Wednesday, June 5, 2013

Grilled Steaks with Cilantro Chimichurri

Don't you love when you can cook most of your dinner on the grill?  With the exception of the tomato salad, I did just that with this meal.  I grilled some ribeye steaks and thinly sliced red potatoes and we were good to go. 

Traditional chimichurri is made with parsley, but when I saw this steak with cilantro chimichurri recipe I knew I would actually make it.  I already had cilantro in the fridge and ribeyes were on sale.  This dinner was fabulous!  I don't usually cover up a steak, but the cilantro chimichurri gave it something a little extra.  I love the slight heat that comes from the raw garlic in the sauce.

  • I didn't bother mincing the cilantro and garlic.  I just threw all the chimichurri ingredients into my mini chopper/food processor to do all the work for the sauce.
  • The leftover steak and chimichurri made excellent tacos the next day.  I added the chimichurri to sour cream to stretch it since there wasn't much left.

Grilled Steaks with Cilantro Chimichurri
From Eclectic Recipes
Yield: 2 servings

2 ribeye steaks
2 tsp steak seasoning
1 tsp chipotle chili powder

Cilantro Chimichurri:
1 cup fresh cilantro, very finely chopped
3 Tbsp olive oil
6 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper

Heat grill to high heat. Allow meat to come to room temperature and rub the seasonings onto the steaks. Grill over high heat until desired doneness.

In a separate bowl, add cilantro, garlic, oil, salt and pepper. Stir to combine.

Serve steaks topped with cilantro chimichurri.


  1. This looks delish! We have some steaks in the freezer...I'll definitely have to pick up some cilantro and give this a try. :)

  2. Oh YUM! I love that you made it into tacos too - perfect!

    1. We usually share one steak, but this time I grilled two so we definitely had leftovers. The tacos were great!

  3. I freaking LOVE chimichurri!! This looks fabulous.