Brown Sugar Steak with Chimichurri Sauce

Elevate your steak game with this flavorful combination of sweet and savory. This Brown Sugar Steak with Chimichurri Sauce is perfect for a special dinner or a weekend cookout.

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Now and then, Justin gets the craving for a nice, delicious steak! When that happens, we start to keep an eye out for meat that’s on sale at the grocery store. We have a few tried and true steak recipes, but wanted to go for something different. I love our brown-sugar glazed pork, so we decided to try a brown sugar steak this time!

And let me tell you, it was delicious! The sweet taste of the brown sugar complements the meat well. Then I made a green chimichurri sauce to accompany the steak. It’s always fun to have something to dip.

You can use almost any cut of steak for this meal. We used a T-bone since that’s what we found on sale. A flank steak would also work for this meal. The cut of meat you choose will depend on your personal preference for how fatty you like meat. According to Justin, the more fat, the more flavor. But, personally, I can’t stand chewing fat in meat, so I always want the leanest cut available.

If you decide to add a chimichurri sauce on the side, you can see my recipe HERE. It’s very easy to make and doesn’t take a lot of time. You can put that together while the steaks are cooking.

Why You’ll Love This Recipe

• Sweet and Savory Flavor: The brown sugar in the marinade adds a delightful sweetness that complements the savory steak.
• Herbaceous Chimichurri: Fresh herbs like parsley, cilantro, and oregano create a vibrant chimichurri sauce.
• Versatile Cooking Methods: Whether you prefer using a grill pan, broiler pan, or outdoor grill, this recipe adapts easily.

Tips for Best Results

• Choosing the Right Cut: Flank steak and skirt steak are excellent alternatives to T-bone steak. However, be cautious as overcooking can lead to chewy, tough flank steak.
• Marinade Variations: For added depth, consider adding low sodium soy sauce or balsamic vinegar to the marinade ingredients.
• Cooking Methods: If you don’t have a broiler pan, a grill pan over medium-high heat works well. Ensure the steak reaches the desired doneness using a meat thermometer.

Serving Suggestions

This Brown Sugar Steak with Chimichurri Sauce pairs beautifully with a wide variety of sides and accompaniments. Whether you’re serving it for a weeknight dinner or a special occasion, these ideas will help you build a full, satisfying meal around your perfectly cooked cut of steak.

Here are some of our favorite ways to serve this tender steak:

• Roasted or Grilled Vegetables: Carrots, zucchini, bell peppers, or asparagus cooked on a grill pan or in a large baking dish make a flavorful, colorful side. Drizzle them with olive oil and sprinkle with garlic powder and black pepper for added taste.
• Fresh Garden Salad: A light salad with small leaves of arugula, baby spinach, or romaine pairs wonderfully with the bold flavors of the chimichurri sauce. Toss with a simple vinaigrette made of red wine vinegar or lemon juice.
• Crusty Bread or Flatbread: Use bread to soak up the extra chimichurri sauce—trust us, you don’t want to waste a drop. Serve warm for best results.
• Rice or Quinoa: A neutral grain like jasmine rice, brown rice, or quinoa lets the bold flavor of the steak and chimichurri shine. Add a dash of chili powder or red pepper flakes if you want a little heat.
• Garlic Mashed Potatoes: Creamy potatoes seasoned with garlic cloves and butter add a rich contrast to the zesty sauce and meat.
• Grilled Corn on the Cob: Brush with a mix of olive oil, lime juice, and a bit of chili powder. The sweet corn echoes the caramelized crust from the brown sugar.
• Red Wine or Balsamic Glazed Veggies: Roasted vegetables glazed in balsamic vinegar offer a sweet-tangy balance to the savory meat.
• Pickled Veggies or Slaw: A vinegary crunch can cut through the richness of the meat. Use a quick-pickle method in a medium bowl with red wine vinegar, black pepper, and garlic cloves.

If you’re hosting, serve the sliced steak on a cutting board or platter, drizzled with chimichurri and surrounded by these vibrant sides. Add a bowl of extra sauce nearby for dipping.

