There’s something undeniably captivating about the sizzle of a perfectly grilled steak, its smoky aroma tempting taste buds from across the yard. Now, imagine that tender, juicy cut of beef elevated to new heights with a vibrant splash of chimichurri-a zesty, herbaceous sauce brimming with fresh parsley, garlic, tangy vinegar, and a hint of chili heat. Welcome to the world of Chimichurri Grilled Steak Delight, where bold flavors meet culinary tradition in a mouthwatering dance. In this article, we’ll explore how this iconic Argentine sauce transforms a simple steak into an unforgettable feast, offering tips and secrets to help you recreate this appetizing fusion of fire and freshness right in your own kitchen.
Savor the zesty flavor of chimichurri grilled steak delight by mastering this timeless Argentine sauce paired with the perfect steak cut and expert grilling technique. This vibrant green condiment, bursting with fresh herbs, garlic, and tangy vinegar, elevates every bite, transforming your steak into an unforgettable culinary experience. Whether you’re a seasoned grill master or just beginning, this guide will inspire you to create a meal that sings with bold flavors and juicy tenderness.
Prep and cook Time
Planning Time: 15 minutes
Marinating Time: 30 minutes to 2 hours
Grilling Time: 10-15 minutes
Yield
Serves 4 generous portions
Difficulty Level
Medium - requires attention to detail, but perfect for home cooks eager to impress
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional for added freshness)
- 4 cloves garlic, minced
- 1 small shallot, finely diced
- 2 tbsp fresh oregano leaves, chopped (or 2 tsp dried oregano)
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 2 lbs boneless ribeye steak or strip steak, about 1-inch thick
- Olive oil, for brushing
instructions
- Prepare the chimichurri sauce: In a medium bowl, combine the parsley, cilantro, garlic, shallot, and oregano. Stir in the olive oil, red wine vinegar, and red pepper flakes. Season generously with salt and pepper. Let the sauce rest at room temperature for at least 15 minutes to meld the flavors.
- Select and prep steak: Choose a well-marbled ribeye or strip steak for grilling. Excellence cuts boast enough fat to stay juicy and tender. Lightly brush both sides with olive oil and season with salt and pepper about 30 minutes before grilling to allow the meat to reach room temperature and season deeply.
- Preheat your grill: Heat your grill to high (around 450°F/232°C) for a radiant sear. Clean and oil the grates to prevent sticking.
- Grill the steak: Place the steak directly over the hottest part of the grill. For medium-rare, cook about 4-5 minutes per side, flipping only once. Use tongs to turn-piercing the meat will release those precious juices. For thicker cuts, use a two-zone grilling method to finish the steak over indirect heat.
- Rest the steak: Once the steak reaches your desired doneness (use a meat thermometer: 130°F/54°C for medium-rare), transfer it to a cutting board and let it rest for at least 5-10 minutes. This allows juices to redistribute evenly throughout the meat.
- Serve and garnish: Slice the steak thinly against the grain, drizzle generously with your fresh chimichurri sauce, and add extra on the side for dipping. The radiant green sauce will beautifully contrast with the caramelized crust and rich interior of the steak.
Tips for Success
- Use fresh, vibrant herbs for chimichurri-avoid pre-chopped or dried to capture the sauce’s bright character.
- Allow the steak to sit at room temperature before grilling to ensure even cooking.
- If you’re short on time, chimichurri can be made ahead and refrigerated for up to 24 hours; bring it back to room temperature before serving for the best flavor.
- Want to add a smoky depth? Grill a small shallot with the steak and finely chop it into the chimichurri.
- Experiment with cuts like skirt or flank steak for a leaner option, but be sure to slice thinly against the grain for maximum tenderness.
Serving Suggestions
Pair your chimichurri grilled steak delight with vibrant, complementary sides such as roasted fingerling potatoes tossed in rosemary and garlic, or a simple arugula and cherry tomato salad drizzled with lemon vinaigrette. For an authentic touch, accompany with grilled vegetables like sweet peppers and zucchini. Garnish the steak platter with fresh herb sprigs and lemon wedges to brighten the plate visually and flavor-wise.
