Grilled Steak with Chimichurri Sauce

Chimichurri Sauce

Chimichurri Sauce

Although I like a good steak, I’m not a total carnivore.   Whenever I do eat meat, I like a good topping or spice rub to season it up.  Especially if I’m going to be grilling it.

Steak topped with too much A-1 sauce or blue cheese,   hamburgers with waaay too much cheddar cheese.  Yes and yes!  It’s the melted butter that makes the lobster better, the barbecue sauce on ribs, and salsa on tacos.  Please join me in saucing just about anything and everything.

In my refrigerator, you will find a number of little jars filled with sweet, sour, and spicy sauce concoctions.   Butter too…..obviously lots of butter.

Steaks are not regular visitors to my refrigerator.   The good ones are a bit too pricy, but when they are marked down because of “sale date expiration”, that’s when I grab them for the freezer.   So, because it’s the end of summer,  and I want to grill out a few more times, and because I made a “fancy-pants” chimichurri sauce, it’s a special occasion calling for STEAK!

Steak on the grill!!

Steak on the grill!!

In Argentina, a beef-raising country, where everyone loves their beef, chimichurri sauce is a household staple.  Made with fresh and dried herbs, garlic, red wine vinegar and a good quality olive oil,  it brings out the best in meats.  Brush it on both sides of the steak before grilling to lock in moisture and add a depth of flavor to an already flavorful cut of beef.  Then save the remainder of the sauce to serve at the table with the steaks.

Serving suggestion:   grilled steak with chimichurri sauce, grilled green beans, and orzo with tomatoes and shallots.  A glass of Merlot would be a nice  accompaniment this mighty fine meal.

The perfect meal.

The perfect meal.


Yield:   Serves 4


  • 4 small steaks, such as sirloin, rib-eyes, strip, or T-bones
  • For the sauce:
  • 1/4 cup mixed chopped fresh Italian flat-leaf parsley and cilantro leaves
  • 1 teaspoon dried oregano
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup virgin olive oil
  • 1/4 cup red wine vinegar


1.  Make the sauce:  In a medium bowl, whisk together the sauce ingredients.  Brush some sauce on both sides of the steaks. Set the remaining mixture aside to serve with the steaks.

2   Prepare the grill:  preheat to medium-high.

3.  Place the steaks on the grill grates, and grill for 5 minutes per side for medium-rare  and 6 minutes per side for medium.  Remove from the grill and serve, or cover with foil to keep warm while any other items finish cooking.



SOURCE:  Week Night Grilling with the BBQ Queens.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s