Jump to Recipe Print Recipe
Summer may be coming to an end, but it is never too late to fire of the grill! Spice up dinner and make grilled steak with chimichurri, an herby, spicy Argentinian green sauce.
Steak is a favorite in my house! I can lay out 20 options for dinner, and without fail, Zach will choose steak. I love cooking it in the oven and have a technique that is foolproof, but honestly nothing beats a smokey, charred steak right off the grill.
Grilled Steak
Grilling steak is always the way to go, if you can! We live in an apartment, and though we have community grills, we do not grill out often. But then I got an amazing smokeless indoor grill as a wedding present and the world changed! Grilled steak with chimichurri was the first dish I tried on this bad boy.
Whether using an indoor, charcoal, or gas grill, begin by pre-heating it to about 400 degrees. While the grill is heating, season 2 lbs of steak (t-bone, ribeye, or strip steak are my recommendations) with 1 tbsp of your favorite steak seasoning blend (or simply use salt, pepper, granulated onion and garlic), and 3 tbsp of worcestershire sauce. Let it sit at room temperature for about 15 minutes.
Once the grill is piping hot, grill the steaks for about 8 minutes per side, or until you reach 145 degrees (for a medium steak). Take them off the grill and let them rest under loosely fitting foil for about 10 minutes before slicing.
Chimichurri Sauce
Chimichurri is an uncooked sauce found in Argentina and other South American countries that is traditionally used as a condiment for grilled meat. Its herby, a little spicy, and full of garlic!
Traditional chimichurri is made with parsley, oregano, oil, garlic, and red pepper flakes. I LOVE cilantro, though, so I add some in mine for a little extra flavor. (Let’s face it, parsley is great but pretty grassy on its own).
In a food processor, add:
- 1 packed cup of parsley
- 1/3 packed cup of cilantro
- 3-4 large garlic cloves
- 1/3 cup of olive oil
- 1 tbsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
Blend until smooth! Spoon right over the sliced steak or serve on the side! Either way, the bright, herby sauce packs a punch that is the perfect compliment to the rich and fatty grilled steak!
Need more grill friendly recipes?
- Bacon Jam Stuffed Burger
- Cajun Steak And Shrimp
- Jerk Chicken With Mango Salsa
- Pesto Chicken Pizza
- Chipotle Salmon Burgers
- Greek Turkey Burger
Grilled Steak with Chimichurri
Ingredients
- 2 lb steak I used t-bone, can use ribeye or strip steak also
- 1 tbsp montreal steak seasoning
- 3 tbsp worcestershire sauce
Chimichurri
- 3-4 cloves of garlic
- ⅓ cup olive oil
- 1½ tbsp red wine vinegar
- 1 cup parsley firmly packed
- ⅓ cup cilantro firmly packed
- 1 tbsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
Instructions
- Preheat the grill to 400°
- While the grill is heating, season steaks with steak seasoning and worcestershire sauce, letting it rest at room temp for about 15 minutes.
- Grill the steaks for about 8 minutes per side, or until about 145° for medium.
- Pull the steak off the grill and let it rest for 10 minutes, loosely covered with foil
- While the steak is resting, add all of the ingredients for the chimichurri to a food processor or blender. Pulse/blend until smooth.
- Slice the steak and spoon chimichurri over top or serve on the side.
