Steak with Chimichurri Sauce Recipe

One of our absolute favorite things to do during summer is to throw luscious steaks over a smoking grill. Few things are more tantalizing than perfectly cooked ribeye steaks (Hubby) or New York steaks (me) — tender and flavorful and beautifully charred.

About the only thing that can make said steaks even more appealing is pouring fresh chimichurri sauce all over them. This is our hands down favorite traditional chimichurri sauce recipe to spoon over everything we possibly can. It’s delish over grilled chicken, shrimp, fish, and especially your favorite cut of steak cooked just right.

After experiencing how unbelievably easy it is to whip up a batch of chimichurri sauce, this magical green relish might just become a staple in your fridge from now and forever more.

Take your steaks to the next level…

What Ingredients Do I need for the Best Steaks with Chimichurri Sauce?

• You’ll want a couple of nice, thick, fresh steaks. My personal favorite cut is New York, as it’s flavorful, tender, and leaner than many nice cuts. Hubby prefers ribeye, with its extra tender marbling, juiciness, and flavor. Both cuts work really well for this recipe.
• Basic seasonings: kosher salt, freshly ground black pepper, and garlic powder. Nothing else is needed, as you’ll want the flavors of the chimichurri sauce to shine.
• Oil for getting that grill super hot. Just be sure to use an oil that can withstand hot cooking temperatures.
• Chimichurri mixture: garlic, onion, parsley, cilantro, olive oil, pepper, oregano, and red wine vinegar. It all blends and melds together into a wondrously flavorful experience that’s savory, aromatic, and zippy.

How to cook steaks perfectly/medium rare?

By perfect, we are referring to the popular medium-rare here. It’s just the right balance between rare and too-done. Medium-rare steaks provide a nice amount of juiciness, tenderness, and still allow you to enjoy a hot-temperature steak. That being said, do adjust the cook time to your preference.

In order to achieve a nice medium-rare steak:

• Start out with steaks that are at least 1-inch thick and even thickness throughout. This allows the steaks to brown nicely on the outside without overcooking the inside, as well as cooking evenly throughout.
• Use steaks that are fresh and chilled in fridge. Chilled meat is easier to char on the exterior without overcooking the center.
• Be sure your grill is hot, hot, hot! Be generous with greasing the grill and get it smoking hot before placing steaks on grill. This helps to ensure the exterior gets a nice sizzle and great grill lines.
• Do not poke the steaks with a thermometer or cut through with a knife while they’re cooking; even though internal temp is key, once you poke through the center, you’ll sadly watch the precious juices escape from your pretty steaks. We’ll talk about using the press test instead of puncturing the steaks.

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How to do The Press Test:

• I use the “press test” which admittedly takes some practice: cook the first side for 3 minutes, without moving the steak around. Flip to the second side for another 2 minutes, again leaving it in place. Then carefully press the center of the steak with your finger or utensil. If it feels quite soft and has a lot of “give,” it’s probably rare. If it feels rather firm without much give, it’s over-cooked. A medium-rare steak will feel like a “loose fist” — if you form a loose fist with your left hand, when you tap down on the fleshy center of that fist (spot next to thumb) it should have some give, but bounce right back. Medium-rare steaks have that same bounce-back feeling.
• Your first steak or two might be a bit of trial and error, but once you get the feel for it, you’ll be cooking perfectly medium rare steaks without relying on a thermometer at all.
• Always let your finished steaks rest on the cutting board for 5 minutes before cutting into them. This allows the juices to be retained in the steaks.

Watch us make Steak with Chimichurri sauce: 

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