Description
This recipe for Grilled Steak with Chimichurri Sauce is a flavorful and satisfying dish perfect for a special dinner or a weekend barbecue. Juicy ribeye or sirloin steaks are seasoned and grilled to perfection, then topped with a vibrant and herbaceous chimichurri sauce.
Ingredients
Scale
For the steak:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the chimichurri sauce:
- 1 cup fresh parsley (packed)
- 1/4 cup fresh cilantro (optional)
- 3 cloves garlic
- 1/2 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Preheat the grill: Preheat a grill or grill pan to medium-high heat.
- Make the chimichurri sauce: Combine parsley, cilantro (if using), garlic, red pepper flakes, red wine vinegar, salt, and pepper in a food processor or blender. Pulse until finely chopped. With the motor running, slowly stream in olive oil until well combined. Set aside at room temperature.
- Grill the steaks: Grill the steaks for 4–5 minutes per side (for medium-rare), or to your desired doneness. Let the steaks rest for 5 minutes before slicing.
- Serve: Serve the grilled steak topped generously with chimichurri sauce.
Pat the steaks dry and rub them with olive oil, salt, pepper, and garlic powder. Let rest at room temperature while the grill heats.
Notes
- Flank or skirt steak also work well.
- Chimichurri can be made a day ahead and refrigerated—bring to room temperature before serving.
- Pairs perfectly with grilled vegetables, potatoes, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 520
- Sugar: 0g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg
