Smoky Carbon-Infused Grilled Steak with Herb Chimichurri
Tender grilled steak enhanced with smoky char notes and served alongside a fresh, vibrant herb chimichurri sauce. This bbq & smoked-inspired beef ready in about 22 minutes pairs smoked paprika, garlic powder, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 steaks (8 oz each, 1-inch thick) ribeye steak
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup, finely chopped fresh parsley
- 1/4 cup, finely chopped fresh cilantro
- 2 tbsp red wine vinegar
- 1/4 tsp red chili flakes
- 2 cloves minced garlic cloves
- 1 tbsp lemon juice
Instructions
- Step 1: Rub 2 ribeye steaks (8 oz each) evenly on both sides with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper to infuse a smoky flavor.
- Step 2: Preheat grill to high heat (about 450°F). Brush steaks with 2 tbsp olive oil and place on grill, cooking for 4-5 minutes per side for medium-rare, or longer to desired doneness; steaks should develop a dark, smoky crust.
- Step 3: While steaks grill, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red chili flakes, 2 minced garlic cloves, and 1 tbsp lemon juice in a bowl; stir well to make a bright herb chimichurri.
- Step 4: Remove steaks from grill and let rest for 5 minutes. Serve topped with 2-3 tbsp of the herb chimichurri sauce for a fresh contrast to the smoky meat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Carbon-Infused Grilled Steak with Herb Chimichurri take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Carbon-Infused Grilled Steak with Herb Chimichurri?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked paprika from drying out.
Can I substitute ingredients in Smoky Carbon-Infused Grilled Steak with Herb Chimichurri?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Carbon-Infused Grilled Steak with Herb Chimichurri for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoky Carbon-Infused Grilled Steak with Herb Chimichurri?
BBQ & Smoked beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
