12 Unique Grilled Steak With Chimichurri Plates For Fresh Summer Vibes

Feel the warmth of summer with the irresistible aroma of grilled steak paired with vibrant chimichurri.

Each cut of steak offers a unique culinary journey, infused with flavors like tropical pineapple or smoky chipotle.

These recipes are perfect for refreshing your summer menu and impressing your guests.

Get ready to enhance your grilling skills and bring fresh vibes to your table.

Discover these mouthwatering combinations and create unforgettable culinary memories.

Classic Ribeye With Chimichurri Elegance

Grilled Steak with Chimichurri is a classic dish that brings together the robust flavors of a perfectly grilled ribeye and the fresh, zesty notes of chimichurri sauce. This dish is perfect for a summer barbecue or a cozy dinner at home, offering a delightful balance between the rich, juicy steak and the vibrant, herbaceous sauce.

Chimichurri, originating from Argentina, is a versatile condiment made from fresh herbs, garlic, vinegar, and olive oil, which complements the steak’s savory essence perfectly.

The key to nailing this dish lies in selecting a high-quality ribeye steak, known for its marbling and tenderness. Cooking it to the right temperature guarantees that the meat is juicy and flavorful. Meanwhile, the chimichurri adds a revitalizing contrast, enhancing every bite with its aromatic burst.

Whether you’re a seasoned grill master or a home cook enthusiastic to elevate your steak game, this recipe is designed to impress.

Ingredients for Grilled Steak with Chimichurri (Serves 4-6):

• 4 ribeye steaks (about 1 inch thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup fresh parsley leaves, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 3/4 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, and minced garlic. Add the red wine vinegar, red pepper flakes, and oregano. Gradually whisk in the extra-virgin olive oil until well blended. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
2. Season the Steaks: Remove the ribeye steaks from the refrigerator and let them come to room temperature. Pat them dry with paper towels and season both sides generously with salt and freshly ground black pepper. Lightly brush each steak with olive oil.
3. Preheat the Grill: Preheat your grill to high heat, confirming it’s hot enough to sear the steaks effectively. You should aim for a temperature of about 450°F (232°C).
4. Grill the Steaks: Place the steaks on the hot grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your desired doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
5. Rest the Steaks: Once cooked to your liking, remove the steaks from the grill and let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy steak.
6. Serve: Slice the ribeye steaks against the grain and arrange them on a serving platter. Spoon the chimichurri sauce generously over the top or serve it on the side.

Extra Tips:

For peak flavor, it’s important to let the chimichurri sit for at least 30 minutes before serving, allowing the ingredients to fully infuse. If possible, prepare it a few hours in advance or even the night before.

When grilling, make sure not to press down on the steaks, as this will release the juices and can result in a drier steak. Finally, adjust the level of red pepper flakes in the chimichurri according to your spice preference for a perfectly balanced kick.

Spice It Up: Skirt Steak With Red Chimichurri

For a meal that will impress your guests and tantalize your taste buds, try our Grilled Skirt Steak with Red Chimichurri. This dish is a delightful spin on traditional chimichurri, featuring a spicy red version that pairs beautifully with the rich, beefy flavors of skirt steak. Perfect for outdoor grilling sessions or a special dinner at home, this recipe delivers a zesty and robust flavor profile sure to become a favorite.

The skirt steak is known for its rich, beefy flavor, and when combined with a vibrant red chimichurri, it creates a harmonious blend of spices and herbs that elevate the dining experience. The red chimichurri, made with fresh herbs, garlic, and a hint of spice, adds depth and complexity to every bite. This recipe serves 4-6 people, making it ideal for family gatherings or small dinner parties.

Ingredients:

• 2 lbs skirt steak
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup fresh cilantro leaves
• 1 cup fresh flat-leaf parsley leaves
• 4 cloves garlic
• 1 small red chili, seeded
• 1 teaspoon smoked paprika
• 1 tablespoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon lemon juice

Cooking Instructions:

1. Prepare the Chimichurri: In a food processor, combine the cilantro, parsley, garlic, red chili, smoked paprika, red wine vinegar, extra-virgin olive oil, and lemon juice. Pulse until the mixture is finely chopped but not completely smooth. Adjust seasoning with salt and pepper to taste. Set aside to allow the flavors to meld.
2. Season the Steak: Pat the skirt steak dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper. Drizzle with olive oil and rub it into the meat to guarantee an even coating.
3. Preheat the Grill: Preheat your grill to high heat. If using a charcoal grill, ensure the coals are ashed over and spread evenly.
4. Grill the Steak: Place the steak on the grill and cook for 3-4 minutes per side for medium-rare, or until the desired doneness is achieved. Use a meat thermometer to guarantee precision, aiming for an internal temperature of 130°F for medium-rare.
5. Rest the Steak: Once cooked, remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
6. Serve: Slice the steak against the grain into thin strips. Serve with a generous drizzle of the red chimichurri over the top. Enjoy warm.

