Introduction to Tuscan Grilled Steak with Chimichurri

There’s something magical about the sizzle of a steak on the grill, isn’t there? The aroma wafting through the air, the anticipation building as you gather around with friends or family. This Tuscan Grilled Steak with Chimichurri is not just a meal; it’s an experience. Perfect for a quick weeknight dinner or a weekend barbecue, this dish brings a burst of flavor that will impress even the pickiest eaters. With just a handful of ingredients and a few simple steps, you can create a culinary masterpiece that feels like a trip to Italy without leaving your backyard.

Why You’ll Love This Tuscan Grilled Steak with Chimichurri

This Tuscan Grilled Steak with Chimichurri is a game-changer for any home cook. It’s quick to prepare, taking just 25 minutes from start to finish. The vibrant chimichurri sauce adds a fresh, zesty kick that elevates the steak to new heights. Plus, it’s versatile enough for any occasion, whether you’re hosting a barbecue or enjoying a cozy dinner at home. Trust me, your taste buds will thank you!

Ingredients for Tuscan Grilled Steak with Chimichurri

Gathering the right ingredients is the first step to culinary success. For this Tuscan Grilled Steak with Chimichurri, you’ll need a few key players that come together to create a symphony of flavors.

• Flank steak: This cut is lean and flavorful, perfect for grilling. You can also swap it for sirloin or ribeye if you prefer a different texture.
• Olive oil: A staple in Italian cooking, it adds richness to the steak and the chimichurri sauce.
• Salt and black pepper: Essential for seasoning, they enhance the natural flavors of the meat.
• Garlic powder: This adds a savory depth to the steak rub, making each bite irresistible.
• Dried oregano and thyme: These herbs bring a touch of the Mediterranean to your dish, infusing it with aromatic goodness.
• Red wine vinegar: A splash of acidity that brightens the chimichurri and balances the richness of the steak.
• Fresh parsley: The star of the chimichurri, it adds freshness and a vibrant green color.
• Minced garlic: Fresh garlic in the chimichurri gives it a punchy flavor that complements the steak beautifully.
• Red pepper flakes: For those who like a little heat, these flakes add a subtle kick to the sauce.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Tuscan Grilled Steak with Chimichurri

Creating this Tuscan Grilled Steak with Chimichurri is a straightforward process that will have your taste buds dancing. Follow these simple steps, and you’ll be on your way to grilling perfection.

Step 1: Preheat the Grill

Preheating your grill is crucial. It ensures that the steak cooks evenly and develops those beautiful grill marks. Aim for medium-high heat, around 400°F. This temperature will give you a nice sear while keeping the inside juicy. A hot grill also helps to lock in the flavors, making every bite a delight.

Step 2: Prepare the Steak

Now, let’s get that steak ready! In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, oregano, and thyme. This seasoning rub is your secret weapon. Rub it all over the flank steak, making sure to cover every inch. This step not only adds flavor but also helps to tenderize the meat. Let it sit for a few minutes to absorb those delicious spices.

Step 3: Make the Chimichurri Sauce

While the steak is soaking up the flavors, it’s time to whip up the chimichurri sauce. In a separate bowl, combine the chopped parsley, minced garlic, red pepper flakes, and red wine vinegar. Slowly whisk in the olive oil until everything is well blended. This vibrant sauce is the perfect complement to your grilled steak, adding a fresh and zesty kick.

Step 4: Grill the Steak

With the grill preheated and the steak seasoned, it’s time to cook! Place the flank steak on the grill and cook for about 5-7 minutes on each side for medium-rare. If you prefer it more done, adjust the time accordingly. Use a meat thermometer to check for doneness—135°F for medium-rare, 145°F for medium. Flip the steak only once to get those perfect grill marks.

Step 5: Rest and Slice

Once the steak is cooked to your liking, remove it from the grill and let it rest for about 5 minutes. This step is essential! Resting allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy. After resting, slice the steak against the grain for maximum tenderness.

Step 6: Serve with Chimichurri

Now comes the best part—serving! Arrange the sliced steak on a platter and generously drizzle the chimichurri sauce over the top. You can also serve extra sauce on the side for those who want a little more flavor. This Tuscan Grilled Steak with Chimichurri is not just a meal; it’s a celebration of flavors that will leave everyone asking for seconds!

Tips for Success

• Let the steak come to room temperature before grilling for even cooking.
• Use a meat thermometer to ensure perfect doneness every time.
• Experiment with fresh herbs in the chimichurri for a unique twist.
• Don’t skip the resting time; it makes a world of difference in juiciness.
• Pair with a robust red wine to enhance the flavors of the dish.

Equipment Needed

• Grill: A gas or charcoal grill works well. If you don’t have one, a grill pan can do the trick.
• Meat thermometer: Essential for checking doneness. A simple instant-read thermometer is perfect.
• Mixing bowls: For preparing the seasoning and chimichurri.
• Cutting board: A sturdy surface for slicing the steak.
• Sharp knife: To ensure clean, even slices of steak.

Variations

• Herb-Infused Chimichurri: Add fresh basil or cilantro to the chimichurri for a unique twist on the classic flavor.
• Spicy Kick: Increase the red pepper flakes or add a diced jalapeño to the chimichurri for an extra layer of heat.
• Marinated Steak: Marinate the flank steak in the chimichurri sauce for a few hours before grilling to enhance the flavor.
• Vegetarian Option: Substitute the steak with portobello mushrooms, marinated and grilled for a hearty alternative.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

• Grilled Vegetables: Serve alongside a medley of grilled zucchini, bell peppers, and asparagus for a colorful plate.
• Potato Salad: A creamy potato salad pairs beautifully with the steak’s robust flavors.
• Red Wine: A bold red wine, like a Chianti, complements the dish perfectly.
• Presentation: Garnish with fresh parsley and lemon wedges for a vibrant touch.

FAQs about Tuscan Grilled Steak with Chimichurri

Can I use a different cut of meat for this recipe?

Absolutely! While flank steak is a fantastic choice, you can also use sirloin or ribeye for a different flavor and texture. Each cut brings its own unique qualities to the table.

How do I store leftover chimichurri sauce?

Leftover chimichurri can be stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using it again, as the ingredients may settle.

What should I serve with Tuscan Grilled Steak?

This dish pairs wonderfully with grilled vegetables, a fresh salad, or even a creamy potato salad. A bold red wine, like Chianti, enhances the flavors beautifully.

Can I make the chimichurri sauce ahead of time?

Yes! You can prepare the chimichurri sauce a day in advance. This allows the flavors to meld together, making it even more delicious when you serve it with your steak.

Is this recipe gluten-free?

Yes, this Tuscan Grilled Steak with Chimichurri is naturally gluten-free, making it a great option for those with dietary restrictions. Enjoy without worry!

Final Thoughts

Cooking this Tuscan Grilled Steak with Chimichurri is more than just preparing a meal; it’s about creating memories. The vibrant flavors and the sizzling sound of the grill transport you to a sun-soaked Italian terrace, even if you’re just in your backyard. Each bite is a celebration of good food and great company. Whether you’re impressing guests or enjoying a quiet dinner, this dish brings joy to the table. So fire up that grill, pour a glass of wine, and savor the experience. Trust me, your taste buds will thank you, and so will your loved ones!

Print