Grilled Garlic Herb Steak With Chimichurri Recipe

Few dishes can match the bold, mouthwatering flavors of a Grilled Garlic Herb Steak with Chimichurri. This recipe is a perfect combination of juicy, well-seasoned steak infused with fresh herbs, garlic, and a smoky char from the grill. Topped with a vibrant and zesty chimichurri sauce, this dish delivers a harmonious balance of rich, savory, and herbaceous flavors.

Whether you’re cooking for a weekend barbecue, a special occasion, or a simple weeknight indulgence, this steak recipe is guaranteed to impress. In this detailed guide, we’ll cover everything you need to know, from choosing the best cut of steak to mastering the perfect chimichurri sauce. You’ll also find expert grilling tips, variations, and serving suggestions to elevate your steak to restaurant-quality levels.

Ingredients for Grilled Garlic Herb Steak with Chimichurri

For the Garlic Herb Steak:

• 2 ribeye, sirloin, or filet mignon steaks (about 1.5 inches thick)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• 1 tbsp butter (for finishing, optional)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1/2 lemon

Step-by-Step Preparation

Step 1: Preparing the Steak Marinade

1. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, parsley, salt, black pepper, and red pepper flakes.
2. Rub the mixture evenly over both sides of the steaks, ensuring they are well coated.
3. Let the steaks marinate at room temperature for at least 30 minutes or refrigerate for up to 4 hours for deeper flavor.

Step 2: Making the Chimichurri Sauce

1. In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, salt, and black pepper.
2. Stir in the red wine vinegar and lemon juice.
3. Gradually drizzle in the olive oil while whisking to emulsify the sauce.
4. Allow the chimichurri to sit for at least 15 minutes before serving to let the flavors meld.

Step 3: Grilling the Steak

1. Preheat the grill to high heat (450-500°F).
2. Lightly oil the grill grates to prevent sticking.
3. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, adjusting cooking time for your desired doneness.
4. Use a meat thermometer for precision:
   • Rare: 125°F
   • Medium Rare: 130-135°F
   • Medium: 140-145°F
   • Medium Well: 150°F
   • Well Done: 160°F
5. Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes before slicing to retain juices.

Step 4: Serving

• Slice the steak against the grain for maximum tenderness.
• Generously spoon the chimichurri sauce over the top.
• Serve with grilled vegetables, mashed potatoes, or a crisp salad.

Expert Tips for the Perfect Grilled Garlic Herb Steak

1. Choosing the Right Cut

• Ribeye: Rich and flavorful due to its marbling.
• Sirloin: Leaner but still tender and tasty.
• Filet Mignon: Exceptionally tender but with a milder flavor.

2. Room Temperature Steak

• Always let your steak sit at room temperature for 30-40 minutes before grilling to ensure even cooking.

3. Don’t Over-Marinate

• While a marinade enhances flavor, excessive marination can break down the meat’s texture. 4 hours max is ideal.

4. Resting is Key

• Always rest the steak after grilling to allow the juices to redistribute, ensuring a more flavorful bite.

5. Use a Meat Thermometer

• This eliminates the guesswork and ensures you hit the perfect doneness every time.

Variations of Grilled Garlic Herb Steak with Chimichurri

1. Spicy Chimichurri

• Add an extra 1/2 tsp cayenne pepper for a fiery kick.

2. Creamy Chimichurri

• Blend the chimichurri with 1/4 cup Greek yogurt for a creamier sauce.

3. Pan-Seared Version

• If you don’t have a grill, cook the steak in a cast-iron skillet over high heat with 1 tbsp butter for 3-4 minutes per side.

Best Sides to Serve with Grilled Garlic Herb Steak

1. Garlic Butter Mashed Potatoes – A rich, creamy side to complement the steak.
2. Grilled Asparagus – Light, charred, and nutritious.
3. Caesar Salad – A crisp, refreshing contrast.
4. Roasted Sweet Potatoes – Adds a touch of sweetness.
5. Crusty Bread – Perfect for soaking up extra chimichurri sauce.

