Monday, July 27

Grilled Rib Eye Steak with Chimichurri Sauce

ribe eye with chimichurri sauce

Want to make your plain 'ol grilled steak suddenly sexy? Drizzle it with chimichurri sauce, a bold Argentinian sauce made from a mixture of herbs, garlic, oil, and vinegar.

In most Latin American and South American countries chimichurri sauce is used either as a marinade or a dipping sauce for grilled meats. Since chimchurri sauce is so flavorful and easy to make, it's becoming increasingly popular in The States as well.

Chimichurri sauce isn't just for grilled steak; it gets along beautifully with other grilled meats, such as chicken and pork, and even tastes great on seafood, eggs, tofu, vegetables, and many sandwiches.

So next time you make grilled steak, toss the A-1, and make a batch of chimchurri sauce instead. Then turn on some salsa music, and get ready to sizzle.

Grilled Rib Eye Steak with Chimichurri Sauce
Serves 2
Print recipe only here.

Chimichurri sauce can be made up to one week ahead. Just note that the garlic flavor will intensify over time. If that's not appealing to you, then either add the garlic later, or saute it first in some olive oil before adding it to the sauce.

Chimichurri Sauce:
1/4 cup fresh chopped cilantro
1/4 cup fresh chopped parsley
1 tablespoon fresh chopped oregano OR 1/2 teaspoon dried
1/2 jalapeno (the more the seeds the hotter the flavor) OR 1/4 teaspoon cayenne pepper
salt, to taste
1 tablespoon olive oil
2 tablespoons cider vinegar
1/2 garlic clove

Steaks:
2 (8-ounce) rib eye steaks
salt and freshly ground black pepper

1. For the chimichurri sauce, place all ingredients in a small processor; process until smooth. Alternatively, finely mince ingredients and whisk with oil and vinegar in a small bowl.

2. Place in an air-tight container for a minimum of 1 hour or up to several days in advance. Remove from refrigerator 30 minutes prior to serving.

3. Preheat the grill to high.

4. Remove steaks from the refrigerator 15-20 minutes prior to grilling. Season them with salt and freshly ground black pepper and rest on the counter top.

5. Place steaks on the grill, and cook 4-5 minutes, or until lightly charred. Flip steaks over, and cook 5-6 minutes for medium rare. (For the most accurate results, use a meat thermometer. 135 degrees F is medium rare; 140 degreees F is medium; 150 degreees F is medium-well.)

6. Remove steaks from the grill, and place on a platter. Tent loosely with some tin foil, and let rest for 5 minutes before slicing. (Don't skip this step! It will keep the steak juicy and tender on the inside.)

7. Plate your steaks, and drizzle with chimichurri sauce. Serve immediately.

You might also like:

The Southwest Hamburger





Grilled Lamb Sandwich





Here are more chimichurri sauce recipes:

Chimichurri (made with capers) at Herbivoracious
Short Ribs with Chimichurri Sauce at From Argentina With Love
Steak with Mint Chimichurri Sauce at No Recipes
Chimichurri Sauce at ECurry

34 comments:

Chris said...

I love Chimichurri but have never made it myself. I'm looking forward to trying it out on grilled veggies!

City Girl said...

I love love love this combination of flavors.

Rosa's Yummy Yums said...

That dish looks so scrumptious! Marvelous!

Cheers,

Rosa

Danielle said...

YUM!! Rib eye is my favorite steak. The sauce is a great idea (love love love anything cilantro!) I'll be trying this with our next bbq session.

Laura [What I Like] said...

I adore this stuff! I really love it with pork tenderloin on the grill. I use half of the sauce for marinade and the other half to drizzle over the finished product. Perfect summertime dinner.

Kalyn said...

I love chimichurri sauce! Wish I had that to eat for lunch right now.

Lynda said...

This looks delicious! I'm going to make some when I do steaks next-thanks for a great recipe!

Bellini Valli said...

