Ingredients
Chimichurri Sauce
- 1 cup fresh cilantro, chopped
- ⅔ cup fresh parsley, chopped
- ¼ cup fresh oregano, chopped
- 4 garlic cloves, minced
- ¼ cup red wine vinegar
- ⅔ cup olive oil
- Kosher salt and pepper, to taste
- ¼ teaspoon crushed red pepper flakes
Spicy Marinated Tomatoes
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 1 teaspoon crushed red pepper flakes
- 2 cups cherry tomatoes, halved
- Pinch of kosher salt and pepper
Steak
- 4 strip steaks or filets
- Kosher salt and pepper, to taste
Instructions
- Prepare Chimichurri Sauce: Place the cilantro, parsley, and oregano in a bowl. Add the minced garlic, red wine vinegar, olive oil, kosher salt, pepper, and crushed red pepper flakes. Stir thoroughly to combine all ingredients. Let the mixture sit at room temperature until ready to use, or cover and refrigerate if preparing in advance.
- Make Spicy Marinated Tomatoes: In a separate bowl, whisk together olive oil, red wine vinegar, minced garlic, chopped parsley, crushed red pepper flakes, and a pinch of kosher salt and pepper. Add the halved cherry tomatoes and toss well to coat. Allow the tomatoes to marinate for 15 minutes, tossing occasionally to ensure even flavor distribution.
- Preheat the Grill: Heat your grill to the highest setting and let it heat thoroughly for 10 to 15 minutes to ensure a hot cooking surface.
- Season and Grill the Steaks: Season the steaks generously with kosher salt and pepper on all sides. Place them directly onto the grill over high heat. Grill each side for 3 to 5 minutes, depending on desired doneness, to achieve a nicely seared crust and juicy interior.
- Rest and Slice the Steak: Remove the steaks from the grill and let them rest for 10 minutes to allow the juices to redistribute. After resting, slice the steaks thinly against the grain.
- Assemble and Serve: Arrange the sliced steak on plates, top with the spicy marinated tomatoes, and drizzle generously with the chimichurri sauce. Serve immediately and enjoy the vibrant combination of flavors.
Notes
- Letting the steak rest is crucial for a juicy result.
- You can prepare the chimichurri sauce a day ahead for enhanced flavor.
- Adjust the amount of crushed red pepper flakes to control the spiciness of the tomatoes and sauce.
- Use a meat thermometer if desired: 130°F for medium-rare, 140°F for medium.
- Leftover chimichurri is great as a marinade or dipping sauce for other grilled meats or vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