For wine enthusiasts, a robust Malbec or a structured Cabernet Sauvignon enhances the smoky richness of the steak while balancing chimichurri’s herbaceous zing. For lighter fare, try a crisp Sauvignon Blanc that will refresh the palate between bites.
| Nutrient | Per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 42 g |
| Carbohydrates | 3 g |
| Fat | 30 g |
Expand your culinary journey by exploring our related article on how to perfect Argentinian chimichurri sauce for added depth. For culinary technique excellence,visit Serious Eats’ expert grilling guide.
Q&A
Q&A: Sav or the Zesty Flavor of Chimichurri Grilled Steak Delight
Q1: What exactly is chimichurri, and why is it so perfect for grilled steak?
A1: Chimichurri is a vibrant Argentine sauce made from fresh parsley, garlic, olive oil, vinegar, and a touch of red pepper flakes. Its zesty, herbaceous punch cuts through the richness of grilled steak, enhancing each bite with bright, tangy notes that awaken the palate and elevate the smoky, savory flavors of perfectly charred meat.
Q2: Can I use chimichurri on any type of steak, or is it better suited for certain cuts?
A2: While chimichurri pairs beautifully with any steak, it truly shines with cuts that have a bit of marbling or bold flavor, such as ribeye, sirloin, or flank steak. The sauce complements the beef’s natural juices and tender texture, creating a harmonious balance between juicy, rich meat and the fresh, zesty sauce.
Q3: How is the chimichurri sauce made from scratch?
A3: Making chimichurri is delightfully simple! Finely chop fresh parsley, garlic, and a handful of oregano. Mix them with good-quality olive oil, red wine vinegar, a pinch of red pepper flakes for heat, and salt to taste. Letting it sit for an hour or more allows the flavors to mingle and intensify-ready to burst with zest on your grilled steak!
Q4: What’s the best way to grill steak to complement chimichurri sauce?
A4: For the perfect steak, start by seasoning your cut simply with salt and pepper. Grill it over high heat to create a delicious charred crust, then finish to your preferred doneness. Rest the steak for a few minutes to lock in juices, then spoon the chimichurri generously on top or serve it on the side for dipping. The contrast of smoky, tender meat and bright chimichurri makes every bite a delight.
Q5: Are there creative ways to enjoy chimichurri grilled steak beyond the customary plate?
A5: Absolutely! Slice leftover chimichurri steak thinly for flavorful sandwiches or wraps. Toss cubed steak with chimichurri and roasted veggies for a hearty salad. Even use chimichurri as a marinade before grilling to infuse the meat with extra zest from the start. The versatility of chimichurri means every meal becomes an exciting adventure in flavor.
Q6: Can chimichurri be stored, or does it need to be fresh each time?
A6: Chimichurri keeps beautifully in the fridge for up to a week. Its flavors often deepen over time, making it a perfect make-ahead sauce. Just stir well before serving and bring it to room temperature so the olive oil softens, ensuring that vibrant zing on your next grilled steak delight!
Q7: How can I take my chimichurri grilled steak to the next level?
A7: Experiment with adding fresh cilantro or mint to your chimichurri for an herbal twist. Use smoked paprika or chipotle flakes for smoky heat. Pair your steak with charred lemon wedges or a fresh green salad with avocado. The key is to embrace bold contrasts that highlight the sauce’s zesty character while celebrating the juicy, smoky goodness of the steak.
Dive into the irresistible fusion of flame-kissed steak and bright chimichurri-your taste buds will thank you!
To Conclude
As the last succulent bite of chimichurri grilled steak melts away, you’re left with a lingering zest that awakens the palate and invites you to explore bold, vivid flavors time and again. This vibrant Argentine-inspired sauce, with its fresh herbs, tangy vinegar, and robust garlic, transforms a simple cut of meat into an unforgettable culinary experience. Whether you’re grilling for a casual weekend feast or impressing guests with your flair, chimichurri elevates every bite with its lively punch. So next time you crave something extraordinary, remember that the secret to steak perfection might just lie in that bright, zesty drizzle-ready to turn your meal into a delightful party of flavor.
