I reeeeeally enjoy a good steak, especially when it’s got something a little *zingy* to go with it. This tangy, herbaceous chimichurri sauce is super easy to make, and it’s the perfect accompaniment to a sizzling steak that’s hot out of the oven. Grilling the steak is even better if you’ve got the time, but on the night I made this, it was getting a bit late and I was feeling dog-tired. So I just popped mine under the broiler to help create a nicely seared crust; this method works perfectly in a pinch, and still satisfies the taste buds!
First, let’s talk chimichurri. I highly recommend making this sauce at least an hour ahead of time, as the longer it has to sit, the longer the flavors have to marry. This means a tastier dish for you! Just put all your ingredients in a food processor and blend them evenly, and that’s it. Toss it in the ‘fridge til you’re ready to use it.
And do not be fooled by the simplicity of ingredients in this sauce. It packs so much flavor, it’s incredible… the Argentinians truly had the right of it!
Next are the steaks. For this, you’ll need to assemble a simple quartet of spices: paprika, cumin, and their good friends salt and pepper. Nothing crazy – just mix them together in a shallow dish.
Sprinkle the mixture evenly on both sides of the meat. It makes enough for two smaller 1/2 lb steaks, or a larger 1 lb steak. Now rub it in…go ahead, make a little love to that beef! No one will know, I promise. ;)
Now put your steaks on a baking sheet, and sacrifice them to the gods of flame and all that is epicurean glory, for about 2 to 3 minutes per side (for medium-rare to medium).
When you take the steaks out, let them rest undisturbed for about 5 minutes so that the delicious juices have time to redistribute before you slice into ‘em. Feel free to tent them with aluminum foil during this part, if you’re worried about them getting cold.
After nap time (for the steaks!) is over, slice them against the grain and drizzle with some of that sensational chimichurri sauce you made earlier. I served my steaks with a side of roasted asparagus, but you have creative license on this one to choose whatever veggie pleases your palate!
Share your thoughts… for what else have you used chimichurri?
- 1 large garlic clove
- 1½ cups fresh cilantro
- 1½ cups fresh flat-leaf Italian parsley
- ¼ cup distilled white vinegar
- ⅓ cup olive oil
- ¼ teaspoon cayenne
- 1 lb your favorite cut of steak (two ½ lb steaks, or a single 1 lb – I used top loin)
- 1 tsp sea salt
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp ground black pepper
- To make the chimichurri, add garlic to a food processor and pulse. Add cilantro, parsley, vinegar, oil, and cayenne. Pulse until everything is finely minced and combined uniformly. Transfer to a bowl and cover until steak(s) is/are cooked.
- To make the steak(s), place an oven rack to the top-most position. Preheat the broiler.
- Dry the steak(s) with a paper towel.
- Combine the sea salt, cumin, paprika, and pepper in a small bowl. Rub mixture evenly onto both sides of the steak(s).
- Arrange steak(s) on a large baking sheet or broiler pan. Broil for 2 to 3 minutes per side for medium-rare to medium.
- Allow steak(s) to rest on a cutting board for about 5 minutes.
- Thinly slice steak against the grain. Serve topped with chimichurri sauce.
- Store in an airtight container for up to 4 days.
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