Grilled Steak with Chimichurri

Alright, let's fire up the grill and get cooking! Here's my recipe for a classic, flavorful Grilled Steak with vibrant Chimichurri sauce. I've aimed for a recipe that's approachable for home cooks, but with techniques that will elevate the dish.

Grilled Steak with Chimichurri

Yields: 2 servings Prep time: 25 minutes (plus optional marinating time) Cook time: 10-15 minutes (depending on thickness and desired doneness)

Ingredients:

• For the Steak:

  • 2 (8-10 ounce) Steaks (Ribeye, New York Strip, or Filet Mignon), about 1-1.5 inches thick. Ribeye is my personal favorite for its marbling and flavor.
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • Optional: 1 clove Garlic, minced (for rubbing on the steak)

• For the Chimichurri:

  • 1 cup packed fresh Parsley leaves, finely chopped
  • 1/2 cup packed fresh Cilantro leaves, finely chopped (optional, some people don't like cilantro. Use more parsley if omitting)
  • 1/4 cup packed fresh Oregano leaves, finely chopped
  • 2-3 cloves Garlic, minced
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup finely chopped Red Onion
  • 1-2 tablespoons Red Pepper Flakes (adjust to your spice preference)
  • 1/2 teaspoon Kosher Salt, or to taste
  • 1/4 teaspoon freshly ground Black Pepper, or to taste
  • Optional: 1 tablespoon Lemon Juice (for brightness)

Equipment:

• Grill (gas or charcoal)
• Mixing bowls
• Cutting board
• Chef's knife
• Meat thermometer (highly recommended)
• Tongs

Instructions:

1. Prepare the Chimichurri (At least 30 minutes ahead):

• In a medium bowl, combine the chopped parsley, cilantro (if using), oregano, minced garlic, red wine vinegar, red onion, red pepper flakes, salt, pepper, and lemon juice (if using).
• Slowly drizzle in the olive oil while stirring continuously to emulsify.
• Taste and adjust seasonings as needed. The chimichurri should be vibrant, herbaceous, and slightly tangy with a touch of heat.
• Cover and refrigerate for at least 30 minutes (or longer, even overnight) to allow the flavors to meld. The longer it sits, the better it gets!

2. Prepare the Steak:

• Dry Brining (Recommended): At least 30 minutes before grilling (or up to overnight), pat the steaks dry with paper towels. This is crucial for a good sear. Generously season both sides with kosher salt. Place on a wire rack in the refrigerator, uncovered. This allows the surface to dry out, resulting in a better crust.
• Marinating (Optional): While not necessary with a good cut of steak, you can marinate the steak for added flavor and tenderness. Combine olive oil, garlic (if using), salt, and pepper in a small bowl. Rub the mixture all over the steaks. Let them sit at room temperature for 30 minutes or refrigerate for up to 4 hours.
• About 30 minutes before grilling, remove the steaks from the refrigerator (or marinade) to allow them to come to room temperature. This helps them cook more evenly. Pat dry again with paper towels. Sprinkle with black pepper.

3. Prepare the Grill:

• Gas Grill: Preheat to high heat (450-500°F). Make sure your grill grates are clean and lightly oiled.
• Charcoal Grill: Prepare the charcoal for direct heat grilling. You want a hot fire. When the coals are covered in a light gray ash, they are ready.

4. Grill the Steak:

• Place the steaks on the hottest part of the grill.
• Sear: Sear for 2-3 minutes per side, without moving them, to develop a nice crust.
• Reduce Heat (If Needed): If the steaks are browning too quickly, reduce the heat slightly or move them to a cooler part of the grill.
• Continue Cooking: Continue grilling to your desired doneness, flipping occasionally.
  • Rare: 125-130°F (52-54°C)
  • Medium-Rare: 130-135°F (54-57°C) - This is my recommended doneness for optimal tenderness and flavor.
  • Medium: 135-145°F (57-63°C)
  • Medium-Well: 145-155°F (63-68°C)
  • Well-Done: 155°F+ (68°C+) - I strongly discourage well-done; the steak will be tough.
• Use a meat thermometer inserted into the thickest part of the steak to check the internal temperature.

5. Rest the Steak:

• Remove the steaks from the grill and place them on a cutting board.
• Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don't skip this step!

6. Slice and Serve:

• Slice the steak against the grain into thin slices.
• Arrange the slices on a platter or individual plates.
• Spoon a generous amount of chimichurri over the steak.
• Serve immediately.

Chef's Notes:

• Steak Choice: The best steak for grilling is a matter of personal preference. Ribeye is rich and flavorful, New York Strip is firm and lean, and Filet Mignon is incredibly tender.
• Salt: Don't be shy with the salt! It's crucial for seasoning the steak properly.
• Grill Temperature: A hot grill is essential for achieving a good sear.
• Resting Time: Resist the urge to cut into the steak immediately after grilling. The resting period is crucial for tenderness.
• Chimichurri Variations: Feel free to experiment with the chimichurri. Add a pinch of smoked paprika for a smoky flavor, or a jalapeño for extra heat.
• Sides: This steak is delicious served with grilled vegetables, roasted potatoes, or a simple green salad.

Enjoy your perfectly grilled steak with vibrant chimichurri! Bon appétit!