Description
- Juicy grilled steak topped with fresh, vibrant Argentinian chimichurri sauce made with parsley, garlic, vinegar, and olive oil. A perfect balance of smoky, tangy, and herby flavors that bring South American flair to your table.
Ingredients
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- For the Steak:
- 2 pounds flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Make the chimichurri: In a medium bowl, combine parsley, garlic, oregano, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Stir well and let sit at room temperature for flavors to meld.
- Prepare the steak: Pat the steak dry, drizzle with olive oil, and season both sides with salt and pepper.
- Grill the steak: Preheat grill or grill pan to medium-high heat. Cook steak for 4–5 minutes per side (for medium-rare) or until desired doneness.
- Rest and serve: Transfer steak to a cutting board, rest for 5 minutes, then slice thinly against the grain.
- Finish: Spoon chimichurri sauce generously over the sliced steak before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Grilled Steak
- Cuisine: Argentinian