Chimichurri Steak
Chimichurri Steak is a bold, vibrant dish featuring juicy grilled steak topped with a fresh, herb-packed Argentinian chimichurri sauce. The tangy, garlicky green sauce perfectly complements the smoky, seared meat—ideal for summer grilling, weeknight dinners, or entertaining.
Ingredients
For the Steak:
- 1½ lbs flank steak or skirt steak
- Salt and pepper to taste
- 1 tablespoon olive oil for grilling
For the Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- ¼ cup fresh cilantro optional, finely chopped
- 3 –4 garlic cloves minced
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Make the chimichurri: In a bowl, mix parsley, cilantro (if using), garlic, vinegar, red pepper flakes, salt, and pepper. Stir in olive oil until well combined. Let sit for at least 15 minutes to allow flavors to blend. Reserve half for serving.
- Marinate the steak: Place steak in a shallow dish or zip-top bag. Rub with 2–3 tablespoons of chimichurri. Cover and marinate in the fridge for 30 minutes to 2 hours.
- Preheat the grill: Heat grill or grill pan to high heat. Lightly oil the grates.
- Grill the steak: Remove steak from marinade and pat dry. Season both sides with salt and pepper. Grill for 4–5 minutes per side (for medium-rare), or until desired doneness.
- Rest and slice: Transfer steak to a cutting board. Let rest for 5 minutes, then slice thinly against the grain.
- Serve: Drizzle with reserved chimichurri and serve immediately with your favorite sides.
Notes
- Flank, skirt, or flat iron steak all work well with this recipe.
- Chimichurri can be made up to 3 days ahead and stored in the fridge.
- Excellent with roasted potatoes, grilled veggies, or over salad.
- Leftover steak makes great tacos, sandwiches, or steak bowls