Chimichurri Steak

Grilled steak, partially sliced, topped with chimichurri sauce.

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Chimichurri Steak combines smoky grilled steaks with a tangy herb and olive oil sauce that will tantalize your taste buds.

Prep Time10

Cook Time10

Total Time20

Course: Steaks

Keyword: Chimichurri sauce, grilled steak with chimichurri sauce

Servings: Servings

Calories: 563kcal

Author: Milisa

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°

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 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.

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