Chimichurri Steak

Perfectly seared steak topped with vibrant, herbaceous Argentinian chimichurri sauce. The fresh parsley, garlic, and red wine vinegar create a bright, zesty contrast to the rich, juicy meat.

Prep
15 min
Cook
12 min
Servings
4
Calories
420
Difficulty
Medium
Cuisine
Argentinian
Chimichurri Steak - Dinner recipe

Ingredients

  • • 2 lbs flank or skirt steak
  • • Salt and pepper to taste
  • • 2 tablespoons olive oil
  • • 1 cup fresh flat-leaf parsley, finely chopped
  • • 1/4 cup fresh oregano, finely chopped
  • • 4 cloves garlic, minced
  • • 1/3 cup red wine vinegar
  • • 1/2 cup olive oil (for chimichurri)
  • • 1/2 teaspoon red pepper flakes
  • • 1/2 teaspoon salt

Instructions

  1. Step 1: Make the chimichurri: combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Let sit at least 15 minutes for flavors to meld.
  2. Step 2: Pat steak dry and season generously with salt and pepper on both sides.
  3. Step 3: Heat 2 tablespoons olive oil in a cast iron skillet over high heat until smoking.
  4. Step 4: Sear steak for 4-5 minutes per side for medium-rare (adjust for desired doneness).
  5. Step 5: Rest steak for 10 minutes on a cutting board, then slice against the grain.
  6. Step 6: Spoon generous amounts of chimichurri over sliced steak. Serve with roasted potatoes or a simple salad.