📖 Instructions

1. Prepare the Chimichurri (Do this first for flavors to meld): First, grab all your chimichurri ingredients. Finely chop the fresh flat-leaf parsley and cilantro. Don't be shy; we want about a cup of each. If you're using a food processor, pulse them until they're finely minced, but avoid turning them into a paste. You want a bit of texture, not a smoothie.
2. Next, mince your garlic cloves – and I mean really mince them, or use a garlic press. Add these to a mixing bowl with the chopped herbs. Now, finely chop the red onion and deseed and mince the red chili (or serrano pepper for more heat!). Toss those in too. Pour in the red wine vinegar, which gives it that classic tang. Add the dried oregano, a good pinch of salt, and freshly ground black pepper. Give it a quick stir. Slowly drizzle in the olive oil, whisking constantly until everything is well combined and emulsified. Taste it! Does it need more salt? More tang? Adjust it to your liking. Cover the bowl and let it sit at room temperature for at least 30 minutes, or even better, an hour or two, to let those flavors mingle and deepen. You can also make this a day ahead and keep it in the fridge; just bring it to room temp before serving.
3. Prepare the Steak for Grilling: Take your steak out of the fridge at least 30-60 minutes before you plan to grill. This allows it to come closer to room temperature, which helps it cook more evenly. Pat the steak dry thoroughly with paper towels. This is crucial for getting a good sear; moisture on the surface will steam the meat instead of searing it. Season both sides of the steak generously with coarse sea salt and freshly ground black pepper. Don't be timid with the salt; it brings out the beef's natural flavor. You can also add a little garlic powder or onion powder if you like, but with chimichurri, simple is often best.
4. Preheat the Grill: Preheat your grill to high heat (about 450-500°F or 230-260°C). If you're using a charcoal grill, arrange the coals for direct, high heat. For a gas grill, turn all burners to high. Let the grill heat up for at least 10-15 minutes. A screaming hot grill is key for a beautiful crust and those coveted grill marks. Before placing the steak on the grates, clean them thoroughly with a wire brush. Then, lightly oil the grates by dipping a folded paper towel in a high smoke point oil (like vegetable or canola) and carefully wiping it over the hot grates with tongs. This prevents sticking.
5. Grill the Steak: Carefully place the seasoned steak on the hot, oiled grill grates. Listen for that satisfying sizzle! For a medium-rare steak (my personal favorite!), grill for about 3-5 minutes per side, depending on the thickness of your steak and the heat of your grill. For a 1-inch thick steak, that's typically 3-4 minutes per side. Avoid pressing down on the steak with your tongs, as this squeezes out those precious juices. Flip only once. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125-130°F (52-54°C) while it's on the grill; it will continue to cook as it rests. If you prefer medium, look for 135-140°F (57-60°C). For medium-well, 145-150°F (63-66°C). Remember these are target temps *on the grill*.
6. Rest the Steak: Once your steak reaches your desired doneness, remove it from the grill immediately and transfer it to a clean cutting board. This is arguably the most important step! Tent the steak loosely with aluminum foil and let it rest for at least 5-10 minutes. For thicker cuts, you might need 10-15 minutes. During this resting period, the juices that have migrated to the center of the steak during cooking will redistribute throughout the entire cut, resulting in a much more tender and flavorful steak. If you slice it too soon, all those delicious juices will just run out onto your cutting board.
7. Slice and Serve: After resting, slice the steak against the grain into thin strips. Cutting against the grain shortens the muscle fibers, making each bite incredibly tender. Arrange the sliced steak on a platter. Spoon a generous amount of that beautiful, zesty chimichurri sauce over the sliced steak. Don't hold back! You can also serve extra chimichurri on the side for dipping. Serve immediately with your favorite sides, like roasted potatoes, a fresh salad, or grilled vegetables. Enjoy your perfectly grilled steak with chimichurri!