Are you ready to elevate your grilling game with a dish that bursts with flavor and freshness? Look no further than this Grilled Steak with Lemon Chimichurri! This Argentinian classic combines the rich, juicy taste of perfectly grilled steak with a zesty, herb-infused sauce that will have your taste buds dancing. Whether you're hosting a summer barbecue or enjoying a cozy dinner at home, this recipe is sure to impress. With just 25 minutes from prep to plate, you’ll be savoring each mouthwatering bite in no time. Dive into this culinary adventure and discover the secret to a steak dinner that’s anything but ordinary!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 4 steaks
- 1/2 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Begin by preparing the chimichurri sauce. In a medium bowl, combine the chopped parsley, olive oil, lemon juice, minced garlic, red pepper flakes, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined. Set the chimichurri aside to allow the flavors to meld while you prepare the steak.
- Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and ashed over. For a gas grill, preheat for about 10-15 minutes.
- While the grill is heating, season both sides of the steaks generously with salt and pepper. This enhances the flavor of the meat and creates a delicious crust when grilled.
- Once the grill is hot, place the steaks on the grill grates. Cook the steaks for about 4-6 minutes on one side, depending on the thickness of the steaks and your desired level of doneness.
- After the first side has developed a nice sear, flip the steaks using tongs. Cook for an additional 4-6 minutes on the other side. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, aim for 140-145°F (60-63°C).
- Once the steaks are cooked to your liking, remove them from the grill and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy steak.
- While the steaks are resting, give the chimichurri sauce a final stir. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference.
- After resting, slice the steaks against the grain to ensure tenderness. Serve the sliced steak on a platter or individual plates, generously drizzling the lemon chimichurri sauce over the top.
- Enjoy your grilled steak with lemon chimichurri alongside your favorite sides, such as grilled vegetables or a fresh salad.
Tips
- Choose the Right Cut: For the best results, select steaks that are at least 1 inch thick, such as ribeye, sirloin, or flank steak. Thicker cuts will provide a juicy interior and a nice sear on the outside.
- Let the Steaks Rest: After grilling, allow your steaks to rest for about 5 minutes before slicing. This step is crucial as it helps retain the juices, ensuring each bite is tender and flavorful.
- Customize Your Chimichurri: Feel free to experiment with the chimichurri sauce! Add fresh oregano for an extra herbal kick, or adjust the amount of red pepper flakes to suit your heat preference.
- Preheat Properly: Make sure your grill is preheated to medium-high heat before placing the steaks on it. A hot grill helps achieve a beautiful sear and prevents the meat from sticking.
- Use a Meat Thermometer: To achieve your desired level of doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C), and for medium, aim for 140-145°F (60-63°C).
- Serve with Sides: Pair your grilled steak with grilled vegetables or a fresh salad to complement the flavors of the chimichurri and create a well-rounded meal.
- Make Extra Chimichurri: If you love the sauce (and who wouldn’t?), make extra to use as a marinade for chicken or fish, or even as a vibrant dressing for salads.
Nutrition Facts
Calories: 429kcal
Carbohydrates: 2g
Protein: 30g
Fat: 34g
Saturated Fat: 10g
Cholesterol: 90mg
