If you're looking for a delicious and easy-to-make dish, try making steak with chimichurri sauce! Chimichurri is a popular sauce in South American cuisine that's made with parsley, garlic, vinegar, and oil. When paired with a perfectly cooked steak, it's a match made in heaven.
This recipe is great for dinner parties or even just a weeknight meal. Plus, it's customizable to your taste, so feel free to adjust the seasoning to your liking. Get ready to impress your taste buds with this steak with chimichurri recipe!
Why This Recipe Works
Steak with chimichurri is the ultimate flavor combination. The tender, juicy steak is the perfect complement to the tangy, herbaceous sauce. The fresh parsley and cilantro in the chimichurri add a bright, fresh flavor that cuts through the richness of the meat, while the garlic and vinegar give it a zesty kick. The combination of textures and flavors is simply irresistible.
This recipe is also incredibly easy to make. The chimichurri comes together in just a few minutes in a food processor or blender, and the steak can be cooked on the stovetop or on the grill. It's a perfect meal for a busy weeknight, but also impressive enough to serve at a dinner party. So why not give it a try and see for yourself how delicious and easy steak with chimichurri can be?
Ingredients
Steak - Choose a well-marbled cut like ribeye, strip, or sirloin for tenderness and flavor. Substitute with chicken or tofu for non-beef options.
Olive oil - Enhances the flavors and helps with cooking. Substitute with vegetable or avocado oil if needed.
Garlic - Adds depth and aroma to the chimichurri sauce. Use fresh cloves or substitute with garlic powder if necessary.
Fresh parsley - A key ingredient in chimichurri sauce, providing a vibrant green color and bright flavor. Cilantro can be used as a substitute.
Red wine vinegar - Gives the sauce a tangy kick. Substitute with apple cider vinegar or lemon juice if needed.
Tips
- Let the steak rest at room temperature for 30 minutes before grilling to ensure even cooking.
- Marinate the steak for at least 1 hour for better flavor penetration.
- Don't overmix the chimichurri sauce to maintain a nice texture.
- Let the chimichurri sauce rest for at least 15 minutes before serving to meld flavors.
- Grill or cook the steak to your desired doneness, but avoid overcooking to keep it tender.
How to Serve
Steak with chimichurri is a versatile dish that can be served in various ways. Pair it with your favorite side dishes or enjoy it as part of a more elaborate meal. Here are three specific ideas for serving:
- Serve the steak with chimichurri over a bed of roasted or mashed potatoes for a hearty meal.
- Create a tasty salad by topping mixed greens with sliced steak and drizzling chimichurri sauce over the top.
- Use the steak and chimichurri in a warm, crusty baguette for a flavorful and satisfying sandwich.
Need more ideas? Check out What To Serve With Chimichurri Steak for 15 delicious side dishes.
Similar Recipes
Chimichurri Steak
Ingredients
- 2 pounds steak ribeye, strip, or sirloin
- ½ cup olive oil
- 4 cloves garlic minced
- 1 cup fresh parsley finely chopped
- ¼ cup red wine vinegar
- Salt and pepper to taste
Instructions
- In a bowl, combine olive oil, garlic, parsley, red wine vinegar, salt, and pepper to create the chimichurri sauce. Set aside.
- Season the steak with salt and pepper, and let it rest at room temperature for 30 minutes.
- Preheat the grill or a grill pan over medium-high heat.
- Grill the steak to your desired doneness, about 4-5 minutes per side for medium-rare.
- Remove steak from heat and let it rest for 5 minutes.
- Slice the steak against the grain and serve with the chimichurri sauce.
Nutrition
Notes
- Let the steak rest at room temperature for 30 minutes before grilling to ensure even cooking.
- Marinate the steak for at least 1 hour for better flavor penetration.
- Don't overmix the chimichurri sauce to maintain a nice texture.
- Let the chimichurri sauce rest for at least 15 minutes before serving to meld flavors.
- Grill or cook the steak to your desired doneness, but avoid overcooking to keep it tender.