05/25/2026
Grilled Steak with Fresh Chimichurri 🔥 (recipe below)
The most underrated grill move of the summer. Grass-fed striploin, hard sear, drowned in bright herby chimichurri. Save this one.
Ingredients (serves 4)
Steak:
2 grass-fed striploin steaks (~1.5” thick)
2 tsp kosher salt
1 tsp coarse black pepper
1 tbsp neutral oil (for the grill)
Chimichurri:
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
4 garlic cloves, minced
3 tbsp red wine vinegar
½ cup extra-virgin olive oil
1 tsp red pepper flakes
1 tsp dried oregano
½ tsp salt
Method
Pull steaks 30–45 min before cooking. Pat dry, season hard with salt + pepper. Room temp = even cook.
Make the chimichurri: stir everything together and let it sit.
Don’t blend it, chimichurri is chopped, not pureed.
Get the grill ripping hot. Oil the grates.
Sear 3–4 min per side for a deep crust, pulling at 130–135°F for medium-rare. Grass-fed is leaner, so don’t overshoot.
Rest 8–10 min, loosely tented. Non-negotiable — cutting early dumps the juice.
Slice against the grain, fan it out, and spoon the chimichurri over until it’s almost too much. Then add more.
Pro tip: that acid cuts right through the rich, mineral flavor of pasture-raised beef. 🌿
