Recipe: Grilled Steak With Chimichurri Sauce

Chimichurri sauce is as popular in Argentina as ketchup is in the United States. A vibrant green sauce that’s full of fresh chiles, herbs and onions, it will liven up anything you grill. This steak also tastes good with a salad and works well with a fruit-based dessert.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

Chimichurri sauce

1 cup loosely packed chopped fresh cilantro leaves and tender stems
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh oregano
4 garlic cloves, minced
2 serrano peppers, finely minced
1/4 cup sherry vinegar
2 tablespoons extra virgin olive oil

Marinated steak

1 pound top sirloin steak
2 tablespoons balsamic vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon hot pepper sauce
1 garlic clove, minced

Directions

Combine all of the sauce ingredients in a bowl. Cover and set aside.
Trim all visible fat from the steak. Rinse the beef and pat dry. Place in a shallow dish. Combine the vinegar, oil, hot pepper sauce and garlic in a glass measuring cup. Whisk together with a fork. Pour over the steak, turning to coat both sides. Let stand for 15 minutes.
Meanwhile, light the grill. When the grill is hot, place the steak on the grill and sear for a minute on each side. Continue to grill for 4 to 5 minutes more, turning once, for medium rare. Cook for 1 to 2 minutes more per side for medium-well. Transfer the steak to a heated platter and keep warm.
Place the sauce mixture in a small saute pan. Cut the steak diagonally into 6 portions and set on heated plates. Pour the meat juices from the platter into the saute pan. Quickly bring the sauce to a boil. Ladle the sauce over the steaks and serve.