One of our absolute favorite things to do during summer is to throw luscious steaks over a smoking grill. Few things are more tantalizing than perfectly cooked ribeye steaks or New York steaks – tender and flavorful and beautifully charred.

About the only thing that can make said steaks even more appealing is pouring fresh chimichurri sauce all over them. This is our hands down favorite traditional chimichurri sauce recipe to spoon over everything we possibly can. It’s delish over grilled chicken, shrimp, fish, and especially your favorite cut of steak cooked just right.

After experiencing how unbelievably easy it is to whip up a batch of chimichurri sauce, this magical green relish might just become a staple in your fridge from now and forever more.

Let’s take your steaks to the next level.

By perfect, we are referring to medium-rare, which seems to a popular preference. It’s just the right balance between rare and too-done. Medium-rare steaks provide a nice amount of juiciness, tenderness, and still allow you to enjoy a hot-temperature steak. That being said, do adjust the cook time to your preference.

In order to achieve a nice medium-rare steak:

Prep Time: 10 mins
Cook Time: 7 mins
Servings: 4
Author: Amy Dong

Ingredients

For Chimichurri Sauce

For Steaks

Instructions

Make Chimichurri Sauce: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.

Prepare the Steaks: Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides.

Cook: Oil grill well; using high heat, get grill smoking hot. Once very hot, place steaks on grill for 3 minutes on the first side, without moving them around. Brush tops of steaks with oil, turn them over, and grill another 2 minutes.

Press Test: Once the exteriors are browned with nice grill lines, do the “press test” by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they’re feeling a bit too soft, give it another minute of cook time. {For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.}

Rest: Place steaks on cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more “cook time” as they rest.

Serve: Serve steaks sliced against the grain, with chimichurri sauce generously drizzled throughout.

Notes

If using bone-in steaks, cook time will be a bit longer than boneless.

Nutrition

Calories: 297kcal | Carbohydrates: 2.7g | Protein: 6.6g | Fat: 29.5g | Saturated Fat: 4.6g | Cholesterol: 17mg | Sodium: 487.2mg | Fiber: 0.5g | Sugar: 0.5g

This article was originally published on chewoutloud.com. Follow on Instagram