Ingredients
Equipment
Method
- Brush steaks with 2 tbsp. olive oil on both sides and season liberally with Kinder's Buttery Steakhouse Seasoning on all sides.
- In a small bowl, combine 2 tbsp. olive oil, red wine vinegar, garlic, red and yellow bell peppers, parsley, and cilantro to make chimichurri sauce. Season with salt and pepper to taste.
- Let chimichurri sauce sit at room temperature for at least 45 minutes to allow flavors to meld and develop.
- Preheat the grill to high heat (approximately 450-500°F).
- Place seasoned steaks on the hot grill for 4-5 minutes on the first side without moving them, allowing a nice crust to form.
- Flip steaks and grill for an additional 3-5 minutes on the second side until golden brown and slightly charred.
- Use a meat thermometer to check internal temperature: Medium-rare = 135°F, Medium = 140°F, Medium-Well = 150°F.
- Remove steaks from grill and let rest for at least 5 minutes before slicing to retain juices.
- Top each steak generously with chimichurri sauce.
- Serve with your favorite sides and enjoy!
Nutrition
Notes
- Rest the chimichurri — Make it at least 45 minutes before you plan to serve. The garlic and herbs need time to infuse the oil. Fresh-made chimichurri tastes sharp and disconnected. Rested chimichurri tastes intentional.
- Max grill temperature — The grill needs to hit 450–500°F before the steaks go on. A hot grate creates a Maillard crust in four to five minutes. A lukewarm grate steams the steak and you'll never recover that exterior.
- Don't move the steaks — Once they're on, leave them. Moving a steak before the crust releases naturally tears the surface and stalls the sear. The steak will tell you when it's ready to flip.
- Season all sides — The faces get most of the attention, but the edges of a 1.5-inch steak are thick enough to matter. Press the seasoning in on all sides, including the fat cap.
- Use a thermometer — Color is unreliable. A meat thermometer removes the guesswork and saves an expensive piece of beef from going to medium-well by accident. Pull at 135°F for medium-rare.
- Rest before you slice — Five minutes minimum after the steaks come off the grill. Cut too soon and the juice runs onto the board instead of staying in the meat.
- The classic steakhouse pairing makes sense here: creamed spinach or sautéed greens alongside a baked potato or roasted potatoes. Both hold up to the chimichurri without competing with it.
- Grilled asparagus or broccolini cut the richness and keep the plate from feeling heavy. Either one cooks on the same grill you're already using — throw them on during the steak rest.
- For a lighter spread, serve over a simple green salad dressed with a few spoonfuls of extra chimichurri. The sauce doubles as a vinaigrette and ties the plate together without any extra work.
- If you're pairing wine, go full-bodied — Cabernet Sauvignon or Malbec. The fat and seasoning on the steak need tannin, not fruit.
- Store cooked steaks in an airtight container in the refrigerator for up to three days. Keep the chimichurri in a sealed jar separately — it holds for up to five days and actually improves over the first 24–48 hours as the herbs continue to infuse the oil.
- To reheat steaks, use a 350°F oven for 8–10 minutes. Avoid the microwave — it finishes the cook and pushes everything past medium-well. If you have a cast iron pan, a quick high-heat sear for 60–90 seconds per side from room temperature is a better option.
- The chimichurri doesn't need reheating. Spoon it cold directly onto the warm steak.