Description
A foolproof recipe for juicy grilled steak topped with a bright, herby chimichurri sauce. This beginner-friendly meal takes about 45 minutes and delivers bistro-quality flavor without the stress.
Ingredients
Scale
- 1.5 to 2 pounds steak (ribeye or sirloin, about 1 inch thick)
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon high-heat oil (avocado or grapeseed)
- 1 cup packed fresh flat-leaf parsley
- 4–5 cloves fresh garlic, minced
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh oregano, chopped
Instructions
- In a small bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and oregano. Stir well and set aside at room temperature to let flavors meld.
- Remove steak from the fridge and let it sit on the counter for 20-30 minutes to reach room temperature. Pat dry with paper towels.
- Season both sides of the steak generously with coarse salt and cracked black pepper, rubbing it in gently.
- Preheat grill to high heat (450-500°F). Clean grates and wipe with an oil-soaked paper towel to prevent sticking.
- Place steak on the grill. Do not move for 3-4 minutes to develop a crust. Flip once and cook for another 3-4 minutes for medium-rare.
- Check internal temperature: 130°F for medium-rare or 140°F for medium. If the steak is thick, finish cooking over indirect heat.
- Transfer steak to a cutting board and tent loosely with foil. Rest for at least 5-10 minutes to allow juices to redistribute.
- Slice the steak against the grain. Serve immediately with a generous ladle of chimichurri sauce.
Notes
Make the chimichurri sauce ahead of time for better flavor; it keeps in the fridge for up to a week. Always slice steak against the grain for tenderness. Do not skip the resting period, or the juices will run out. For thick cuts, finish cooking on indirect heat to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak with chimich
- Calories: 380
- Sodium: 450
- Fat: 26
- Saturated Fat: 8
- Carbohydrates: 4
- Fiber: 1
- Protein: 30
Keywords: grilled steak, chimichurri sauce, easy dinner, beginner grilling, ribeye, sirloin, high protein, low carb, weeknight dinner