Grilled steak is a timeless favorite, but when paired with a vibrant and tangy chimichurri sauce, it becomes something truly extraordinary. This Grilled Garlic Herb Steak with Chimichurri recipe will teach you how to create a flavorful, tender steak that’s perfectly seasoned and grilled to perfection. Whether you’re grilling for a special occasion or a weeknight dinner, this dish is sure to impress everyone at the table.
In this post, we will break down the process from start to finish, including tips for grilling the perfect steak, making the most of garlic and herbs, and crafting a delicious chimichurri sauce that elevates the flavors. Plus, we’ll cover possible variations and serve suggestions, so you can customize this dish to suit your taste.
Let’s dive into this delicious recipe!
Section 1: Ingredients
For the Grilled Garlic Herb Steak
To make a flavorful steak, you need to start with the right ingredients. Here’s what you’ll need to prepare the steak:
- 2 steaks of your choice (Ribeye, New York Strip, or Sirloin are great options)
- 4 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp onion powder
For the Chimichurri Sauce
Chimichurri is a bold, herby, and zesty sauce originating from Argentina. Here are the ingredients to make the perfect chimichurri:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 4 cloves of garlic, minced
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes (optional, for spice)
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Section 2: Preparing the Steak
The key to a great steak is proper seasoning and grilling. Follow these steps for a flavorful, juicy result:
Step 1: Marinating the Steak
Start by preparing the garlic herb marinade. In a small bowl, combine olive oil, minced garlic, thyme, rosemary, salt, pepper, lemon juice, smoked paprika, and onion powder. Mix thoroughly to create a fragrant marinade.
Place the steaks in a large resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and let it sit in the refrigerator for at least 30 minutes (up to 2 hours for more flavor). This allows the herbs and garlic to infuse the meat.
Step 2: Preparing the Grill
While the steak is marinating, preheat your grill to medium-high heat (about 450°F). If you’re using a gas grill, set it to high, and for charcoal grills, wait until the coals are ashy and glowing.
Make sure your grill grates are clean and well-oiled to prevent sticking. You can use a grill brush to clean off any residue from previous grilling.
Step 3: Grilling the Steak
Once the grill is hot and the steak has marinated, it’s time to cook. Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare (adjust for your preferred doneness). Use tongs to flip the steaks gently.
For grill marks and a more even cook, avoid moving the steak around too much. Use a meat thermometer to check for doneness if needed: 130°F for medium-rare, 140°F for medium, and 160°F for well done.
After grilling, allow the steaks to rest for 5-10 minutes before slicing. Resting ensures the juices redistribute, keeping your steak tender and juicy.
Section 3: Making the Chimichurri Sauce
While the steak is resting, it’s the perfect time to prepare the chimichurri sauce. The bold and herbaceous flavors of chimichurri complement the richness of grilled steak perfectly.
Step 1: Mixing the Ingredients
In a medium-sized bowl, combine the chopped parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, lemon juice, salt, and black pepper. Stir until all the ingredients are well incorporated.
Chimichurri should be slightly chunky with a balance of acidity from the vinegar and richness from the olive oil. Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes depending on your preferences.
Step 2: Let the Flavors Develop
For the best flavor, let the chimichurri sit for about 10-15 minutes to allow the herbs and garlic to infuse the oil and vinegar. You can also make it in advance and store it in an airtight container in the refrigerator for up to a week.
Section 4: Serving Suggestions
This Grilled Garlic Herb Steak with Chimichurri is best served with a variety of sides that complement its bold flavors. Here are some suggestions:
- Roasted Vegetables: Roasted potatoes, carrots, or asparagus make a great side that pairs well with the steak and chimichurri sauce.
- Grilled Corn: For a summer touch, try grilling some corn on the cob with a little butter and seasoning.
- Fresh Salad: A light arugula or spinach salad with a lemon vinaigrette will add freshness to the meal.
- Crusty Bread: Serve with a warm, crusty baguette to soak up any leftover chimichurri sauce.
Section 5: Tips for the Perfect Grilled Garlic Herb Steak
- Use High-Quality Meat: Choose well-marbled cuts of beef like ribeye or New York strip for the best flavor and tenderness.
