Chimichurri Marinated Grilled Steak Recipe

Chimichurri Marinated Grilled Steak Recipe

Chef’s Notes

One of Carson’s favorite meals is a simple grilled steak but with a kick. In this case, the kick is a homemade chimichurri sauce made with parsley and cilantro, giving the steak a bright, refreshing flavor perfect for summer.

Technical tip: Sometimes we reserve some chimichurri to put on top of the cooked steak.

Swap option: Skirt steak is similar to sirloin and can be used instead. If you’re not a fan of cilantro, you can omit it and replace it with parsley (but Carson loves cilantro!).

to prepare


To prepare chimichurri: Combine parsley, cilantro, garlic cloves, oregano, red wine vinegar, olive oil, salt, pepper, and red pepper flakes in a blender. Until smooth blend.


Place the steak in a baking dish and pour the chimichurri over it. Cover and place in the refrigerator for at least an hour, and maximum overnight. Alternatively, you can place the steak and sauce in a large zip-top freezer bag for marinating.


Heat a grill or grill pan to medium-high heat.


Cook the steak for 4 to 6 minutes per side (if tested with a thermometer, it will need 135°F for medium-rare).


Let rest for 5 minutes on a cutting board, then slice the meat against the grain.

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