Outdoor grilling season makes me so happy. The addition of Grilled Steak with Chimichurri Sauce is really fun, especially if you are growing flat leaf parsley. The sauce should keep in the refrigerator for a few days, but it probably won’t last that long.
Grilled Steak with Chimichurri Sauce Recipe
- ¾ cup finely chopped fresh Italian (flat leaf) parsley
- ½ cup olive oil
- 3 tablespoons fresh lemon juice
- 2 ½ tablespoons finely chopped garlic
- 2 ½ teaspoons dried crushed red pepper, or any kind of dried hot spice such as ground chipotle pepper
- 2 grass‐fed beef steaks, your favorite cut, 4 to 6 ounces each (about 1 inch thick)
Note: When it comes to adding spices, start slowly, taste and then decide if you want to add more.
- Place all ingredients except the beef in a food processor. Pulse until a smooth sauce is achieved.
- Refrigerate if time permits. (Can be made 1 day ahead.) Bring to room temperature before using.
- Sprinkle both sides of steaks with sea salt and pepper.
- Place steaks on barbeque grill and cook until desired doneness, about 3 minutes per side for medium‐rare. See our notes about cookware here, or in GOOD FOOD if you are cooking on an indoor grill pan.
- Once the steaks are cooked, let them rest off the heat for at least 5 minutes before slicing and serving them. Slice steaks crosswise (across the grain of the meat) and arrange on a platter.
- Spoon chimichurri sauce over the steaks and serve.