The Chimichurri Steak I Make Every Week — Classic Argentinian
- Prep
- 5 min
- Cook
- 10 min
- Total
- 75 min
- Serves
- 4
- Calories
- 491 kcal
- Carbs
- 2.00 g
Ingredients
- 1 cupparsley leaves (tightly packed)
- 1 tbsporegano leaves (tightly packed, optional)
- 4 clovesgarlic (minced)
- 0-2 tspred pepper flakes (optional - adjust to taste)
- 1/4 cupred wine vinegar
- 1/2 tspsalt
- —black pepper
- 1/2 cupextra virgin olive oil
- 700 gsteak (flat iron, flank, or skirt steak at room temperature)
- —salt and pepper (for seasoning)
Instructions
- 1
Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed. Alternatively chop parsley by hand.
- 2
Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- 3
Store in an airtight container in the refrigerator and use within 3 days.
- 4
Take steak out of the fridge 30 minutes prior to cooking.
- 5
Heat BBQ or heavy based skillet over high heat until smoking.
- 6
Sprinkle each side of steak generously with salt and pepper.
- 7
Add steak and cook to your liking.
- 8
Cook times: for medium rare, 2 min on each side; for medium, 2.5 min each side.
- 9
Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
- 10
Cut thin slices against the grain and serve with Chimichurri Sauce on the side.