Description
Juicy grilled steak topped with a vibrant chimichurri sauce, this Chimichurri Steak recipe is bursting with flavor. Perfect for a quick weeknight dinner or a weekend barbecue, this dish is sure to impress.
Ingredients
Scale
For the Steak:
- 1 1/2 pounds flank steak or skirt steak
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Chimichurri:
- 1 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves (optional)
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Make the Chimichurri: In a food processor or blender, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until finely chopped. Slowly drizzle in olive oil until well blended but still slightly chunky. Set aside at room temperature.
- Prepare the Steak: Pat the steak dry, season with salt and pepper. Heat a grill or skillet over medium-high heat. Rub the steak with olive oil, then sear for 4–5 minutes per side. Let it rest, then slice against the grain.
- Serve: Spoon chimichurri sauce over the sliced steak before serving.
Notes
- Marinate the steak in chimichurri for 30 minutes for best results.
- Leftover chimichurri can be refrigerated for up to a week.
- Pairs well with roasted potatoes, grilled veggies, or rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 steak with sauce
- Calories: 410
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 85 mg
