why make this recipe
Chimichurri Steak is a delightful dish that brings vibrant flavors to your table. The juicy flank steak pairs perfectly with the fresh and zesty chimichurri sauce. This recipe is simple to make and ideal for gatherings, summer barbecues, or a cozy family dinner. Plus, it’s a fantastic way to enjoy the rich taste of grilled meat with a refreshing herb sauce.
how to make Chimichurri Steak
Ingredients:
- Flank steak
- Fresh parsley
- Fresh cilantro
- Garlic
- Red wine vinegar
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
Directions:
- Season the flank steak with salt and black pepper.
- Heat a grill or skillet over high heat and sear the steak for about 4-5 minutes per side for medium-rare.
- In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes to make the chimichurri sauce.
- Let the steak rest for a few minutes after cooking, then slice against the grain.
- Serve the steak topped with the chimichurri sauce.
how to serve Chimichurri Steak
Chimichurri Steak is best served hot right off the grill. You can serve it with sides like rice, grilled vegetables, or a fresh salad. For an extra touch, drizzle more chimichurri sauce on top before serving. This will enhance the flavor and presentation, making your meal look even more inviting.
how to store Chimichurri Steak
If you have leftovers, store the steak in an airtight container in the refrigerator. It will stay fresh for 2-3 days. For the chimichurri sauce, keep it in a separate container, also in the fridge, where it can last for about a week. You can reheat the steak gently in a skillet or microwave before serving again.
tips to make Chimichurri Steak
- Make sure to let the steak rest after cooking for juicier meat.
- Adjust the garlic and red pepper flakes in the chimichurri to your taste preferences.
- Use fresh herbs for the best flavor in the chimichurri sauce.
- If you prefer a rarer steak, reduce the cooking time slightly.
variation
You can try using different cuts of beef if you prefer, like ribeye or sirloin, though cooking times may vary. Adding a squeeze of lime or lemon juice to the chimichurri can give it a citrusy kick, or you can mix in other herbs like oregano for added flavor.
FAQs
Can I use dried herbs instead of fresh?
While fresh herbs are recommended for the best flavor, you can use dried herbs in a pinch. Use about one-third of the amount compared to fresh.
What can I serve with Chimichurri Steak?
This steak goes well with various sides like roasted potatoes, grilled corn, or a simple green salad.
How do I know when the steak is done?
You can use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C). If you don’t have a thermometer, press the steak gently. It should feel firm but still have some give.
Chimichurri Steak
Ingredients
Method
- Season the flank steak with salt and black pepper.
- Heat a grill or skillet over high heat and sear the steak for about 4-5 minutes per side for medium-rare.
- In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes to make the chimichurri sauce.
- Let the steak rest for a few minutes after cooking, then slice against the grain.
- Serve the steak topped with the chimichurri sauce.