Adapted from “The Food Lab” by J. Kenji Lopez-Alt

Find a great chimichurri sauce by Wildly Delicious

This is a great, fresh-tasting sauce to enjoy with a variety of steaks – enjoy a higher-quality ribeye or t-bone and serve the sauce on top when served, or use a flank or hanger steak and marinate in the ingredients beforehand. This is the original steak sauce from Argentina – where they know their grass-fed beef!

Servings: 4 people
Prep Time: 1-3 hours
Cook Time: 15 minutes


Chimichurri Sauce – makes about 1 cup


  1. For higher quality steaks, including: ribeye, Porterhouse, T-bone, striploin, tenderloin – remove steaks from freezer to sit at room temperature about 1/2 hour before cooking. For other steaks, including: flank, hanger, round, tri-tip – thaw and marinate with thyme, garlic, shallots & EVOO for 2 hours, or overnight. Rest of recipe as follows:

Chimichurri Sauce Recipe Instructions

  1. Whisk together all of the ingredients in a small bowl. Let stand at room temperature for at least 1 hour before serving. The chimichurri can be stored in a sealed container in the refrigerator for up to a week.

Grilling Steaks:

  1. Pat steaks dry with paper towels. Pre-heat BBQ on high, then turn down to low before placing steaks on grill. Apply olive oil to grill or cast-iron skillet, if pan-frying. Add steaks to skillet/grill and sear until well browned on all sides, turning with tongs, about 2 minutes total.
  2. Transfer steaks to a large plate, tent with foil, and allow to rest for 5 minutes, then serve with the chimichurri.

Recipe Notes

Grassfed Steaks available for order in the following packages:

  • Grassfed Beef Grilling Pack
  • $100 Grassfed Beef Variety Pack
  • $200 Grassfed Beef Variety Pack
  • Quarter (split half) Grassfed Beef
  • Half Grassfed Beef
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