Chimichurri Steak
A Bold and Flavorful Steak Dinner
Equipment
- Food processor optional
- Grill, cast-iron skillet, or oven-safe pan
- Meat thermometer (optional for perfect doneness)
Ingredients
For the Steak:
- 2-3 steaks (flank, skirt, ribeye, or sirloin)
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ½ fresh cilantro (optional)
- 4 garlic cloves, minced
- 2 tbsp vinegar
- ½ cup olive oil
- 1 tsp red chilli flakes (adjust to taste)
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
Prepare the Chimichurri Sauce:
- In a mixing bowl or food processor, combine parsley, cilantro, garlic, vinegar, chilli flakes, and oregano.
- Gradually stir or pulse in olive oil until well combined but slightly chunky.
- Season with salt and black pepper to taste.
- Let the sauce rest at room temperature for at least 15 minutes to allow the flavours to meld.
Prepare the Steak:
- Allow steaks to come to room temperature for 30 minutes before cooking.
- Pat steaks dry with paper towels.
- Rub steaks with olive oil and season generously with salt and black pepper.
Cook the Steak:Grill:
- Preheat the grill to high heat.
- Grill steaks for 3–5 minutes per side for medium-rare, depending on thickness.
Stovetop:
- Heat a cast-iron skillet over high heat until smoking.
- Sear steaks for 3–4 minutes per side. For thicker cuts, finish in a 400°F (200°C) oven for 5–10 minutes.
Oven:
- Preheat the broiler.
- Place steaks on a baking sheet and broil for 4–6 minutes per side.
Rest and Slice:
- Let the steaks rest for 5–10 minutes on a cutting board to retain their juices.
- Slice against the grain into thin strips for tenderness.
Serve with Chimichurri Sauce:
- Spoon chimichurri sauce over the sliced steak or serve it on the side for dipping.
- Pair with roasted vegetables, grilled potatoes, or a light salad.
Nutrition
Calories: 350kcal
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