Grilled Steak with Chimichurri



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Steak on the barbecue topped with a bright, herby sauce is perfect for a summer day (or any day you want to fire up the grill!). Serve alongside a salad, roasted potatoes, corn on the cob…you really can’t go wrong.

Ingredients

  • 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

Directions

  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.

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