Description
This recipe for Chimichurri Steak features a perfectly seared flank or skirt steak topped with a vibrant and zesty chimichurri sauce. It’s a classic Argentine dish that’s bursting with flavor and sure to impress your guests.
Ingredients
Scale
For the steak:
- 1.5–2 lb flank steak or skirt steak
- kosher salt and freshly ground black pepper
- 1 tablespoon olive oil or butter for cooking
For the chimichurri sauce:
- 1/2 cup finely chopped flat-leaf parsley
- 2–3 cloves garlic minced
- 2 tablespoons fresh oregano chopped (or 2 teaspoons dried)
- 2 tablespoons red wine vinegar or fresh lemon juice
- 1/2 cup extra virgin olive oil
- pinch of red pepper flakes (optional)
- salt and freshly ground black pepper to taste
Instructions
- Prepare the Chimichurri Sauce: In a small bowl, combine parsley, garlic, oregano, red wine vinegar, olive oil, red pepper flakes if using, and salt and pepper. Stir well and let sit for at least 10 minutes for flavors to meld.
- Cook the Steak: Pat steak dry with paper towels and season generously with salt and pepper. Heat a grill or skillet over high heat and add olive oil or butter. Sear steak for about 4–5 minutes per side for medium-rare, or adjust time to your desired doneness. Remove steak from heat and let rest for 5–10 minutes.
- Serve: Slice thinly against the grain and serve topped generously with chimichurri sauce.
Notes
- For the freshest flavor, hand-chop the herbs rather than blending.
- The sauce can be made up to 2 days in advance and stored in the refrigerator; bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Pan-Searing
- Cuisine: Argentine, South American
Nutrition
- Serving Size: 1/6 of recipe with 2 tablespoons sauce
- Calories: 375 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg
