Description
A flavorful and simple Grilled Steak recipe paired with a vibrant and zesty chimichurri sauce. Perfectly seasoned sirloin or ribeye steak grilled to perfection and served with a fresh herbaceous sauce that enhances every bite.
Ingredients
Scale
For the Steak
- 2 lbs sirloin or ribeye steak (or your preferred cut)
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Chimichurri Sauce: In a bowl, combine the finely chopped parsley, cilantro, minced garlic, and red pepper flakes. Stir in the red wine vinegar and olive oil. Season with salt and pepper to taste, then set aside to let the flavors meld while preparing the steak.
- Preheat the Grill: Heat your grill to high heat to ensure a good sear on the steak.
- Season the Steak: Rub the steak with olive oil and generously season both sides with salt and pepper for maximum flavor.
- Grill the Steak: Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare doneness, or adjust the time according to your preferred level.
- Rest the Steak: Remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a juicy steak.
- Slice the Steak: Slice the steak against the grain into strips to ensure tenderness.
- Serve with Chimichurri: Drizzle the chimichurri sauce generously over the sliced steak and offer extra sauce on the side for dipping. Enjoy your flavorful grilled steak with vibrant chimichurri!
Notes
- Resting the steak is essential to retain its juices and improve flavor.
- You can adjust the red pepper flakes in the chimichurri to control the heat level.
- Use fresh herbs for the best flavor in the chimichurri sauce.
- Allowing the chimichurri sauce to sit for at least 15 minutes improves the taste as the flavors meld.
- Grilling times may vary based on steak thickness and grill heat; use a meat thermometer if necessary (Medium-rare: 130-135°F).
