Grilling steak is a culinary art that can elevate a meal from ordinary to extraordinary. Achieving perfect grill marks on your steak not only adds visual appeal but also enhances the flavor and texture. In this recipe, we’ll show you how to grill steak to perfection, complete with those coveted grill marks. We’ll also teach you how to make a classic chimichurri sauce to complement your grilled steak. Whether you’re cooking filet mignon, ribeye, or flank steak, this recipe is sure to impress.
Ingredients for Grilled Steak with Perfect Grill Marks and Chimichurri Sauce
For the Steak:
- 4 steaks (choose from filet mignon, ribeye, flank steak, or your favorite cut)
- Salt and pepper, to taste
- Olive oil, for brushing
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- Salt and pepper, to taste
How to Make Grilled Steak with Perfect Grill Marks and Chimichurri Sauce
Step 1: Prepare the Steak
- Remove the steaks from the refrigerator and let them come to room temperature, about 30 minutes.
- Season the steaks generously with salt and pepper on both sides.
- Brush the steaks lightly with olive oil.
Step 2: Preheat the Grill
- Preheat your grill to medium-high heat (about 400-450°F).
Step 3: Grill the Steak
- Place the steaks on the preheated grill at a 45-degree angle to the grates to create diamond grill marks.
- Grill the steaks for 4-5 minutes on the first side, then rotate them 90 degrees to create crosshatch grill marks.
- Flip the steaks and grill for an additional 4-5 minutes, or until they reach your desired level of doneness (use a meat thermometer to check for doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, 165°F for well-done).
- Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.
Step 4: Make the Chimichurri Sauce
- In a medium bowl, combine the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper.
- Stir well to combine.
- Taste and adjust seasonings as needed.
Step 5: Serve
- Slice the grilled steaks against the grain into thin slices.
- Serve the sliced steak with a generous spoonful of chimichurri sauce on top.
- Enjoy!
About the Main Ingredients
Steak
The choice of steak is crucial for this recipe. Filet mignon is a tender, lean cut with a mild flavor. Ribeye is a well-marbled cut with rich, beefy flavor. Flank steak is lean and flavorful, ideal for marinating. Each cut offers a different texture and flavor profile, so choose according to your preference.
Chimichurri Sauce
Chimichurri sauce is a tangy and herbaceous sauce that originated in Argentina. It typically includes fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. It adds a burst of flavor and freshness to grilled steak, making it a perfect accompaniment.
