Chimichurri Steak: The Ultimate Guide to Grilling Perfection

Chimichurri Steak: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a perfectly grilled steak, bursting with savory juices, and then… the explosion of fresh, vibrant flavor from a generous dollop of chimichurri sauce. It’s a symphony of textures and tastes that’s simply irresistible.

Chimichurri, originating from Argentina and Uruguay, is more than just a sauce; it’s a cultural icon. Passed down through generations, each family boasts their own unique twist on this herbaceous condiment. It’s a staple at asados (barbecues), where it’s generously drizzled over grilled meats, adding a zesty and refreshing counterpoint to the richness of the beef.

What makes chimichurri steak so universally loved? It’s the perfect marriage of simplicity and sophistication. The steak, cooked to your preferred level of doneness, provides a hearty and satisfying base. The chimichurri, with its blend of parsley, oregano, garlic, red wine vinegar, and olive oil, cuts through the richness with its bright, herbaceous notes. It’s a dish that’s both incredibly flavorful and surprisingly easy to prepare, making it perfect for a weeknight dinner or a weekend gathering. The vibrant green color of the chimichurri also adds a beautiful visual appeal to the plate, making it a feast for the eyes as well as the palate. I can’t wait to share my favorite recipe with you!

Ingredients:

• For the Steak:
• 2 (12-16 ounce) ribeye steaks, about 1-inch thick
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• For the Chimichurri Sauce:
• 1 cup packed fresh parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 1/4 cup fresh oregano leaves
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 red chili pepper, seeded and finely chopped (or 1/2 teaspoon red pepper flakes)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice, freshly squeezed

Preparing the Chimichurri Sauce:

Okay, let’s start with the star of the show – the chimichurri! Trust me, this sauce is so good, you’ll want to put it on everything. It’s super easy to make, and the fresh herbs really make a difference.

1. Combine the Herbs: In a food processor, combine the parsley, cilantro, and oregano. Pulse until the herbs are finely chopped. You don’t want to turn them into a paste, just finely minced. If you don’t have a food processor, you can finely chop the herbs by hand. It’ll take a little longer, but it’s totally doable!
2. Add the Garlic and Chili: Add the minced garlic and chopped red chili pepper (or red pepper flakes) to the food processor. Pulse a few more times to incorporate. If you’re chopping by hand, just add these to the bowl with the herbs.
3. Incorporate the Wet Ingredients: In a medium bowl, whisk together the red wine vinegar, olive oil, lemon juice, salt, and pepper. This is going to be the base of our chimichurri.
4. Combine Everything: Pour the herb mixture from the food processor (or the bowl if you chopped by hand) into the bowl with the vinegar and oil mixture. Stir well to combine.
5. Taste and Adjust: Now, this is the most important step! Taste the chimichurri and adjust the seasonings as needed. You might want to add a little more salt, pepper, lemon juice, or even a touch more red wine vinegar depending on your preference. Remember, it’s your chimichurri, so make it perfect for you!
6. Let it Rest: Cover the bowl with plastic wrap and let the chimichurri sit at room temperature for at least 30 minutes, or even better, for an hour or two. This allows the flavors to meld together and really develop. You can also refrigerate it for longer, but bring it to room temperature before serving for the best flavor.

Preparing the Steak:

Now that our chimichurri is resting and getting all flavorful, let’s move on to the steak. Choosing a good quality ribeye is key here. Look for steaks that are well-marbled with fat, as this will give them the best flavor and tenderness. And don’t be afraid to ask your butcher for help! They can point you in the right direction.

1. Prep the Steaks: Take the steaks out of the refrigerator about 30 minutes before you plan to cook them. This allows them to come to room temperature, which will help them cook more evenly. Pat the steaks dry with paper towels. This is important because it helps them get a nice sear.
2. Season Generously: In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika. This is our simple but effective steak rub. Sprinkle the mixture generously over both sides of the steaks, pressing it in gently to help it adhere. Don’t be shy with the seasoning!
3. Heat the Pan: Place a large cast-iron skillet (or another heavy-bottomed skillet) over medium-high heat. Add the olive oil and let it heat up until it’s shimmering and almost smoking. This is crucial for getting a good sear on the steaks.

Cooking the Steak:

Alright, the pan is hot, the steaks are seasoned, it’s time to cook! This is where the magic happens. Pay close attention to the cooking time, as it will vary depending on the thickness of your steaks and your desired level of doneness.

