If you’re looking for a side dish to serve with your steak, Chakalaka is the perfect side to a grilled steak, or really any grilled meat! It pairs well with the charred, rich taste of the meat and provides balance to the overall meal. And it’s a nice hearty side guaranteed to have your guests leave full and happy.
Grilled Steak with Chimichurri
Serves 2 | Prep Time 5 minutes (plus 1 hour) | Total Time 1:20 hour
- 1-1.5 lbs. ribeye or strip steak, about 1-1.5” thick
- 2 teaspoons kosher salt (or 1 ½ teaspoons table salt)
- 1 teaspoon ground black pepper
- 1 bunch (~ 2 cups) fresh parsley, washed, soaked in ice water for 20 minutes
- 1 small shallot, peeled and roughly chopped
- 3 tablespoons red wine vinegar
- 3 cloves of garlic (~ 1 tablespoon minced)
- 2 tablespoons ice water
- ½ cup olive oil
- Salt and pepper to taste
Place the steak on a plate and season with salt and pepper. Place in the refrigerator for at least one hour (or overnight). Remove the seasoned steak from the refrigerator 30 minutes prior to cooking.
To make the chimichurri: remove parsley from the ice water and shake to remove excess water. Combine parsley (stems and leaves), shallot, vinegar, garlic, and 2 tablespoons of ice water in a blender or food processor and pulse until fairly smooth. Slowly add the olive oil a little bit at a time, pulsing after each addition. Season with salt and pepper to taste.
Preheat the grill with high heat on one side and low heat on the other side. Cook the steak over high heat for about 3 minutes on each side. After the outside is well seared on both sides, transfer the steak to the side with low heat and continue to cook until it registers 125 degrees internal temperature for medium-rare.
Let the steak rest for 5 minutes before slicing and serving. Serve with chimichurri sauce and Chakalaka on the side.