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A perfectly grilled steak generously topped with vibrant chimichurri sauce.

Best way to grow tender Chimichurri Steak

Indulge in a perfect Chimichurri Steak, tender and flavorful, complemented by fresh chimichurri. This recipe promises a delightful meal that brings the vibrant tastes of Argentina to your table.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs flank steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Chimichurri
  • 0.5 cup fresh parsley
  • 2 tbsp fresh oregano
  • 3 garlic cloves minced
  • 2 tbsp red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt

Equipment

  • paper towels
  • mixing bowls
  • knives
  • grill or cast-iron skillet
  • cutting board

Method
 

Prepare the Steak
  1. Pat the steak dry with paper towels, then rub with olive oil, salt, and pepper.
  2. Let it sit at room temperature for 15-20 minutes before cooking.
Make the Chimichurri
  1. Finely chop parsley, oregano, and minced garlic; combine them in a bowl.
  2. Stir in red wine vinegar, olive oil, red pepper flakes, and salt; mix well.
Cook the Steak
  1. Preheat a grill or cast-iron skillet over high heat.
  2. Sear the steak for 3-5 minutes per side for medium-rare, or until desired doneness is reached.
  3. Remove from heat and let rest for 5-10 minutes.
Serve
  1. Slice the steak against the grain into thin strips.
  2. Drizzle generously with chimichurri sauce before serving.

Notes

For extra flavor, marinate the steak in a portion of the chimichurri for at least 30 minutes before grilling. Adjust red pepper flakes to your spice preference.