1. Sear the Steaks: Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. If your skillet isn’t big enough to fit both steaks comfortably, cook them one at a time. Sear the steaks for 3-4 minutes per side, until they develop a beautiful, dark brown crust. Don’t move them around too much while they’re searing, as this will prevent them from getting a good sear.
2. Check the Temperature: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, you’re looking for a temperature of 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, it’s 145-155°F (63-68°C), and for well-done, it’s 155°F (68°C) and above. Remember that the steaks will continue to cook slightly as they rest, so it’s better to slightly undercook them than overcook them.
3. Adjust Cooking Time: If your steaks are thicker than 1 inch, you may need to cook them for a few minutes longer per side. If they’re thinner, they’ll cook faster. You can also use the oven to finish cooking the steaks if you want more control over the temperature. To do this, preheat your oven to 400°F (200°C). After searing the steaks, transfer them to a baking sheet and bake for 5-10 minutes, or until they reach your desired internal temperature.
4. Rest the Steaks: Once the steaks have reached your desired temperature, remove them from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes. This is crucial because it allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don’t skip this step!

Serving:

The steaks are rested, the chimichurri is ready, now it’s time to eat! This is the best part. I like to serve this with a simple side salad or some roasted vegetables, but honestly, the steak and chimichurri are so good, they can stand on their own.

1. Slice the Steaks: After the steaks have rested, slice them against the grain into thin slices. This will make them even more tender and easier to eat.
2. Top with Chimichurri: Arrange the sliced steak on a platter and spoon a generous amount of chimichurri sauce over the top. Don’t be shy! The chimichurri is what really makes this dish special.
3. Garnish (Optional): If you want to get fancy, you can garnish the steak with a sprinkle of fresh parsley or a few lemon wedges.
4. Serve Immediately: Serve the chimichurri steak immediately and enjoy!

Conclusion:

This Chimichurri Steak recipe isn’t just another steak dinner; it’s a vibrant explosion of flavor that will elevate your grilling game to a whole new level. The herbaceous, tangy chimichurri sauce, bursting with fresh parsley, oregano, garlic, and a hint of red pepper flakes, perfectly complements the rich, savory steak, creating a symphony of taste that will leave you craving more. Trust me, once you’ve experienced this combination, you’ll never look at steak the same way again!

Why is this a must-try? Because it’s incredibly easy to make, even for beginner cooks. The chimichurri sauce comes together in minutes in a food processor or with a bit of chopping, and the steak can be grilled, pan-seared, or even broiled to your preferred level of doneness. The result is a restaurant-quality meal that you can easily whip up at home any night of the week. Plus, the fresh ingredients and vibrant flavors make it a healthy and satisfying option.

But the best part? This recipe is incredibly versatile!

Serving Suggestions and Variations:

* Classic Pairing: Serve your Chimichurri Steak with a side of roasted potatoes and grilled asparagus for a complete and satisfying meal.
* Latin Fiesta: Embrace the South American roots of chimichurri by serving it with black beans and rice, plantains, and a fresh avocado salad.
* Sandwich Sensation: Slice the steak thinly and pile it onto crusty bread with a generous dollop of chimichurri for an unforgettable steak sandwich.
* Salad Topper: Add grilled slices of Chimichurri Steak to a bed of mixed greens with crumbled goat cheese and a light vinaigrette for a hearty and flavorful salad.
* Spice It Up: For those who like a little extra heat, add a pinch more red pepper flakes to the chimichurri sauce or even a finely chopped jalapeño.
* Herb Variations: Feel free to experiment with different herbs in the chimichurri sauce. Cilantro, mint, or even a touch of rosemary can add unique and delicious flavors.
* Vinegar Swap: While red wine vinegar is traditional, you can also use white wine vinegar or even a squeeze of fresh lemon juice for a brighter, tangier flavor.
* Marinating Magic: For an even more intense flavor, marinate the steak in a portion of the chimichurri sauce for at least 30 minutes before grilling. Just be sure to reserve some fresh sauce for serving!

I’m confident that you’ll absolutely love this Chimichurri Steak recipe. It’s a guaranteed crowd-pleaser that’s perfect for everything from casual weeknight dinners to special occasions. The vibrant flavors and easy preparation make it a winner in my book, and I know it will be in yours too.

So, what are you waiting for? Fire up the grill, gather your ingredients, and get ready to experience the magic of Chimichurri Steak. I can’t wait to hear what you think!

Don’t forget to share your creations with me! Tag me in your photos on social media and let me know what variations you tried. I’m always looking for new and exciting ways to enjoy this classic dish. Happy cooking!

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July 6, 2025 by Melissa