There’s something undeniably magnetic about the sizzle of a perfectly grilled steak-the way it chars, caramelizes, and locks in rich, meaty flavors that satisfy the soul. But what truly elevates this beloved classic is the vibrant burst of a zesty chimichurri sauce, a lively blend of fresh herbs, garlic, tangy vinegar, and a hint of spice. Together, they create a harmonious dance of bold, savory, and refreshing tastes that transform a simple meal into an unforgettable culinary experience.in this article, we’ll explore the art of grilling the perfect steak and crafting the ultimate chimichurri sauce to savor every flavorful bite.
Savor the Flavor: Grilled steak with Zesty chimichurri Sauce
Savor the flavor of a perfectly grilled steak paired with vibrant chimichurri sauce-an irresistible combination that elevates every bite. This dish, rooted in South American culinary traditions, brings together the smoky richness of a tender, juicy steak with the fresh, zesty punch of herbs, garlic, and citrus in the chimichurri. Whether it’s a celebratory grill session or a relaxed weekend dinner, mastering this recipe will make your steak nights truly unforgettable.
Prep and Cook time
- Preparation: 15 minutes
- Marinating: 30 minutes (optional but recommended)
- Grilling: 10-12 minutes
- Total Time: Approximately 1 hour
Yield
Serves 4 people
Difficulty Level
medium - perfect for grill enthusiasts ready to elevate their technique
Ingredients
- For the Steak:
- 2 lbs ribeye or new York strip steaks, about 1-inch thick
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika (optional)
- For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp crushed red pepper flakes
- Zest and juice of 1 lemon
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
Instructions
- Prepare the Chimichurri: in a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, lemon zest and juice, and crushed red pepper flakes. Slowly drizzle in olive oil while stirring continuously untill emulsified. Season with salt and black pepper.Set aside to allow the flavors to meld.
- Prep the Steak: Pat the steaks dry with paper towels. Rub each steak evenly with olive oil, then season generously with kosher salt, black pepper, and smoked paprika if using. Let rest at room temperature for 20-30 minutes – this ensures even cooking.
- Preheat the Grill: Heat your grill to high (around 450-500°F). Clean and oil the grates to prevent sticking.
- Grill the Steak: Place the steaks on the hottest part of the grill. Cook for about 4-5 minutes per side for medium-rare (internal temp 130-135°F). For thicker cuts,use a two-zone method: sear over direct heat,then move to indirect heat to finish until desired doneness.
- Rest the Steak: Transfer steaks to a cutting board and cover loosely with foil. Allow to rest for 5-10 minutes so juices redistribute,ensuring tender,juicy slices.
- Serve: Slice steaks against the grain and drizzle generously with the vibrant chimichurri sauce. Garnish with a sprinkle of fresh parsley and a wedge of lemon for an extra burst of brightness.
Tips for Success
- choosing Your Cut: Opt for ribeye or New York strip for marbling that ensures juiciness. Filet mignon can be used but will be leaner and cook faster.
- Marinating: While steaks shine on their own, marinating in a little olive oil, garlic, and herbs for 30 minutes amps up flavor complexity.
- Grill Temperature: A hot grill is essential for a crusty sear-resist the urge to poke or move steaks too much to develop that perfect char.
- Make-Ahead: Chimichurri sauce tastes best after sitting for at least 20 minutes; it can be made up to 24 hours in advance and chilled.
- Adjusting Spice: If you prefer milder, reduce the crushed red pepper or swap with sweet paprika.
- Internal Temperature Guide: Using a meat thermometer guarantees accuracy: 125°F rare, 135°F medium-rare, 145°F medium.
Serving Suggestions
Present your steak slices atop a rustic wooden board or warm plates. Pair with grilled veggies like asparagus or bell peppers, and a side of crispy roasted potatoes or a fresh arugula salad. A glass of robust malbec or Syrah perfectly complements the steak’s smoky and herbaceous notes. Garnish with radiant lemon wedges and a sprig of fresh parsley to enhance both color and aroma.
