Delmonico Steak with Chimichurri Sauce

Eliza Adam

Steak with Chimichurri

Serving Size: 4

With a beautiful steak like the Delmonico, you want to keep the seasoning simple—but the sauce can be punchy, like this Argentinian chimichurri sauce. The result is one tender, juicy, delicious steak.


  • 1½ t. coarse salt
  • 1½ t. ground black pepper
  • 1½ t. dried oregano
  • 1 clove garlic, minced
  • 3-4 T extra-virgin olive oil
  • 4 Delmonico steaks, 8-10 oz. each

Chimichurri Ingredients:

  • 1 small bunch flat leaf parsley
  • ½ C packed fresh cilantro leaves
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tomato, diced
  • 1 t. sweet paprika
  • 1 t. dried oregano
  • ½ t. dried red pepper flakes
  • 1 T coarse salt
  • 1 t. ground black pepper
  • ½ C warm water
  • ¼ C red wine vinegar
  • 1 T white vinegar
  • ½ C extra-virgin olive oil


For the Steaks: 

In a small bowl, combine the combine salt, pepper, oregano, garlic, and olive oil. Rub all over the steaks and refrigerate for up to 24 hours.

Heat the grill to high. Transfer seasoned steaks to the hot grill and cook for approximately 4-6 minutes on each side. Remove steaks and let rest for 5-10 minutes before serving. Serve with chimichurri sauce.

For the Chimichurri Sauce:

Remove the leaves from the parsley and finely chop with the cilantro. Combine parsley, cilantro, onion, garlic, and tomato with the next eight ingredients listed; stir well. Allow to rest for 15 minutes.

Whisk in the olive oil until well combined. Adjust the seasoning, if desired. Place in a clean jar with a tight-fitting lid and store in the refrigerator. Let the sauce sit for at least 2 hours before using. Bring to room temperature before serving.