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Grilled chimichurri steak with fresh herbs and lime slices on a wooden cutting board.
Alyssa

Chimichurri Steak

An essential part of Argentinian cuisine, Chimichurri Sauce is fresh, zingy, and pairs perfectly with grilled steak.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Argentinian
Calories: 491
Ingredients Method Notes

Ingredients
  

  • 1 cup parsley leaves (tightly packed)
  • 1 tbsp oregano leaves (tightly packed)
  • 4 cloves garlic (minced)
  • 0 - 2 tsp red pepper flakes (optional - adjust to taste)
  • 1/4 cup red wine vinegar (Note 1)
  • 1/2 tsp salt
  • to taste black pepper
  • 1/2 cup extra virgin olive oil
  • 700 g steak (flat iron, flank, skirt, or other choice at room temperature)
  • to taste salt and pepper

Method
 

  1. Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed.
    1 tbsp oregano leaves, 4 cloves garlic, 0 - 2 tsp red pepper flakes, 1/4 cup red wine vinegar, 1/2 tsp salt, to taste black pepper
  2. Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better.
  3. Take steak out of the fridge 30 minutes prior to cooking.
  4. Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
  5. Sprinkle each side of steak generously with salt and pepper.
  6. Add steak and cook to your liking.
  7. Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
  8. Cut thin slices against the grain and serve with Chimichurri Sauce on the side.

Notes

Store chimichurri in an airtight container in the refrigerator and use within 3 days.