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Steak with Chimichurri Sauce Recipe | Juicy & Flavor-Packed

I recently made this Steak with Chimichurri Sauce Recipe, and I have to say, it completely transformed my dinner! There’s something so satisfying about a perfectly grilled steak paired with a vibrant, tangy chimichurri. I love how the sauce is fresh, zesty, and full of flavor, making each bite unforgettable.

Cooking this recipe felt like a mini celebration in my kitchen. Trust me, it’s easier than it looks and delivers restaurant-quality results at home. You can also enjoy similar flavors in the Giardiniera Chicken Skillet Recipe for a quick weeknight meal.

Ingredients

For the Steak:

2 thick-cut New York strip steaks (about 1-inch thick) – I love this cut because it’s lean but flavorful. Ribeye works too if you prefer more marbling.
1 teaspoon kosher salt – enhances natural flavors without overpowering.
1 teaspoon freshly ground black pepper – adds a slight heat and depth.
1/2 teaspoon garlic powder – subtle flavor boost without masking the steak.
1 tablespoon high-heat cooking oil (like avocado or canola) – ensures a perfect sear on the grill.

For the Chimichurri Sauce:

1 cup fresh parsley leaves – gives the sauce its vibrant color and fresh taste.
1/2 cup fresh cilantro – optional but adds a bright, herbal note.
4 cloves garlic, minced – sharp, pungent flavor that wakes up the palate.
1/4 cup red wine vinegar – balances richness with tanginess.
1/2 teaspoon crushed red pepper flakes – for a little gentle heat.
1 teaspoon dried oregano – classic flavor component in traditional chimichurri.
1/2 cup extra virgin olive oil – brings everything together with silky richness.
1 small shallot, finely chopped – optional, adds a sweet, mild onion flavor.
Salt and pepper to taste – adjust to your preference.

Note: Serves 2-3 generously depending on steak size. You might also enjoy the easy-to-make Pesto Pizza with Feta Stuffed Crust Recipe for a cheesy side dish with vibrant flavors.

Variations

Dairy-free: This recipe is naturally dairy-free.
Gluten-free: Perfect as-is for a gluten-free meal.
Extra zesty: Add a splash of lemon juice or lime for more brightness.
Smoky twist: Mix in a teaspoon of smoked paprika for added depth.
Spicy: Increase crushed red pepper flakes or add a dash of cayenne.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Grill or cast-iron skillet – to sear steaks evenly.
Blender or food processor – to make smooth chimichurri.
Chef’s knife – for chopping herbs and shallots.
Cutting board – for prepping steaks and ingredients.
Tongs – for safely flipping steaks.
Meat thermometer (optional) – ensures perfect doneness.

How to Make Steak with Chimichurri Sauce Recipe?

Preparing the Steaks

Start by patting your steaks dry and seasoning them generously with salt, black pepper, and garlic powder. I always leave them chilled until just before cooking to ensure a nice sear. This step locks in the juices and creates that irresistible crust.

Making the Chimichurri Sauce

Combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, shallot, and red pepper flakes in a blender or food processor. Pulse until smooth but still slightly textured. Taste and adjust seasoning; I love mine with a touch more vinegar for brightness.

Cooking the Steaks

Preheat your grill or skillet until it’s smoking hot. Brush with oil to prevent sticking. Place steaks on the hot surface and cook 3-4 minutes per side for medium-rare. I press gently with a finger to check firmness, aiming for that “loose fist” feel.

Resting the Steaks

Once cooked, remove steaks and let them rest for 5 minutes. This step is crucial; it allows the juices to redistribute. I always cover lightly with foil to keep them warm.

Serving

Slice steaks against the grain and spoon chimichurri sauce generously over the top. I find this presentation not only looks impressive but ensures every bite is flavorful. Serve immediately for best taste.

Additional Tips for Making This Recipe Better

I always use fresh herbs; frozen ones dull the flavor.
Don’t skip the rest time – it makes steaks juicier.
For more aroma, grill garlic alongside the steak.
I like brushing a little chimichurri on the steaks mid-cook for extra flavor infusion.
Adjust chili flakes according to your spice tolerance; I prefer a gentle kick.

How to Serve Steak with Chimichurri Sauce Recipe?

Serve this steak with chimichurri alongside roasted vegetables, mashed potatoes, or a fresh salad. Garnish with extra parsley and a drizzle of olive oil for a restaurant-quality look. I also like serving it on a wooden board for a rustic, appealing presentation. Add lemon wedges for a zesty contrast.

Nutritional Information

Here’s a quick glance at what you’re enjoying with this recipe:

Calories: Approximately 450 per serving
Protein: 35g
Carbohydrates: 3g
Fat: 32g

Make Ahead and Storage

Storing

You can store leftover chimichurri in an airtight container in the fridge for up to 5 days. I always make extra because it elevates almost any protein.

Freezing

Steaks are best enjoyed fresh, but chimichurri freezes well. Pour into an ice cube tray and freeze; then store cubes in a freezer bag. I find this makes meal prep super convenient.

Reheating

Reheat leftover steak gently in a skillet over low heat or in the oven. Chimichurri should be added fresh after reheating to maintain flavor and texture. I never microwave the sauce – it loses its vibrant color.

Why You’ll Love This Recipe?

This recipe is a must-try for so many reasons:

Quick and Easy: Minimal prep with maximum flavor impact.
Versatile: Works with chicken, shrimp, or fish too.
Flavor Explosion: The fresh chimichurri brightens every bite.
Restaurant Quality at Home: Impress guests without stress.
Healthy and Clean: Packed with herbs, lean protein, and healthy fats.

Making steak with chimichurri sauce has become one of my go-to recipes. It’s vibrant, easy, and utterly delicious. Every time I serve it, friends and family can’t get enough.

Ben Carraoli