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Grilled chimichurri steak topped with fresh herb sauce

Chimichurri Steak

A flavorful chimichurri steak that showcases the essence of Argentine culture, combining grilled meat with a vibrant herb sauce.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Argentinian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 cup fresh parsley, finely chopped Essential for the chimichurri flavor
  • 1/2 cup fresh oregano, finely chopped Or use 2 tablespoons dried oregano
  • 4 cloves garlic, minced Adds a strong flavor to the sauce
  • 1/2 teaspoon red pepper flakes Adjust according to spice preference
  • 1/2 cup olive oil For richness in the sauce
  • 1/4 cup red wine vinegar Provides acidity
  • Salt and pepper to taste To season the sauce
  • 1 Juice of 1 lemon (optional) For added freshness
For the Steak
  • 2 pieces ribeye or flank steaks (about 1-1.5 inches thick) Choose based on preference for flavor and tenderness
  • Salt For seasoning the steak
  • Black pepper For seasoning the steak
  • Olive oil for grilling To prevent sticking to the grill

Method
 

Preparing the Chimichurri Sauce
  1. Finely chop the parsley and oregano.
  2. In a bowl, combine the parsley, oregano, minced garlic, and red pepper flakes.
  3. Slowly add the olive oil and red wine vinegar, mixing until well incorporated.
  4. Add salt and pepper to taste, and optional lemon juice. Let sit for at least 30 minutes to an hour.
Grilling the Steak
  1. Remove the steaks from the refrigerator 30 minutes before grilling.
  2. Season the steaks generously with salt and black pepper.
  3. Preheat the grill to high, ensuring grates are clean and lightly oiled.
  4. Grill the steaks for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.
  5. Remove from grill and let rest for 5-10 minutes.
Assembly and Serving
  1. Slice the steak against the grain.
  2. Drizzle chimichurri sauce generously over the sliced steak.
  3. Serve additional chimichurri on the side for dipping.
  4. Optionally garnish with fresh parsley or a squeeze of lemon.

Notes

Chimichurri steak pairs well with grilled vegetables, potato salad, or a fresh salad to complement the meal.
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