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Grilled steak topped with a vibrant chimichurri sauce and accompanied by fresh raspberries makes for an exciting weeknight dinner. The juicy, charred steak combined with the zesty, herbaceous chimichurri and the sweet burst of raspberries is a flavor explosion that will elevate your dining experience without requiring hours in the kitchen.
Why You’ll Love This Recipe
This grilled steak with chimichurri and raspberries is not just delicious; it’s also simple to prepare and offers a fresh twist on a classic dish. Here’s why you’ll want to make it tonight:
- Quick and Easy: Perfect for a weeknight meal that packs a punch.
- Flavor Explosion: The chimichurri brings a bright, herby contrast to the rich steak.
- Fresh and Fruity: Raspberries add a unique sweetness that balances the dish perfectly.
Ingredients
- 2 ribeye steaks (about 1 inch thick, 12 oz each)
- 1 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 cup fresh raspberries
- Lemon wedges, for serving (optional)
How to Make Grilled Steak with Chimichurri Sauce
- Prepare the chimichurri sauce by combining the chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
- While the chimichurri is resting, preheat your grill to medium-high heat.
- Season the ribeye steaks generously with salt and pepper on both sides.
- Place the steaks on the grill and cook for about 4-5 minutes on one side. Flip the steaks and continue grilling for another 4-5 minutes for medium-rare, or until your desired doneness is reached (internal temperature should be 135°F for medium-rare).
- Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute.
- Slice the steaks against the grain and plate them. Drizzle generously with chimichurri sauce and garnish with fresh raspberries.
- Serve with lemon wedges on the side, if desired.
Tips for the Best Results
- Let your steaks come to room temperature before grilling for even cooking.
- Always use a meat thermometer to check for doneness to avoid overcooking.
- Allow the chimichurri to rest longer if possible; the flavors will deepen.
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
Easy Variations
- Swap out the ribeye for sirloin, flank steak, or even chicken for a different protein.
- Add fresh herbs like cilantro or oregano to the chimichurri for added depth.
- Incorporate diced tomatoes into the chimichurri for a fresh salsa-style twist.
What to Serve With It
- Grilled vegetables such as zucchini and bell peppers.
- A side of creamy mashed potatoes or roasted potatoes.
- A crisp green salad with a light vinaigrette.
- Crusty bread to soak up any leftover chimichurri.
Storage and Reheating
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Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over medium heat for a few minutes on each side until warmed through. Chimichurri can be stored in the fridge for up to a week—just give it a good stir before using.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings
Ingredients:
- 2 ribeye steaks (about 1 inch thick, 12 oz each)
- 1 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 cup fresh raspberries
- Lemon wedges, for serving (optional)
Instructions:
1. Prepare the chimichurri sauce by combining the chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
2. While the chimichurri is resting, preheat your grill to medium-high heat.
3. Season the ribeye steaks generously with salt and pepper on both sides.
4. Place the steaks on the grill and cook for about 4-5 minutes on one side. Flip the steaks and continue grilling for another 4-5 minutes for medium-rare, or until your desired doneness is reached (internal temperature should be 135°F for medium-rare).
5. Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute.
6. Slice the steaks against the grain and plate them. Drizzle generously with chimichurri sauce and garnish with fresh raspberries.
7. Serve with lemon wedges on the side, if desired.
Notes: Let your steaks come to room temperature before grilling for even cooking. Always use a meat thermometer to check for doneness to avoid overcooking.
