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Grilled steak topped with vibrant chimichurri sauce on a wooden cutting board

Grilled Steak with Chimichurri Sauce

A flavorful Grilled Steak topped with vibrant chimichurri sauce, perfect for impressing guests or enjoying a meal at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian, Grilling
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 2 pieces ribeye steaks
Chimichurri Sauce
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • to taste salt and pepper Season to preference
Herb-Infused Butter
  • 1/4 cup butter, softened
  • 1 tablespoon fresh herbs (thyme, rosemary, or your choice), chopped

Method
 

Preparation
  1. Preheat the grill to medium-high heat.
  2. Season the steaks generously with salt and pepper.
Grilling
  1. Grill the steaks for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
Chimichurri Sauce Preparation
  1. 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
  1. In another bowl, mix the softened butter with the chopped fresh herbs.
Serving
  1. Once the steaks are done, let them rest for a few minutes.
  2. 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.