📖 Instructions

1. First things first: Prep your steak. Pat it dry with paper towels; this is crucial for a good sear. Season generously with salt and freshly cracked black pepper. Let it sit at room temperature for about 30 minutes to an hour; this helps it cook more evenly.
2. Next, we fire up the grill. I like to use medium-high heat for my steak. Make sure your grill grates are clean and lightly oiled to prevent sticking. Trust me on this one – there's nothing worse than a stuck steak!
3. Carefully place your steak on the hot grill grates. Don't overcrowd the grill! Leave some space between the steaks for even cooking. For a good sear, try not to move it around too much. Let it cook undisturbed for about 4-5 minutes per side for medium-rare. But seriously, use a meat thermometer!
4. While the steak is grilling, let's get started on the chimichurri. In a large bowl, combine all the ingredients – parsley, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Give it a good whisk and set it aside. You'll want to let the flavors meld for at least 15 minutes, but the longer the better!
5. Once your steak reaches your desired internal temperature (Use a meat thermometer. I repeat: meat thermometer!), take it off the grill. This is where the magic happens. I let my steak rest for about 5-10 minutes before slicing it. This lets the juices redistribute, leading to a more tender and flavorful steak. Don't skip this step!
6. Finally, slice the steak against the grain. Drizzle generously with the chimichurri sauce and serve immediately. It’s so juicy and delicious! Don't forget to add a side of your favorite grilled veggies—they're perfect alongside this!
7. And there you have it! Your perfectly grilled steak with chimichurri sauce. Enjoy this amazing meal!