Fiesta Chimichurri Steak (Grilled Steak with Parsley Sauce)
Why this recipe works
- Bright, punchy sauce: Parsley, garlic, vinegar, lemon and chilli flakes cut through the richness of the steak without needing a heavy marinade.
- Fast high-heat cooking: A hot grill or grill pan gives the steak a good sear in minutes, keeping the method simple and efficient.
- Easy to serve: Slicing the steak before serving makes it ideal for sharing, with extra lemon wedges to adjust the brightness at the table.
Get the most out of this recipe
Adjust the heat
- For a milder chimichurri: Start with less chilli, let the sauce rest, then taste before adding more.
- For more heat: Stir in extra chilli flakes after the sauce has rested so the heat can be adjusted accurately.
Ingredient notes
- Use tender parsley stems: Parsley leaves and tender stems add freshness and texture; discard any tough, woody stems before chopping.
- Balance the vinegar and lemon: The sauce should taste bright rather than sharp, so taste after resting and adjust the final squeeze of lemon to suit.
Texture tips
- Build a good sear: Pat the steak dry and make sure the grill is very hot before cooking; leaving it undisturbed helps the crust form.
- Slice against the grain: Rest the steak before slicing, then cut across the grain for a more tender bite.
Make-ahead tips
- Make the sauce ahead: Chimichurri can be prepared in advance and kept chilled; bring it back to room temperature and stir before serving.
- Store steak and sauce separately: Keep leftover steak and chimichurri in separate sealed containers so the herbs stay fresher and the meat does not become overly acidic.
- Reheat gently: Warm leftover steak in a 180°C (355°F) oven until just heated through, or serve it sliced cold with the chimichurri.
Equipment you'll need
Ingredients
Instructions
- Finely chop the parsley and garlic. In a bowl, mix them with 0.75 tsp of the fine sea salt, the chilli flakes, the zest and juice of half the lemon, the red wine vinegar and the extra virgin olive oil.
- Let the chimichurri stand at room temperature for at least 10 minutes so the flavours meld. Meanwhile, cut the remaining lemon half into wedges for serving.
- Heat a barbecue grill or grill pan over high heat until very hot. Pat the steak dry, then season all over with the remaining 0.5 tsp fine sea salt.
- Grill the steak for 3 to 5 minutes per side for medium-rare, or until cooked to your liking. Transfer to a board and rest for 5 minutes.
- Slice the steak against the grain and arrange on a serving plate. Spoon over the chimichurri and serve with the lemon wedges for squeezing at the table.
Recipe notes
Tips
- For the best sear, make sure the grill is properly hot before the steak goes on, and avoid moving it until it releases easily.
- If you prefer a milder sauce, start with half the chilli flakes, then add more to taste after the chimichurri has rested.
Substitutions
- Replace Fresh parsley with Fresh coriander for a different, more citrusy herb profile.
- Replace Red wine vinegar with White wine vinegar for a slightly softer acidity.
Storage
- Refrigerate up to 3 days
- Cool leftover steak, then refrigerate in a sealed container. Keep chimichurri separate if possible; bring it to room temperature and stir before serving. Reheat steak gently in a 180°C (355°F) oven until just warmed through, or slice and eat cold.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (30min active)
- Difficulty: Easy
- Cuisine: Latin American
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