Grilled Steak with Chimichurri
Seared steak topped with Argentina's famous herb sauce of parsley, garlic, oregano and red wine vinegar.
Prep15 min
Cook10 min
Total25 min
Yield4 servings
LevelEasy
Grilled Steak with Chimichurri
Ingredients
US measurements with metric in parentheses.
Instructions
- Mix the parsley, garlic, oregano, chili flakes, vinegar, oil and a pinch of salt. Let sit 20 minutes.
- Take the steak out of the fridge 20 minutes before cooking. Pat dry and season with salt and pepper.
- Grill or sear in a hot skillet 4 to 5 minutes per side for medium-rare (about 130 to 135°F / 54 to 57°C before resting) or longer to your preference; USDA recommends 145°F (63°C).
- Rest 10 minutes, slice against the grain and spoon the chimichurri over.
🌡 Food safety: Cook whole cuts of beef, lamb and pork to at least 145°F (63°C) inside, then let rest 3 minutes before slicing; ground meat needs 160°F (71°C). Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Slice against the grain for tender bites.
- Chop herbs by hand; a food processor makes the sauce bitter.
Substitutions
- Cilantro can partly replace parsley.
- Lemon juice works instead of vinegar.
Storage & reheating
Chimichurri keeps 5 days; steak 3 days.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~510 kcal |
|---|---|
| Protein | ~46 g |
| Carbohydrates | ~2 g |
| Fat | ~34 g |
Frequently asked questions
How do I cook steak safely?
The USDA recommends 145°F (63°C) with a 3-minute rest; lower temperatures carry more risk.