Grilled Steak with Chimichurri
A delicious and hearty meal featuring perfectly grilled steak topped with a zesty chimichurri sauce. Perfect for barbecues or cozy dinners.
Ingredients
For the Marinade
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning
- 1 teaspoon black pepper
- ½ teaspoon salt
- ⅛ teaspoon red pepper
For the Steak
- 1 ½ pounds flank steak Can substitute with sirloin or ribeye.
- 2 tablespoons unsalted butter To be used after grilling.
- Chimichurri sauce For garnish.
Instructions
Preparation
- Place the flank steak in a resealable zip lock bag or a large bowl.
- In a small bowl, whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, black pepper, salt, and red pepper.
- Pour the marinade over the steak and seal the bag. Make sure the steak is well coated.
- Marinate for 2 hours or overnight for the best flavor.
Cooking
- Preheat the grill to medium-high heat.
- Add the marinated steaks and cook for 3 minutes on each side until the outside is browned.
- Reduce the heat to medium-low and cook the steak to your desired doneness. For medium well, this usually takes about 10 minutes, flipping the steak three times.
- After grilling, top the steak with unsalted butter and garnish with chimichurri sauce before serving.
Notes
Allow the steak to rest for a few minutes after grilling to keep it juicy. Adjust chimichurri ingredients to taste; add more garlic or herbs for a stronger flavor. Leftover steak can be stored in an airtight container in the refrigerator for up to three days.