Steak lovers, take your dinner-game to the next level with this easy recipe for steak with chimichurri sauce. Perfectly cooked steak, coated in a homemade Argentinian chimichurri sauce - the perfect match for the rich beefy flavor of grilled steak.
Before we dive right into the recipe for this Whole30 & Paleo Steak with Chimichurri Sauce, please raise your hands if you have no idea what chimichurri sauce is! Only a few weeks ago I had no clue either and now I'm obsessed.
Alright, let's break the suspense right away, cause I know you're burning to know. You are, right?! Chimichurri is an Argentinian sauce made with herbs (parsley and oregano), garlic, scallions, chilies, lemon juice, red wine vinegar and olive oil.
With such a list of ingredients, you can only love this herby zesty sauce, correct? It's traditionally served with flank steak or sirloin steak – and it's to die for! – but it can be used with any types of grilled meat like chicken or pork. And I'm pretty sure it would be delicious over fish too!
The chimichurri sauce recipe makes about 1 ⅕ cups of sauce, which is more than what you'll need for the sirloin steaks. So what can you do with the leftovers?
You can try it with other meats but I basically threw a few tablespoons here and there, and it was delicious with about everything: a ground beef and veggies skillet, with my morning eggs...and Solal has been even more liberal and possibly tried it with all the fridge's content. That's how good this sauce is!
Nevertheless, steak with chimichurri sauce is kind of a classic combination that every meat lover should have tried at least once!
If you tried this Steak with Chimichurri Sauce, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Steak with Chimichurri Sauce
Steak lovers, take your dinner-game to the next level with this easy recipe for steak with chimichurri sauce. Perfectly cooked sirloin steak, coated in a homemade tangy Argentinian chimichurri sauce - the perfect match for the rich beefy flavor.
For the chimichurri sauce:
- ½ bunch flat leaf parsley very finely chopped *
- 1 tsp oregano I used dried
- 2 large garlic cloves germ removed, finely chopped
- 2 scallions green and white parts, finely chopped
- 2 tsp chili flakes
- 2 tbsp red wine vinegar
- ½ lemon juiced
- ½ cup olive oil
- 2 lbs thick sirloin steaks
- olive oil for brushing
For the chimichurri sauce:
Combine all the chimichurri ingredients in a jar and set aside.
For the steaks:
Brush steaks with a little olive oil on each side. Heat a skillet over high heat and when hot, add the steaks. Season with salt and cook 2 minutes on each side for medium-rare, 3 minutes for medium and 4 minutes for well done.
Transfer steaks to a plate, cover them with foil to keep them warm and rest for 5 minutes.
To serve, mix chimichurri sauce again and top each steak portion with about two tablespoons of sauce.
What to do with the chimichurri sauce leftovers? Use it with other types of grilled meat like chicken or pork; stir a few tablespoons in ground beef skillets; toss it with veggies or even eat some with your morning eggs!
* To chop fresh herbs without making a mess, I add the herbs in a small glass and chop them using scissors. Quick and easy!
PS: don't be scared by the nutritional facts. The serving size is for a generous steak and the whole sauce (but you won't actually use all of it)