Fresh Herb & Garlic Chimichurri Steak

This is the steak that makes people think you really know what you’re doing in the kitchen. Juicy, perfectly grilled steak gets topped with a bold, garlicky chimichurri bursting with fresh herbs, citrus, and rich olive oil. It’s vibrant, crave-worthy, and fancy enough for guests—but easy enough for a random Tuesday night when you want to treat yourself right.

Ingredients

For the Steak:

• 2 (1 lb) steaks of choice (ribeye, New York strip, sirloin, or filet)

• 2 tbsp Mediterranean Rosemary Rub & Seasoning

• 1 tsp Black Garlic Infused Sea Salt

For the Chimichurri:

• 1 cup mixed fresh herbs (parsley, chives, oregano)

• 1 lemon, juiced and zested

• 1 large clove garlic

• 1 tbsp Dark Balsamic Vinegar of Modena

• 1/4 cup Caramelized Garlic Infused Olive Oil

• 1/4 tsp Black Garlic Infused Sea Salt

Directions

1. Season the steak:
   Generously season steaks with Mediterranean Rosemary Rub & Seasoning and Black Garlic Infused Sea Salt. Let marinate for at least 30 minutes, or up to 24 hours for deeper flavor.

2. Prep for cooking:
   Remove steaks from the fridge about 20 minutes before cooking. Pat dry with paper towels to remove excess moisture—this helps create a better sear.

3. Make the chimichurri:
   In a blender or food processor, combine fresh herbs, lemon juice and zest, garlic, Dark Balsamic Vinegar of Modena, Caramelized Garlic Infused Olive Oil, and Black Garlic Infused Sea Salt. Blend until slightly chunky and well combined. Set aside.

4. Grill the steak:
   Preheat grill to medium-high heat. Grill steaks for 3–4 minutes per side for medium-rare, adjusting cook time to your preferred doneness.

5. Rest:
   Remove steaks from the grill and let rest for 10 minutes. This keeps them juicy and tender.

6. Serve:
   Spoon chimichurri generously over steaks and serve immediately.

Serving Suggestions

Serve alongside Garlic Parmesan Mashed Potatoes, roasted vegetables, or a simple arugula salad with lemon vinaigrette.

Chivilla Bay Tips & Tricks

• No grill? No problem. This steak is just as amazing cooked in a cast iron skillet.

• Make extra chimichurri. It’s incredible on chicken, shrimp, roasted veggies, or even eggs.

• Texture tip: Don’t over-blend—chimichurri should be rustic, not smooth.

• Flavor boost: Let the chimichurri sit for 10–15 minutes before serving so flavors marry.