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.
- 2 tbsp Olive oil
- 4 Garlic cloves (minced)
- 1 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 Boneless rib-eye steaks (about 200g each)
- 1 cup Fresh parsley (chopped)
- 0.25 cup Fresh oregano (chopped)
- 3 Garlic cloves (minced)
- 2 tbsp Red wine vinegar
- 1 tsp Red pepper flakes (adjust to taste)
- 0.5 cup Olive oil
- Salt and pepper to taste
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 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.
- 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.