Juicy Chimichurri Steak with Classic Green Sauce
Chimichurri Steak features perfectly seared beef topped with a vibrant parsley garlic sauce for a bold and balanced main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
1 1/2 pounds flank or skirt steak
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
For the Chimichurri:
1 cup finely chopped fresh parsley
3 cloves garlic minced
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
-
Combine parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a bowl.
-
Let chimichurri rest 20 minutes at room temperature.
-
Pat steak dry and season with salt and pepper.
-
Heat skillet or grill to medium-high.
-
Cook steak 3 to 5 minutes per side for medium-rare.
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Rest steak 5 to 10 minutes.
-
Slice against the grain.
-
Spoon chimichurri over sliced steak and serve.
Notes
Allow steak to rest before slicing.
Adjust red pepper flakes for preferred heat.
Store leftover chimichurri refrigerated up to 2 days.