This Chimichurri Steak will be the zingy and delicious star of your dinner plate!
I love a good steak. Red meat is my favorite fancy meal for nights when I want to splurge a little on ingredients, and chimichurri steak is an amazing dish. The chimichurri sauce is what makes this dish pop, with awesome herbs and garlic held together by olive oil and a bit of vinegar. It’s like an Argentinian pesto sauce!
Chimichurri steak is probably the best-known Argentinian dish out there, though it’s also common in Brazil and Uruguay. The distinct flavor is easy to capture and is always a hit. It’s a bit zingy and has fresh herbs that stand out. The origin of the word chimichurri is up for debate, but the sauce itself is likely a blend of European traditions and indigenous Quechua traditions, making a uniquely South American flavor!
The flavor of this recipe is amazing because chimichurri sauce goes with so many dishes. You can use it with all sorts of food: fish, chicken, pork, veggies. But it is always great on steak. It has pizzazz, punch, and plenty of zing. The fresh herbs and the garlic are what make it so good. These ingredients are easy to get and are a cost-effective way to get some stellar flavor. Â
Choosing Your Steak
Though in this recipe we use flank steak, which is a versatile and affordable option known for its bold flavor and lean texture, there are several other steak cuts worth considering. Because flank steak comes from the abdominal muscles of the cow, you’ll notice it’s a bit of a tougher cut, but when cooked properly, allowed to rest, and sliced against the grain, the results are beautifully tender. Other top cuts include the rib eye, which has lovely marbling that renders it delectably juicy when grilled or pan-fried. Filet mignon, cut from the tenderloin, has a melt-in-the-mouth texture when cooked.Â
No matter which cut you choose, make sure you take the meat out of the fridge 30 minutes before cooking it so that it comes to room temperature. And always allow it to rest. This will ensure you end up with the tenderest results.
How To Make Ahead And Store
You can store your chimichurri sauce in an airtight container in the refrigerator for up to 1 week. The steak cooks very quickly and is best enjoyed fresh. If you do have leftovers, store them in an airtight container for up to 3 days. Reheat quickly in a hot skillet, ensuring you don’t overcook the meat.
Serving Suggestions
My go-to side dishes with chimichurri steak are potatoes, green veggies, and something light and acidic like a tomato salad! A really great potato dish is this Easy Potatoes Au Gratin. You can also serve creamy Buttermilk Mashed Potatoes. My preferred tomato salad alongside this is this zingy Tomato, Basil, and Blue Cheese Salad. For my veggie choice, I’d go with either Air-Fryer Green Beans or some Green Beans Almondine!
Chimichurri Steak
Ingredients Â
- 1 1/2 pounds flank steak
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup fresh parsley finely chopped
- 1/4 cup fresh oregano finely chopped
- 3 cloves garlic minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes optional
InstructionsÂ
- Season the flank steak with kosher salt and black pepper on both sides.
- Preheat your grill or skillet over medium-high heat.
- Grill the steak for about 5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness.
- While the steak is grilling, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, and red pepper flakes, if using. Mix well until all ingredients are incorporated.
- Once the steak is cooked to your liking, remove it from the heat and let it rest for about 5 minutes. This helps the juices redistribute throughout the meat.
- Slice the steak against the grain into thin strips.
- Serve the sliced steak with a generous amount of chimichurri sauce drizzled over the top.
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