Perfect for this kind of weather :D

Lu* said...

if you wanna know the origin of the word chimichurry click here http://unblogerrante.wordpress.com/2009/07/24/curiosidades-del-asado/

Soma said...

I love the Chimichurri & posted it just recently. We do not eat steak, but loved using it in all kinds of non traditional way.

Maria said...

That sauce looks incredible!

Rebecca said...

Thanks for adding a link to my sauce! Your photo is gorgeous, and I think the addiition of cilantro sounds wonderful!

Susan from Food Blogga said...

chris-It's wonderful on grilled veggies. Once you make it, it'll become a regular!

citrygirl-So do I!

rosa-Thank you!

danielle-I hope you do!

laura-That's a great idea! Like double dipping. ;)

kalyn-You and me both!

lynda-It's really easy and delicious. Hope you try it.

val-It is!

lu-Thanks.

soma-I'll add a link to yours then!

maria-Thank you!

rebecca-I appreciate that. Thanks!

Sal said...

I love chimichurri sauce, but I've never actually tried making it before! This seems simple enough, and looks phenomenal!

Lydia (The Perfect Pantry) said...

I'm excited that my garden can provide all of the fresh herbs to make this sauce. I'm going to try it this weekend.

The Leftoverist said...

I've just been thinking about chimchurri sauce...yum. And who doesn't have a bunch of parsley knocking around in the fridge?

MeetaK said...

i love my seafood even more with chimchurri sauce! perfect to make especially since there is an abundance of herbs i can use right now!

tastyeatsathome said...

Mmmmm! There is a Salvadorian restaurant near here that serves a grilled skirt steak with chimichurri sauce. Must recreate at home! Sounds wonderful - thank you!

Anonymous said...

Loved it on pork tenderloin, wrapped in bacon. I brined the pork first, then grilled on skewers
, half on pork,half for dipping.

♥Deeba @Passionate About Baking♥ said...

Finger licking good stuff Susan...the more garlic for me, the yummier it is! No marinating here? Even for chicken? Just grill & pour the sauce over...have to give this a go!

Eve Fox said...

Deliciosa! Can't wait to try this. I've had a chimichurri recipe sitting around for over a year - grilled steaks is a great idea.

Manggy said...

Man, I WISH I could salsa! Ha ha ha. While I do love me some A1 (don't judge me!), this looks mighty good too. :)

veron said...

That steak looks absolutely incredible. And ribeye is my favorite cut of all.

Bill Medifast said...

Delicious. Thanks for sharing this. Now I want some ribeye steak! Perfect time of day to get hungry too. Thanks :)

Country Girl said...

Just recently came across your blog and would love to share your pineapple upside down cake recipe from 2008 on my blog with your permission. I made and it was delicious and made for a great photo. I will certainly reference here to your blog. Let me know if that is ok, Kim
PS Love your blog will be back to try more recipes!

Abby said...

I'm trying to make more meatless meals - to save money and calories - and the thought of this over eggs, with toast on the side, sounds great! Thanks for a fab idea.

Annie said...

I made Chimichurri sauce once and really loved it. Your version sounds wonderful. I will have to definitely try this recipe. I haven't had steaks in way too long.

ChichaJo said...

I'll definitely take this over A1 any day! :)

Coffee and Vanilla said...

Hi Susan,

I have two awards waiting for you on my blog :)

http://www.coffeeandvanilla.com/?p=7657

Have a nice day, Margot

sliceofsueshe said...

I am all about a great ribeye. This sounds like it would totally take it to another level.

Rose&Thorn said...

That steak looks so good and that sauce, my family are going to love it! Thank you!

Owyn from Medifast Coupons said...

The perfect summer meal. Delicious.

Giff said...

I too have been playing around with chimichurri style sauces -- will have to try your ratios! So good.

An interesting factoid caught my eye in this month's gourmet mag where they claimed all the heat in peppers comes from the pith, not the seeds. I had always heard it came from both.

Tummy said...

Thanks I will try this at home

There was an error in this gadget