Chimichurri Steak
Perfectly grilled steak topped with herby chimichurri sauce makes the ultimate summer dinner. It’s fresh, zesty, herby, and light. It’s so easy to throw together with a handful of fresh herbs from the garden and a delicious, juicy steak.
Ingredients
- 2 lbs steak
- kosher salt, to taste
- cracked black pepper, to taste
For the chimichurri
- ½ cup olive oil
- ½ cup fresh cilantro or flat-leaf parsley leaves, finely chopped
- ¼ cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon salt
Instructions
- Pat the steak dry with a paper towel and allow to sit at room temperature for 30 minutes to take the chill off.
- In a bowl, whisk together chimichurri ingredients until combined. Alternatively, pulse roughly chopped herbs and garlic in a food processor or blender bottle until minced, then add the remaining ingredients and pulse briefly to combine.
- Season the steak with salt and pepper and grill over high heat to desired doneness (remove steak from the heat when the internal temperature reads 125°F for medium-rare or 136°F for medium). Cover loosely with foil and allow to rest for 10 minutes. The temperature will continue to rise while resting to reach 130°F for medium-rare and 140°F for medium.
- Once rested, thinly slice the steak against the grain and serve topped with chimichurri sauce.
Notes
Storage: Store chimichurri sauce in an airtight container in the refrigerator for up to 3 days.
Steak: The most popular steak cuts for chimichurri steak are skirt, flank, or flat iron. However, there's no reason at all not to serve this chimichurri sauce over a perfectly cooked strip loin or sirloin. Use the cuts that are available to you and that you enjoy.