September 22, 2026

GRILLED KOREAN-STYLE CHIMICHURRI

Serves: 2 | Prep: 1 hr 10 min | Cook: 10 mi

Ingredients:

  • 2 Steaks (Ribeye, Rib Steak, New York, Bone In New York, Filet Mignon, Flatiron, Flank or Skirt)
  • ¾ Cup + 3 Tbsp. Soy Sauce, Divided
  • ¼ Cup Medium-Dry Sherry
  • 3 Tbsp. Sugar
  • 1½ Tbsp. + ½ Tsp. Garlic, Minced
  • 1 Tbsp. + ½ Tsp. Sesame Oil
  • 1 Tsp. Red Pepper Flakes
  • ¾ Cup Fresh Cilantro, Chopped
  • ⅓ Cup Olive Oil
  • 1 Tbsp. Fresh Lime Juice
  • ½ Tsp. Fresh Serrano Chile, Seeded & Minced, Optional.

 

Directions:

  1. Make the marinade. Whisk together ¾ cup soy sauce, Sherry, sugar, 1½ tbsp. garlic, 1 tbsp. sesame oil, and red pepper flakes until sugardissolves.
  2. Marinate the steaks. Add steaks and turn to coat. Cover and refrigerate for 1 hour, turning once halfway through.
  3. Make the chimichurri. Stir together cilantro, olive oil, lime juice, remaining 3 tbsp. soy sauce, remaining garlic and sesame oil, and serrano chile, if using.
  4. Grill the steaks. Preheat grill to medium-high and lightly oil the grates. Grill steaks for 3–4 minutes per side for medium-rare, or until desired doneness.
  5. Rest & slice. Transfer steaks to a cutting board and let rest for 5 minutes. Slice against the grain and spoon cilantro chimichurri over the top.
  6. Serve with roasted potatoes and carrots.
  7. Serving Suggestion: Toss small potatoes with olive oil, salt, pepper, garlic powder, dried dill, grated Parmesan, and lemon juice. Toss carrots separately with olive oil, salt, and pepper. Spread both on a baking sheet and roast at 350°F for about 45 minutes, or until browned and fork-tender.
Written by info tangen draw