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Chimichurri Steak Recipe
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5 from 1 vote

Chimichurri Steak Recipe

This chimichurrri steak recipe is the ultimate taste of Argentina with tender grilled flank steak smothered in flavorful chimichurri sauce.
Prep Time10 mins
Cook Time5 mins
Course: Main Course
Cuisine: American, Argentinian
Keyword: beef, chimichurri, flank steak, skirt steak, steak
Servings: 4
Calories: 398kcal

Ingredients

FOR THE STEAK

  • 1.5 pound flank steak or use skirt steak - room temperature
  • Salt and pepper to taste
  • 1 tablespoon canola oil or vegetable oil, olive oil

FOR THE CHIMICHURRI

  • 3 garlic cloves, minced
  • 1/2 cup minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh oregano dried is good, too
  • ½ shallot, minced optional
  • 1/2 teaspoon red pepper flakes or more to taste - or use 1 jalapeno or serrano, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil or use canola oil or corn oil
  • 1/2 teaspoon salt
  • Black pepper to taste

Instructions

FOR THE STEAK

  • Heat your grill to medium high heat and lightly oil the grates.
  • Season the steak with salt and pepper to taste. Grill for 2 minutes per side for medium-rare (internal temperature 130 degrees F) or to your liking.
  • Remove from heat and rest for 5 minutes while you make your chimichurri.
  • Slice it against the grain.

FOR THE CHIMICHURRI

  • Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like.
  • Spoon the chimichurri over the sliced steak and serve.
  • Enjoy!

Notes

NOTE: You can make the chimichurri sauce a day ahead of time. Just keep refrigerated, but serve at room temperature.

Nutrition

Calories: 398kcal | Carbohydrates: 3g | Protein: 37g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 392mg | Potassium: 657mg | Fiber: 1g | Sugar: 1g | Vitamin A: 727IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 4mg