2-4 steaks (such as ribeye, sirloin, or flank)
Salt and pepper
For the Chimichurri Sauce:
1 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3-4 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Prep the Steaks:
Remove the steaks from the refrigerator about 30 minutes before grilling to allow them to come to room temperature.
Preheat your grill to high heat.
Season and Grill the Steaks:
Pat the steaks dry with paper towels.
Brush both sides of the steaks with olive oil and season generously with salt and pepper.
Place the steaks on the hot grill and cook to your desired doneness (about 4-5 minutes per side for medium-rare, adjust based on thickness and preference).
Once cooked, remove the steaks from the grill and let them rest for a few minutes before slicing.
Prepare the Chimichurri Sauce:
In a bowl, combine the chopped parsley, chopped cilantro, minced garlic, red pepper flakes, red wine vinegar, and extra-virgin olive oil.
Mix well to combine all the ingredients.
Season with salt and pepper to taste. You can adjust the amount of red pepper flakes for desired spiciness.
Slice the grilled steaks against the grain into thin strips.
Drizzle the chimichurri sauce over the sliced steaks or serve it on the side as a dipping sauce.
Serve the grilled steak with the fresh and flavorful chimichurri sauce.
This dish pairs well with various sides like roasted vegetables, potatoes, or a simple salad.