If you’re craving a dish that bursts with vibrant freshness and mouthwatering boldness, this Chimichurri Steak Recipe is exactly what you need. It’s a deliciously simple way to elevate a humble flank steak with a zesty, herb-packed chimichurri sauce that brings every bite to life. Whether you’re grilling for a weekend feast or spicing up a weeknight dinner, this recipe blends the perfect balance of bright parsley, tangy vinegar, and just the right kick of red pepper flakes. Get ready to impress your taste buds and anyone lucky enough to share the table with you!
Ingredients You’ll Need
Gathering the right ingredients is all about keeping it fresh, simple, and full of flavor. Each one plays a crucial role: from the steak’s juicy richness to the chimichurri’s herbaceous punch, every component works in harmony to create a dish you’ll want again and again.
- 1 lb flank steak: A lean cut perfect for quick grilling and soaking up marinades.
- 1 cup fresh parsley, chopped: The star herb that gives chimichurri its vibrant green color and fresh taste.
- 2 tsp oregano (dried): Adds a subtle earthiness that complements the parsley beautifully.
- 4 garlic cloves, minced: Packs a punch of aromatic depth that wakes up the entire sauce.
- 1/4 cup red wine vinegar: Brings a tangy brightness that balances the richness of the steak.
- 1/2 cup extra virgin olive oil: Provides a silky texture while melding all the flavors together.
- 1/2 tsp red pepper flakes (adjust to taste): Offers a gentle heat that livens every bite without overpowering.
- Salt and pepper to taste: Essential seasonings that enhance both the steak and the sauce.
How to Make Chimichurri Steak Recipe
Step 1: Prepare the Chimichurri Sauce
Start by blending fresh parsley, dried oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse just until the sauce is slightly chunky, ensuring it retains a lovely texture that clings beautifully to the steak.
Step 2: Marinate the Steak
Place your flank steak in a resealable bag or shallow dish and pour in half of the chimichurri sauce. This step is crucial because it allows the steak to soak up those bold, herbal flavors deeply. Marinate in the fridge for at least one hour, but if you have time, overnight marination will make it even more delectable.
Step 3: Preheat and Prepare the Grill
Heat your grill to medium-high, aiming for about 400°F or 200°C. Give your grill grates a good clean and a light oiling to prevent sticking and to get those perfect grill marks on your steak.
Step 4: Grill the Steak
Remove the steak from the marinade, letting excess drip off, and discard the leftover marinade. Grill the steak for 5 to 7 minutes on each side to reach a juicy medium-rare. Remember, grilling times can vary depending on your grill and steak thickness, so trust your instincts!
Step 5: Rest and Serve
Let the steak rest for 5 to 10 minutes after grilling to lock in all those savory juices. Slice it thinly against the grain for tender bites, and don’t forget to drizzle it with the remaining chimichurri sauce for an extra burst of flavor that makes this Chimichurri Steak Recipe truly shine.
How to Serve Chimichurri Steak Recipe
Garnishes
Fresh herbs like extra parsley or oregano sprinkled on top add a fresh look and boost the herbaceous notes. A wedge of lemon or lime is also fantastic to squeeze over the steak for an added zesty brightness right before eating.
Side Dishes
Pair this flavorful steak with classic grilled vegetables, such as zucchini or bell peppers, for a wholesome meal. Creamy mashed potatoes or roasted sweet potatoes create a comforting contrast to the tangy and spicy chimichurri sauce, balancing the whole plate beautifully.
Creative Ways to Present
Try serving sliced chimichurri steak on a bed of mixed greens for a light, satisfying salad. Or stuff the grilled steak into warm tortillas with fresh avocado and a dollop of sour cream for an irresistible chimichurri steak taco twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled steak in an airtight container and keep it refrigerated for up to 3 days. Keep the chimichurri sauce separate to preserve its freshness and vibrant taste.
Freezing
If you want to freeze, wrap the cooked steak tightly in foil or plastic wrap and place it in a freezer-safe bag. It will keep well for up to 2 months. Always freeze the steak without the chimichurri sauce to maintain the best texture.
Reheating
Reheat steak gently in a skillet over medium heat or in the oven at a low temperature to avoid drying it out. After warming, add a fresh spoonful of chimichurri sauce to revive the flavors and moisture.
FAQs
Can I use a different cut of steak for this Chimichurri Steak Recipe?
Absolutely! While flank steak is traditional and great for marinating, skirt steak or sirloin also work wonderfully. Just adjust your cooking time accordingly to keep the meat juicy and tender.
Is it necessary to marinate the steak overnight?
Marinating for at least one hour is sufficient to infuse the steak with flavor, but letting it marinate overnight will deepen the taste and make the meat even more tender. It’s well worth the extra time if you can plan ahead.
Can I make the chimichurri sauce ahead of time?
Yes, chimichurri sauce can be prepared up to two days in advance. Just store it in an airtight container in the fridge, and bring it to room temperature before serving for the best flavor experience.
What level of spiciness does the red pepper flakes add?
The 1/2 teaspoon of red pepper flakes offers a gentle heat that complements the herbs without overwhelming them. Feel free to adjust the amount up or down based on your own spice preference.
Can this recipe be made without a grill?
Definitely! You can use a cast-iron skillet or grill pan on the stove to get a nice sear on the steak. Just be sure to preheat your pan until it’s very hot and cook as you would on the grill.
Final Thoughts
This Chimichurri Steak Recipe is not just a meal; it’s an invitation to savor life’s simple pleasures through fresh herbs, bold flavors, and perfectly grilled steak. Whether you’re making it for special guests or treating yourself, this dish brings warmth to the table and joy to your palate. Give it a try—you’ll soon understand why it’s become one of my all-time favorites!
Print
Chimichurri Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentine
Description
This Chimichurri Steak recipe features a tender grilled flank steak marinated in a vibrant and herbaceous chimichurri sauce made with fresh parsley, oregano, garlic, red wine vinegar, and olive oil. Perfectly grilled to medium-rare and served with extra chimichurri dressing, this dish offers bold Argentine-inspired flavors in just about 30 minutes of active cooking time.
Ingredients
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 2 tsp dried oregano
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
For the Steak
- 1 lb flank steak
Instructions
- Make the Chimichurri Sauce: In a food processor, combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pulse until the mixture is slightly chunky and well blended, creating a vibrant chimichurri sauce.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Add half of the chimichurri sauce to the steak, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate to marinate for at least 1 hour or preferably overnight, allowing the flavors to infuse.
- Preheat Grill: Heat your grill to medium-high heat, approximately 400°F (200°C). Clean and lightly oil the grill grates to prevent sticking and ensure even cooking.
- Grill the Steak: Remove the steak from the marinade, discarding any leftover marinade. Place the steak on the preheated grill and cook for about 5-7 minutes per side to achieve medium-rare doneness. Adjust the time if you prefer a different level of doneness.
- Rest and Serve: Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the steak thinly against the grain and drizzle with the remaining chimichurri sauce before serving.
Notes
- Marinating overnight enhances flavor and tenderness but a minimum of 1 hour is sufficient if pressed for time.
- Adjust the red pepper flakes in the chimichurri sauce to control the spice level.
- Resting the steak after grilling ensures a juicier, more flavorful result.
- Use a meat thermometer to check internal temperature for perfect doneness: 130°F for medium-rare.
- Flank steak is lean; avoid overcooking to maintain tenderness.
