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How to Reverse Sear Steak with Chimichurri

The ultimate guide on how to reverse sear a steak with the added bonus of a delicious chimichurri sauce to add on top.
5 from 2 votes
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Course: Dinner
Cuisine: American
Keyword: dinner, easy dinner, grill, grilled, grilling, reverse sear, steak
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2 servings
Calories: 506kcal

Equipment

  • Gas or Charcoal Grill

Ingredients

  • 2 Strip Steak
  • Salt and Pepper to taste
  • Olive Oil
  • Red Wine Vinegar
  • Cilantro minced
  • Parsley minced
  • Oregano minced
  • Shallots minced
  • Garlic Cloves minced
  • 1 Red Jalapeño minced

Instructions

Reverse Searing the Steak

  • Once hot, place the steaks onto the grill. Turn the heat down on the grill to medium high. Sear for 2-3 minutes and then quarter turn the steaks. Cook another 2-3 minutes.
  • Flip the steaks. Sear 2-3 minutes. Quarter turn the steaks. Sear another 2-3 minutes.
  • You are then going to transfer your steaks to the side of the grill where the burners are turned off so it is on the indirect heat.
  • Close the lid and cook until the middle of your steak reaches an internal temperature of 135 degrees.
  • Remove the steaks from the grill and allow them to rest for about 10 minutes. Slice the steaks against the grain in order to achieve the perfect tender texture.

Chimichurri Sauce

  • Mince the cilantro, parsley, oregano, garlic cloves, shallots, and red jalapeño. Mix together and add red wine vinegar and olive oil. Mix and add on top of the steaks.

Notes

Save uncooked steak in the refrigerator for up to 3 days after defrosting.
Save chimichurri sauce covered in refrigerator. 

Nutrition

Serving: 1steak | Calories: 506kcal | Protein: 47g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 181mg | Sodium: 118mg | Potassium: 707mg | Calcium: 52mg | Iron: 3mg