Chimichurri Steak

Name: Chimichurri Steak
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings (5 ounces each)
Ingredients: 1 bunch fresh parsley; 1/2 cup fresh cilantro leaves; 1/4 cup fresh oregano leaves; 4 cloves garlic; 3 tablespoons white vinegar; 1/4 teaspoon ground cumin; 1/4 teaspoon red chili flakes; 1/2 cup olive oil; 2 pounds flank steak; 1/4 cup minced fresh cilantro; 1/4 cup lime juice; Salt and freshly ground black pepper; 2 tablespoons olive oil

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings
4 servings (5 ounces each)
Calories
520 kcal
Course
Main Course

Chimichurri Steak

Eric Vasquez

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When you want to finish your steak with something beyond butter, try this easy, herby sauce straight from Argentina. Chimichurri Steak is packed with flavor, and the sauce is easy to make right in your blender.

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Ingredients

Servings

For the chimichurri sauce:

1 bunch fresh parsley stems removed (preferably flat-leaf Italian parsley)
1/2 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
4 cloves garlic peeled
3 tablespoons white vinegar or more to taste (see note 1)
1/4 teaspoon ground cumin
1/4 teaspoon red chili flakes or 1 red chili, stemmed and seeded
1/2 cup olive oil

For the steak:

2 pounds flank steak trimmed and slice lengthwise (with grain) into 4 equal pieces (see note 2)
1/4 cup minced fresh cilantro
1/4 cup lime juice
Salt and freshly ground black pepper
2 tablespoons olive oil

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Instructions

To make the chimichurri sauce:

In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes. Pulse until finely chopped, about 3 to 5 times.
Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to 30 seconds. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/2 teaspoon pepper). Set aside so the flavors can blend while preparing the steak.

To make the steak:

In a large zipper-top bag, add steak, cilantro, and lime juice. Zip bag closed and massage steak to combine marinade. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 1 day (see note 2).
Pat steaks dry and season each side with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add steak and cook, without moving, until crispy and browned on one side, about 3 to 5 minutes. Flip and cook until browned on the second side, about 3 to 5 minutes longer.
Allow steak to rest for 5 minutes. Slice steak against the grain and serve with chimichurri sauce.

Notes

White vinegar: I like to keep things simple with regular white vinegar, but red wine vinegar or white wine vinegar both taste great here, too.
Steak: The recipe calls for flank steak, but you can use rump or skirt steak, too.
Yield: Depending on the exact piece of meat you get, 2 pounds of flank steak will give you about 20 ounces of cooked steak, enough for 4 servings, 5 ounces each. As written, you will have about 1 cup chimichurri sauce, enough for 1/4 cup sauce per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition Information

Show Details

Serving 5 oz Calories 520kcal (26%) Carbohydrates 5g (2%) Protein 31g (62%) Fat 41g (63%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Monounsaturated Fat 28g Cholesterol 85mg (28%) Sodium 89mg (4%) Potassium 651mg (19%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1500IU (30%) Vitamin C 25mg (28%) Calcium 110mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings (5 ounces each)

Amount Per Serving

Calories 520 kcal

% Daily Value*

Serving	5 oz
Calories	520kcal	26%
Carbohydrates	5g	2%
Protein	31g	62%
Fat	41g	63%
Saturated Fat	8g	40%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	28g	140%
Cholesterol	85mg	28%
Sodium	89mg	4%
Potassium	651mg	14%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	1500IU	30%
Vitamin C	25mg	28%
Calcium	110mg	11%
Iron	5mg	28%