Grilled Chimichurri Steak (with Homemade Sauce)
Servings 4 servings
Ingredients
- 1½ lbs sirloin steak ribeye or flank also work great
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Optional: ½ teaspoon crushed red pepper for a little kick
- Optional: Our favorite BBQ & Cooking Seasoning Duo
- 1 cup fresh parsley finely chopped
- ¼ cup fresh cilantro optional but adds brightness
- 3 –4 garlic cloves minced
- 2 tablespoon red wine vinegar
- ½ teaspoon crushed red pepper flakes adjust for heat
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
- Juice of ½ lemon optional but amazing for freshness
Instructions
- Make the Chimichurri: Finely chop parsley, cilantro, and garlic (or pulse a few times in a food processor).Stir in vinegar, red pepper flakes, salt, and black pepper.Add olive oil and lemon juice, then mix until well combined.Let it rest for at least 15 minutes — the flavors develop beautifully as it sits. HomeCookGrill Tip: For that restaurant-style glossy finish, stir in 1 teaspoon honey or a splash of warm water before serving.
- Season the Steak: Pat the steak dry with a paper towel. Rub with olive oil and season evenly with all the dry spices.Let it sit at room temperature for 20–30 minutes — this helps it cook evenly and get that golden crust.
- Fire Up the Grill:
- Preheat your grill/griddle to medium-high (450°F). Oil the grates lightly to prevent sticking.Place the steak on the griddle and sear for 4–5 minutes per side for medium-rare (or longer for desired doneness).
- Curtis’s Pro Tip:Don’t keep flipping — one good sear per side is all you need for that perfect crust.
- Rest + Serve: Once off the grill, let the steak rest for 5 minutes before slicing.Top with a generous drizzle of chimichurri and a pinch of flaky salt.