Grilling season is here, and what better way to celebrate than with a flavorful Grilled Steak with Chimichurri Sauce? This dish is not only a delicious treat but also an easy way to impress family and friends at your next gathering. The vibrant chimichurri perfectly complements the juicy, tender steak, making it a delightful addition to any meal.
Why You’ll Love This Grilled Steak with Chimichurri Sauce
- Incredible flavor from the herbaceous chimichurri sauce.
- Quick and simple to prepare, perfect for busy weeknights.
- Ideal for meal prep, as leftovers taste amazing the next day.
- Family-friendly, sure to please both kids and adults.
- Can be paired with a variety of sides for a complete meal.
Ingredients Needed
Protein:
- 2 ribeye steaks
Sauce:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
Veggies:
- 1 cup fresh parsley, chopped
- 3 cloves garlic, minced
Spices:
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Toppings:
- 1/4 cup butter, softened
- 1 tablespoon fresh herbs (thyme, rosemary, or your choice), chopped
Step-by-Step Instructions
1. Preheat the grill to medium-high heat.
2. Season the steaks generously with salt and pepper.
3. Grill the steaks for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
4. While the steaks are grilling, prepare the chimichurri sauce by whisking together olive oil, red wine vinegar, parsley, garlic, red pepper flakes, salt, and pepper in a bowl.
5. In another bowl, mix the softened butter with the chopped fresh herbs.
6. Once the steaks are done, let them rest for a few minutes.
7. Serve the grilled steak topped with chimichurri sauce and herb-infused butter.
Serving Suggestions Grilled Steak with Chimichurri Sauce
- Serve with grilled vegetables or a fresh garden salad for a complete meal.
- Pair with crusty bread to soak up the extra chimichurri.
- Enjoy with a glass of red wine for a sophisticated touch.
- Try adding a sprinkle of crumbled feta cheese on top for an extra flavor boost.
Tips for Success Grilled Steak with Chimichurri Sauce
- Ensure the grill is hot before adding the steaks for a nice sear.
- Use a meat thermometer to check for doneness: 130°F for medium-rare.
- Let the steaks rest after grilling to maintain juiciness.
- Store leftover chimichurri in the fridge for up to a week.
Variations
Here are a few easy ways to change it up:
- Swap ribeye for flank steak or chicken if you prefer.
- Add sliced jalapeños to the chimichurri for a spicy kick.
- For a dairy-free option, simply omit the herb-infused butter.
Follow us on Pinterest for more cozy ideas.
What cut of steak is best for grilling?
Ribeye is excellent for grilling due to its marbling and tenderness, but you can also use flank or sirloin.
How do you know when the steak is done?
A meat thermometer is the best way to check doneness: 130°F for medium-rare, 140°F for medium.
Can I make chimichurri ahead of time?
Yes, chimichurri can be made a day in advance and stored in the refrigerator for the best flavor.
What sides go well with grilled steak?
Grilled vegetables, a crisp salad, or mashed potatoes are great pairings with grilled steak and chimichurri.
Grilled Steak with Chimichurri Sauce
A flavorful Grilled Steak topped with vibrant chimichurri sauce, perfect for impressing guests or enjoying a meal at home.
Ingredients
Method
Preparation
- Preheat the grill to medium-high heat.
- Season the steaks generously with salt and pepper.
Grilling
- Grill the steaks for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
Chimichurri Sauce Preparation
- While the steaks are grilling, prepare the chimichurri sauce by whisking together olive oil, red wine vinegar, parsley, garlic, red pepper flakes, salt, and pepper in a bowl.
Herb Butter Preparation
- In another bowl, mix the softened butter with the chopped fresh herbs.
Serving
- Once the steaks are done, let them rest for a few minutes.
- Serve the grilled steak topped with chimichurri sauce and herb-infused butter.
Notes
Ensure the grill is hot for a nice sear. Use a meat thermometer for doneness: 130°F for medium-rare. Store leftover chimichurri in the fridge for up to a week.
