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why make this recipe
Chimichurri Steak is a delightful dish that highlights the vibrant and fresh flavors of chimichurri sauce. This Argentine-inspired dish is not only easy to prepare but also brings a burst of flavor to any meal. The rich herb-based sauce pairs perfectly with the juicy, tender steak, making it a fantastic choice for summer barbecues or cozy family dinners. Plus, it’s a great way to impress your guests with minimal effort!
how to make Chimichurri Steak
Ingredients :
- 1 cup parsley leaves (tightly packed)
- 1 tbsp oregano leaves (tightly packed, still lovely without)
- 4 garlic cloves (minced)
- 0 – 2 tsp red pepper flakes (optional – adjust to taste)
- 1/4 cup (65 ml) red wine vinegar (Note 1)
- 1/2 tsp salt
- Black pepper
- 1/2 cup (125 ml) extra virgin olive oil
- 700g / 1.4lb flat iron, flank, skirt steak (or other steak of choice, at room temperature) (Note 3)
- Salt and pepper
Directions :
Chimichurri Sauce
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Place all ingredients except oil in a food processor. Whizz until the parsley is finely chopped but not pureed. Alternatively, chop parsley by hand.
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Transfer into a small bowl. Add oil and gently stir. Set aside for 1 hour before use; overnight is even better!
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Store in an airtight container in the refrigerator and use within 3 days. Makes 3/4 cup.
Steak
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Take steak out of the fridge 30 minutes prior to cooking.
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Heat BBQ or heavy-based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
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Sprinkle each side of the steak generously with salt and pepper.
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Add steak and cook to your liking.
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Cook times: For a steak 2cm / 4/5” thick, cook for 2 min on each side for medium rare (until internal temp is 52C / 125F, will rise to 54C / 130F after resting) OR 2 1/2 min each side for medium (internal temp 57C / 135F, will rise to 60C / 140F).
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Transfer to a plate, cover loosely with foil, and rest for 5 – 10 minutes.
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Cut into thin slices against the grain and serve with Chimichurri Sauce on the side so people can help themselves.
how to serve Chimichurri Steak
Serve the Chimichurri Steak with the chimichurri sauce on the side. This allows everyone to drizzle as much sauce as they like over their steak. It goes great with sides like grilled vegetables, rice, or a fresh salad.
how to store Chimichurri Steak
If you have leftover steak, let it cool down and then wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator, where it should stay fresh for up to 3 days. The chimichurri sauce can also be stored in the refrigerator in a separate container for the same length of time.
tips to make Chimichurri Steak
- Let the steak come to room temperature before cooking to ensure it cooks evenly.
- Adjust the level of red pepper flakes in the chimichurri to fit your heat preference.
- You can make the chimichurri sauce a day ahead to allow the flavors to meld even more.
variation
For a twist, try adding chopped cilantro to the chimichurri sauce or using lime juice in place of red wine vinegar. You can also use different cuts of steak or even chicken for a tasty alternative.
FAQs
Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for the best flavor, you can use dried herbs if fresh ones are not available. Use about one-third the amount of dried herbs compared to fresh.
Q: Is chimichurri sauce spicy?
A: The heat level of chimichurri sauce depends on the amount of red pepper flakes used. You can adjust this to your liking or skip them altogether for a milder sauce.
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Q: How do I know when my steak is done?
A: Use a meat thermometer to check the internal temperature. For medium rare, aim for 52C / 125F, and for medium, look for 57C / 135F. The temperature will rise slightly as the meat rests.
Chimichurri Steak
Ingredients
For the Chimichurri Sauce
- 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 Note 1
- 1/2 tsp salt
- black pepper
- 1/2 cup extra virgin olive oil
For the Steak
- 700 g flat iron, flank, skirt steak (or other steak of choice, at room temperature) Note 3
- salt and pepper
Instructions
Preparation of Chimichurri Sauce
- Place all ingredients except olive oil in a food processor. Whizz until the parsley is finely chopped but not pureed. Alternatively, chop parsley by hand.
- Transfer to a small bowl, add olive oil, and gently stir. Set aside for 1 hour before use; overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days. Makes about 3/4 cup.
Cooking the Steak
- Take the steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy-based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
- Generously sprinkle each side of the steak with salt and pepper.
- Add steak to the skillet and cook to your liking; for medium rare, cook for 2 minutes on each side (internal temperature of 52C/125F, will rise to 54C/130F after resting); for medium, cook for 2.5 minutes on each side (internal temperature of 57C/135F, will rise to 60C/140F).
- Transfer steak to a plate, cover loosely with foil, and rest for 5 to 10 minutes.
- Cut into thin slices against the grain and serve with Chimichurri Sauce on the side.