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Chimichurri Steak


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60 min
15 min
Chimichurri Steak

These steaks are juicy, mouth watering, and tender as hell. I seasoned them simply with S&P because these steaks don’t need much else. I also am having a moment with this chimichurri sauce drizzled over top of the glistening crust of the steak. SO SO good! 


For the chimichurri sauce:

  • 1 cup fresh parsley

  • 4 cloves garlic, sliced thin

  • Pinch of red pepper flakes

  • 3 tbs fresh oregano (or 1 1/2 tsp dried)

  • pinch of salt & pepper

  • 1/3 cup avocado oil

  • 2 tbs red wine vinegar


  • 5-6 petite sirloin steaks

  • 1 tsp pink Himalayan salt

  • 2 tsp ground black pepper


  • Preheat grill to 350F

  • Allow your thawed steaks to come to room temperature (about 30 minutes out of the fridge)

  • Season both sides of the steak with salt and pepper and set aside to let it absorb that seasoning

  • In a food processor or blender, pulse the parsley, garlic, vinegar, oregano, and salt and pepper. Let sit for 5-10 minutes then add the oil slowly while blending.

  • Grill your steaks to desired doneness. I personally like medium (roughly 140F) or about 4-6 minutes per side

  • Let those steaks rest! Or else you lose all that flavor and juice!

  • Serve with a spoonful of that delicious chimichurri sauce and some of your favorite grilled veggies and sides!

💚 NOTE:* Temperature is crucial to a perfectly seared steak. You DO NOT want to start with a frozen or too cold steak!


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