Introduction
Grilled Steak with Chimichurri Sauce is a quintessential dish that combines the rich, savory flavors of grilled beef with the bright, tangy notes of a fresh herb sauce. This meal is perfect for any occasion, whether it’s a casual backyard barbecue or an elegant dinner party.
The History
Chimichurri has its roots in Argentina and Uruguay, where it has long been used as a condiment for grilled meats. The word “chimichurri” might have Italian origins, possibly from “shimi” (a corruption of “sugo,” meaning sauce) and “curri” (a derivative of curry). Over time, this vibrant sauce has become a staple in South American cuisine and beyond, bringing depth to grilled dishes.
Ingredients Breakdown
- For the steak: Beef cuts such as ribeye, sirloin, or flank steak are ideal due to their marbling and tenderness.
- For the chimichurri: Fresh parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper form the backbone of this flavorful sauce.
Step-by-Step Recipe
- Prepare the chimichurri: Finely chop parsley, oregano, and garlic. Mix them with red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Let it sit for at least 30 minutes to allow the flavors to meld.
- Season the steak: Pat the steak dry with paper towels and generously season both sides with kosher salt and freshly ground black pepper.
- Preheat the grill: Heat your grill to high heat. If using charcoal, aim for a temperature around 450°F to 500°F.
- Cook the steak: Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare doneness. Adjust cooking time based on thickness and desired level of doneness.
- Rest the steak: Remove the steak from the grill and let it rest for 5-10 minutes to allow juices to redistribute.
- Serve: Slice the steak against the grain and drizzle generously with chimichurri sauce before serving.
Tips
- Letting the chimichurri sit for at least half an hour enhances its flavor profile.
- Patting the steak dry before seasoning helps achieve a better sear on the grill.
- Use a meat thermometer to ensure accurate internal temperatures: 130°F for medium-rare, 135°F for medium, etc.
- Slicing against the grain makes the steak more tender and easier to chew.
Variations and Customizations
Feel free to experiment with different herbs like cilantro or basil for a unique twist. Adding lemon zest can introduce a citrusy brightness, while incorporating jalapeños offers extra heat. For vegetarians, consider grilling portobello mushrooms or eggplant slices and pairing them with chimichurri for a delicious plant-based option.
Health Considerations and Nutritional Value
This dish provides protein-rich steak along with healthy fats from olive oil and antioxidants from fresh herbs. However, moderation is key when consuming red meat. Opt for lean cuts and balance the meal with plenty of vegetables for added fiber and nutrients. Chimichurri itself is low in calories but packed with flavor, making it a guilt-free accompaniment.
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves
- ½ cup fresh oregano leaves
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- ¾ cup extra virgin olive oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
For the Steak:
- 1-2 pounds of steak (ribeye, sirloin, or flank)
- Kosher salt
- Freshly ground black pepper
Directions
Follow the step-by-step recipe above to prepare both the chimichurri sauce and the perfectly grilled steak.
FAQ
- Can I make chimichurri ahead of time?
- Yes! Chimichurri can be made up to 2 days in advance and stored in the refrigerator. Just give it a good stir before using.
- What type of steak works best?
- Ribeye, sirloin, and flank steaks are excellent choices because they offer great flavor and texture when grilled.
- Do I need to use red wine vinegar?
- Red wine vinegar is traditional, but you can substitute with white wine vinegar or apple cider vinegar if preferred.
Summary
Grilled Steak with Chimichurri Sauce brings together bold, smoky flavors with fresh, zesty herbs for a mouthwatering experience. Whether you’re hosting guests or enjoying a quiet night in, this dish promises to impress every time.
