Ingredients for Homemade Chimichurri Sauce
To craft a vibrant and flavorful chimichurri sauce that will perfectly complement your grilled steak, you’ll need the following fresh ingredients:
- Fresh parsley: 1 cup, finely chopped
- Fresh cilantro: 1/2 cup, finely chopped (optional, depending on your taste preference)
- Garlic: 3 to 4 cloves, minced
- Red wine vinegar: 1/4 cup
- Extra-virgin olive oil: 1/2 cup
- Fresh oregano: 2 tablespoons, finely chopped (or 2 teaspoons dried oregano)
- Red pepper flakes: 1 teaspoon (adjust to taste for spiciness)
- Ground black pepper: 1/2 teaspoon
- Salt: to taste
These ingredients will be blended together to create the chimichurri sauce, which not only serves as a vibrant topping but also as a marinade for the steak, infusing it with rich, herby flavors.
Preparing Your Steak for the Grill
Before you can enjoy the sizzle of steak on the grill, it’s essential to prepare your meat properly to ensure the best flavor and texture. Start with a high-quality cut of beef; ribeye, sirloin, or flank steak are excellent choices for grilling. The thickness of the steak should be about 1 to 1.5 inches to achieve a nice sear on the outside while still allowing the inside to reach your desired level of doneness.
First, take your steak out of the refrigerator and let it sit at room temperature for about 30 to 40 minutes before grilling. This step is crucial as it helps the steak cook more evenly. While the steak is coming to temperature, you can use this time to prepare your grill and gather any additional tools you’ll need for cooking.
Next, pat the steak dry with paper towels to remove any excess moisture. This is important because moisture on the steak’s surface can prevent it from getting that delicious, caramelized crust. Once dry, season your steak generously on both sides with salt and ground black pepper. The salt not only enhances the flavor but also helps to tenderize the meat.
If you’re using the chimichurri sauce as a marinade, reserve some sauce for serving and then apply a generous amount of the remaining sauce to both sides of the steak, rubbing it in to coat evenly. Allow the steak to marinate in the chimichurri for at least 15 minutes, or for a more profound flavor, let it marinate in the refrigerator for a couple of hours or even overnight. Remember to bring the steak back to room temperature before grilling if you opt for a longer marination time.
Finally, ensure your grill is clean and well-oiled to prevent sticking. Preheat your grill to a high temperature, around 450-500 degrees Fahrenheit, to get a good sear on the steak. Once your steak is seasoned or marinated to your liking and the grill is preheated, you’re ready to move on to the grilling techniques that will give you the perfect chimichurri grilled steak.
- Steak Selection: Choose a high-quality cut such as ribeye, sirloin, or flank steak.
- Steak Thickness: Aim for a thickness of 1 to 1.5 inches.
- Room Temperature: Allow steak to sit at room temperature for 30 to 40 minutes before grilling.
- Drying: Pat the steak dry with paper towels to remove excess moisture.
- Seasoning: Season generously with salt and ground black pepper.
- Marinating: Optionally, marinate the steak in chimichurri sauce for at least 15 minutes or longer for more flavor.
- Grill Preparation: Clean and oil your grill, then preheat to a high temperature (450-500°F).
Grilling Techniques for the Perfect Chimichurri Steak
Grilling the perfect steak is both an art and a science, and with the right techniques, you can achieve a delectable chimichurri grilled steak that’s sure to impress. Once your grill is preheated to a high temperature, it’s time to start grilling. Place your steak on the grill and listen for that satisfying sizzle. This is the sound of the steak beginning to sear, locking in those delicious juices.
For a steak with a thickness of 1 to 1.5 inches, follow these general guidelines for cooking times:
- Rare: About 2-3 minutes per side
- Medium Rare: About 3-4 minutes per side
- Medium: About 4-5 minutes per side
- Medium Well: About 5-6 minutes per side
- Well Done: About 6-7 minutes per side
Keep in mind that these times can vary depending on the exact thickness of your steak and the heat of your grill. Use a meat thermometer to check for doneness; you’re aiming for an internal temperature of 125°F for rare, 135°F for medium rare, 145°F for medium, 150°F for medium well, and 160°F for well done.
One of the keys to a beautifully grilled steak is not to move it around too much. Place your steak on the grill and let it cook undisturbed for the recommended time before flipping it over to the other side. This will create those coveted grill marks and ensure a well-seared crust. After flipping, resist the urge to press down on the steak with a spatula, as this can squeeze out the juices and lead to a drier steak.
Once your steak has reached the desired level of doneness, it’s crucial to let it rest. Remove the steak from the grill and place it on a cutting board or a plate, tenting it loosely with foil. Let it rest for about 5 to 10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring that every bite is as succulent as the first.
After the steak has rested, it’s time to serve. Slice the steak against the grain to ensure tenderness. Drizzle the reserved chimichurri sauce over the steak or serve it on the side for dipping. The vibrant, herby flavors of the chimichurri will complement the smoky, charred exterior of the steak, creating a harmonious and mouthwatering dish.
Remember, grilling is as much about intuition as it is about technique. Pay attention to the look, smell, and feel of the steak as it cooks, and with practice, you’ll be grilling the perfect chimichurri steak every time.