Chimichurri Steak (Printable)

Grilled steaks topped with vibrant chimichurri—parsley, garlic, olive oil and red wine vinegar.

# What You Need:

→ Steak

01 - 4 boneless ribeye or sirloin steaks (each 8 oz)
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 - In a medium bowl, mix parsley, cilantro, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, oregano, crushed red pepper flakes, salt, and black pepper. Blend ingredients thoroughly and set aside at room temperature to allow flavors to meld.
02 - Preheat grill or grill pan to high heat. Brush each steak lightly with olive oil and season both sides evenly with kosher salt and black pepper.
03 - Place steaks on the hot grill and cook for 4 to 6 minutes per side for medium-rare, or until preferred doneness is reached. Transfer steaks onto a platter and tent loosely with foil. Allow steaks to rest for 5 minutes before slicing.
04 - Slice steaks thinly against the grain. Arrange slices on a serving platter and generously spoon chimichurri sauce over the top. Present immediately with additional sauce on the side as desired.

# Expert Tips:

01 -
  • This chimichurri sauce bursts with flavor and transforms even a weeknight steak into an event worth sharing.
  • It’s surprisingly quick to make and feels like a chef-level secret—plus, it doubles as an effortless crowd-pleaser when you want to impress.
02 -
  • If you forget to rest your steak, the juices will run right out and you’ll lose that melt-in-your-mouth texture.
  • Tasting the chimichurri as it sits is crucial—the flavors intensify over time, and sometimes a pinch more salt or vinegar is needed just before serving.
03 -
  • Always slice steak against the grain for maximum tenderness—it’s the small detail that changes the bite completely.
  • To keep the herbs vibrant, avoid using a food processor; hand chopping may take a few extra minutes but is well worth the texture.

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