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