Chimichurri Steak

Chimichurri Steak is like a salsa party for your taste buds, bursting with zesty flavors and vibrant colors that make even the pickiest of eaters sing. Imagine juicy, perfectly grilled steak bathed in a fresh herb sauce that dances on your palate, making you wonder why you ever settled for plain ol’ steak. homemade garlic sauce garlic chicken wraps The aromatic garlic and tangy vinegar in chimichurri create a symphony of flavors that take your dinner from “meh” to “magnificent” faster than you can say “more please!”

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Whenever I whip up Chimichurri Steak, I’m transported back to summer barbecues with friends, laughter, delicious aromas wafting through the air, and that moment when everyone gathers around the grill, plates in hand, eagerly awaiting the feast. It’s the perfect dish for any gathering: from lazy Sundays to festive celebrations, just be prepared for everyone to ask for seconds (or thirds). Trust me; this is one flavor experience you won’t want to miss! For more inspiration, check out this Sheet Pan Steak Fajita Bowls recipe.

I remember serving Chimichurri Steak at my cousin’s birthday barbecue last summer; everyone raved about it and begged for my secret recipe. Philly cheesesteak casserole recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Flank Steak: A tender cut perfect for grilling; look for marbling for extra flavor. For more inspiration, check out this Smoky Peach BBQ Ribs recipe.
• Fresh Parsley: Use flat-leaf parsley for its bright flavor and vibrant color.
• Garlic Cloves: Fresh garlic packs a punch; choose firm bulbs for the best taste.
• Red Wine Vinegar: Adds tanginess; opt for good quality to enhance the overall flavor.
• Olive Oil: Extra virgin olive oil adds richness; don’t skimp on quality here!
• Red Pepper Flakes: Adjust the amount depending on your spice tolerance; they add a delightful kick.
• Salt & Pepper: Essential seasonings that bring all the flavors together beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Marinade: Start by mincing 4 cloves of garlic and finely chopping 1 cup of parsley. Combine them in a bowl with ½ cup of olive oil, ¼ cup of red wine vinegar, 1 teaspoon of salt, ½ teaspoon black pepper, and red pepper flakes. Mix well until combined.

Marinate Your Steak: Place your flank steak in a resealable bag or shallow dish and pour half of the chimichurri marinade over it. Seal or cover and let it marinate in the fridge for at least 1 hour, overnight is even better! This allows those flavors to penetrate deeply.

Preheat Your Grill or Pan: Heat your grill to medium-high or preheat a cast-iron skillet over medium-high heat. You want it hot enough that when you place the steak on it, you hear that glorious sizzle!

Grill Your Steak: Remove the steak from the marinade (discard any leftover marinade) and season both sides with salt and pepper. Grill each side for about 4-5 minutes depending on thickness, a perfect medium-rare should reach an internal temperature of about 130°F (54°C).

Rest Before Serving: Once done grilling, transfer your steak to a cutting board and let it rest for at least 5 minutes; this helps retain those juicy flavors when you cut into it.

Slice and Serve with Chimichurri Sauce: Slice against the grain into thin strips to maximize tenderness. Drizzle with remaining chimichurri sauce before serving, your guests won’t be able to resist going back for more!

Perfecting the Cooking Process

Start by marinating the steak in chimichurri for at least two hours, then sear it on high heat. This ensures maximum flavor infusion and a beautifully caramelized crust.

Add Your Touch

Feel free to experiment with different herbs like basil or parsley in your chimichurri. Adding red pepper flakes can also give it that extra kick you might crave.

Storing & Reheating

Store leftover chimichurri steak in an airtight container in the fridge for up to three days. Reheat gently in a skillet to maintain its juicy texture.

Sharing this recipe reminds me of that one summer BBQ where my uncle outdid himself, and everyone raved about my chimichurri steak. keto-friendly hamburger recipe After that, I knew I’d mastered something special!

FAQ

What type of steak is best for chimichurri steak?

Flank steak or sirloin works best due to their tenderness and flavor absorption.

Can I make chimichurri ahead of time?

Absolutely! Prepare it up to three days in advance for enhanced flavors.

Is chimichurri sauce spicy?

Chimichurri is typically mild, but you can add chili flakes for extra heat if desired.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chimichurri Steak

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Chimichurri Steak is a vibrant and flavorful dish that transforms ordinary steak into an extraordinary culinary experience. The succulent flank steak, marinated in a zesty chimichurri sauce made with fresh herbs, garlic, and red wine vinegar, creates a celebration of flavors that will delight your taste buds. Perfect for summer barbecues or festive gatherings, this recipe is both easy to prepare and sure to impress your guests. Get ready to savor every bite!

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Ingredients

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• 1 lb flank steak
• 1 cup flat-leaf parsley, finely chopped
• 4 garlic cloves, minced
• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (adjust to taste)

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Instructions

1. In a bowl, combine minced garlic, chopped parsley, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes. Mix well.
2. Place the flank steak in a resealable bag or shallow dish and pour half of the chimichurri marinade over it. Seal or cover and let it marinate in the fridge for at least 1 hour (up to overnight).
3. Heat your grill to medium-high or preheat a cast-iron skillet over medium-high heat.
4. Remove steak from marinade (discard any leftover marinade) and season both sides with salt and pepper. Grill for about 4-5 minutes per side for medium-rare, reaching an internal temperature of 130°F (54°C).
5. Let the steak rest for at least 5 minutes before slicing against the grain into thin strips. Drizzle with remaining chimichurri sauce.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 4 oz (113g)
• Calories: 350
• Sugar: 0g
• Sodium: 560mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 80mg