Grilled Steak with Chimichurri

By Julie Van Rosendaal on February 27, 2015



  • steaks of your choice
  • salt and freshly ground black pepper
  • canola or other vegetable oil, for cooking
  • 1 cup flat-leaf Italian parsley
  • 1/2 cup cilantro
  • 2 garlic cloves, peeled
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper


  1. To prepare the steaks, leave them at room temperature until they're no longer fridge-cold, pat them dry with paper towels and sprinkle on both sides with salt and pepper.
  2. Set a large, heavy skillet over medium-high heat (cast iron is ideal) or preheat your grill. Cook your steak for 4-5 minutes on each side, turning only once, for medium-rare.
  3. Meanwhile, combine the remaining ingredients in the bowl of a food processor and pulse until well blended. Taste and adjust the seasonings as you like.
  4. Let the steaks rest for 10 minutes before serving topped with chimichurri.


By Julie Van Rosendaal| February 27, 2015

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