Pro Tip: Slice steak in the opposite direction of the grain (also called parallel lines) for the most tender steak possible and avoid that chewy, tough flank steak texture.

Brown Sugar Steak Step by Step

Ingredients

• 1.5 lb T-bone steak
• 2 tsp salt
• 2 tsp paprika
• 1 tsp brown sugar
• 1/2 tsp pepper
• 2 cups chimichurri sauce

Preparation

Rinse the steak and pat it dry. In a small bowl, whisk the salt, paprika, brown sugar, and pepper to create a rub.

Sprinkle half of the rub on the steak and pat so it sticks. Flip the steak over and pat the other half of the rub into the steak.

Let the steak sit at room temperature while you heat the grill to medium. Then grill the steak with the lid closed for about 8-10 minutes per side for medium doneness. Let the steak rest for 5 minutes before cutting into strips and serve with the chimichurri sauce if desired.

Brown Sugar Steak Leftovers

Storage: To store, place any remaining steak in an airtight container or wrap it tightly in foil, then refrigerate for up to 3 to 4 days. The chimichurri sauce should be stored separately in a small bowl or jar with a tight lid and kept in the fridge for up to 5 days. Before serving, give the sauce a good stir to reincorporate the olive oil. For the best results, wait to combine the steak and chimichurri until you’re ready to eat.

Reheating: When reheating, it’s important to preserve that tender steak texture and avoid drying out the meat. You can reheat sliced steak quickly on the stovetop over medium-high heat with a splash of olive oil, or warm it gently in the oven, placed in a large baking dish covered with foil at 300°F for about 10 to 15 minutes. Adding a little beef broth or water helps keep the steak moist. The microwave also works if you place the steak in a medium bowl, cover loosely with a paper towel, and reheat in short 30-second bursts. Remember to let the chimichurri sauce come to room temperature before serving, as it’s best enjoyed fresh and not reheated.

Freezing: If you want to freeze leftovers, slice the steak and wrap it tightly in foil or store it in a freezer-safe container. It will keep well in the freezer for up to two months—just be sure to label it with the date. You can also freeze the chimichurri sauce by portioning it into ice cube trays; once frozen, transfer the cubes to a freezer bag for easy use. To thaw, place the steak in the fridge overnight and reheat using your preferred method. Let the chimichurri cubes thaw at room temperature or defrost them quickly in a small bowl of warm water. For safety and to reach your preferred doneness—whether medium-well or medium-rare—use a meat thermometer to ensure the steak reheats to at least 145°F.

Recipe

Brown Sugar Steaks with Chimichurri Sauce

Elevate your steak game with this flavorful combination of sweet and savory. This Brown Sugar Steak with Chimichurri Sauce is perfect for a special dinner or a weekend cookout.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 5 minutes minutes

Total Time 45 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

brown sugar

|

steak

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Nut-Free

Meat:

Beef

Servings: 8 servings

5 from 7 votes

Ingredients

• 1.5 lb T-bone steak
• 2 tsp salt
• 2 tsp paprika
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 2 cups chimichurri sauce

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Whisk – Wire
• Grill
• Meat Cleaver

Instructions

• Rinse the steak and pat it dry
• In a small bowl, whisk the salt, paprika, brown sugar, and pepper to create a rub
• Sprinkle half of the rub on the steak and pat so it sticks
• Flip the steak over and pat the other half of the rub into the steak
• Let the steak sit at room temperature while you heat the grill to medium
• Then grill the steak with the lid closed for about 8-10 minutes per side for medium doneness
• Let the steak rest for 5 minutes before cutting into strips and serve with the chimichurri sauce if desired

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Nutrition Facts

Brown Sugar Steaks with Chimichurri Sauce

Amount Per Serving (3 oz)

Calories 192 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g25%

Cholesterol 48mg16%

Sodium 628mg26%

Potassium 276mg8%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 18g36%

Vitamin A 283IU6%

Calcium 6mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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