Tender + Juicy Chimichurri Grilled Steaks Recipe Perfect for a Backyard Barbecue
Chimichurri is a vibrant South American sauce similar to Italian pesto. But it’s vinegar-based and instead of basil, combines parsley, cilantro and oregano. And there are lots of ways to customize it to your liking. This fresh green condiment is traditionally drizzled over grilled meats. It is also delicious on vegetables, as a marinade, stirred into dips and more.
For our Chimichurri Grilled Steaks recipe, we omitted the vinegar and subbed in lemon juice and zest. The citrus provides the essential acid that is classic in this drizzle — plus, adds a zingy pop that pairs perfectly with fresh herbs. While you can chop the herbs by hand and stir the whole thing together, we make it even easier in the food processor. It whizzes up in no time! If you like a little heat, stir in a dash of crushed red pepper flakes. Whip up a batch to serve with our Chimichurri Grilled Steaks recipe. Let us know how else you like to use it in the comments below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 lemon
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ½ cup olive oil
- ½ small onion, chopped
- 2 cloves garlic
- 1 tsp. salt
- 3 lbs. boneless beef strip steaks
- 1/2 tsp. pepper
Instructions
PrintPrepare grill for medium-high direct-heat cooking. Grate 1 tsp. zest and squeeze 2 Tbs. juice from lemon. In food processor, pulse parsley, cilantro, olive oil, onion, garlic, lemon zest, juice and ½ tsp. salt until finely chopped; reserve.
Sprinkle strip steaks with remaining 1/2 tsp. salt. and pepper. Grill, flipping once, 3–4 min. per side for medium-rare or longer for desired doneness. Let stand 5 min.; slice. Serve with sauce.
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