Steak with Chimichurri Sauce Recipe
There’s nothing better than mouthwatering steaks sizzling on a hot grill; except when you follow it up with beautifully fresh chimichurri sauce that can be made in advance.
One of our absolute favorite things to do during summer is to throw luscious steaks over a smoking hot grill. Few things are more tantalizing than perfectly cooked ribeye steaks or strip steaks – tender and flavorful and beautifully grilled. Today’s indirect sear cooking trend is perfect for the ThatRack owner. Resulting in perfectly cooked Steaks without having to wait for grate space!
About the only thing that can make said steaks even more appealing is pouring fresh chimichurri sauce all over them. This is our hands down favorite traditional chimichurri sauce recipe to spoon over everything we possibly can. It’s delish over grilled chicken, shrimp, fish, and especially your favorite cut of steak cooked just right.
After experiencing how unbelievably easy it is to whip up a batch of chimichurri sauce, this magical green relish might just become a staple in your fridge from now and forever more.
Ingredients
For Chimichurri Sauce:
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- ½ cup finely chopped cilantro
- ⅓ cup finely chopped parsley
- ¼ cup finely chopped onion
- 5 garlic cloves, peeled and minced
- 1 TB fresh or dried oregano
- 1 ½ tsp kosher salt, not fine table salt
- ¼ tsp crushed red pepper
For Steaks:
- 4 Ribeye or Strip steaks, at least 1.5" thick- See notes for SkirtSteak styles below.
- Kosher salt and freshly ground black pepper
- Garlic powder
Instructions
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Make Chimichurri Sauce: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.
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Prepare the Steaks: Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides.
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Cook: Light and prepare your cook surface of choice; using high heat. For best results place Rib-eye & Strip place steaks within your rib rack slots on the ThatRack then place on the grill for 6 minutes without moving them around. Brush tops of steaks with oil if desired and remember do not flip, and grill another 2 minutes. Brushing with oil or butter for the last few minutes of cooking creates a crisper sear for many without the extra calories!
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Press Test: Once the exteriors are browned do the "press test" by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they're feeling a bit too soft, give it another minute of cook time. {For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.}
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Rest: Place steaks on cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more "cook time" as they rest.
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Serve: Serve steaks sliced against the grain, with chimichurri sauce generously drizzled throughout.