Extra Tips:

When selecting skirt steak, look for one with a good amount of marbling, as this will enhance the flavor and tenderness.

If you prefer a milder chimichurri, reduce the amount of red chili or remove it entirely.

For the best results, make the chimichurri a few hours ahead of time to allow the flavors to fully develop.

When grilling, be mindful of skirt steak’s thinner cut and quick cooking time to prevent overcooking.

Zesty Flank Steak With Cilantro Lime Chimichurri

The zesty flavor of this flank steak paired with the fresh, tangy cilantro lime chimichurri makes for a delightful and unforgettable meal. The steak is marinated and then grilled to perfection, locking in the flavors and guaranteeing a juicy, tender bite.

The vibrant chimichurri sauce, made with fresh herbs, lime, and garlic, adds a revitalizing and bold contrast to the rich, smoky essence of the grilled meat. This dish is perfect for a weekend barbecue or a special dinner, offering a taste of South American cuisine right at home.

It’s easy to prepare and bound to impress your family and friends with its complex flavors and beautiful presentation. This recipe serves 4-6 people, making it ideal for gatherings or family dinners.

Ingredients:

• 2 pounds flank steak
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes (optional)
• 1 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup red wine vinegar
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt (for chimichurri)
• 1/4 teaspoon black pepper (for chimichurri)
• 1/2 cup olive oil (for chimichurri)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine 3 tablespoons of olive oil, minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, cumin, smoked paprika, and red pepper flakes. Mix well to combine.
2. Marinate the Flank Steak: Place the flank steak in a resealable plastic bag or a shallow dish, and pour the marinade over it. Confirm the steak is well coated with the marinade. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Prepare the Chimichurri Sauce: In a medium bowl, combine chopped cilantro, parsley, red wine vinegar, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Slowly whisk in 1/2 cup olive oil until the sauce is well combined and emulsified. Set aside at room temperature to let the flavors meld.
4. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
5. Grill the Steak: Remove the steak from the marinade, letting any excess drip off. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or longer to reach your desired level of doneness.
6. Rest the Steak: Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
7. Slice and Serve: Slice the steak thinly against the grain for maximum tenderness. Drizzle generously with the cilantro lime chimichurri sauce before serving.

Extra Tips:

When cooking the steak, it’s vital to monitor the grill’s temperature to avoid overcooking. Flank steak is best enjoyed medium-rare to medium; anything beyond can make it tough.

Letting the steak rest after grilling is essential to maintaining its juiciness. If you prefer a spicier kick, adjust the amount of red pepper flakes in the marinade.

The chimichurri can be made a day in advance and stored in the refrigerator, which will help the flavors develop further. Enjoy this dish with a side of grilled vegetables or a fresh salad to complement the robust flavors of the steak and sauce.

Sirloin and Charred Corn: A Chimichurri Marination

Grilled Steak with Chimichurri is a classic dish that combines the rich, savory flavors of perfectly grilled steak with the fresh, tangy kick of chimichurri sauce. This vibrant green sauce, made from fresh herbs, garlic, vinegar, and oil, is a staple in Argentine cuisine and enhances the natural flavors of the meat.

It’s the perfect accompaniment, adding a fresh, herbaceous note that elevates the steak to new heights. When paired with charred corn, this dish becomes a celebration of summer flavors, offering both the juicy, tender satisfaction of well-cooked steak and the sweet smokiness of grilled corn.

In this particular recipe, we focus on using sirloin steak, a cut known for its balance of flavor and tenderness. The steak is marinated in a portion of the chimichurri sauce, allowing the flavors to penetrate deeply into the meat before it’s grilled to perfection.

The remaining sauce is served alongside the grilled steak, offering a zesty contrast with each bite. The charred corn, seasoned simply, rounds out the dish with its own unique texture and sweetness, making this a complete and satisfying meal that serves 4-6 people.

