Grilled Blade Top Steak with Chimichurri

Juicy grilled blade top steak sliced and topped with bright green chimichurri sauce, served on a gray plate with a side of fresh parsley and a bowl of extra sauce.

Blade top steak is a flavorful and budget-friendly cut that grills up beautifully. When paired with a fresh chimichurri sauce, it makes a bold and satisfying meal. Perfect for warm weather grilling or quick weeknight dinners with big flavor.

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Serving Size: 2
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Ingredients

  • 2 blade top steaks from Joe’s
  • Salt and pepper
  • 1 tbsp olive oil
  • For the chimichurri:
    • ½ cup chopped parsley
    • 2 tbsp chopped cilantro
    • 2 garlic cloves, minced
    • 1 tbsp red wine vinegar
    • ¼ tsp red pepper flakes
    • ¼ cup olive oil
    • Salt to taste

Instructions

  1. Season steaks with salt and pepper. Let rest at room temperature for 15 minutes.
  2. Preheat grill to medium-high heat.
  3. Grill steaks 4–5 minutes per side for medium-rare. Rest 5 minutes.
  4. In a small bowl, mix all chimichurri ingredients.
  5. Slice steaks against the grain and spoon chimichurri over the top to serve.

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