Chimichurri Steak
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 steaks
-
Calories
407 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chimichurri Steak
Report
Tender, juicy steak is topped with fresh chimichurri in this Chimichurri Steak recipe. A simple, flavorful recipe that can be made on the grill or in a grill pan!
Share:
Ingredients
For the Steak:
- 1 pound flat iron steak
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Chimichurri:
- 1 cup flat-leaf parsley loosely packed
- 3 garlic cloves
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lemon juice
- 1/4 cup red onion roughly chopped
- 1/2 teaspoon red pepper flakes adjust to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Take the steak out of the fridge and allow it to come to room temperature for about 30 minutes, which helps it cook evenly. Dry the steak with paper towels before seasoning.
- While the steak comes to room temperature, make the chimichurri. Add the parsley, garlic, olive oil, red wine vinegar, lemon juice, red onion, red pepper flakes, oregano, salt, and pepper to a food processor. Pulse until combined, scraping down the sides as needed. Stop when the texture is slightly chunky, not fully pureed. Taste and adjust seasoning if desired, then set aside.
- Preheat a cast iron grill pan over medium-high heat for about 5 minutes. Brush the steak with olive oil, then season on both sides with the salt and pepper.
- Once the pan is hot, place the steak on the grill pan. Cook for about 4-5 minutes per side for medium-rare, adjusting the time for your preferred doneness (see notes for a doneness guide).
- Use an instant-read thermometer to check the steak’s internal temperature. For medium-rare, aim for 130°F; for medium, 135°F; and for medium-well, 145°F.
- When the steak reaches your desired temperature, remove it from the grill pan and transfer it to a cutting board. Cover it loosely with foil and allow it to rest for at least 5 minutes to lock in the juices.
- Slice the steak thinly against the grain. Drizzle with the prepared chimichurri, saving some for dipping.
- Serve warm and enjoy!
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
3g
(1%)
Protein
22g
(44%)
Fat
34g
(52%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
20g
Trans Fat
0.4g
Cholesterol
75mg
(25%)
Sodium
970mg
(40%)
Potassium
477mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1345IU
(27%)
Vitamin C
23mg
(26%)
Calcium
42mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4steaks
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 970mg | 40% |
| Potassium | 477mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1345IU | 27% |
| Vitamin C | 23mg | 26% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Grilled Steak Fajita Skewers with Avocado Chimichurri
American, Mexican, Mexican-American Fusion
5.0
(3 reviews)
Chimichurri Sweet Potato Black Bean Quesadilla - 10 min
Mexican, Vegan, gluten-free
5.0
(21 reviews)
