Grilled Steak with Chimichurri Sauce


This chimichurri sauce is so simple, there’s no reason not to put this on repeat no matter the season. If you’re still experiencing gorgeous weather this is a FANTASTIC recipe for the grill. Or if your weather has hit the temperamental autumnal stage, you can cook this steak up in a cast iron skillet on the stovetop.

Either way, if you’ve chosen a good cut of meat, the chimichurri sauce is a NO FAIL flavor booster. This recipe comes from The Scramble* I used my leftover sauce on a few salads through the rest of the week, and put a small amount in with my leftover steak, too!

What is your preferred steak recipe? Does it include a special sauce? A killer side? I’d love to hear! Happy hump day, friends!

XX, Megan


1 1/2 lbs. steak
1/2 tsp. salt
1/8 tsp. black pepper, or to taste
4 Tbsp. extra virgin olive oil (plus 1 Tbsp. for the stake)
1/2 cup fresh flat-leaf parsley, finely chopped
1 – 2 lemon, juice only, 1/4 cup (with extra for serving if desired)
2 cloves garlic, crushed
1/4 tsp. crushed red pepper flakes, or more to taste

In a small serving bowl, combine the parsley, 4 Tbsp. oil, lemon juice, garlic, ¼ tsp. salt, and the red pepper flakes. (You can make the sauce up to 2 hours in advance.)

Heat the grill to medium-high heat. Or a heat a heavy cast iron skillet over medium-high heat on your stovetop. Season the steak with salt and pepper. Brush a little oil on the grates or add 1 Tbsp. oil to the hot skillet. Cook the steak for 4 – 6 minutes per side until it is cooked to your liking.

Set the steak on a cutting board, and let it rest for about 5 minutes. Then slice it thinly across the grain. Serve it with the chimichurri sauce.







*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 5 weekly meals which means 5 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

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