Chimichurri Steak
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
4 servings (5 ounces each)
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Calories
520 kcal
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Course
Main Course
Chimichurri Steak
Description
The "Chimichurri Steak" recipe begins with preparing a traditional Argentinian-style chimichurri sauce by pulsing fresh flat-leaf parsley, cilantro, oregano, garlic, white vinegar, cumin, and chili flakes, then slowly incorporating olive oil to form a thick, herb-driven sauce. Salt and pepper adjust the seasoning. This sauce is set aside to allow flavors to meld.
The flank steak is sliced thinly lengthwise and marinated in lime juice and freshly minced cilantro to add brightness and tenderize slightly. After marinating, the steak is patted dry and seasoned before being cooked in a hot skillet until a crispy, browned crust forms on both sides, typically taking about 3 to 5 minutes per side. The resting time after cooking lets juices redistribute.
Serving the steak with the chimichurri sauce allows the rich, savory meat to be balanced with fresh, zesty, and slightly spicy notes. The recipe yields about four servings, with a generous amount of sauce to enhance each portion. Leftovers can be refrigerated for several days, maintaining the flavor for easy reheating.
Ingredients
For the chimichurri sauce:
- 1 bunch parsley stems removed (preferably flat-leaf Italian parsley, fresh
- 1/2 cup cilantro fresh leaves
- 1/4 cup oregano fresh leaves
- 4 cloves garlic peeled
- 3 tablespoons white vinegar or more to taste (see note 1)
- 1/4 teaspoon cumin ground
- 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 cilantro fresh, minced
- 1/4 cup lime juice
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil
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 is used for the chimichurri, but red or white wine vinegar can be substituted for nuanced flavor variations.
- Flank steak is traditional, but rump or skirt steak can be used instead depending on availability.
- Two pounds of flank steak typically yields about 20 ounces cooked, enough for four servings with roughly 1/4 cup chimichurri sauce per person.
- Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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