Ingredients:

• 2 pounds sirloin steak
• 4 ears of corn, husked
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 lemon, juiced

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a bowl, mix together the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and lemon juice. Season with salt and pepper to taste. Divide the sauce into two portions. Use one for marinating the steak and reserve the other for serving.
2. Marinate the Steak: Place the sirloin steak in a shallow dish or a resealable plastic bag. Pour one portion of the chimichurri sauce over the steak, guaranteeing it’s well-coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Prepare the Corn: While the steak is marinating, preheat your grill to medium-high heat. Husk the corn and brush with a little olive oil. Season with salt and pepper.
4. Grill the Steak: Remove the steak from the marinade and let it come to room temperature. Place it on the preheated grill. Cook for about 4-5 minutes per side for medium-rare, or until the desired doneness is reached. Use a meat thermometer to guarantee accuracy (135°F for medium-rare).
5. Grill the Corn: Place the corn on the grill alongside the steak. Rotate occasionally until the kernels are evenly charred and tender, about 10-12 minutes.
6. Rest and Serve: Once the steak is done, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat. Slice the steak against the grain and serve with the reserved chimichurri sauce and charred corn.

Extra Tips:

For the best results, make sure your grill is properly preheated before placing the steak and corn on it. This guarantees a good sear on the steak and prevents sticking.

If you prefer a spicier chimichurri, increase the amount of red pepper flakes. The key to a juicy steak isn’t to overcook it; always check the internal temperature to avoid this.

Finally, try experimenting with different herbs in the chimichurri, such as oregano or mint, to personalize the flavor.

Smoky New York Strip With Chipotle Chimichurri

Grilled Steak with Chimichurri is a classic dish that marries the rich, savory flavors of a perfectly grilled steak with the zesty, herbaceous notes of chimichurri sauce. This combination isn’t only a feast for the taste buds but also a visually appealing dish that brings excitement to any meal.

The beauty of this recipe is its simplicity; with just a few quality ingredients and some basic grilling techniques, you can create a restaurant-quality steak dinner at home.

The Smoky New York Strip with Chipotle Chimichurri elevates the traditional preparation by introducing a smoky, spicy twist to the classic chimichurri sauce. This version incorporates chipotle peppers, which add a depth of flavor and a touch of heat, perfectly complementing the juicy, tender New York strip steaks.

When grilled to perfection, the steaks develop a delightful crust that locks in the natural juices, making each bite incredibly satisfying.

Ingredients (Serves 4-6):

• 4 New York strip steaks, about 1-inch thick
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Steaks: Remove the New York strip steaks from the refrigerator and let them come to room temperature, about 30 minutes. This guarantees even cooking. Pat them dry with paper towels and season generously with salt and black pepper on both sides.
2. Make the Chipotle Chimichurri: In a medium bowl, combine the chopped parsley, cilantro, garlic, red wine vinegar, olive oil, chipotle pepper, oregano, crushed red pepper flakes, and lime juice. Mix well to combine, then season with salt and pepper to taste. Set aside to allow the flavors to meld.
3. Preheat the Grill: Preheat your grill to high heat. If using a charcoal grill, arrange the coals on one side to create a hot zone and a cooler zone.
4. Grill the Steaks: Brush the steaks with olive oil. Place them on the hot side of the grill. Grill for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to ascertain accuracy: 130°F for medium-rare, 140°F for medium.
5. Rest the Steaks: Once cooked, remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, promoting a juicy and flavorful steak.
6. Serve: Slice the steaks against the grain and serve with a generous spoonful of chipotle chimichurri on top. Enjoy!

Extra Tips:

When grilling steaks, it’s crucial to manage the heat properly. If the grill is too hot, the outside of the steak may char before the inside reaches the desired temperature. Conversely, if it’s too cool, the steak might overcook before developing a nice sear.

To achieve the perfect balance, start with high heat to create a sear and then move the steaks to a cooler part of the grill, if necessary, to finish cooking. Additionally, always let the steaks rest before slicing to guarantee the most tender and juicy results.

Garlic Herb Chimichurri T-Bone Experience

Grilled Steak with Chimichurri is a flavorful delight that combines the rich taste of a perfectly cooked T-bone steak with the fresh, zesty punch of homemade chimichurri sauce. This dish is a celebration of simple yet bold flavors, making it an ideal meal for both casual dinners and special occasions.

The Garlic Herb Chimichurri T-Bone Experience is all about embracing the harmonious blend of garlic, herbs, and juicy, tender steak to create a truly memorable dining experience.

