Grilled Chimichurri Steak with Garlic and Parsley
Chimichurri Steak features tender grilled beef topped with a bright herb and garlic sauce for a bold and fresh main dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
Ingredients
1 1/2 pounds flank or skirt steak
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup finely chopped flat leaf parsley
1 tablespoon finely chopped fresh oregano
3 cloves garlic minced
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
Additional salt and pepper to taste
Instructions
-
Combine parsley oregano garlic red pepper flakes vinegar and olive oil in a bowl and season to taste.
-
Let chimichurri rest at room temperature for 20 minutes.
-
Pat steak dry coat lightly with olive oil and season with salt and pepper.
-
Grill or sear over medium high heat 4 to 6 minutes per side for medium rare.
-
Rest steak 10 minutes then slice thinly against the grain.
-
Spoon chimichurri over sliced steak and serve.
Notes
Slice against the grain for tenderness. Allow steak to rest before cutting. Adjust red pepper flakes for desired heat level.