Tips for Cooking Chimichurri Grilled Steak
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Let your steak come to room temperature before grilling for even cooking.
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Use high-quality, well-marbled meat for the juiciest results.
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Make the chimichurri sauce ahead of time to enhance the flavors.
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Don’t overcook—medium-rare (130°F-135°F) is the sweet spot for tenderness.
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Let the steak rest for 5-10 minutes before slicing to retain juices.
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Always slice against the grain for maximum tenderness.
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Adjust the chimichurri seasoning to suit your taste—more garlic for boldness, more vinegar for tang.
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If you prefer a smoky flavor, add a pinch of smoked paprika to the steak rub.
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Drizzle extra chimichurri over roasted veggies or grilled shrimp for a complete meal.
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Use a meat thermometer to ensure precision cooking.
Serve It With
- Roasted garlic potatoes
- Grilled asparagus or zucchini
- Chimichurri-marinated shrimp
- Fresh mixed green salad
- Garlic butter bread
- Creamy mashed potatoes
- Balsamic-glazed Brussels sprouts
FAQ’s
Q: Can I make chimichurri in advance?
A: Yes! Chimichurri tastes even better when made a few hours ahead and stored in the fridge.
Q: Can I use a different cut of steak?
A: Absolutely! Skirt steak, flank steak, or filet mignon all work well with chimichurri.
Q: Is this recipe keto-friendly?
A: Yes! The high-protein and low-carb nature of this dish makes it ideal for keto diets.
Q: How long does chimichurri last?
A: Store it in an airtight container in the fridge for up to one week.
Q: Can I cook this in a pan instead of grilling?
A: Yes! Use a cast-iron skillet on high heat to achieve a perfect sear.