The key to this dish is in the preparation and cooking of the T-bone steak, guaranteeing it’s grilled to perfection, and the crafting of a vibrant chimichurri sauce that elevates the steak’s natural flavors. The chimichurri is a versatile condiment that features fresh parsley, garlic, oregano, and a hint of heat from red pepper flakes, all brought together with a splash of red wine vinegar and olive oil. Together, these components create a dish that’s both satisfying and invigorating.

Ingredients (Serves 4-6 people):

• 2 T-bone steaks, about 1 1/2 inches thick
• 1/2 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
• 1 teaspoon red pepper flakes
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and black pepper to taste

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, minced garlic, oregano, and red pepper flakes. Stir in the olive oil and red wine vinegar until all the ingredients are well mixed. Season the chimichurri with salt and black pepper to taste. Cover and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
2. Season the Steaks: Take the T-bone steaks out of the refrigerator and let them come to room temperature, which usually takes about 30 minutes. Pat them dry with paper towels, and generously season both sides with salt and black pepper.
3. Preheat the Grill: Preheat your grill to high heat. If using a charcoal grill, wait until the coals are covered with white ash. For a gas grill, preheat it for around 10-15 minutes.
4. Grill the Steaks: Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness. Use a meat thermometer to check the internal temperature, aiming for 130°F for medium-rare.
5. Rest the Steaks: Once cooked to your liking, remove the steaks from the grill and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute and guarantees a juicy steak.
6. Serve: Slice the T-bone steaks against the grain and serve them with a generous spoonful of chimichurri sauce on top. Offer additional chimichurri on the side for extra flavor.

Extra Tips:

For the best flavor, make the chimichurri sauce a few hours ahead of time, or even the day before. This allows the flavors to fully develop.

When grilling the steaks, avoid pressing down on them with a spatula as this can cause the juices to escape, resulting in a drier steak.

If you prefer a spicier chimichurri, increase the amount of red pepper flakes to your taste.

Finally, always use a meat thermometer for accuracy in cooking your steaks to the desired doneness.

Filet Mignon Meets Sweet Basil Chimichurri

Grilled Steak with Chimichurri is a perfect dish for those who love the bold flavors of grilled meat combined with the fresh, herbal notes of chimichurri sauce. This recipe specifically highlights the luxurious filet mignon, a cut known for its tenderness and rich taste. Paired with a sweet basil chimichurri, it offers a delightful contrast of flavors and textures. The chimichurri not only enhances the steak’s natural flavors but also adds a revitalizing twist that’s perfect for any occasion, from a casual backyard barbecue to an elegant dinner party.

Filet Mignon Meets Sweet Basil Chimichurri is a dish that celebrates simplicity and quality ingredients. It’s essential to start with high-quality filet mignon and fresh herbs to guarantee the best flavor profile. The sweet basil chimichurri, with its vibrant green hue and aromatic presence, is as much a feast for the eyes as it’s for the palate.

Whether you’re a seasoned grill master or a novice cook, this recipe is straightforward enough to impress with minimal effort.

Ingredients (serves 4-6 people):

• 4-6 filet mignon steaks (about 6-8 ounces each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 3 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil

Cooking Instructions:

1. Prepare the Chimichurri: In a food processor, combine the basil, parsley, cilantro, garlic, red wine vinegar, lemon juice, and red pepper flakes. Pulse until finely chopped. Gradually add the extra virgin olive oil while processing until the mixture is well combined but still slightly chunky. Set aside to allow the flavors to meld.
2. Season the Filet Mignon: Pat each steak dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let them sit at room temperature for about 20 minutes, which helps them cook more evenly.
3. Preheat the Grill: While the steaks are resting, preheat your grill to high heat, approximately 450-500°F (232-260°C). You can also use a cast-iron skillet on the stovetop if a grill isn’t available.
4. Grill the Steaks: Brush the grill grates with olive oil to prevent sticking. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or adjust the time based on your preferred doneness. Use a meat thermometer to confirm accuracy (about 130°F/54°C for medium-rare).
5. Rest the Steaks: Once cooked to your liking, remove the steaks from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute, guaranteeing a juicy steak.
6. Serve: Slice the steaks against the grain and serve topped with a generous spoonful of the sweet basil chimichurri. Enjoy with your choice of sides.

