Steak with Chimichurri

Ingredients

• 4 (2.5–3.8 cm thick; 1 to 1½ inches)steaks (rib-eye, strip steak or sirloin)
• to tastesalt and black pepper
• 15–30 ml (about 1–2 tablespoons)olive oil, for brushing the steaks
• 240 ml (1 cup), plus more to servechimichurri sauce

Instructions

1. 1

   Make chimichurri

   Prepare the chimichurri and leave it at room temperature while you season and cook the steak. It is best on the day it is made, but will keep in the fridge for 3–4 days.

2. 2

   Season the steaks

   Pat the steaks dry, then drizzle or brush them with olive oil and season with salt and pepper. Cook them straight away or refrigerate for up to 24 hours.

3. 3

   Heat the grill

   Preheat the grill to high heat, 230–260°C (450–500°F).

4. 4

   Grill the steaks

   Put the steaks on the hot grill. For medium-rare, cook for about 3–5 minutes per side; for medium, 5–7 minutes per side; and for medium-well, 8–10 minutes per side. Check the centre with an instant-read thermometer for a more accurate doneness check.

5. 5

   Cook on the hob

   Pat the steaks dry and season with salt and pepper. Heat a frying pan or griddle pan over medium-high to high heat until very hot, add oil and cook the steaks for about 3–5 minutes per side for medium-rare, depending on their thickness.

6. 6

   Rest the steaks

   Remove the steaks from the heat and loosely cover them with foil. Leave to rest for 8–10 minutes.

7. 7

   Slice and serve

   After resting, slice the steak against the grain and spoon chimichurri over the top. Serve immediately, with extra sauce if you like.

What is steak with chimichurri?

Chimichurri is an uncooked herb sauce strongly associated with Argentina and the wider Río de la Plata region, where it is commonly served with grilled meat. Its fresh, savoury character contrasts with the rich, browned steak.

This version keeps the preparation simple: cook the steaks on a grill or in a pan, then add the sauce after resting. Making the chimichurri ahead of the steak gives its flavours time to mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 252 calories, 0g protein, 2g carbs, 27g fat.

The steak provides most of the protein and fat, while the olive oil and chimichurri contribute additional fat; the sauce supplies most of the listed carbohydrate. Pair a serving with vegetables or salad for a more complete plate.

Choosing and seasoning the steak

Cut choice: Rib-eye, strip steak and sirloin are all listed options. Their thickness matters for timing, so use the stated cooking times as a guide rather than relying on the clock alone.

Surface: Patting the steaks dry before oiling and seasoning helps avoid carrying excess moisture into the hot cooking surface. Season both sides with salt and black pepper.

Getting a good sear

Grill: Heat the barbecue to 230–260°C before adding the steaks. A properly hot grill gives the outside time to brown while the centre cooks.

Hob: Let the frying pan or griddle pan become very hot over medium-high to high heat before adding the oil and steak. Avoid moving the steaks around while they cook on each side.

Checking doneness and resting

Timing: The recipe gives approximate timings for medium-rare, medium and medium-well on the grill, and a medium-rare timing for the hob. Thickness and cooking equipment affect how quickly the centre heats, so an instant-read thermometer is the suggested accuracy check.

Resting: Leave the steaks under a loose foil cover for 8–10 minutes after cooking. This pause also makes it easier to slice the meat neatly.

Slicing and serving

Against the grain: Look for the direction of the muscle fibres and slice across them, rather than along them. This produces shorter fibres in each slice.

To serve: Spoon chimichurri over the sliced steak just before eating and bring extra sauce to the table. A simple salad or cooked vegetables make an easy accompaniment.

Recipe notes & tips

• Let refrigerated steaks sit out while you prepare the grill or pan, rather than putting them straight onto the heat.
• Use a timer to keep track of each side, especially when cooking several steaks.
• Check the temperature in the thickest part of the steak without touching bone.
• Rest the steaks before slicing so the juices have time to settle.
• Slice across the grain for a more tender bite.

Variations

• Choose sirloin: Use sirloin in place of rib-eye or strip steak.
• Cook over charcoal: Grill the steaks over a hot charcoal fire, following the same timing as a guide.
• Use a griddle pan: Make the dish indoors with a very hot griddle pan.
• Serve extra sauce: Put additional chimichurri on the table for anyone who wants more.
• Prepare ahead: Make the chimichurri earlier and refrigerate it for up to 3–4 days.

Common mistakes to avoid

• Damp steak: Pat the meat dry before adding the oil and seasoning.
• Cool cooking surface: Preheat the grill or pan thoroughly before adding the steaks.
• Guessing doneness: Check the centre with an instant-read thermometer for a more accurate result.
• Skipping the rest: Leave the steaks under foil for 8–10 minutes before slicing.
• Slicing with the grain: Cut across the visible muscle fibres instead.

How to store

The chimichurri can be kept in the fridge for 3–4 days, as stated in the method. Refrigerate leftover cooked steak promptly in a covered container and reheat gently until hot, or serve it cold in a salad.

Frequently asked questions