Gluten-Free Grilled Steak with Chimichurri

This Gluten-Free Grilled Steak with Chimichurri is a celebration of bold, vibrant flavors that brings the essence of Argentine cuisine to your dinner table. Perfectly grilled steak—whether you choose ribeye, sirloin, or New York strip—is topped with a zesty, herbaceous chimichurri sauce that cuts through the richness of the meat with its bright combination of fresh parsley, garlic, and red wine vinegar. The result is a restaurant-quality meal that's naturally gluten-free and incredibly satisfying. Chimichurri, Argentina's beloved condiment, is traditionally served alongside grilled meats at asados (barbecues) and has become a global favorite for its versatility and fresh taste. Made with simple ingredients like fresh parsley, cilantro, garlic, olive oil, and vinegar, this green sauce adds a punch of flavor that elevates any cut of beef. The beauty of this recipe lies in its simplicity—high-quality steak needs little more than salt, pepper, and a hot grill to achieve perfection. This dish is ideal for weeknight dinners when you want something special without spending hours in the kitchen, yet impressive enough for entertaining guests. The chimichurri can be made ahead and actually improves in flavor as it sits, making meal prep a breeze. Pair this steak with roasted vegetables, a crisp salad, or gluten-free grilled potatoes for a complete and memorable meal. Whether you're following a gluten-free diet or simply appreciate bold, fresh flavors, this grilled steak with chimichurri delivers on all fronts. It's a protein-packed, nutrient-dense dinner that proves gluten-free eating can be both delicious and satisfying without any compromise on taste or texture.

Ingredients

• 4 piecesribeye or sirloin steaks, about 8 oz each, at room temperature
• 2 tspkosher salt
• 1 tspblack pepper, freshly ground
• 2 tbspolive oil, for steaks
• 1 cupfresh parsley, finely chopped
• 1/2 cupfresh cilantro, finely chopped
• 4 clovesgarlic cloves, minced
• 1/4 cupred wine vinegar
• 1/2 cupextra virgin olive oil, for chimichurri
• 1/2 tspred pepper flakes
• 1 tspdried oregano
• 1/2 tspsalt, for chimichurri

Method

1. Remove steaks from refrigerator and let them sit at room temperature for 20-30 minutes before grilling. This ensures even cooking. 0:05
2. Make the chimichurri sauce by combining the chopped parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, oregano, and salt in a medium bowl. 0:05
3. Stir the chimichurri ingredients together until well combined. Set aside at room temperature to allow flavors to meld while you prepare the steaks. 0:04
4. Preheat your grill to medium-high heat (about 400°F). If using a gas grill, preheat for 10-15 minutes with the lid closed. For charcoal, wait until coals are covered with white ash. 0:04
5. Pat the steaks dry with paper towels. Rub both sides of each steak with olive oil, then season generously with kosher salt and freshly ground black pepper. 0:05
6. Place steaks on the hot grill and cook for 4-5 minutes without moving them, allowing a nice crust to form. 0:05
7. Flip the steaks using tongs and cook for another 4-5 minutes for medium-rare (internal temperature of 130-135°F), or adjust time based on your preferred doneness. 0:05
8. Remove steaks from the grill and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 5-10 minutes to allow juices to redistribute. 0:05
9. Slice steaks against the grain if desired, or serve whole. Top each steak generously with chimichurri sauce and serve immediately with extra sauce on the side. 0:05