Herbed Chimichurri Grilled Steak
Juicy grilled ribeye steak topped with a fresh, garlicky green chimichurri herb sauce.
In a nutshell: This authentic argentinian herbed chimichurri grilled steak comes together in just 25 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Perfectly seasoned and grilled steak cooked to juicy perfection, topped with a zesty, bright green Argentinian chimichurri sauce made with fresh parsley, oregano, garlic, red wine vinegar, and chili flakes.
Key Equipment
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Chef's Pro-Tips
- Hand Chop, Don't Food Process: Traditional Argentine chimichurri is textured. Finely mince the flat-leaf parsley and garlic with a sharp chef's knife instead of pureeing in a blender to avoid a bitter, grassy emulsion.
- Let Flavors Bloom: Whisk the herbs, red wine vinegar, chili flakes, and olive oil together, then let rest at room temperature for at least 30 minutes before serving with grilled meats.
Ingredients
2
servings
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1 large ribeye steak, 1.5 inch thick
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1 cup fresh parsley, finely chopped
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4 cloves garlic, minced
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2 tbsp red wine vinegar
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⅓ cup olive oil, extra virgin
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½ tsp chili flakes
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Step-by-Step Instructions
Whip up Chimichurri
In a bowl, combine finely chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper. Whisk together and let sit for 20 minutes to allow flavors to meld.
Grill the Steak
Season the steak generously with coarse salt and black pepper. Place on a hot preheated grill (or cast iron skillet). Cook for 4-5 minutes per side for medium-rare, until internal temp reaches 130°F (55°C).
Rest and Slice
Transfer the steak to a board and let rest for 7-10 minutes to lock in the juices. Slice thinly against the grain, arrange on a plate, and spoon the fresh chimichurri generously over the top.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
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Stainless steel cups and spoons that measure precisely and last.
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Pull the steak at 130 degrees internal. Carryover heat brings it to about 135 degrees while it rests.
Resting 7 to 10 minutes lets the juices redistribute through the meat instead of running out onto the cutting board.
New York strip or sirloin both work well. Adjust the cooking time to the thickness of your steak.
Yes, up to 2 days refrigerated. Bring it to room temperature before spooning over the sliced steak.
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