Grilled Steak with Classic Chimichurri Sauce


Serves 4
Chimichurri is a classic steakhouse accompaniment. With more vinegar than a vinaigrette, it marries perfectly with a nicely charred steak. This recipe is generous: half is used as a marinade, and half as a sauce after the steak cooks. Have a more tender steak on hand like a strip, ribeye or filet, or don’t have time to wait for an overnight marinade? Then get the grill rocking and just use the chimichurri as a flavorful finishing sauce.


  • 1 (1 1/2-2 pound) Certified Angus Beef ® top sirloin or flank steak
  • 1/2 cup (1-ounce) chopped flat leaf Italian parsley
  • 1/2 cup (1-ounce) chopped cilantro
  • 1/2 onion (4-ounces), finely diced
  • 3-4 cloves garlic (3/4-ounce), minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 cup red wine vinegar
  • 2 teaspoons agave nectar or honey
  • 1/2 cup olive oil


  1. In a food processor or blender combine parsley, cilantro, onion, garlic, oregano, red pepper and salt by pulsing to a finely chopped consistency.
  2. Add vinegar and agave nectar. With processor running, add oil in a slow stream until well combined. Set aside half of sauce in an air-tight container and refrigerate. Put steak in a casserole pan, coat evenly with remaining chimichurri, cover with plastic wrap and marinate in the refrigerator at least four hours, or overnight for deeper flavor and tenderness.
  3. Preheat grill. Remove steak from chimichurri marinade and wipe clean, discarding marinade. Grill steaks to desired doneness over medium high heat. Allow to rest 5 minutes and serve, topping with reserved chimichurri sauce.

Yields approximately 2 cups sauce

Recipe provided by the Certified Angus Beef® brand