Steak Chimichurri

We’ve addressed chimichurri sauce in the past, but that steak I marinated and basted with chili and cinnamon. Not everyone wants chilis or cinnamon near their steak, so I decided to revisit this steak with chimichurri recipe. And again, if we put the adjective after the noun in the title of the recipe, it sounds like something amazing, and in this case it is. Just say it. Steak Chimichurri. It sounds so much better than steak covered with chimichurri. We cooked a number of recipes the day we shot these pictures, and I kept returning to the steaks and the chimichurri sauce. Is there a better finger food? You be the judge:

Chimichurri Steak
It’s official, steak chimichurri is the greatest finger food ever! Prove me wrong!!

Steak Chimichurri Ingredients:

  • Steaks, lots of steak [/NeosVoice]
  • Salt and pepper
  • 1 cup flat leaf parsley
  • 1 tbsp dried oregano
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 tsp salt
  • A handful of turns of a pepper grinder
  • 1/2 cup olive oil (don’t worry about it being extra virgin because 99% of us can’t really tell the difference with all these other bold flavors included)

Best steak for chimichurri

First up, find some beautifully marbled steaks. This is my favorite steak, a New York strip steak. I know a lot of rib eye folks are thinking, “Blasphemy,” but hang with me. I like rare steaks. I need a thicker steak so I can get a nice flavor crust on each side and not overcook the inside. A lot of times, a thick enough rib eye for that covers the entire plate, but a thick enough NY strip is a much smaller portion. I know we all want to thump our chests and talk about the copious amounts of food and drink we can pound, but the older I get, the more I have to think about moderation or suffer the consequences later. So give me a well marbled New York strip steak, and mind your business on what I like :-). That being said, use whatever you like for this steak with chimichurri recipe whether the high end strip, rib eye or even filet to skirt, hanger and flank. Feel free to marinate your steaks in chimi. You can thank me later

Beautifully marbled steaks
That marbling is delightful

Steak prep

Let’s crank up the grill to north of 500F degrees and season our steaks with some salt and pepper:

Seasoning the steaks
I love a good amount of salt and pepper

What is chimichurri made of?

For the most part, chimichurri is fresh herbs, red wine vinegar, garlic, olive oil, and maybe a little red pepper flake. The herbs vary but are usually parsley with oregano or cilantro (or both) often used in concert with the parsley. Most of the time red wine vinegar is used but it is not an absolute necessity that it be that variety of vinegar.

What is the flavor of chimichurri?

Chimi is a condiment that has a heavy herbal flavor with strong garlic notes and a lovely tangy kick from the vinegar. This is wonderfully refreshing. S thick steak slathered with chimichurri is about as close to a salad as we at GrillinFools.com ever get other than our grilled romaine!

How to make Chimichurri

While the steaks come up to room temp and the grill cranks up to north of 500F, let’s make up some fresh chimichurri sauce. This is easy. Combine everything else but the olive oil in a food processor. Pulse the processor while drizzling in the red wine vinegar and olive oil:

A collage of making the chimichurri sauce
Time to make the chimichurri

How to grill Steak Chimichurri

Set that aside and let’s put some grill marks on our steaks. My gasser will do the trick here:

Chimichurri Steak
Let’s get some char on those steaks!
Grill marks on steaks
Yeah, those grill marks will do!
Steaming steak
I love that steam action coming off the top

Rare or Medium Rare?

Now for me, all I need is a good sear on each side and my steak is done. I don’t mind if I have to stab it again to make sure it’s dead. But some of you would like it a little more done. Easy, peasy, lemon squeazy. Put the steaks up on this upper rack and close the lid to let them bake to medium rare or beyond:

Steak on the upper rack of a grill under a light.
That’s not a warming light. It is a headlight. Of course my grill has head lights. It was modeled after a 69 Shelby Mustang after all.

Time to plate our chimichurri steaks

Once the steaks are at the desired doneness, remove from the heat and let rest for about 5 minutes. Then slice and spoon the fresh chimichurri sauce over the steaks:

Steak Chimichurri
Spoon it on as thick or as thin as you like, just make sure to spoon it on

That’s it. Hand everyone forks: 

Steak Chimichurri
Merry Christmas any time of the year!

OOOORRRRRR, simply give them napkins and tell them to get their hands dirty:

Steak Chimichurri

Steak Chimichurri Summary

The vinegar, herbs, garlic, and red pepper flakes for that little bit of heat in our fresh chimichurri sauce meld sooooo well with the umami of the steaks. I must say that chimichurri is on my Mount Rushmore of top steak toppers/sauces/dippers/whatevs. The fact that this simple steak with chimichurri recipe is sooooo addictive shows how amazing the chimichurri sauce is.

How long does chimichurri last in fridge?

Feel free to make extra chimi and store it in the fridge for 2-3 weeks. The oil might congeal in the fridge, so 20 seconds in the microwave might be in order when it’s time to top another steak.

If you need other grilled steak recipes click here. 

If you have any questions or comments about this steak or the chimichurri sauce, feel free to leave them below or shoot me an email

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Steak Chimichurri

Beautifully seared New York strip steaks with a lovely fresh chimichurri sauce layered on top that I call Steak Chimichurri
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Steak

Ingredients

  • 3-5 steaks
  • salt and black pepper
  • 1 cup flat leaf parsley
  • 1 tbsp dried oregano
  • 2 clove garlic minced
  • 1 tsp crushed red pepper flakes
  • ¼ cup red wine vinegar
  • ½ tsp salt
  • freshly ground black pepper
  • ½ cup olive oil

Instructions

  • Season the steaks with salt and pepper
  • Prepare the grill for 500+ degrees
  • Combine the rest of the ingredients except for the olive oil in a food processor
  • Begin to pulse the food processor as you drizzle the olive oil in
  • Sear the steaks on both sides and get those amazing grill marks
  • Bake them away from the direct heat to take the steaks to the desired doneness
  • Remove from heat, let rest for about 5 minutes, slice and spoon the chimichurri sauce on the beef
  • Serve

 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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