Chimichurri Steak (Printable)

Grilled steak crowned with vibrant chimichurri of parsley, garlic, olive oil and red wine vinegar; bright, herb-forward flavor.

# What You'll Need:

→ Steak

01 - 4 boneless ribeye or sirloin steaks (8 oz 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 Steps:

01 - Combine parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, crushed red pepper flakes, kosher salt, and black pepper in a medium bowl. Mix thoroughly. Set aside at room temperature to allow flavors to develop.
02 - Preheat a grill or grill pan over high heat. Brush steaks with olive oil and season both sides evenly with kosher salt and black pepper.
03 - Cook steaks on the preheated grill for 4 to 6 minutes per side for medium-rare or until desired doneness. Remove from the grill, 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 immediately with extra sauce on the side.

# Expert Advice:

01 -
  • You’ll want to eat the chimichurri by the spoonful—and you absolutely can.
  • The simple ingredients transform steak night into something vibrant and unexpected.
02 -
  • One time I skipped letting the sauce rest, and trust me—the flavors didn’t meld like they should.
  • Resting the steak under foil is the secret to a tender, juicy bite every time.
03 -
  • Marinating steaks in a spoonful of chimichurri for an hour transforms the flavor completely.
  • Always chop herbs by hand; a food processor bruises them and dulls the color.

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