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 550 |
| Protein | 45g |
| Carbohydrates | 4g |
| Fat | 35g |
For more adventurous ways to enjoy grilled meats, check out our Ultimate Guide to Grilling. Expand your flavor library with authentic Chimichurri Sauce Recipe by Serious Eats,your trusted expert source for classic Argentinian flavors.
Q&A
Q&A: Savor the Flavor - Grilled Steak with Zesty Chimichurri Sauce
Q1: What makes chimichurri sauce the perfect companion for grilled steak?
A1: Chimichurri’s vibrant blend of fresh herbs,garlic,vinegar,and olive oil cuts through the rich,smoky flavor of grilled steak,adding a zesty brightness that enlivens every bite. Its tangy freshness and slight heat create a harmonious balance, turning a simple steak into a flavor-packed experience.Q2: Can I use any cut of steak for this recipe?
A2: Absolutely! While cuts like ribeye, sirloin, or flank steak work notably well due to their robust flavors and texture, the zesty chimichurri sauce complements almost any steak cut. Just adjust your grilling time based on the cut’s thickness and tenderness.
Q3: How do I know when my grilled steak is perfectly cooked?
A3: The perfect cook depends on your preference-rare, medium, or well-done-but an instant-read meat thermometer is your best friend. Aim for about 125°F for rare, 135°F for medium-rare, and 145°F for medium. Remember to rest your steak for 5-10 minutes after grilling to let the juices redistribute.Q4: What are the key ingredients for an authentic chimichurri sauce?
A4: the magic lies in fresh parsley, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes for heat. Some variations add cilantro, oregano, or lemon juice, but the classic Argentine chimichurri is all about simple, bold, herbal flavors that pop against the steak’s richness.
Q5: Can chimichurri sauce be made ahead of time?
A5: Definitely! chimichurri actually benefits from sitting for a few hours or overnight, allowing the flavors to meld beautifully. Just store it in an airtight container in the fridge, and bring it back to room temperature before serving to maximize that zesty punch.
Q6: Is chimichurri versatile beyond steak?
A6: Oh yes! This vibrant sauce is a culinary chameleon.Drizzle it over grilled chicken, roasted vegetables, seafood, or even use it as a bright salad dressing or dipping sauce. Its fresh, tangy character can elevate a wide array of dishes.
Q7: What grilling tips can enhance the steak’s flavor?
A7: Start with a hot grill for a beautifully seared crust, season generously with salt and pepper, and avoid flipping the steak too frequently enough to develop those coveted grill marks. Letting the steak rest before slicing ensures juicy, tender bites. And, of course, finish strong by spooning that zesty chimichurri generously over each serving.
Q8: Can I customize the heat level in chimichurri sauce?
A8: Absolutely! adjust the amount of red pepper flakes or add fresh chopped chili peppers to dial up the spice. For a milder version, use less chili or omit it altogether-chimichurri is incredibly adaptable to your taste buds’ fiery preferences.
Q9: How should I serve grilled steak with chimichurri for a show-stopping meal?
A9: Serve the sliced steak on a rustic wooden board or vibrant platter, topped with chimichurri sauce. Pair it with grilled vegetables, crusty bread, or creamy mashed potatoes to soak up every last drop of sauce. A crisp salad or roasted potatoes also complement this feast beautifully.
Q10: What’s the best way to store leftovers?
A10: keep leftover steak and chimichurri sauce separate. Store steak wrapped tightly in foil or an airtight container in the fridge, and keep chimichurri in a sealed jar. Reheat steak gently to avoid overcooking, and add fresh chimichurri just before serving to retain its freshness and zing.
Dive in and let every bite of grilled steak and chimichurri sauce whisk you away on a savory adventure-where smoky meets zesty in perfect harmony!
In Retrospect
As the smoky aroma of the grilled steak lingers and the vibrant punch of zesty chimichurri dances on your palate, you’ve discovered more than just a meal-you’ve embraced a culinary experience. This delightful pairing not only elevates the humble steak but also invites you to explore bold, fresh flavors that awaken the senses. Whether you’re hosting a backyard barbecue or seeking a simple yet impressive dinner,savoring steak with chimichurri promises a delicious adventure worth returning to time and again. So fire up the grill, blend your herbs, and let this dynamic duo become the star of your next feast.
