Beef Steak with Chimichurri Sauce Recipe

A smoky and herb-forward grilled beef dish with quick marinade prep.

Prep Time3

Cook Time40

Total Time3 40

Course: Main Course

Cuisine: Argentinian

Keyword: beef recipe, chimichurri, grilled, steak

Servings: people

Calories: 274kcal

Author: Daisy Merano

Combine all the marinade ingredients in a bowl. Mix well. Set aside ¼ of the marinade mixture.
8 tablespoons balsamic vinegar, 2 tablespoons olive oil, 4 cloves garlic, ½ cup lat leaf parsley, 2 tablespoons dried oregano, ¼ teaspoon cayenne pepper powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
Place the top round steak and pour the marinade in a re-sealable bag. Let the air out and then seal. Refrigerate for at least 3 hours.
1 ½ lb. beef top round
Heat-up the grill to 320F. Start to grill one side of the top round for 16 minutes while basting using the marinade. Continue to grill the other sides for the same time. Note: The cooking time is based on a 4-inch thick top round. Try to make your steak cut thinner for it to cook quicker.
Remove the beef from the grill. Let it rest for 10 minutes. Slice and top with the reserved marinade (this is the ¼ cup mixture that was set aside on step 1).
Enjoy with sliced of baguette.

Watch the thickness of your steak. If your top round is thicker than 4 inches, it needs longer time on the grill and more rest time afterward. For thinner cuts, shave off a few minutes on each side to avoid overcooking.
Keep raw marinade and sauce separate. Use only the portion of marinade that hasn’t touched raw meat for topping. This avoids cross-contamination and keeps the sauce tasting bright instead of meaty.
Go for flat-leaf parsley only. Curly parsley doesn’t blend well in chimichurri and tends to give off a grassy bite. Flat-leaf has better structure and more oil-soluble flavor compounds.
Use a resealable bag, not a bowl. A bag helps the marinade coat the beef on all sides and seals in the air. This shortens the time you need to marinate and gives more even results.
Don't skip the resting time. It may feel optional, but letting grilled meat sit keeps it from drying out when sliced. Cover loosely with foil and avoid cutting into it too soon.