Extra Tips:

When grilling the steaks, make sure they’re at room temperature before cooking; this helps them cook evenly and achieve a better sear.

Use a digital meat thermometer for precise doneness—steaks can go from perfect to overdone quickly. If you’re preparing the chimichurri in advance, store it in the refrigerator in an airtight container, but allow it to come to room temperature before serving to maximize its flavors.

Finally, don’t skip the resting step after grilling; it’s essential for maintaining the tenderness and juiciness of the filet mignon.

Mint and Parsley Chimichurri Hanger Steak

Mint and Parsley Chimichurri Hanger Steak is a delightful dish that combines the rich flavors of grilled steak with a fresh and vibrant chimichurri sauce. This Argentine-inspired recipe is perfect for any occasion, offering a unique twist with the addition of mint and parsley to the traditional chimichurri ingredients. The hanger steak, known for its rich flavor and tenderness, pairs beautifully with the herbaceous and tangy sauce, creating a meal that’s bound to impress your guests or family.

The key to this dish is in the balance of flavors. The chimichurri, made with mint, parsley, garlic, vinegar, and olive oil, acts as a revitalizing complement to the robust flavors of the grilled steak. By allowing the chimichurri to marinate for a few hours, the flavors meld together, enhancing the overall taste of the dish. This recipe serves 4-6 people, making it ideal for a small gathering or family dinner.

Ingredients:

• 2 pounds hanger steak
• 1 cup fresh parsley leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 4 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, mint, and minced garlic. Add the red wine vinegar and olive oil, stirring well to combine. Stir in the red pepper flakes and season with salt and pepper to taste. Allow the sauce to sit at room temperature for at least an hour, or refrigerate for up to 24 hours to enhance the flavors.
2. Prepare the Hanger Steak: Remove the hanger steak from the refrigerator and let it come to room temperature, about 30 minutes prior to grilling. Pat the steak dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
3. Preheat the Grill: Heat your grill to high heat. If using a charcoal grill, make sure the coals are hot and ashed over. If using a gas grill, preheat on high for about 15 minutes.
4. Grill the Steak: Place the hanger steak on the hot grill. Cook for about 4-5 minutes on each side for medium-rare, or until the desired doneness is reached. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C) for medium-rare.
5. Rest the Steak: Once cooked, remove the steak from the grill and let it rest on a cutting board covered loosely with aluminum foil for about 10 minutes. This allows the juices to redistribute within the meat.
6. Serve: Slice the steak against the grain into 1/2-inch thick slices. Spoon the chimichurri sauce generously over the steak slices and serve immediately.

Extra Tips:

When making the chimichurri, feel free to adjust the amount of vinegar and olive oil to your personal taste preference. The sauce should be slightly tangy and not overly oily.

If you prefer a smoother sauce, you can blend the ingredients in a food processor, but chopping by hand will provide a more rustic, traditional texture. Additionally, make sure your grill is very hot before placing the steak on it to achieve a good sear.

Resting the steak is essential, as it guarantees the meat remains juicy and flavorful when served.

Lemon Zest Chimichurri on Bavette Steak

Grilled Steak with Chimichurri is a delectable dish that brings together the rich, smoky flavors of grilled Bavette steak with the bright, herby notes of a lemon zest-infused chimichurri sauce. This dish is a perfect balance of savory and tangy, making it a standout choice for a summer barbecue or a special dinner.

The Bavette steak, known for its robust flavor and tender texture, pairs beautifully with the vibrant green sauce, offering a taste experience that’s both sophisticated and satisfying.

Chimichurri, a popular condiment from Argentina, is traditionally made with fresh parsley, garlic, olive oil, and vinegar. In this recipe, we’ve added a hint of lemon zest to bring a revitalizing citrus twist that elevates the flavors of the grilled steak.

This dish serves 4-6 people, making it an ideal option for entertaining friends and family. The combination of juicy steak and zesty chimichurri is sure to impress even the most discerning palates.

Ingredients:

• 2 lbs Bavette steak
• Salt and pepper, to taste
• 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, lemon zest, and red pepper flakes. Add the red wine vinegar, olive oil, and lemon juice. Stir well to combine all ingredients. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
2. Prepare the Steak: Remove the Bavette steak from the refrigerator and let it sit at room temperature for about 30 minutes. This will guarantee even cooking. Pat the steak dry with paper towels, then season both sides generously with salt and pepper.
3. Preheat the Grill: Heat your grill to high heat. Confirm the grates are clean and lightly oiled to prevent sticking.
4. Grill the Steak: Place the Bavette steak on the grill and cook for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time based on your preferred level of doneness.
5. Rest the Steak: Once cooked, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, guaranteeing a tender and juicy steak.
6. Slice and Serve: Slice the Bavette steak against the grain into thin strips. Plate the slices and generously spoon the chimichurri sauce over the top. Serve immediately.

