Ingredients
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.
- 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.