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Grilled Steak with Chimichurri Italian Recipe

Recipe by Pedro M. A. Neves

This vibrant grilled steak features a bold Italian-inspired chimichurri made with fresh parsley, garlic, oregano, and red wine vinegar. The herbaceous sauce cuts through the richness of perfectly seared beef, creating a harmonious balance of flavors. A showstopper dish that brings Argentina's most famous condiment into Italian tradition.

Ingredients

• 4 ribeye or strip steaks, 250g (8-9 oz) each, 3 cm (1.2 in) thick
• 75 ml (1/3 cup) extra virgin olive oil
• 45 ml (3 tbsp) red wine vinegar
• 30 g (1 oz) fresh Italian parsley, finely chopped
• 10 g (1/3 oz) fresh oregano, finely chopped, or 5 ml (1 tsp) dried oregano
• 4 garlic cloves, minced
• 5 ml (1 tsp) red pepper flakes
• 2.5 ml (1/2 tsp) sea salt, plus more for seasoning
• 2 ml (1/2 tsp) black pepper, freshly ground
• 5 ml (1 tsp) cumin seeds, lightly toasted and crushed

Instructions

1. Prepare the chimichurri by combining 75 ml olive oil, 45 ml red wine vinegar, chopped parsley, oregano, minced garlic, red pepper flakes, 2.5 ml salt, black pepper, and crushed cumin seeds in a bowl. Stir well and let rest for 10 minutes to allow flavors to meld.

2. Remove steaks from refrigeration 20 minutes before grilling to bring them to room temperature, ensuring even cooking.

3. Pat the steaks completely dry with paper towels. Season both sides generously with sea salt and black pepper approximately 2 minutes before placing on the grill.

4. Preheat grill to high heat (approximately 230°C/450°F) and lightly oil the grates with a high-smoke-point oil using tongs and a folded cloth.

5. Place steaks on the hot grill and sear for 4-5 minutes without moving them to develop a golden crust on the first side.

6. Flip steaks once and cook for another 4-5 minutes for medium-rare (internal temperature 52-55°C/125-130°F), adjusting time based on thickness and desired doneness. Use a meat thermometer to verify.

7. Transfer steaks to a warm resting plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute through the meat.

8. Stir the chimichurri once more and taste for seasoning, adjusting salt, vinegar, or pepper as needed.

9. Place each steak on a serving plate and drizzle generously with chimichurri sauce, approximately 30 ml (2 tbsp) per steak. Serve additional sauce on the side.

Substitutions

• Replace parsley with fresh cilantro for a different herbaceous profile and Asian influence
• Use aged balsamic vinegar instead of red wine vinegar for deeper, slightly sweet notes
• Substitute ribeye with grass-fed strip steak or tenderloin for leaner protein
• Replace fresh oregano with dried thyme or marjoram at half the quantity

Tips

• Do not flip steaks repeatedly; a single flip develops superior crust and ensures proper cooking
• Let chimichurri rest for at least 10 minutes before serving to allow the vinegar to properly acidify the herbs and create a cohesive sauce
• A room-temperature steak grills more evenly than cold meat pulled directly from refrigeration

While chimichurri originated in Argentina, Italian cuisine celebrates similar herb-forward sauces like salsa verde, making this fusion authentic to both traditions. This recipe respects the Italian appreciation for quality beef and minimal, flavorful preparations.

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