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Chimichurri Steak

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Chimichurri Steak is a bold and flavorful Argentine-inspired dish made with grilled or pan-seared steak topped with a zesty chimichurri sauce of fresh herbs, garlic, olive oil, and vinegar. It’s a vibrant, savory meal perfect for any occasion.

Ingredients

  • 1 to 1.5 lbs flank steak, skirt steak, ribeye, or sirloin
  • 1 tbsp olive oil (for steak)
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup fresh parsley, finely chopped
  • 2 tbsp fresh oregano or 1 tbsp dried oregano
  • 3–4 garlic cloves, minced
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup olive oil (for sauce)
  • Salt and pepper, to taste (for sauce)

Instructions

  1. In a bowl, mix parsley, oregano, garlic, red wine vinegar, red pepper flakes (if using), salt, and pepper. Stir in olive oil gradually until well combined. Let sit for 15 minutes to meld flavors.
  2. Pat steak dry and season both sides with salt and pepper. Let rest at room temperature for 20 minutes.
  3. Preheat grill or skillet over high heat. Drizzle steak with olive oil and cook for 3–5 minutes per side, depending on thickness and preferred doneness.
  4. Remove from heat and let steak rest for 5–10 minutes.
  5. Slice steak thinly against the grain. Spoon chimichurri sauce over top and serve.

Notes

  • Use half of the chimichurri as a marinade for extra flavor.
  • Let the chimichurri sit for at least 15 minutes before serving for best taste.
  • Finely chop herbs by hand for ideal texture—avoid blending into a paste.
  • Let steak rest before slicing to keep juices locked in.
  • Double the sauce to use with other proteins like chicken or shrimp.

Nutrition

Find it online: https://thefamilycooking.com/chimichurri-steak/