Chimichurri Steak with Herbs (Printable)
Grilled ribeye finished with zesty chimichurri—parsley, garlic, lemon and red wine vinegar for a bright finish.
# What You’ll Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, 8 ounces 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 garlic cloves, 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, red pepper flakes, kosher salt, and freshly ground black pepper in a medium bowl. Mix thoroughly and let stand at room temperature to blend the flavors.
02 - Pat steaks dry. Brush with olive oil and season evenly with kosher salt and black pepper on both sides.
03 - Preheat grill or grill pan to high heat. Place steaks on the grill and cook for 4 to 6 minutes per side for medium-rare, or until desired doneness is reached. Transfer steaks to a cutting board, tent loosely with foil, and allow to rest for 5 minutes.
04 - Slice steaks thinly against the grain and arrange on a serving platter. Generously spoon chimichurri sauce over the top and offer additional sauce on the side.
# Expert Tips:
01 -
- The chimichurri comes together before the steaks even hit the grill—it’s so simple, but every time, people ask for the recipe like it’s a secret.
- Steak gets to play the star here, and a bright herbal sauce livening each bite makes even an ordinary weeknight feel like a festive occasion.
02 -
- Once I sliced too soon and the juices ran everywhere—waiting those few minutes after grilling truly keeps steaks tender and rosy.
- I discovered adding a tablespoon of the sauce to the marinade makes the steak taste like summer after a brief two-hour soak.
03 -
- Never skip the second seasoning of salt and sauce to finish—the flavors wake up after the rest.
- A touch of extra oregano in the sauce brings everything together, even if you’re not an oregano fan elsewhere.