Grilled Steak with Chimichurri

Grilled ribeye or sirloin steak served with a herbaceous and tangy chimichurri sauce; rich in protein and healthy fats, very low in carbs.

schedule Prep (min)
15
whatshot Cook (min)
10
timer Total (min)
25
account_circle Servings
2
700 kcal
Par portion
52.0 g
Lipides
52.0 g
Protéines
1.0 g
Glucides nets
Ingredients
ribeye or sirloin steak ribeye or sirloin steak
fresh flat-leaf parsley fresh flat-leaf parsley
fresh or dried oregano fresh or dried oregano
crushed garlic crushed garlic
red wine vinegar red wine vinegar
extra virgin olive oil extra virgin olive oil
red pepper flakes (optional) red pepper flakes (optional)
salt and pepper salt and pepper

Instructions
  1. Prepare the chimichurri sauce: finely chop the parsley, mix with oregano, garlic, vinegar, olive oil, and pepper flakes; season and let rest for 10 minutes to allow flavors to meld.
  2. Take the steaks out 30 minutes before cooking to bring them to room temperature; salt generously just before cooking.
  3. Preheat the grill or grill pan over high heat; sear the steaks for 2–3 minutes per side for rare to medium-rare depending on thickness; adjust to preference (use a thermometer: 52–55°C for rare, 60°C for medium).
  4. Let the steaks rest for 5 minutes under aluminum foil to allow the juices to redistribute.
  5. Slice the steak against the grain and top generously with chimichurri; serve with roasted vegetables or a rocket salad.

Variants
  • Add grilled herbs like cilantro for a different twist; replace with sirloin for a leaner option.

Tips
  • Do not pierce the meat during cooking to keep the juices in; let it rest before slicing.
FAQ
Well-aged sirloin, ribeye, or hanger steak work well; adjust cooking time based on thickness.

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