri can be made ahead and refrigerated for up to 5 days.Use a meat thermometer to ensure accurate doneness.Adjust red pepper flakes to control spice level.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 0g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 115mg
