Grilled Steak With Garlicky Green Sauce Recipe

Let me introduce you to a showstopper that never fails to earn rave reviews: Grilled Steak With Garlicky Green Sauce. If juicy, charred steak paired with a vibrant, punchy sauce sounds like a dream, you’re in for a real treat. This recipe balances savory, umami flavors with bright, fresh herbs and just the right hit of zingy lime. Whether you’re hosting friends or just grilling for yourself, Grilled Steak With Garlicky Green Sauce transforms an everyday steak into a restaurant-worthy main that looks breathtaking and tastes even better.

Ingredients You’ll Need

The best part about this recipe is how straightforward the ingredient list is—every item adds something special, making the steak even more flavorful, the sauce more irresistible, and the colors pop on your plate. Don’t cut corners here; each ingredient brings real magic to this Grilled Steak With Garlicky Green Sauce.

• Steak (1 1/2 pounds): Choose a thin-cut ribeye or your favorite cut for juicy, quick-grilling results—thin pieces soak up the marinade beautifully.
• Black Peppercorns (1/2 teaspoon): Freshly crushed for a deep, peppery backbone in the marinade.
• Garlic Cloves (6 total): Two for marinating, four for the sauce; garlic provides irresistible pungency in every bite.
• Soy Sauce (2 tablespoons): This adds essential salty, umami notes to both steak and sauce.
• Oyster Sauce (1 1/2 tablespoons): Sweet, salty richness—don’t skip it, as its depth takes the steak marinade to new heights.
• Granulated Sugar (2 teaspoons for marinade, 1/2 teaspoon for sauce): Balances out the salt and adds the faintest caramelized crust.
• Fresh Lime Juice (1 tablespoon for marinade, 1/4 cup for sauce): Lifts the whole dish with juicy acidity—be generous!
• Extra-Virgin Olive Oil (2 tablespoons for marinade, 1/2 cup for sauce): Gives richness, silkiness, and helps carry flavors through the dish.
• Green Chilies (2 Thai bird’s eye or 1 jalapeño): Brings a gentle, custom heat to the sauce—adjust as you like it.
• Fresh Cilantro (1 bunch): The key to that vibrant, herbal sauce—don’t be shy with the greenery.
• Shallot (1 small, minced): For subtle sweetness and extra savoriness in your green sauce.
• Kosher Salt (1/2 teaspoon): Brings all the flavors together for both steak and sauce.

How to Make Grilled Steak With Garlicky Green Sauce

Step 1: Make the Marinade

Get out your trusty mortar and pestle, and crush those peppercorns until they’re a fine, aromatic powder—the fresher, the better. Add your garlic, and pound it down to a paste; the smell alone will make your kitchen feel like a steakhouse. Mix this with soy sauce, oyster sauce, sugar, lime juice, and olive oil. If you don’t have a mortar and pestle, freshly ground black pepper and a microplane for the garlic work wonders, too. Blend everything until the mixture is glossy and rich.

Step 2: Marinate the Steaks

Toss your steaks into a zip-top bag and pour in the marinade, making sure every piece gets coated. Massage the bag gently—you want every inch of that steak to soak in those bold, savory flavors. Pop it in the fridge and let it marinate for at least 3 hours, or even overnight if you’ve got the time. The longer it rests, the deeper the umami and tenderness.

Step 3: Bring to Room Temperature

When grilling time finally arrives, remember to take the steaks out about an hour before you cook them. Letting the meat come up to room temperature makes all the difference for even cooking and ensures a juicy, tender bite from edge to edge.

Step 4: Make the Garlicky Green Sauce

In your food processor, combine garlic, chilies, cilantro, shallot, lime juice, salt, sugar, and olive oil. Blitz until the mixture is silky and vibrantly green. This sauce is all zing, all the time: garlicky, herby, and just the right amount of spicy—absolutely perfect drizzled over or dipped with your steak.

Step 5: Grill the Steaks

Preheat your grill to high and make sure the grates are searing hot. Place steaks onto the grill, lid open—this helps you get those coveted grill marks. If you don’t have an outdoor grill, a cast-iron grill pan does the trick indoors. Cook them to your preferred doneness (I always aim for that blush-pink medium-rare, about 4 to 6 minutes each side). Let the steaks rest for 10 minutes so the juices redistribute beautifully.

Step 6: Slice and Serve

Just before serving Grilled Steak With Garlicky Green Sauce, slice the steaks against the grain—this is the real secret to an unbelievably tender bite. Arrange them on a platter with the vivid green sauce on the side and watch everyone’s eyes light up in anticipation.

How to Serve Grilled Steak With Garlicky Green Sauce

Garnishes

A finishing scatter of freshly chopped cilantro adds dazzling color and a hit of herbal freshness. For an extra pop, toss on some thinly sliced red chilies or a quick squeeze of lime over the steak before serving. These little touches turn your platter into a true centerpiece.

Side Dishes

Pair your Grilled Steak With Garlicky Green Sauce with sides that can soak up the sauce—think fluffy jasmine rice, crispy roasted potatoes, or charred veggies. Even grilled corn or a simple salad works wonders, letting those big flavors shine without any competition.

Creative Ways to Present

Turn it into a build-your-own steak bowl, or tuck slices of steak and spoonfuls of green sauce into warm flatbreads for a dazzling handheld feast. For a family-style dinner, fan the steak slices on a large board and set out the sauce for drizzling and dipping—interactive and downright irresistible.

Make Ahead and Storage

Storing Leftovers

Store leftover Grilled Steak With Garlicky Green Sauce in airtight containers in the fridge. Keep the steak and sauce separate to preserve their best textures. The steak will stay juicy for up to 3 days, and the sauce keeps its fresh flavor for about 4 days.

Freezing

The cooked steak can be frozen for up to 2 months—just wrap it tightly to prevent freezer burn. The green sauce is best enjoyed fresh, but it can be frozen in small portions if needed. Thaw everything in the refrigerator overnight when you’re ready to enjoy again.

Reheating

Reheat steak gently in a skillet over low heat or in the microwave, just until warmed through. This helps retain tenderness. Let the green sauce come to room temperature (or give it a quick stir) before serving—it’s meant to be fresh and bright, not cooked.

FAQs

Can I use a different cut of steak?

Absolutely! Ribeye is my usual choice for Grilled Steak With Garlicky Green Sauce, but sirloin, flank, or even skirt steak work beautifully—look for thin cuts that will marinate well and grill quickly.

Is the green sauce very spicy?

You control the heat! Using two Thai bird’s eye chilies brings a real punch, but you can swap for a milder jalapeño or use just one chili for a light kick. Always taste and adjust to match your spice preference.

Can the sauce be made in advance?

Definitely. The garlicky green sauce can be prepared a day ahead and stored in the fridge. Give it a good stir or quick blitz in the food processor before serving to refresh its flavors.

What if I don’t have a grill?

No worries! A hot cast-iron grill pan or even a heavy skillet on the stovetop will deliver beautiful results for Grilled Steak With Garlicky Green Sauce. Focus on getting a good sear for that signature charred flavor.

Can I double or halve the recipe?

Yes! This recipe is very flexible. Feel free to adjust ingredient amounts based on how many servings you need—just keep the marinade-to-steak and sauce ratios steady for the best flavor.

Final Thoughts

Give yourself every excuse to fire up the grill and make Grilled Steak With Garlicky Green Sauce—this is one of those soul-satisfying dishes you’ll want to make again and again. Every element is a celebration of big, bold flavors and fresh ingredients. I can’t wait for you to taste it and start making your own delicious memories!

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