This tender grilled steak comes together quickly for a simple weeknight meal. A zesty and spicy chimichurri sauce is all it needs to bring out those juicy flavors. Good thing it’s just as quick and easy to whip up a batch of chimichurri as it is to throw a steak on the grill! We like this simple grilled steak with chimichurri alongside roasted potatoes and steamed broccoli for a complete meal.
This grilled steak is delicious enough on its own, but it’s also delicious the next day for lunch in a sandwich or atop a salad. Make sure not to throw away the rest of that chimichurri sauce either. It goes great on more than just steaks! Try it on grilled vegetables or as a dip for sweet potato fries to mix things up.
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Grilled Steak with Chimichurri Recipe Tips:
- The chimichurri sauce will stay fresh in an airtight container in the refrigerator for up to five days.
- Make sure your grill is hot before placing the steak on the grill. And depending on the thickness of the steak, it may need more time to fully cook to your liking.
Simple Grilled Steak with Chimichurri
- Food processor
what you'll need
- 1 lb skirt or strip steak
- avocado oil
- salt and pepper to taste
let's do it
- Preheat the grill to medium high heat, approximately 450º F.
- Prepare steak by patting dry. Then, oil both sides of the steak and sprinkle with salt and pepper to taste.
- Place the steaks on the hot grill and grill for 2-3 minutes per side for medium rare or longer until it has reached desired doneness.
- Place steak on a plate and allow to rest for 5-10 minutes before slicing.
- Meanwhile, add all ingredients for the chimichurri except for the olive oil to a food processor. Pulse a couple times, processing until all ingredients are combined and in small pieces. Scrape down the sides of the food processor. Slowly drizzle in the olive oil and process until chimichurri is well combined but some flecks of herbs are visible.
- Slice the steak and serve immediately with chimichurri drizzled on top.