Extra Tips:

For the best results, use a high-quality extra-virgin olive oil in your chimichurri sauce, as it contributes considerably to the flavor.

When chopping herbs, ensure they’re finely chopped to help release their natural oils, enhancing the sauce’s aroma and taste.

Remember to slice the Bavette steak against the grain to maximize tenderness. If you prefer a less spicy chimichurri, reduce the amount of red pepper flakes.

Enjoy your Grilled Steak with Chimichurri with a side of roasted vegetables or a fresh salad for a complete meal.

Porterhouse With Roasted Pepper Chimichurri Delight

The Porterhouse steak is a mouthwatering cut of beef known for its tenderness and rich, marbled flavor. Pairing it with a roasted pepper chimichurri adds a vibrant and zesty kick, elevating this classic dish to new heights. The combination of the juicy steak with the fresh and tangy chimichurri creates a perfect harmony of flavors that’s bound to impress your guests.

This recipe is ideal for a festive gathering or a special family dinner, offering a delightful culinary experience that’s both elegant and satisfying.

To achieve the perfect Porterhouse steak, it’s essential to pay attention to the quality of the meat and the preparation of the chimichurri. The steak should be cooked to your preferred level of doneness, making sure that the natural flavors are preserved and enhanced.

The roasted pepper chimichurri, made with fresh herbs and a hint of spice, complements the steak beautifully, making every bite a flavorful adventure. This recipe serves 4-6 people, allowing you to share this delectable dish with your loved ones.

Ingredients:

• 2 Porterhouse steaks (about 1.5 inches thick)
• 2 red bell peppers
• 1 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste

Cooking Instructions:

1. Prepare the Chimichurri:
• Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let them cool slightly.
• Once cooled, remove the skins, seeds, and stems from the peppers. Chop the peppers finely and transfer them to a bowl.
• Add the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes to the bowl. Mix well to combine. Season with salt and freshly ground black pepper to taste. Set aside to let the flavors meld.
2. Prepare and Grill the Steaks:
• Season the Porterhouse steaks generously with salt and freshly ground black pepper on both sides. Allow them to sit at room temperature for about 30 minutes before grilling.
• Preheat your grill to high heat. Once heated, place the steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness.
• Once cooked to your liking, remove the steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute.
3. Assemble and Serve:
• Slice the steaks against the grain and arrange them on a serving platter.
• Generously spoon the roasted pepper chimichurri over the sliced steak.
• Serve immediately, garnished with additional fresh parsley if desired.

Extra Tips:

When selecting Porterhouse steaks, look for ones with a good marbling of fat throughout the meat, as this will enhance the flavor and juiciness.

For the chimichurri, feel free to adjust the amount of red pepper flakes based on your heat preference. If you’re using a gas grill, preheat it with the lid closed to guarantee even cooking.

A meat thermometer can be helpful to achieve your desired level of doneness; aim for an internal temperature of 130°F (54°C) for medium-rare. Enjoy your Porterhouse with a side of roasted vegetables or a fresh salad for a well-rounded meal.

Chimichurri-Glazed Tomahawk Adventure

Set out on a culinary journey with this Chimichurri-Glazed Tomahawk Adventure, a dish that promises to tantalize your taste buds with its robust flavors and juicy tenderness. The tomahawk steak, known for its impressive size and incredible marbling, serves as the perfect canvas for the vibrant and herbaceous chimichurri sauce. The rich, smoky flavor imparted by the grill complements the fresh, tangy notes of the chimichurri, creating a harmonious balance that will leave your guests craving more.

The chimichurri sauce, a staple in Argentine cuisine, is a versatile condiment that adds a burst of flavor to the grilled steak. Made with fresh parsley, garlic, vinegar, and a touch of chili, this sauce is the secret to elevating the already magnificent tomahawk steak. This recipe serves 4-6 people, making it an ideal choice for a family gathering or a special occasion. Gather your ingredients and prepare to impress with this show-stopping dish.

