Few things are better at herding a summer crowd than a tender steak, grilled to perfection, doused with a potent, garlic-laced chimichurri. My go-to side for this main event is a big salad. Keep it simple so the focus can be on good company and conversation.

Source: Parents Magazine

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Recipe Summary

active:
15 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill or a grill pan to medium-high and lightly oil it. Remove the steak from the refrigerator and let it sit out while you preheat the grill for about 20 minutes.

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  • Toss together the parsley, oil, lemon juice, garlic, red-pepper flakes, and salt and black pepper to taste. Set aside. (You can make this up to 2 hours in advance.)

  • Season the steak on both sides generously with salt and pepper. Grill until the meat is charred and medium rare inside, about 2 minutes per side. Transfer to a cutting board and let rest without touching the steak for 5 minutes. Slice the steak across the grain, transfer to a serving platter, and drizzle the chimichurri all over the top.

Partner Plus Tip

Don't rush to slice the meat after grilling. Cover the steak loosely with aluminum foil to keep it warm, and let it rest to amp up the beefy flavor. Brought to you by Reynolds Wrap.

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