Make Summertime grilling easy and fun with this Easy Herb Steak Recipe. Top with a simple chimichurri sauce and take your grilled steak to the next level!
This post is sponsored by Dorot , but my love and opinions of their products are all my own.
An easy steak recipe with herb sauce
There are two things I love doing all summer long: grilling food and making lots of chimichurri sauce. Each week, I make a big batch of chimichurri, just so I can pour it over everything that comes off of my grill.
I used Dorot herb cubes to make the chimichurri sauce and it made the whole process effortless. There was absolutely no chopping, no mess, and no cleanup!
Just popped out some frozen cubes, let thaw for a few minutes, and they were all ready to go. Hands down the quickest chimichurri sauce recipe and beef marinade I’ve ever made.
The flavors of these little cubes for this herb crusted steak recipe were bold, bright, and downright tasty. Being a huge advocate of farm to table ingredients, I was impressed to find out Dorot grows their own herbs and garlic. PLUS, they process and flash freeze them within 90 minutes of harvest time!
Using frozen herbs in a marinade for steak
Hate to admit this, but I run out of fresh herbs and garlic all the time. Dorot has a two-year shelf life too, so I never have to worry about running out of fresh herbs again. Yay me!
AND they were quickly found in the frozen vegetable aisle at my one of my FAV stories in the universe, Whole Foods. Yay me again!!!
How to cook steak on the grill
The grill needs to be super hot before cooking the steaks. To do this, preheat your gas grill on high for at least 10 minutes (or use a charcoal fire).
Once the grill is hot, place steaks on the grill and cook until desired doneness below:
- Rare: 115°–120°F
- Medium Rare: 120°–125°F
- Medium: 130°–135°F
- Medium Well: 140°–145°F
- Well Done: 150°F and above
For this beef recipe, I used a denver steak cut and everyone loved the flavor. The cilantro and basil flavors in the marinade complemented the beef so well. This is one grilled beef recipe that already has a place in all my friends’ summer grilling rotation.
Need a killer side dish for the steaks? Try these:
- Mexican Street Corn Potato Salad recipe
- Chipotle Roasted Cauliflower
- Parmesan Pea Pasta Salad
- Spinach Artichoke Risotto
- Chimichurri Hasselback Potatoes
Plan an effortless dinner for the family with this Easy Herb Crusted Steak Recipe with chimichurri sauce. Please let me know in the comments below if you’ve tried using frozen Dorot herbs too. Happy grilling everyone!
Easy Herb Crusted Steak Recipe
Ingredients
- 2 pounds of your favorite grilling steak , 1 1/2 inch thick
- 4 cubes Dorot chopped cilantro , thawed
- 3 cubes Dorot chopped basil , thawed
- 2 cubes Dorot crushed garlic , thawed
- 2 tablespoons balsamic vinegar
- 2 tablespoon reduced sodium organic Tamari or soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon olive oil
- 2 teaspoons fresh lime juice , about 1/2 lime
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard
Instructions
- In a large baking dish, combine the Dorot cilantro, basil, and garlic cubes, vinegar, soy sauce, Worcestershire sauce, olive oil, lime juice, black pepper, and dry mustard and stir well. Add the steak and turn over to coat both sides evenly in the marinade. Cover and place in the refrigerator for at least 2 hours.
- Remove steak from the refrigerator 30 minutes before grilling so it can come to room temperature. Preheat the grill on high for at least 10 minutes, remove the steak from the marinade and place on the grill. Cook evenly on both sides, turning once, until internal temperature of steak registers:
• Rare: 115°–120°F• Medium Rare: 120°–125°F• Medium: 130°–135°F• Medium Well: 140°–145°F• Well Done: 150°F and above - Remove steak from the grill, place on a cutting board, and allow to rest for at least 5 minutes before cutting. Serve with the chimichurri sauce (recipe below).
Cilantro + Basil Chimichurri
Ingredients
- 6 cubes Dorot chopped cilantro , thawed
- 4 cubes Dorot chopped basil , thawed
- 2 cubes Dorot crushed garlic , thawed
- 1/3 cup olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh lime juice , about 1/2 lime
- 2 teaspoons hot or mild cherry peppers , minced
- 1 teaspoon salt
Instructions
- In a small bowl, combine all ingredients and stir well. Cover and set aside at room temperature for at least 2 hours, to allow flavors to meld.
Recipe Notes & Tips:
- Store leftovers in a covered container in the refrigerator for up to 3 days
Diana Lopes says
I was looking for something different to try making here and this is definitely it, never tried steak with herbs before. Looks amazing, hope it all goes well!
[email protected] says
Thanks Diana and please let me know how it turns out for you!
Nicoletta @sugarlovespices says
I loved your video! I couldn’t stop from moving at the rhythm of the song! And if there is a meat I miss is a nice grilled steak! I have to show Loreto the video and the recipe, he’s going to love it! Beautiful BBQ summer recipe!
Anu - My Ginger Garlic Kitchen says
Those little-frozen cubes are wonderful, Karrie. And that chimichurri sauce looks fantastic! PS: Loved your video.
GiGi Eats says
That succulent steak is just bursting with juiciness. Mama wants a bite… Or the whole DANG THING!
Kathy @ Beyond the Chicken Coop says
That chimichurri sauce looks amazing! I love how convenient those little frozen cubes look. I will need to give them a try.
Claire says
I seriously wish I was there when you made this, Karrie. So pretty!
Rachelle @ Beer Girl Cooks says
I really need to look for these Dorot packages! It drives me nuts when I have to buy a bunch of some kind of herb for a tablespoon and the rest turns to slime in my fridge. This steak looks fantastic! And you didn’t tell me you made another video! That shot of flipping the steak is awesome you grilling queen! XO
Gaila says
Such a beautiful piece of meat! grilled to perfection Karrie! So juicy!
Katherine | Love In My Oven says
Just the words “herb crusted steak” have me drooling. I really need to find these pre-portioned packs in Canada!! I’m on the hunt….cheers!!
Thao @ In Good Flavor says
You sold me on the Dorot Herbs, Karrie. It’s going on my list for my next stop at Whole Foods. I’m all over the quality of freshness, the ease of use, and the 2 year shelf life of this product! The steak and chimichurri looks freaking amazing!! You are a grill master!
Katie Crenshaw says
I have to try these! These Dorot Herbs look great. They make cooking easy. That steak looks off the chain! I am drooling over the pics.
Milena | Craft Beering says
I totally believe it – frozen from fresh is amazing for herbs and produce. My mom used to be a sourcing agent for several German clients and a lot of the herbs would be frozen just like that. Always tasted great. Chris and I freeze our basil and mint at the end of summer, although when we do it it looks nothing like these nifty cubes:) That steak marinade … Love it when you grill for us Karrie!
Dawn - Girl Heart Food says
I’ve always had a preconceived notion too that the frozen herbs were of inferior quality too so I always avoided them. So impressive that they grow their own herbs and freeze them so quickly. Plus, a 2 year shelf life? Though, I doubt they’d last that long cause I use herbs alllll the time. Love that there’s less wastage too. We’ve all been down that road where fresh herbs aren’t so fresh any more and that’s a shame.
This recipe looks SO good! But, I wouldn’t expect any less from you cause you are seriously the grill queen. I have to do what you do and make a big ol’ batch of this chimichurri sauce and use it on everythaaaang. A BIG high five to you too for a wicked video. That shot of you showing the steak on the grill makes me want to reach right through my screen. Awesome job !!!! Pinned. Have a wonderful weekend, girlie! XOXO