Chimichurri marinated steak

Name: Chimichurri marinated steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 -3
Ingredients: ½ cup finely chopped parsley; 2 cloves garlic; 1 teaspoon dried oregano; 1 ½ tablespoon red wine vinegar; ½ tablespoon lemon juice; ¼ teaspoon red pepper flakes; 1 dash salt; ¼ cup olive oil; ¾ lb flank steak; 1 tablespoon olive oil; 1 tablespoon lemon juice

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 -3
Calories
551 kcal
Course
Main Course
Cuisine
South American

Chimichurri marinated steak

Sasha Velasquez

Report

Chimichurri sauce is not just great after cooking, you can also use it as a marinade for flavorsome meat.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

For chimichurri sauce

½ cup finely chopped parsley (about ½ bunch, or a little more to taste)
2 cloves garlic
1 teaspoon dried oregano (or use around double if fresh)
1 ½ tablespoon red wine vinegar
½ tablespoon lemon juice or lime juice
¼ teaspoon red pepper flakes
1 dash salt
¼ cup olive oil or a little more as needed

For rest of dish

¾ lb flank steak 340g, or skirt steak (a bit more is fine)
1 tablespoon olive oil
1 tablespoon lemon juice

Add to Shopping List

Instructions

Ahead of time

Make the sauce by finely chopping the parsley and garlic, then combine both with the remaining ingredients. Cover and refrigerate to let the flavors mingle, a few hours or overnight.
Around 30 minutes to 2 hours ahead of when you want to cook, place the steak in a freezer bag or plastic container. Add two tablespoonfuls of the chimichurri and the additional 1 tablespoon of oil and lemon juice and spread all over the steak. If you are using a box, you can spread 1 tablespoon over each side of the steak, add the oil and lemon and then spread on both sides to be well coated.

When ready to cook

Pre-heat the grill or a grill pan to a medium-high heat. Let the steak come to room temperature then cook for around 3 - 5 minutes on each side, depending on how thick the piece of steak is and how well done you prefer the steak.
Once cooked, let the steak sit for around 5 minutes on a cutting board, tented with foil if you prefer, before slicing, across the grain of the meat.

Notes

This recipe should give you plenty sauce for serving - it's also great over vegetables like potatoes and grilled portobello mushrooms (as here) and zucchini. If you have leftover, you can store in the fridge for a few days or freeze.

Nutrition Information

Show Details

Calories 551kcal (28%) Carbohydrates 4g (1%) Protein 37g (74%) Fat 43g (66%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Monounsaturated Fat 28g Cholesterol 102mg (34%) Sodium 124mg (5%) Potassium 709mg (20%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1356IU (27%) Vitamin C 25mg (28%) Calcium 80mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 2-3

Amount Per Serving

Calories 551 kcal

% Daily Value*

Calories	551kcal	28%
Carbohydrates	4g	1%
Protein	37g	74%
Fat	43g	66%
Saturated Fat	8g	40%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	28g	140%
Cholesterol	102mg	34%
Sodium	124mg	5%
Potassium	709mg	15%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1356IU	27%
Vitamin C	25mg	28%
Calcium	80mg	8%
Iron	4mg	22%