Moink in the Wild: Chimichurri Steak

These steaks are juicy, mouth watering, and tender as hell. I seasoned them simply with S&P because these steaks don’t need much else. I also am having a moment with this chimichurri sauce drizzled over top of the glistening crust of the steak. SO SO good! 


For the chimichurri sauce:

  • 1 cup fresh parsley
  • 4 cloves garlic, sliced thin
  • Pinch of red pepper flakes
  • 3 tbs fresh oregano (or 1 1/2 tsp dried)
  • pinch of salt & pepper
  • 1/3 cup avocado oil
  • 2 tbs red wine vinegar


  • 5-6 petite sirloin steaks
  • 1 tsp pink Himalayan salt
  • 2 tsp ground black pepper


  1. Preheat grill to 350F
  2. Allow your thawed steaks to come to room temperature (about 30 minutes out of the fridge)
  3. Season both sides of the steak with salt and pepper and set aside to let it absorb that seasoning
  4. In a food processor or blender, pulse the parsley, garlic, vinegar, oregano, and salt and pepper. Let sit for 5-10 minutes then add the oil slowly while blending.
  5. Grill your steaks to desired doneness. I personally like medium (roughly 140F) or about 4-6 minutes per side
  6. Let those steaks rest! Or else you lose all that flavor and juice!
  7. Serve with a spoonful of that delicious chimichurri sauce and some of your favorite grilled veggies and sides!

💚 NOTE:* Temperature is crucial to a perfectly seared steak. You DO NOT want to start with a frozen or too cold steak!

Courtesy of The Kitcheneer


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