- Rest the Steak: Let the steak rest before cutting to ensure it stays juicy.
- Adjust the Grill Temperature: If you prefer a well-done steak, cook it for longer at a lower temperature to avoid burning the outside while ensuring the inside cooks through.
- Customize the Chimichurri: You can adjust the herbs in the chimichurri sauce. Try adding fresh cilantro or basil for a unique twist.
- Don’t Overcrowd the Grill: Give your steaks enough space on the grill to ensure they cook evenly.
Section 6: Variations to Try
While this Grilled Garlic Herb Steak with Chimichurri recipe is fantastic as is, you can easily make some modifications to suit your tastes:
- Add a Protein Kick: Try adding some grilled shrimp or chicken alongside the steak for a surf-and-turf combination.
- Different Herbs: Experiment with other herbs like tarragon or dill in your chimichurri sauce for a new flavor profile.
- Chimichurri Variations: Add some smoked paprika or roasted garlic to the chimichurri for an extra layer of flavor.
Conclusion
Grilled Garlic Herb Steak with Chimichurri is the perfect combination of savory, smoky, and zesty flavors. The garlic herb marinade enhances the richness of the steak, while the chimichurri adds a refreshing and tangy contrast. Whether you’re grilling for a special occasion or just want a flavorful weeknight dinner, this recipe is sure to impress. With easy-to-follow instructions and variations to suit your preferences, you can make this dish your own.
Serve it with your favorite sides, and enjoy the deliciousness of this well-rounded, satisfying meal. Happy grilling!
Grilled Garlic Herb Steak with Chimichurri Recipe
Description
This Grilled Garlic Herb Steak with Chimichurri is a savory, tender steak marinated in a blend of garlic, herbs, and olive oil, then grilled to perfection and topped with a tangy, zesty chimichurri sauce. Perfect for any grilling occasion, this recipe combines bold flavors with a refreshing twist, making it an irresistible choice for steak lovers.
Ingredients
For the Steak Marinade
For the Chimichurri Sauce
Instructions
Marinate the Steaks
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this marinade evenly over both sides of the steaks. Let the steaks marinate for at least 30 minutes (or up to 2 hours) in the fridge for maximum flavor.
Prepare the Chimichurri Sauce
In a mixing bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, and olive oil. Stir well to combine, then season with salt and pepper to taste. Set aside to allow the flavors to meld.
Grill the Steaks
Preheat your grill to medium-high heat (about 200°C). Place the marinated steaks on the grill and cook for 4-5 minutes per side for medium-rare (or adjust time for your preferred doneness). Use a meat thermometer to ensure the steaks reach 130°F (54°C) for medium-rare.
Rest the Steaks
Remove the steaks from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender, juicy steak.
Serve
Slice the steaks against the grain and drizzle with the prepared chimichurri sauce. Serve with your choice of sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 766.38kcal
- % Daily Value *
- Total Fat 69.08g107%
- Saturated Fat 20.04g101%
- Trans Fat 2.17g
- Cholesterol 119mg40%
- Sodium 560.51mg24%
- Potassium 552.2mg16%
- Total Carbohydrate 5.37g2%
- Dietary Fiber 2.17g9%
- Sugars 0.38g
- Protein 33.35g67%
- Vitamin A 79.14 IU
- Vitamin C 22.8 mg
- Calcium 98.74 mg
- Iron 5.69 mg
- Vitamin D 0.35 IU
- Vitamin E 5.83 IU
- Vitamin K 288.49 mcg
- Thiamin 0.21 mg
- Riboflavin 0.46 mg
- Niacin 8.51 mg
- Vitamin B6 0.82 mg
- Folate 36.21 mcg
- Vitamin B12 3.06 mcg
- Phosphorus 247.56 mg
- Magnesium 52.6 mg
- Zinc 8.56 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
- You can substitute rib-eye with any cut of steak you prefer (sirloin, flank, or filet mignon work well).
- Chimichurri can be made ahead of time and stored in the fridge for up to 3 days. The flavors intensify after a few hours.
- For a spicier version, add more red pepper flakes to the chimichurri sauce.
- Leftover steak can be sliced and used in sandwiches or salads.
