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Grilled Top Loin Steak with Chimichurri Recipe

Argentinian-inspired · Main course · 27 min total

This recipe pairs a perfectly grilled top loin steak with a vibrant, herbaceous chimichurri sauce, making for a simple yet impressive meal.

Ingredients

• 2 (12-ounce) top loin steaks, about 1 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt

Instructions

1. Remove steaks from refrigerator 30 minutes before grilling. Pat dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon olive oil.
2. Prepare a grill for high heat (about 450-500°F).
3. Make chimichurri: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup extra-virgin olive oil, red pepper flakes, and 1/4 teaspoon salt. Stir well and set aside.
4. Grill steaks over high heat, uncovered, for 4-5 minutes per side for medium-rare, or until desired doneness. Use tongs to flip only once.
5. Transfer steaks to a cutting board and let rest for 5 minutes.
6. Slice steaks against the grain into 1/2-inch thick slices. Serve drizzled with chimichurri.

Tips

• For best results, let the steaks come to room temperature before grilling.
• Chimichurri can be made up to a day ahead and refrigerated; bring to room temperature before serving.
• Leftover chimichurri is great on grilled vegetables or as a sandwich spread.

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