Chimichurri Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
491 kcal
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Course
Condiments, Dinner
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Cuisine
Argentinian
Chimichurri Steak
Description
The Chimichurri sauce blends fresh parsley, oregano, minced garlic, red wine vinegar, and olive oil to produce a bright, herbal accompaniment to richly flavored beef steak cuts such as flank, skirt, or flat iron. The ingredients are finely chopped to maintain texture without pureeing, preserving lively herb flavors and a slightly coarse consistency. The steak is brought to room temperature, generously seasoned, and cooked over high heat for a quick sear that locks in juices. Resting the steak before slicing thinly against the grain ensures tenderness. Serving the robust meat with the tangy, slightly spicy chimichurri adds freshness and a subtle heat from optional red pepper flakes. This combination highlights the beef’s natural flavor while adding bright, zesty contrasts typical of South American cuisine.
Chimichurri steak is best enjoyed freshly sliced with a generous spoonful of sauce. It suits casual meals and can be paired with grilled vegetables or crusty bread. The chimichurri can be prepared ahead and stored refrigerated for up to three days, though it is recommended to consume it fresh due to the raw garlic content. Adjusting vinegar type affects sauce acidity, with sherry or mild vinegars preferred over more pungent ones like balsamic.
Ingredients
Chimichurri Sauce
- 1 cup parsley tightly packed, leaves
- 1 tbsp oregano leaves , tightly packed (still lovely without)
- 4 garlic minced, cloves
- 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
Steak
- 700g / 1.4lb flat iron steak or other steak of choice, at room temperature (Note 3
- 700g / 1.4lb flank steak
- 700g / 1.4lb skirt steak
- salt
- black pepper
Instructions
Chimichurri Sauce
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
- Transfer into a small bowl. Add oil, 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 (Note 3). Makes 3/4 cup.
Steak
- Take 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.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- Cook times: for steak 2cm / 4/5” thick, 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).
- Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
- Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.
Notes
- Substitute red wine vinegar with sherry or mild vinegars, avoiding balsamic or white vinegar for a balanced taste.
- Chimichurri sauce is designed to complement well-seasoned steak, so keep salt moderate in the sauce and salt the meat generously.
- Preferred steak cuts include flank, skirt, and flat iron for their beefy flavor; however, chimichurri pairs well with any steak.
- Slice cooked steak thinly against the grain to ensure tenderness, especially important for tougher cuts.
- Store chimichurri in an airtight container in the refrigerator and consume within three days due to raw garlic; it can also be frozen and thawed before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 183g | |
| Calories | 491cal | 25% |
| Carbohydrates | 2g | 1% |
| Protein | 38g | 76% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 105mg | 35% |
| Sodium | 393mg | 16% |
| Potassium | 707mg | 15% |
| Fiber | 1g | 4% |
| Vitamin A | 1285IU | 26% |
| Vitamin C | 20.9mg | 23% |
| Calcium | 83mg | 8% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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