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.
- 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
- 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
- 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. - 2 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.
- 3 Preheat the Grill
Preheat your grill to high heat (230°C/450°F). Lightly oil the grates to prevent sticking.
- 4 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.
- 5 Rest the Steak
Remove the steak from the grill and let it rest for 5 minutes to retain juices.
- 6 Serve with Chimichurri
Slice the steak against the grain and drizzle generously with chimichurri sauce.
- 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.