Grilling season is here! Today, we're excited to share a delicious spin on steaks from recipe developer Zara Abbasi. To up your grill game, check out our June issue for safety tips and game-breaker methods before your next backyard barbecue. 

Steak with Chimichurri 



1-2 ribeyes (no set amount, just whatever/how much you want to eat)


  • 1 bunch Italian parsley 

  • 1/2 to 1 bunch cilantro 

  • 4-6 cloves garlic

  • 2-3 tablespoon fresh oregano (2-3 teaspoon if dried)

  • Juice of 1/2 lemon (can use more or less if desired)

  • Salt and pepper to taste

  • 1 cup good quality olive oil 

  • *optional: red pepper flakes 


  1. There are 2 ways to make this chimichurri sauce. One way is by hand and the other is by blender. The hand method will give you a chunkier sauce, and all the individual ingredients will be more visible. The blender is easier, but emulsifies everything into a cohesive sauce. Either way is fine and up to your preference. 

    • For the hand method: Wash and dry your herbs. Then on a large cutting board, chop tall herbs and garlic as fine as you can get them and add into a bowl. Add in the remaining ingredients and mix. Taste to check for seasonings. You can add more of whatever you’d like. Let it sit for the flavors to infuse. 

    • For the blender method: Add all ingredients into a blender and blend until incorporated. Taste for seasonings. Store in a covered container in the fridge. 

  2. For the steak: Season both sides with salt and pepper. Place in a resealable plastic bag and add in 2-4 tablespoon of the chimichurri and allow to marinate at least until meat is at room temperature (30-40 minutes) or you can marinate overnight in the refrigerator if necessary. 

  3. When ready to cook the steak, preheat the grill to high for 10-15 minutes. Oil grill if necessary and cook steaks according to your desired level of doneness. (See handy informative guide at the bottom). 

    • Gas Grill: Preheat grill to 450°F, reduce to medium heat prior to cooking. 
    • Charcoal Grill: Sear over red hot coals, for steaks over 1 1/4" finish over indirect heat. 

4. After searing the steaks, allow them to rest on a slicing board. After  resting for a few minutes, slice against the grain and serve with remaining sauce on the top. 

Zara Abbasi, mom of three, is the pastry chef and recipe developer for Zara Made It. Follow her food adventures on Instagram at @zaramadeit.