Chimichurri Steak with Herbs (Print Version)
Grilled ribeye finished with bright chimichurri—parsley, garlic, olive oil and red wine vinegar.
# What You 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 - Combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper in a small bowl. Mix thoroughly and let stand at room temperature to meld flavors.
02 - Preheat grill or grill pan over high heat. Brush steaks with olive oil and season evenly on both sides with kosher salt and black pepper.
03 - Grill steaks for 4 to 6 minutes per side, or until desired doneness is achieved. Transfer steaks to a plate, tent loosely with foil, and let rest for 5 minutes.
04 - Slice steaks against the grain. Arrange on a serving platter and generously spoon chimichurri sauce over the top. Serve with remaining sauce on the side.
# Handy Tips:
01 -
- Chimichurri transforms steak into a fresh, vibrant experience you’ll crave again and again.
- The sauce comes together in minutes: no blender or fancy gadgets needed.
02 -
- Letting the steak rest before slicing means every bite stays unbelievably juicy.
- Mixing the chimichurri early allows the flavors to mellow—straight from the bowl it tastes too sharp.
03 -
- Rest the steak longer if it’s extra thick—patience keeps it juicy.
- Add a touch more vinegar to the chimichurri if your steak is particularly rich.