Ingredients (Serves 4-6):

• 2 tomahawk steaks, approximately 2-2.5 pounds each
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed red pepper flakes
• ½ cup extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Chimichurri: In a medium bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, crushed red pepper flakes, and dried oregano. Slowly whisk in the extra-virgin olive oil and lemon juice until the mixture is well combined. Season with salt and pepper to taste. Set aside to allow the flavors to meld while you prepare the steaks.
2. Preheat the Grill: Heat your grill to high, aiming for a temperature of around 450°F (230°C). This high heat is essential to sear the steaks and lock in their flavorful juices.
3. Season the Steaks: Pat the tomahawk steaks dry with paper towels to remove any excess moisture. Rub each steak with olive oil, then generously season both sides with salt and freshly ground black pepper.
4. Grill the Steaks: Place the tomahawk steaks on the preheated grill. Sear each side for about 4-5 minutes to achieve a beautiful crust. Then, reduce the grill heat to medium and continue cooking for an additional 12-15 minutes per side, or until the internal temperature reaches your desired level of doneness (130°F/54°C for medium-rare).
5. Rest the Steaks: Remove the steaks from the grill and let them rest on a cutting board covered loosely with foil for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, guaranteeing a tender and juicy steak.
6. Serve with Chimichurri: Slice the steaks against the grain and generously spoon the chimichurri sauce over the top. Serve immediately and enjoy the flavorful combination of the grilled tomahawk and the fresh, tangy chimichurri.

Extra Tips:

For the best flavor, prepare the chimichurri sauce a few hours ahead and let it sit at room temperature to allow the flavors to develop fully.

If using a charcoal grill, use a two-zone fire method, searing the steaks over direct heat before finishing them on the cooler side for even cooking.

Always remember to let the steaks reach room temperature before grilling to guarantee even cooking throughout.

Tropical Pineapple Chimichurri on Flat Iron Steak

Grilled Steak with Chimichurri is a delightful dish that combines the robust flavors of a perfectly cooked steak with a vibrant and tangy tropical pineapple chimichurri sauce. The flat iron steak, known for its rich marbling and tenderness, serves as the ideal canvas for this exotic twist on a classic Argentine condiment.

The chimichurri, infused with the sweetness of pineapple, adds a revitalizing burst of flavor that complements the savory and smoky notes of the grilled steak. This dish is perfect for a summer barbecue or a special dinner gathering, offering a unique flavor profile that’s sure to impress.

The combination of grilled steak with the bright and zesty pineapple chimichurri creates a harmonious balance of flavors, making it a memorable culinary experience. Whether you’re a seasoned grill master or a beginner, this recipe is simple yet impressive, guaranteeing a delightful meal for you and your guests.

Ingredients for 4-6 servings:

• 2 lbs flat iron steak
• Salt and freshly ground black pepper, to taste
• 1 cup fresh pineapple, finely diced
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon red pepper flakes
• 2 tablespoons fresh lime juice

Cooking Instructions:

1. Prepare the Chimichurri: In a medium bowl, combine the diced pineapple, parsley, cilantro, and minced garlic. Add the red wine vinegar, olive oil, red pepper flakes, and lime juice. Stir well to combine all the ingredients. Season with salt and pepper to taste. Let the chimichurri sit for at least 30 minutes to allow the flavors to meld together.
2. Season the Steak: Pat the flat iron steak dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
3. Preheat the Grill: Heat your grill to medium-high. Make sure the grill grates are clean and lightly oiled to prevent the steak from sticking.
4. Grill the Steak: Place the seasoned steak on the preheated grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time to your preferred level of doneness. Use a meat thermometer to verify accuracy, aiming for an internal temperature of 130°F (54°C) for medium-rare.
5. Rest the Steak: Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, resulting in a juicier steak.
6. Serve: Slice the steak against the grain into thin strips. Arrange the slices on a serving platter and generously spoon the pineapple chimichurri over the top. Serve immediately.

Extra Tips:

When preparing the pineapple chimichurri, make sure the pineapple is ripe to guarantee maximum sweetness, which will balance the acidity of the vinegar and lime juice. If you prefer a spicier chimichurri, feel free to increase the amount of red pepper flakes.

Additionally, always rest your steak after grilling to guarantee maximum tenderness and juiciness. If you’re using a charcoal grill, allow the coals to turn ashy and white before cooking, which provides a more even heat distribution.

Enjoy your Grilled Steak with Chimichurri as the centerpiece of a delicious meal!