Chimichurri Steak is a summer season staple—grilled flank steak topped with a vibrant, herby chimichurri sauce that provides freshness and zing to every little thing from steak to hen and fish.
Chimichurri Steak Recipe
In the event you’ve by no means had Chimichurri Steak, you’re in for a deal with. My cousin Katia is from Argentina, and that is how she makes her chimichurri—a vibrant herb sauce that’s a staple in Argentine cooking. In Argentina, chimichurri is to steak what ketchup is to burgers within the U.S.—important. Her model is vibrant, garlicky, and completely balanced with vinegar and olive oil. I take advantage of all of it summer season lengthy on grilled flank steak, steak kebabs with chimichurri, hen, choripan, or actually any meat we’re grilling—it immediately transforms a easy meal into one thing particular.
Why This Recipe Works
I really like chimichurri sauce and make it usually! It’s a kind of condiments I all the time come again to as a result of it’s so contemporary and versatile. I’ve even given it a twist in my Skinnytaste One and Accomplished cookbook—including contemporary mint for a vibrant, daring spin in my Grilled Lamb Chops with Mint Chimichurri recipe (it’s significantly delish!). However this model right here is the actual deal, identical to my cousin from Argentina makes it.
- Daring, genuine taste: The contemporary herbs, garlic, and vinegar within the chimichurri deliver vibrant, zesty taste to grilled meats with minimal substances.
- Versatile and customizable: Scrumptious on steak, hen, sausage, lamb, and even greens—it’s your go-to summer season condiment.
- Excessive in protein: Paired with grilled flank steak or different lean meats, this recipe is of course excessive in protein to assist hold you full and happy.
- Suits many diets: Naturally gluten-free, dairy-free, low-carb, and Whole30-friendly—nice for a variety of dietary wants.
- Excellent for summer season entertaining: Nice for yard events, and the chimichurri might be made forward to avoid wasting time.
What Is Chimichurri Steak?
Chimichurri steak is a traditional Argentine dish made by topping grilled steak with chimichurri sauce—a zesty herb condiment made with parsley, garlic, vinegar, olive oil, and spices. In Argentina, chimichurri is as important to steak as ketchup is to burgers within the U.S. It provides freshness, acidity, and daring taste that completely enhances the richness of grilled meat.
The Greatest Chimichurri Sauce for Steak
This chimichurri recipe comes straight from my cousin, who’s from Argentina. Her model is daring, garlicky, and completely balanced with vinegar and olive oil. Whereas it’s made with contemporary herbs, many of the substances are pantry staples, making it simple to whip up any time.
Right here’s What You’ll Want:
- Recent parsley – for vibrant, herbaceous taste
- Pink onion – provides a gentle, fragrant chew
- Recent garlic – for that signature chimichurri punch
- Further virgin olive oil – for richness and physique
- Pink wine vinegar – provides brightness and acidity
- Crushed purple pepper flakes – for a contact of warmth
- Kosher salt and black pepper – to deliver every little thing into steadiness
Easy methods to Make Chimichurri Steak
This simple summer season recipe comes collectively in only a few easy steps (see recipe card under for measurements and print-friendly choices):
- Make the chimichurri sauce: Finely chop contemporary parsley, purple onion, garlic, then combine with purple wine vinegar, olive oil, salt, pepper and a pinch of purple pepper flakes.
- Grill the steak: Season flank steak with garlic powder, cumin, oregeno, salt and pepper, then grill to your required doneness.
- Relaxation and slice: Let the steak relaxation, then slice towards the grain.
- Prime with chimichurri: Spoon the sauce over the sliced steak and serve.
Suggestions for the Juiciest Grilled Flank Steak
- Deliver to room temp: Let the steak sit out for 20–half-hour earlier than grilling.
- Don’t overcook: Medium-rare is right for flank steak (130–135°F).
- Relaxation earlier than slicing: Give it 5–10 minutes to maintain the juices in.
- Thinly slice steak towards the grain: For probably the most tender bites.
- Non-obligatory: Frivolously rating for extra taste – In the event you’re utilizing a dry rub, flippantly rating the steak with a knife in a shallow crisscross sample (about 1/8-inch deep, 1/2-inch aside) on each side. This may help the seasoning cling higher and provides a barely extra flavorful crust.
Can I Make Chimichurri Forward of Time?
Sure! Chimichurri sauce is definitely higher when made forward. You may put together it as much as 3 days upfront and retailer it within the fridge. Simply you should definitely deliver it to room temperature earlier than serving for the most effective taste and consistency.
You may even double or triple the recipe if you happen to’re feeding a crowd. Though it’s finest the day it’s made, it nonetheless holds up superbly for just a few days within the fridge. Let it sit out for 20–half-hour earlier than serving to let the flavors come by way of.
What to Serve with Chimichurri Steak
This dish is ideal for yard events and summer season dinners. Attempt it with:
Variations:
- Change up the herbs: Attempt utilizing half cilantro or half mint for a novel twist on the traditional chimichurri.
- Use a distinct vinegar: Apple cider vinegar works properly rather than purple wine vinegar.
- Swap the lower: You need to use skirt steak or hanger steak as an alternative of flank.
- No grill? No downside: Cook dinner the steak in a scorching forged iron skillet for an amazing sear.
Extra Steak Recipes You’ll Love:
Yield: 6 servings
Serving Dimension: 3 oz steak with 4 tsp sauce
For the Chimichurri Sauce:
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Utilizing sharp knife, flippantly rating the steak about 1/8 inch deep on each side in a crisscross sample at 1/2-inch intervals.
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In a small bowl mix the cumin, garlic powder, oregano, freshly floor pepper and kosher salt. Season each side of the steak with season spices.
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For the chimichurri, combine all substances collectively. (Word: this tastes finest whenever you chop every little thing by hand slightly than in a meals processor)
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Put together the grill on excessive warmth. Grill the steaks to desired doneness, about 3 to 4 minutes per aspect for medium-rare, turning steaks 1/4 flip after 1 1/2 minutes to type crisscross grill marks, if desired.
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Switch steaks to chopping board; let relaxation 5 minutes. Thinly slice steaks throughout grain.
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Switch to platter and prime with chimichurri sauce.
Final Step:
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*For extra genuine chimichurri omit the onion and add 2 extra garlic cloves.
Serving: 3 oz steak with 4 tsp sauce, Energy: 232 kcal, Carbohydrates: 1 g, Protein: 24 g, Fats: 14 g, Saturated Fats: 0.5 g, Ldl cholesterol: 77 mg, Sodium: 343 mg
FAQ
What lower of steak is finest for chimichurri?
Flank steak, skirt steak, or hanger steak all work properly due to their wealthy taste and quick-cooking nature.
Is chimichurri spicy?
Not often! It’s extra tangy and garlicky, however you’ll be able to add purple pepper flakes for a bit of warmth.
Can I take advantage of chimichurri on different meats?
Completely. It’s superb on hen, lamb, sausage, fish, and even roasted greens.
How lengthy does chimichurri final within the fridge?
It stays contemporary for as much as 3 days in an hermetic container.
Can I make this upfront?
Sure—chimichurri might be prepped forward, making it good for events and meal prep.