Chimichurri Steak
Chimichurri Steak combines smoky grilled steaks with a tangy herb and olive oil sauce that will tantalize your taste buds.
Chimichurri Sauce is a South American condiment that is very similar to pesto. It adds zesty bright flavor to grilled beef, chicken, seafood or vegetables.
Why You Will Love this Chimichurri Steak Recipe
- Delicious Flavor Combination: The bold garlic and herb flavors pair perfectly with the tender and juicy steak for an unforgettable meal.
- Easy Recipe: The homemade chimichurri sauce only takes about 5 minutes to make and will take any meal on the grill to the next level of deliciousness.
- Beautiful Presentation: If you are looking for an impressive dinner to serve to guests, chimichurri steak is one of the easiest things to make.
Ingredients for Steak with Chimichurri
- Steak – Ribeye Steaks, NY Strip Steaks, Sirloin Steaks. We chose grass-fed ribeyes for this recipe.
- Olive Oil – helps create a delicious crust on the steaks.
- Steak Rub – or your favorite steak seasonings.
For the Chimichurri Sauce
- Fresh Herbs: Parsley, Cilantro or Oregano.
- Garlic Cloves
- Red Wine Vinegar – add lemon juice too if desired.
- Smoked Paprika- optional, adds smoky flavor.
- Kosher Salt
- Fresh Ground Pepper
- Granulated Sugar – optional but balances out the tangy vinegar.
- Chili Flakes – optional, adds a spicy kick.
- Extra Virgin Olive Oil
Step By Step Directions for Chimichurri Steak
- Season the Steaks: Pat steaks dry with paper towels and place on a rimmed baking sheet. Drizzle with olive oil and brush on both sides of the steak. Sprinkle with dry rub and set aside.
- Heat the Grill: Prepare a grill fire to 350° using hickory or oak for smoke flavor. We are cooking on our large Big Green Egg with hickory chunks.
- Make the Chimichurri Sauce: Add parsley, cilantro, garlic cloves, red wine vinegar, smoked paprika, salt, pepper and sugar to a blender or food processor. Pulse for 30 seconds until herbs are chopped.
- With the blender running on low, slowly pour in the olive oil. Until well blended.
- Pour chimichurri sauce into a serving bowl and set aside.
- Grill the Steaks: Place steaks over a hot grill fire and close the lid, cooking for 5 minutes.
- Turn the steaks and continue to cook until desired doneness is reached. We pulled our steaks at 125°, using a digital meat thermometer.
- Rest the Steaks: Remove steaks from the grill and allow to rest 10 minutes before serving.
- Serving: Slice steaks into thin strips and drizzle with chimichurri sauce.
Grilling Temperature for Chimichurri Steak
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
How to Store Leftover Chimichurri Steak
- Storage: Store leftover steak in an airtight container in the refrigerator up to 3 days. Store chimichurri sauce in a separate airtight container in the refrigerator for 5-7 days.
- Reheat: Reheat sliced steak in a pan coated lightly with olive oil or butter over medium heat, stirring occasionally until heated through. Set chimichurri sauce out to come to room temperature before serving.
Serving Suggestions for Chimichurri Sauce
- Chimichurri sauce adds wonderful flavor to any grilled steak. It is also delicious drizzled over Mexican Grilled Chicken, Grilled Garlic Butter Shrimp or Grilled Potato Wedges.
More Delicious Steak Sauce Recipes
- Steak Sauce is a classic steak sauce that tastes somewhere between A1 Steak sauce and Heinz 57. It is so simple to make at home and a staple for any cookout.
- Steak Butter is beyond delicious with layers of buttery garlic and herb flavors.
- Whiskey Steak Sauce will elevate any grilled steak to rival your favorite steakhouse at a much more affordable price.
Chimichurri Steak is a flavorful and delicious meal that is sure to impress everyone at the dinner table with tons of fresh garlic and herb flavors.
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Chimichurri Steak
Chimichurri Steak combines smoky grilled steaks with a tangy herb and olive oil sauce that will tantalize your taste buds.
Servings: 4 Servings
Calories: 563kcal
Ingredients
- 4 Ribeye Steaks
- 2 tablespoons olive oil
- 2 tablespoons steak rub
Chimichurri Sauce
- 1 cup parsley
- 1 cup cilantro
- 3 garlic cloves
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ¼ tsp sugar
- pinch of chili flakes
Instructions
- Pat steaks dry with paper towels and place on a rimmed baking sheet. Drizzle with olive oil and brush on both sides of the steak. Sprinkle with dry rub and set aside.
- Prepare a grill fire to 350° using hickory or oak for smoke flavor. We are cooking on our large Big Green Egg with hickory chunks.
- Add parsley, cilantro, garlic cloves, red wine vinegar, smoked paprika, salt, pepper and sugar to a blender or food processor. Pulse for 30 seconds until herbs are chopped.
- With the blender running on low, slowly pour in the olive oil. Until well blended.
- Pour chimichurri sauce into a serving bowl and set aside.
- Place steaks over a hot grill fire and close the lid, cooking for 5 minutes.
- Turn the steaks and continue to cook until desired doneness is reached. We pulled our steaks at 125°, using a digital meat thermometer.
- Remove steaks from the grill and allow to rest 10 minutes before serving.
- Slice steaks into thin strips and drizzle with chimichurri sauce.
Notes
Grilling Temperature for Chimichurri Steak
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
Nutrition
Serving: 1g | Calories: 563kcal | Carbohydrates: 2g | Protein: 24g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 37g | Cholesterol: 73mg | Sodium: 380mg | Fiber: 1g