Conclusion

This Grilled Garlic Herb Steak with Chimichurri Recipe is a must-try for steak lovers. With a perfect balance of smoky, garlicky, and herbaceous flavors, it’s a show-stopping dish that works for any occasion. Whether grilled outdoors or cooked indoors, this steak will always impress. Give it a try, and elevate your grilling game today!

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Popular Recipes

Grilled Garlic Herb Steak With Chimichurri Recipe

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Cooking Method: Grilling, Stovetop Cuisine: American, Mediterranean Courses: Dinner, Lunch

Prep Time 15 mins Cook Time 2 hrs Rest Time 15 mins Total Time 2 hrs 30 mins Difficulty: Intermediate Cooking Temp: 230  C Servings: 4 Best Season: Summer, All Season

Description

A mouthwatering grilled garlic herb steak topped with a fresh and zesty chimichurri sauce. This juicy and flavorful dish is perfect for summer BBQs or a gourmet dinner at home. The garlic herb marinade infuses the steak with rich flavors, while the chimichurri adds a tangy, herby kick.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the Steak:

• 2 lbs Ribeye or New York Strip Steak (1-1.5 inches thick)
• 3 tbsp Olive Oil
• 4 cloves Garlic (minced)
• 1 tbsp Fresh Thyme (chopped)
• 1 tbsp Fresh Rosemary (chopped)
• 1 tsp Salt
• 1 tsp Black Pepper
• ¹⁄₂ tsp Red Pepper Flakes (optional)
• 1 tbsp Lemon Juice

For the Chimichurri Sauce:

• 1 cup Fresh Parsley (finely chopped)
• ¹⁄₂ cup Fresh Cilantro (finely chopped)
• 3 cloves Garlic (minced)
• ¹⁄₂ cup Olive Oil
• ¹⁄₄ cup Red Wine Vinegar
• 1 tsp Red Pepper Flakes
• ¹⁄₂ tsp Salt
• ¹⁄₂ tsp Black Pepper
• 1 tbsp Lemon Juice

Instructions

1. Prepare the Marinade

   
   In a small bowl, mix olive oil, minced garlic, chopped thyme, rosemary, salt, black pepper, red pepper flakes, and lemon juice. Rub the mixture evenly over the steak and place it in a sealed container or ziplock bag. Let it marinate in the refrigerator for at least 2 hours.

   

1. Make the Chimichurri Sauce

   In a bowl, combine chopped parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, black pepper, and lemon juice. Stir well and let the sauce sit for at least 20 minutes to allow flavors to blend.

   

1. Preheat the Grill

   Preheat your grill to high heat (230°C/450°F). Lightly oil the grates to prevent sticking.

   

1. Grill the Steak

   Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, adjusting the time for desired doneness. Use a meat thermometer to check the internal temperature: 52°C (125°F) for rare, 57°C (135°F) for medium-rare, and 63°C (145°F) for medium.

   

1. Rest the Steak

   Remove the steak from the grill and let it rest for 5 minutes to retain juices.

   

1. Serve with Chimichurri

   Slice the steak against the grain and drizzle generously with chimichurri sauce.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 885.36kcal

% Daily Value *

Total Fat 76.15g118%

Saturated Fat 20.85g105%

Cholesterol 185.97mg62%

Sodium 718.3mg30%

Potassium 831mg24%

Total Carbohydrate 3.71g2%

Dietary Fiber 1.13g5%

Sugars 0.49g

Protein 44.67g90%

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Vitamin A 76.04 IU

Vitamin C 25.59 mg

Calcium 51.88 mg

Iron 5.2 mg

Vitamin E 5.54 IU

Vitamin K 280.09 mcg

Thiamin 0.22 mg

Riboflavin 0.34 mg

Niacin 9.25 mg

Vitamin B6 0.97 mg

Folate 40.32 mcg

Vitamin B12 6.32 mcg

Phosphorus 395.63 mg

Magnesium 56.39 mg

Zinc 7.5 mg

* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.

Note

• For best flavor, marinate the steak overnight.
• If you don’t have a grill, use a cast-iron skillet on high heat.
• Leftover chimichurri can be stored in the fridge for up to 5 days.

Keywords: grilled steak, garlic herb marinade, chimichurri sauce, BBQ recipe, easy steak recipe