Description
Juicy, bold, and ready in 20 minutes, this steakhouse-style grilled steak with chimichurri sauce is the ultimate weeknight dinner upgrade—fresh, herby, and full of flavor.
Ingredients
Scale
- 4 ribeye, T-bone, or strip steaks (about 1-inch thick)
- Olive oil (for brushing)
- Coarse salt
- Freshly ground black pepper
- ½ cup olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- ½ cup fresh parsley, finely chopped
- 4 cloves garlic, finely chopped
- 1–2 red chilies, deseeded and finely chopped (or 1 tbsp chili flakes)
- ¾ teaspoon dried oregano
- ½–1 teaspoon coarse salt
- ½ teaspoon pepper
Instructions
- Mix olive oil, red wine vinegar, parsley, garlic, chili, oregano, salt, and pepper in a bowl. Let sit for 10 minutes (or refrigerate up to 24 hours) for flavors to develop.
- Pat steaks dry, brush with olive oil, and season with salt and pepper.
- Grill over medium-high heat for 2–3 minutes per side for medium-rare. Cook longer for desired doneness.
- Let steaks rest for 5 minutes off the heat.
- Spoon chimichurri over steaks or serve on the side. Enjoy immediately.
Notes
Ribeye, T-bone, and strip steaks hold up best to chimichurri. Chimichurri can be made ahead and chilled for extra flavor. Great with roasted potatoes or grilled veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: South American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 0g
- Sodium: 630mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg