Description
This Chimichurri Steak recipe features a flavorful Argentinian-inspired herb sauce made with fresh parsley, oregano, garlic, and red wine vinegar, paired perfectly with a juicy grilled or skillet-cooked flat iron, flank, or skirt steak. The steak is cooked to your preferred doneness and served with vibrant chimichurri sauce for a delicious and satisfying meal.
Ingredients
Scale
Chimichurri Sauce
- 1 cup parsley leaves, tightly packed
- 1 tbsp oregano leaves, tightly packed (optional but recommended)
- 4 garlic cloves, minced
- 0 – 2 tsp red pepper flakes (optional – adjust to taste)
- 1/4 cup (65 ml) red wine vinegar
- 1/2 tsp salt
- Black pepper, to taste
- 1/2 cup (125 ml) extra virgin olive oil
Steak
- 700g / 1.4lb flat iron, flank, skirt steak, or other steak of choice, at room temperature
- Salt and pepper, for seasoning
- 1 tbsp vegetable or canola oil, for cooking
Instructions
- Prepare Chimichurri Sauce: Place parsley, oregano, garlic, red pepper flakes (if using), red wine vinegar, salt, and black pepper into a food processor. Pulse briefly until the parsley is finely chopped but not pureed. If you prefer, you can chop the herbs and garlic finely by hand.
- Finish Sauce: Transfer the chopped mixture into a small bowl, then gently stir in the extra virgin olive oil. Set the sauce aside for at least 1 hour before serving; overnight resting intensifies the flavors.
- Store Sauce: Keep the chimichurri in an airtight container in the refrigerator and use within 3 days for best freshness.
- Prepare Steak: Remove the steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature for even cooking.
- Heat Pan or BBQ: Preheat a heavy-based skillet or BBQ grill over high heat until very hot and smoking. Add 1 tablespoon of vegetable or canola oil to the skillet if using a pan.
- Season Steak: Generously season both sides of the steak with salt and pepper.
- Cook Steak: Place the steak in the hot pan or on the grill. For a steak about 2 cm (4/5 inch) thick, cook for 2 minutes on each side for medium-rare doneness (internal temperature 52°C/125°F), or 2 1/2 minutes per side for medium (internal temperature 57°C/135°F). The temperature will rise slightly during resting.
- Rest Steak: Remove steak from heat and transfer to a plate. Cover loosely with foil and let it rest for 5 to 10 minutes to redistribute juices.
- Serve: Slice the steak thinly against the grain and serve with the chimichurri sauce on the side for guests to add as they like.
Notes
- Note 1: Use good quality red wine vinegar for the best flavor in the chimichurri.
- Note 2: Adjust red pepper flakes according to your preferred spice level; they add a subtle heat.
- Note 3: Allow steak to come to room temperature before cooking for even doneness; resting the steak after cooking enhances juiciness.
- Note 4: The chimichurri sauce can be made ahead and stored refrigerated up to 3 days.
- Note 5: Use a meat thermometer to check doneness for accuracy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Keywords: chimichurri sauce, steak recipe, grilled steak, Argentinian steak, herb sauce
