Ingredients List
This recipe is all about bold, fresh ingredients. Here's what you'll need:
For the Chimichurri Sauce:
- 1 cup fresh parsley
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (use more or less for heat level)
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Fresh cilantro – ½ cup, finely chopped (optional, but adds great flavor)
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Olive oil – ½ cup, ideally extra virgin for best taste
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Salt to taste
For the Steak:
- 2 ribeye or flank steaks (around 1.5 lbs combined)
- 1 tablespoon olive oil
- Juice of half a lime (brightens and naturally softens the meat)
Substitutions:
- No red wine vinegar? Use apple cider vinegar or lemon juice.
- Can't find oregano? Thyme or marjoram work well.
- Vegan version? Use chimichurri on mushrooms or tofu for a fast vegan option.
Step-by-Step Instructions
Step 1: Make the Chimichurri Sauce
Finely chop the parsley, cilantro, oregano, and garlic. Combine everything with oil, vinegar, and seasonings. Let rest 10–15 minutes so flavors combine.
Pro tip: Blend the ingredients in a food processor for a smoother sauce. But don’t over-blend—it should remain slightly chunky.
Step 2: Season and Marinate the Steak
Rub steaks with salt, pepper, and lime juice. Add a tablespoon of chimichurri over each side and let rest covered at room temp for 30 minutes (or refrigerate up to 24 hours).
Pro tip: This step is essential—don’t skip it . Just 30 minutes helps tenderize the steak well.
Step 3: Heat the Grill
Preheat your grill to high heat (450–500°F). Brush and oil grates with high-heat oil to keep steak from sticking.
Step 4: Grill the Steak
Place the steak on the hot grill. Grill 6–8 minutes per side; use a thermometer (130°F for medium-rare).
Tip: Don’t press the steak—doing so releases its juices.
Step 5: Rest and Slice
Let the steak rest 5–10 minutes under foil so it stays juicy. Slice against the grain for maximum tenderness.
Step 6: Serve with Chimichurri
Top steak with chimichurri just before serving for full flavor.
