Published: May 06, 2024 · Updated: May 11, 2024
Grilled Steak with Tangy Chimichurri Sauce
By Heartstone Farm Kitchen
For the Heartstone Farm grass fed meat cuts that are more lean and muscular, this recipe is a great way to guarantee tender, juicy bites of meat balanced with a nice, bright pop of grassy, garlicky flavor. We marinate the meat with a simple marinade, grill it quickly, spoon some chimichurri on top and slice the meat against the grain - a very important step to ensure the slices are most tender and delicious.
A Versatile Sauce for a Variety of Steaks - and Other Creative Ideas
The cut we use in this recipe is our Grass Fed Beef Sirloin Tip Steak which is an affordable steak that weighs in at 16 oz and can serve 3-4 people. Our Skirt Steak, Hanger Steak, Flat Iron and Fajita Meat are also excellent choices for this recipe.
The chimichurri sauce is great on everything. In addition to serving it on steak, be adventurous and try it on Steak Burger Patties, in tacos, or spooned over sausages. You can make it ahead and store in the fridge for several days or freeze it and have it on hand whenever you want to bring some brightness to your beef.
Push the Limits of Parsley
Traditionally, this Argentinian go-to sauce is made with parsley, however we had some overwintered arugula in the garden that made it through the winter so we mixed some in with the parsley. Its peppery, sweet flavor adds another layer of kick along with the garlic and chili flakes. You could also blend in some basil, chives, mustard or nutrient-dense dandelion greens picked from the yard - whatever is fresh is best. Experiment with the flavors you love.
Grilled Steak with Tangy Chimichurri Sauce
2-4
15 minutes
8-10 minutes
Latin America
steak
Ingredients
- 1 Heartstone Farm Grass Fed Sirloin Tip Steak
For the Marinade:
- juice of 1 orange
- juice of 1 lime
- 2 tbsp apple cider vingar
- 2 tbsp soy sauce or coconut aminos
- 4 cloves garlic
- 1 small onion, peeled and roughly chopped
For the Chimichurri Sauce:
- 1 ½ cups fresh parsley
- ½ cup arugula
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp crushed red pepper
- ¼ tsp freshly ground pepper
- ½ cup extra virgin olive oil
Directions
Make the Marinade
Add all marinade ingredients to a bowl or dish large enough to lay the steak in flat
Add the steak to the bowl or dish and let marinate for 4-8 hours, turning once or twice to ensure the meat marinates evenly
Make the Chimichurri Sauce
Add all chimichurri ingredients except olive oil to a food processor (or blender) and purée
With food processor (or blender) running, slowly drizzle in the olive oil
Taste and adjust seasoning if needed
Pour chimichurri sauce into a bowl or container, cover and refrigerate until you’re ready to grill your steak
Grill the Steak
Remove steak from the marinade and lightly pat with a paper towel to remove excess liquid
Season steak with salt and pepper
Grill steak on medium-high for 3-4 minutes each side (it cooks up fast so keep an eye on it). Internal temperature should be 130-140° for medium rare which is ideal for leaner steaks like this.
Let steak rest for 5 minutes then slice against the grain
Add Sauce & Serve
Move steak to a platter or plate, spoon chimichurri sauce over the steak and serve
NOTE: Grilled vegetables pair perfectly with the steak - asparagus, zucchini, onions, peppers
