Name: Juicy Chimichurri Steak: Grill's New Obsession!
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup parsley leaves, tightly packed; 1 tbsp oregano leaves, tightly packed; 4 garlic cloves, minced; 0-2 tsp red pepper flakes (optional); 1/4 cup (65 ml) red wine vinegar; 1/2 tsp salt; Freshly ground black pepper; 1/2 cup (125 ml) extra virgin olive oil; 700 g / 1.4lb flat iron, flank, skirt steak; Salt and freshly ground pepper (for seasoning steak)

The secret to an incredibly flavorful chimichurri steak lies in the freshness and balance of its bright sauce, providing a zesty counterpoint to rich, grilled meat. This chimichurri steak recipe leverages simple ingredients for maximum impact, making it ideal for both weeknight dinners and special gatherings. My first attempt at chimichurri steak, I overloaded the sauce with garlic and it overpowered everything; I quickly learned that balancing the fresh herbs and vinegar is key to achieving that perfect zest without overwhelming the palate. This recipe focuses on that harmony, ensuring every bite of chimichurri steak is a delight.

⏱ Time: 45 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

Juicy Chimichurri Steak: Grill’s New Obsession!

Chimichurri Steak: master this bright, herb-packed steak recipe for a flavorful meal. Perfect for grilling, ready in under an hour for any occasion.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Argentinian

Calories: 480

Ingredients Method Notes

Ingredients

1 cup parsley leaves, tightly packed
1 tbsp oregano leaves, tightly packed
4 garlic cloves, minced
0-2 tsp red pepper flakes (optional)
1/4 cup (65 ml) red wine vinegar
1/2 tsp salt
Freshly ground black pepper
1/2 cup (125 ml) extra virgin olive oil
700 g / 1.4lb flat iron, flank, skirt steak
Salt and freshly ground pepper (for seasoning steak)

Method

Place parsley, oregano, garlic, red pepper flakes, red wine vinegar, and 1/2 tsp salt in a food processor. Whizz until parsley is finely chopped, but not pureed. Alternatively, chop parsley by hand.
Transfer the mixture into a small bowl. Add the 1/2 cup olive oil and gently stir. Set aside for 1 hour before use, overnight is even better!
Take steak out of the fridge 30 minutes prior to cooking to bring it to room temperature.
Heat a BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
Sprinkle each side of the steak generously with salt and pepper.
Grill the steak to your desired doneness, flipping once. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Let the steak rest for 5-10 minutes before slicing against the grain.

Notes

– For the most authentic flavor, use fresh parsley and oregano; dried herbs won’t give the same bright punch. – Don’t over-process the chimichurri; you want finely chopped herbs, not a paste, to maintain texture.
– Always let your steak come to room temperature for 30 minutes before cooking for more even doneness. – For food safety, aim for an internal temperature of 145°F (63°C) for whole cuts of steak, followed by a 3-minute rest, for a perfect medium-rare.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the most authentic flavor, use fresh parsley and oregano; dried herbs won’t give the same bright punch. – Don’t over-process the chimichurri; you want finely chopped herbs, not a paste, to maintain texture.
Always let your steak come to room temperature for 30 minutes before cooking for more even doneness. – For food safety, aim for an internal temperature of 145°F (63°C) for whole cuts of steak, followed by a 3-minute rest, for a perfect medium-rare.

This chimichurri steak is a testament to how simple, fresh ingredients can improve a meal into something truly memorable. Experiment with different vinegars or a touch of smoked paprika for a unique twist. Enjoy!