Fresh Chimichurri Recipe: The Perfect Steak Topper

At Good Ranchers, we believe great meat deserves an equally great sauce—and few things complement a perfectly grilled steak better than a fresh, homemade chimichurri. This vibrant, herb-packed sauce is bursting with bold flavors, ready to elevate your next meal from good to unforgettable. Plus, it’s quick, easy, and made with simple ingredients you probably already have.

 

Whether you’re firing up the grill or cooking indoors, this chimichurri is your new go-to steak topper.

 

Ingredients:

• ½ cup olive oil

• 2 tablespoons red wine vinegar (Add a little extra if you like more bite)

• ½ cup fresh parsley, finely chopped

• 3-4 cloves garlic, finely chopped or minced

• 1 red chili, deseeded and finely chopped (about 1 tablespoon)

• 1 teaspoon coarse salt

• ½ teaspoon black pepper (or to taste)

 

Instructions:

Step 1: Prep the Ingredients

Finely chop the parsley, garlic, and red chili. The fresher the better—this is where all your flavor comes from.

 

Step 2: Mix it Up

In a bowl, combine the olive oil, red wine vinegar, parsley, garlic, red chili, salt, and pepper. Stir until everything is well mixed and the herbs are coated in the oil.

 

Step 3: Let the Flavors Marinate

Let the chimichurri sit at room temperature for at least 1 hour. This allows the flavors to meld together perfectly. Pro tip: Make it ahead of time—chimichurri gets even better as it sits.

 

Step 4: Get Your Steak Ready

While your sauce rests, make sure your steak is at room temperature before cooking. Season generously with salt and pepper.

 

Step 5: Grill and Top

Grill your steak to your preferred doneness. Once it’s rested, spoon the chimichurri generously over the top. Slice, serve, and enjoy.

 

Why Chimichurri?

 

Chimichurri is a powerhouse sauce that brings brightness, acidity, and a little heat—perfect for balancing the rich, bold flavor of our 100% American-raised beef. The fresh herbs and garlic cut through the fat, while the red wine vinegar adds a zesty kick.

 

Pro Tips:

 

• No fresh chili? Use a pinch of red pepper flakes for heat.

• Want it smoother? Pulse everything in a food processor for a more uniform sauce.

• Meal prep bonus: Chimichurri keeps in the fridge for 3-4 days. Use leftovers on chicken, seafood, or even veggies!

 

Pair It With:

 

✅ Ribeyes from our King Cut Box

✅ NY Strips from our Ranchers Favorites

✅ Wagyu Burgers because yes, chimichurri belongs on burgers too

 

The Good Ranchers Difference:

 

Our steak is sourced from American ranchers who raise cattle the right way—with no hormones, no antibiotics, and a whole lot of care. Chimichurri was made for steaks like ours.

 

Try this recipe and tag us!

 

We love seeing your creations. Tag @GoodRanchers when you post your steak + chimichurri masterpiece.

 

Shop our steak boxes now → goodranchers.com