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Steak with Chimichurri Sauce Recipe
Ben Carraoli

Steak with Chimichurri Sauce Recipe

I recently made this steak with chimichurri sauce, 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.