Since when did going out to eat get so damn expensive? I mean seriously, the hubby and I cannot go out for a decent meal for any less than $80 now. How is this possible?

And then add the kids in there and we can’t leave for less than $100.

I love going out to eat and trying many different restaurants, but whenever I see the menu prices I cringe a little inside. This same chimichurri steak at a restaurant would easily be more than $15 for one person and I made it for the same price for the whole family.

I didn’t really realize before how expensive going out to eat was until we went on vacation. When you go out to eat occasionally and only for dinner it’s not a big deal. But when you go and have to eat 3 meals a day eating out then it definitely adds up quickly.

What are Grilled Steaks with Chimichurri Sauce?

Chimichurri sauce hails from Argentina and Uruguay, where it’s a staple condiment for grilled meats. Made with fresh herbs, garlic, vinegar, and olive oil, this vibrant green sauce adds a burst of flavor to any dish.

The combination of cilantro and parsley in our chimichurri recipe provides a delightful balance of freshness and earthiness, while the vinegar and red pepper flakes add a tangy kick.

Why You’ll Love this Recipe

This recipe holds a special place in my heart because it brings together two of my favorite things: grilling and fresh, bold flavors. The marinade for the steak is simple yet effective, allowing the natural flavors of the meat to shine through.

The chimichurri sauce, on the other hand, is a flavor powerhouse that elevates the dish to new heights. Plus, it’s incredibly easy to make and can be prepared ahead of time, making it perfect for entertaining.

Ingredients

For the Steak:

• Flank Steak: A lean cut that’s perfect for grilling, offering a rich, beefy flavor.
• Salt: Enhances the natural flavors of the steak.
• Garlic Powder: Adds a subtle, savory depth.
• Ground Cumin: Provides a warm, earthy undertone.
• Ground Black Pepper: Adds a sharp, pungent kick.
• Cayenne Pepper: Introduces a hint of heat to balance the flavors.

For the Chimichurri Sauce:

• Fresh Cilantro: Brings a bright, citrusy note.
• Fresh Flat-Leaf Parsley: Adds a fresh, slightly peppery flavor.
• Distilled White Vinegar: Provides acidity to balance the richness of the steak.
• Garlic: Infuses the sauce with a robust, aromatic flavor.
• Salt: Enhances the overall taste of the sauce.
• Ground Cumin: Adds a warm, earthy depth.
• Crushed Red Pepper Flakes: Introduces a spicy kick.
• Olive Oil: Binds the ingredients together, adding a smooth, rich texture.

Substitutions & Additions

If you don’t have flank steak on hand, you can substitute it with skirt steak or even ribeye for a more indulgent option.

For the chimichurri sauce, feel free to experiment with different herbs like oregano or basil. You can also add a splash of lemon juice for extra brightness.

How to Make this Recipe

Prepare the Steak: Trim the fat from the steaks and place them on a baking sheet. In a small bowl, combine salt, garlic powder, cumin, black pepper, and cayenne pepper. Sprinkle the seasoning mixture over the steaks and rub it in thoroughly. Cover with plastic wrap and let marinate in the fridge for 1 hour.

Make the Chimichurri Sauce: While the steaks are marinating, prepare the chimichurri sauce. Combine cilantro, parsley, vinegar, garlic, salt, cumin, and red pepper flakes in a food processor. Process while streaming in olive oil until the mixture is smooth and creamy. Transfer the sauce to an airtight container and refrigerate until ready to use.

Grill the Steaks: Preheat your grill to medium heat. Remove the steaks from the fridge and place them on the grill. Cook for 5-7 minutes per side, turning once, or until the desired doneness is reached. Remove from the grill and let the steaks rest for 10 minutes before slicing.

Serve: Slice the steaks against the grain and serve topped with chimichurri sauce.

Cooking Tips & Tricks

Marinating: Allowing the steak to marinate for at least an hour helps to tenderize the meat and infuse it with flavor. If you have more time, marinate the steak overnight for even better results.

Grilling: For the perfect grill marks, make sure your grill is preheated to medium heat and avoid moving the steaks around too much. Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Chimichurri Sauce: Make the chimichurri sauce a day ahead to allow the flavors to meld together. Store it in the fridge and bring it to room temperature before serving.

Serving Suggestions

This grilled steak pairs wonderfully with a variety of side dishes. Consider serving it with grilled vegetables, a fresh garden salad, or roasted potatoes.

For a complete Argentinean experience, pair the meal with a glass of Malbec wine.

Storage Suggestions

If you have any leftovers, store the sliced steak and chimichurri sauce separately in airtight containers in the fridge.

The steak will keep for up to 3 days, while the chimichurri sauce can last up to a week. To reheat the steak, warm it gently in a skillet over medium heat.

Recipe FAQ

Can I use a different cut of steak? Yes, you can use skirt steak, ribeye, or even sirloin as alternatives.

How long can I marinate the steak? It’s best to marinate for at least 1 hour, but overnight is ideal for maximum flavor.

Can I make the chimichurri sauce ahead of time? Absolutely! The sauce can be made a day in advance and stored in the fridge.

What if I don’t have a grill? You can cook the steak in a grill pan or cast-iron skillet on the stovetop.

Can I freeze the chimichurri sauce? Yes, you can freeze it in an airtight container for up to 3 months.

Grilled Steaks with Chimichurri Sauce is a dish that brings together the best of summer grilling and fresh, bold flavors.

It’s easy to prepare, versatile, and sure to be a hit at your next gathering. Give this recipe a try and let me know how it turns out!