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Chimichurri Steak

A delightful dish featuring juicy flank steak paired with a vibrant chimichurri sauce, perfect for gatherings and summer barbecues.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian, Grilled
Calories: 450
Ingredients Method Notes

Ingredients
  

For the steak
  • 2 pounds Flank steak
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
For the chimichurri sauce
  • 1 cup Fresh parsley, chopped Use fresh for the best flavor.
  • 1/2 cup Fresh cilantro, chopped Use fresh for the best flavor.
  • 3 cloves Garlic, minced Adjust according to taste.
  • 1/4 cup Red wine vinegar
  • 1/2 cup Olive oil
  • 1 teaspoon Red pepper flakes Adjust according to taste.

Method
 

Preparation
  1. Season the flank steak with salt and black pepper.
Cooking
  1. Heat a grill or skillet over high heat and sear the steak for about 4-5 minutes per side for medium-rare.
  2. 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.
  3. Let the steak rest for a few minutes after cooking, then slice against the grain.
  4. Serve the steak topped with the chimichurri sauce.

Notes

Chimichurri Steak is best served hot right off the grill. For an extra touch, drizzle more chimichurri sauce on top before serving. If storing leftovers, keep the steak and sauce in separate airtight containers.