Grilled Beef with Chimichurri Sauce
Elevate your next barbecue with this vibrant and flavor-packed Grilled Beef with Chimichurri Sauce recipe! Succulent, perfectly seasoned beef steaks—ribeye, sirloin, or flank—are grilled to perfection, creating a juicy, smoky char that pairs beautifully with a zesty homemade chimichurri sauce. Bursting with the fresh, herbaceous flavors of parsley, cilantro, and oregano, and balanced with garlic, red wine vinegar, and a hint of citrusy lemon juice, this Argentinian-inspired sauce is both versatile and addictively good. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or weekend cookouts, and it pairs effortlessly with roasted vegetables or a crisp green salad. It's a must-try for anyone looking to add a bold, savory twist to their grilling repertoire!
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Recipe Information
Ingredients
- 4 pieces Beef steaks (ribeye, sirloin, or flank)
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Fresh parsley, finely chopped
- 0.5 cup Fresh cilantro, finely chopped
- 1 tablespoon Fresh oregano, finely chopped (or 2 teaspoons dried oregano)
- 4 cloves Garlic cloves, minced
- 3 tablespoons Red wine vinegar
- 1 teaspoon Crushed red pepper flakes
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 0.25 cup Vegetable oil
Instructions
Preheat your grill to medium-high heat.
Rub each beef steak with 1 tablespoon of olive oil, then season with salt and black pepper on both sides. Set aside.
To make the chimichurri sauce, combine the parsley, cilantro, oregano, garlic, red wine vinegar, crushed red pepper flakes, lemon juice, water, and vegetable oil in a medium bowl. Mix well to combine. Taste and adjust salt, pepper, or vinegar as needed.
Let the chimichurri sit for at least 10 minutes to allow the flavors to meld together while you grill the steaks.
Grill the steaks for 4-6 minutes per side (depending on thickness) for medium-rare, or longer if you prefer your steak more cooked. Use an instant-read thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
Remove the steaks from the grill and let them rest for 5 minutes to retain their juices.
Serve the grilled steaks with a generous drizzle of chimichurri sauce on top or on the side. Pair with your favorite side dishes, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
3149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.8 g | 320% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 37.6 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 5.7 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 794 mg | 61% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 5168 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
