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Grilled steak with chimichurri

Grilled Steak with Chimichurri: A Flavor-Packed and Easy Recipe

Recipe Overview

Prepare to delight your taste buds with this easy Grilled Steak with Chimichurri recipe. This dish is not just a meal; it’s a culinary experience, bringing together the rich flavors of perfectly grilled steak paired with the zesty, herbaceous notes of homemade chimichurri sauce. Originating from Argentina, chimichurri was traditionally used as a marinade for meats but has evolved to be a beloved accompaniment worldwide. With vibrant herbs and spices, this sauce elevates the savory notes of the steak, making it a must-try for any meat lover.

Whether you are hosting a summer barbecue or preparing a weeknight dinner, this homemade Grilled Steak with Chimichurri from scratch is sure to impress your family and friends. Its bold flavors and vibrant colors will leave everyone craving more. Not to be overlooked, this recipe can also be adapted into a vegan Grilled Steak with Chimichurri using hearty vegetables or plant-based proteins. Let’s dive into this delicious journey!

Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes
Serving Size: 4 servings

Ingredients

For the Steak:

  • 4 boneless ribeye steaks (about 1 inch thick) – approximately 1.5 to 2 pounds total
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh oregano, finely chopped (or 2 tablespoons dried oregano)
  • 3-4 garlic cloves, minced
  • 1/2 teaspoon red chili flakes (adjust according to heat preference)
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper, to taste

Possible Ingredient Swaps:

  • Use flank steak or sirloin for a leaner option.
  • For a gluten-free version, ensure that your red wine vinegar is gluten-free.
  • Replace red wine vinegar with lemon juice for a citrusy twist.

Equipment List

  • Grill (or grill pan)
  • Tongs
  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Whisk
  • Meat thermometer (optional)
  • Serving platter

Step-by-Step Instructions

  1. Prepare the Chimichurri Sauce: In a mixing bowl, combine the chopped parsley, oregano, minced garlic, and red chili flakes. Slowly drizzle in the olive oil and red wine vinegar while whisking to combine. Season with salt and freshly ground black pepper to taste. For optimal flavor, let the sauce rest for 10-15 minutes as you prepare the steak.
  2. Prepare the Steak: Pat the ribeye steaks with paper towels to dry. Rub each steak with olive oil and season liberally with garlic powder, onion powder, salt, and black pepper. Allow them to rest at room temperature for about 15-20 minutes.
  3. Preheat the Grill: Heat your grill to medium-high, ensuring it reaches a temperature of about 450°F (232°C). This will create a flavorful crust while keeping the interior juicy.
  4. Grill the Steaks: Place the seasoned steaks on the grill. For medium-rare doneness, grill for about 4-5 minutes on one side. Turn the steaks 90 degrees halfway through grilling for classic grill marks.
  5. Flip and Cook the Other Side: Using tongs, carefully flip the steaks and cook for another 4-5 minutes. If using a meat thermometer, aim for an internal temperature of 130°F (54°C) for medium-rare.
  6. Rest the Steaks: Once done, remove the steaks from the grill and let them rest on a cutting board, tented with foil, for at least 5 minutes. This helps the juices to redistribute, ensuring every bite is tender and juicy.
  7. Slice and Serve: After resting, slice the steaks against the grain into thick strips. Arrange them on a serving platter, generously drizzled with the chimichurri sauce. For an extra touch, serve with additional chimichurri on the side.

Special Notes

Storage Tips: Store any leftover chimichurri sauce in an airtight container in the refrigerator for up to one week. The flavors will continue to develop over time.

Reheating Suggestions: If you have leftover steak, reheat gently in a covered pan over low heat to maintain tenderness without overcooking.

Troubleshooting Tips: If the chimichurri sauce appears too thick, simply add a tablespoon of water or olive oil to achieve your desired consistency.

Variations and Customizations

  • Vegan Alternative: Replace steak with a firm vegetable such as portobello mushrooms or eggplant, marinated in a bit of olive oil and grapeseed oil before grilling for a smokey flavor.
  • Gluten-Free Version: Ensure all sauces and ingredients are gluten-free if serving gluten-sensitive individuals.
  • Add Extra Flavor: Incorporate a teaspoon of smoked paprika for a hint of smokiness in the chimichurri.

Nutritional Information (per serving, approximate)

  • Calories: 450
  • Protein: 38g
  • Fat: 32g
  • Carbohydrates: 4g
  • Fiber: 1g

Engaging Visual Details

As you grill the steaks, anticipate the sizzle and the rich aroma wafting through the air. The steaks should develop a beautiful char, giving them an appetizing golden-brown crust. Once plated, the vibrant green chimichurri adds a splash of color, enticing viewers with its fresh herbs against the rich, juicy meat. Ideally, photographs showcasing the marbled texture of the beef before cooking, the grilling in action, and the final plated dish will capture the essence of this recipe beautifully.

Conclusion

This Grilled Steak with Chimichurri is not just a meal; it’s a celebration of flavors and textures. Perfectly seared steak meets a vibrant, zesty sauce that’s sure to impress anyone at your table. Take your next cookout to the next level by trying this remarkable recipe. Leave a comment below if you tried this recipe or share your version on Instagram and tag us with MyDeliciousDish. Happy grilling!

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Lorem Ipsum has been the industrys standard dummy text ever since the 1500s, when an unknown prmontserrat took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged.

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