Description
A delicious grilled steak topped with fresh chimichurri sauce, perfect for any occasion.
Ingredients
Scale
- 2 lbs ribeye or sirloin steak
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1 small red chili, finely chopped (optional for heat)
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice (optional for extra zest)
Instructions
- Prepare the Steak: Let the steak sit at room temperature for about 30 minutes for even cooking. Rub both sides with olive oil, salt, and pepper.
- Make the Chimichurri Sauce: In a bowl, combine parsley, cilantro, garlic, chili, dried oregano, and salt. Add red wine vinegar, lemon juice, and olive oil. Mix well. Taste and adjust seasoning if necessary. Set aside to let flavors meld.
- Grill the Steak: Preheat the grill to high heat. Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare, adjusting time for preferred doneness. Use a meat thermometer to ensure internal temperature reaches 130°F (54°C) for medium-rare.
- Rest and Serve: Remove the steak from the grill and let it rest for 5-10 minutes. Slice the steak against the grain. Drizzle chimichurri sauce over the slices before serving.
Notes
- Choosing the Steak: Ribeye or sirloin is recommended for their balance of marbling and tenderness.
- Grilling Tips: Ensure grill grates are clean and well-oiled before cooking to prevent sticking.
- Chimichurri Variations: Add a pinch of red pepper flakes for extra heat or substitute lemon juice with lime for a different citrus note.
- Resting the Meat: Allowing the steak to rest after grilling ensures juiciness and better flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak