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Grilled Steak with Chimichurri - featured image

Grilled Steak with Chimichurri: Perfect Labor Day BBQ Feast

  • Author: SALY
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

A bold and vibrant grilled steak recipe topped with a fresh, herbaceous chimichurri sauce. This dish is perfect for summer BBQs, offering a quick prep time and gourmet flavor that impresses any crowd.

Ingredients

Scale
  • 1.5 to 2 pounds ribeye or New York strip steak
  • 1 tablespoon coarse sea salt (kosher salt)
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons high-heat oil (avocado or grapeseed oil)
  • 2 garlic cloves, smashed
  • 2 cups fresh flat-leaf parsley, packed
  • 1 cup fresh cilantro, packed
  • 2 tablespoons fresh oregano
  • 4–5 garlic cloves, minced
  • 1/2 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Pulse parsley, cilantro, oregano, and minced garlic in a food processor until finely chopped but not pureed.
  2. Add red wine vinegar, lemon juice, red pepper flakes, salt, and pepper; pulse to combine.
  3. Slowly drizzle in extra virgin olive oil while the processor is running.
  4. Transfer chimichurri to a jar and let it sit at room temperature to meld flavors.
  5. Remove steak from the fridge 30-45 minutes before cooking to bring to room temperature.
  6. Pat steak dry with paper towels and rub with smashed garlic cloves.
  7. Season steak generously on both sides with coarse sea salt and black pepper.
  8. Drizzle steak with high-heat oil.
  9. Preheat grill to high heat (450-500°F) and oil the grates.
  10. Grill steak for 3-4 minutes without moving to develop a crust.
  11. Flip steak and grill for another 3-4 minutes for medium-rare (130-135°F internal temp).
  12. Transfer steak to a cutting board, tent with foil, and rest for 10 minutes.
  13. Slice steak against the grain and serve topped with chimichurri sauce.

Notes

Resting the steak is non-negotiable to retain juices. The chimichurri tastes better if made a day ahead. Slice the steak against the grain for maximum tenderness. Do not crowd the grill to ensure proper searing.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 steak with chimich
  • Calories: 450
  • Sodium: 400
  • Fat: 32
  • Saturated Fat: 12
  • Carbohydrates: 4
  • Fiber: 1
  • Protein: 35

Keywords: grilled steak, chimichurri, labor day bbq, summer recipes, beef recipes, easy dinner, gluten-free

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Find it online: https://cookiqa.com/grilled-steak-with-chimichurri-perfect-labor-day-bbq-feast/