RecipeCastle

The Chimichurri Steak I Make Every Week — Ready in 15 Minutes

The Chimichurri Steak I Make Every Week — Ready in 15 Minutes
Prep
5 min
Cook
10 min
Total
25 min
Serves
4
Calories
491 kcal
Carbs
2.00 g

Ingredients

  • 1 cupparsley leaves ((tightly packed))
  • 1 tbsporegano leaves ((tightly packed))
  • 4 clovesgarlic ((minced))
  • 0 - 2 tspred pepper flakes ((optional - adjust to taste))
  • 1/4 cupred wine vinegar ((Note 1))
  • 1/2 tspsalt
  • to tasteblack pepper
  • 1/2 cupextra virgin olive oil
  • 700 gsteak ((flat iron, flank, skirt, or other choice at room temperature))
  • to tastesalt and pepper

Instructions

  1. 1

    Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed.

  2. 2

    Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better.

  3. 3

    Take steak out of the fridge 30 minutes prior to cooking.

  4. 4

    Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.

  5. 5

    Sprinkle each side of steak generously with salt and pepper.

  6. 6

    Add steak and cook to your liking.

  7. 7

    Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.

  8. 8

    Cut thin slices against the grain and serve with Chimichurri Sauce on the side.