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Grilled steak topped with homemade chimichurri sauce and garnished with parsley on a cutting board.
Alyssa

Chimichurri Steak

An essential part of Argentinian cuisine, this Chimichurri Steak pairs perfectly with grilled meat and adds a fresh, zingy flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 15 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, optional
  • 4 cloves garlic minced
  • 0-2 tsp red pepper flakes optional - adjust to taste
  • 1/4 cup red wine vinegar
  • 1/2 tsp salt
  • black pepper
  • 1/2 cup extra virgin olive oil
  • 700 g steak flat iron, flank, or skirt steak at room temperature
  • salt and pepper for seasoning

Method
 

  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.

Notes

Chimichurri Sauce improves in flavor if made ahead.