Grilled Chimichurri Steak with Garlic and Parsley

Chimichurri Steak is a vibrant dish that brings together perfectly seared beef and a bright, herb-forward sauce. The contrast between the richly caramelized exterior of the steak and the fresh, garlicky chimichurri creates a balance that feels both hearty and refreshing. Each slice carries deep savory flavor, lifted by the sharpness of vinegar and the green bite of parsley.

This classic pairing, inspired by Argentinian grilling traditions, focuses on simple ingredients treated with care. Chimichurri Steak is ideal for outdoor cookouts, relaxed dinners, or an impressive yet approachable main course. When prepared properly and sliced against the grain, the steak stays tender and juicy, while the sauce adds layers of freshness that make every bite memorable.

Ingredients Overview

The success of Chimichurri Steak begins with the cut of beef. Flank steak, skirt steak, or sirloin are excellent choices. Flank steak is particularly popular because it absorbs seasoning well and slices beautifully when cut against the grain. Skirt steak has a slightly richer flavor but benefits from careful slicing to maintain tenderness.

Salt and freshly ground black pepper are essential for seasoning the steak. A light coating of olive oil helps promote even browning and prevents sticking during cooking.

The chimichurri sauce is built on flat-leaf parsley, which provides a clean, grassy flavor. Fresh oregano adds depth and a subtle earthiness. Garlic contributes sharp, aromatic intensity that defines the sauce. Red wine vinegar delivers the necessary acidity to cut through the richness of the steak.

Extra virgin olive oil binds the herbs together and gives the sauce a smooth consistency. Red pepper flakes add gentle warmth without overwhelming the fresh herbs. A small squeeze of lemon juice can be included for additional brightness.

Optional additions include finely chopped cilantro for a different herbal note or a touch of shallot for mild sweetness.

Step-by-Step Instructions

Start by preparing the chimichurri sauce so the flavors have time to develop. Finely chop the parsley and oregano by hand using a sharp knife. Hand chopping preserves texture and prevents the herbs from becoming overly processed.

Place the chopped herbs in a bowl and add minced garlic and red pepper flakes. Pour in red wine vinegar and stir to combine. Slowly drizzle in olive oil while mixing until the sauce becomes cohesive but still textured. Season with salt and black pepper to taste. Let the sauce rest at room temperature for at least 20 minutes.

Next, prepare the steak. Remove it from the refrigerator 20 to 30 minutes before cooking to promote even doneness. Pat dry with paper towels and lightly coat with olive oil. Season generously on both sides with salt and black pepper.

Preheat a grill or cast-iron skillet over medium-high heat. Once hot, place the steak on the surface. Cook for about 4 to 6 minutes per side for medium-rare, depending on thickness. Avoid moving the steak too frequently, allowing a proper crust to develop.

Aim for an internal temperature of 130 to 135°F for medium-rare. Adjust cooking time for preferred doneness. Remove the steak from heat and transfer to a cutting board. Let it rest for 10 minutes to allow juices to redistribute.

Using a sharp knife, slice the Chimichurri Steak thinly against the grain at a slight angle. Arrange on a serving platter and spoon chimichurri sauce generously over the top. Serve additional sauce on the side.

Avoid overcooking, as lean cuts can become tough. Resting and proper slicing are key steps for tenderness.

Tips, Variations & Substitutions

For added depth, season the steak with a small pinch of smoked paprika before grilling. If cooking indoors, a preheated cast-iron skillet provides excellent searing and crust formation.

To create a spicier chimichurri, increase red pepper flakes slightly or add a small amount of finely minced fresh chili. For a milder version, reduce the garlic and let the sauce rest longer to mellow.

If parsley is unavailable, a blend of cilantro and fresh basil can be used, though the flavor will shift slightly. White wine vinegar can substitute for red wine vinegar if needed.

For a richer finish, drizzle a small amount of high-quality olive oil over the sliced steak just before serving.

Serving Ideas & Occasions

Chimichurri Steak pairs beautifully with grilled vegetables such as zucchini, bell peppers, and asparagus. Roasted potatoes or a simple rice pilaf complement the bold sauce.

For a lighter meal, serve sliced steak over arugula with cherry tomatoes and shaved Parmesan. The acidity of the chimichurri balances rich sides and brightens the overall plate.

This dish works especially well for summer cookouts, family dinners, or casual gatherings. Serve family-style on a large platter with extra chimichurri for guests to add as they like.

Nutritional & Health Notes

Chimichurri Steak provides high-quality protein and essential nutrients such as iron and zinc. Lean cuts like flank steak offer substantial protein with moderate fat content.

The chimichurri sauce is composed mainly of fresh herbs, vinegar, and olive oil. Parsley and oregano contribute antioxidants and small amounts of vitamins A and C. Olive oil provides monounsaturated fats when used in moderation.

Portion control and pairing with vegetables create a balanced meal that highlights fresh ingredients without heavy sauces.

FAQs

1. What cut of steak works best for Chimichurri Steak?

Flank and skirt steak are popular choices due to their strong flavor and ability to cook quickly over high heat. Sirloin also works well for a slightly more tender option. Choose a cut that benefits from slicing against the grain.

2. How far in advance can I make chimichurri sauce?

Chimichurri can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature and stir before serving, as olive oil may solidify when chilled.

3. Can I bake the steak instead of grilling?

Yes. Sear the steak in a hot oven-safe skillet for 2 to 3 minutes per side, then transfer to a 400°F oven for 5 to 8 minutes depending on thickness and desired doneness.

4. Why is my steak tough?

Overcooking or slicing with the grain can result in toughness. Cook to the appropriate internal temperature and always slice thinly against the grain to shorten muscle fibers.

5. Is chimichurri spicy?

Traditional chimichurri has mild warmth from red pepper flakes but is not intensely spicy. Adjust the amount of flakes to suit your preference.

6. Can I use dried herbs instead of fresh?

Fresh herbs are strongly recommended for authentic texture and flavor. Dried herbs lack the brightness needed for proper chimichurri. If necessary, use smaller amounts and allow extra resting time.

7. What internal temperature should I aim for?

For medium-rare, cook to 130 to 135°F and allow resting time. For medium, aim for 140 to 145°F. Using a meat thermometer helps achieve precise results.

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