Print

Grilled Steak with Chimichurri

Print Recipe

A flavorful grilled steak topped with bright, herbaceous chimichurri sauce for a bold and delicious meal.

Ingredients

Scale
    • 1 1/2 lbs flank steak or skirt steak
    • 1 tbsp olive oil
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp garlic powder

 

  • Chimichurri Sauce:
  • 1 cup fresh parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped (or 1 tsp dried)
  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat grill to medium-high heat.
  2. Pat steak dry and rub with olive oil, salt, pepper, and garlic powder.
  3. Grill steak for 4–6 minutes per side, depending on thickness and desired doneness.
  4. While steak cooks, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl to make chimichurri.
  5. Remove steak from grill and let rest for 5 minutes.
  6. Slice steak against the grain and spoon chimichurri sauce over the top.
  7. Serve immediately with extra chimichurri on the side.

Notes

  • For best results, marinate the steak with salt for 30 minutes beforehand.
  • Chimichurri can be made a day ahead for deeper flavor.
  • Use a food processor for a quicker chimichurri, but avoid over-blending.

Nutrition

Keywords: grilled steak, chimichurri steak, Argentinian steak, chimichurri recipe

Find it online: https://yumcove.com/grilled-steak-with-chimichurri/