Chimichurri Steak

When you want to finish your steak with something beyond butter, try this easy, herby sauce straight from Argentina. Chimichurri Steak is packed with flavor, and the sauce is easy to make right in your blender.

Course Main Course

Cuisine Argentina, Nicaragua, Uruguay

Prep Time 10

Cook Time 15

Marinating Time 30

Total Time 55

Servings servings (5 ounces each)

Calories 520kcal

Author Meggan Hill

Ingredients

For the chimichurri sauce:

1 bunch fresh parsley stems removed (preferably flat-leaf Italian parsley)
1/2 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
4 cloves garlic peeled
3 tablespoons white vinegar or more to taste (see note 1)
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes or 1 red chili, stemmed and seeded
1/2 cup olive oil

For the steak:

2 pounds flank steak trimmed and slice lengthwise (with grain) into 4 equal pieces (see note 2)
1/4 cup minced fresh cilantro
1/4 cup fresh lime juice
Salt and freshly ground black pepper
2 tablespoons olive oil

US Customary - Metric

Instructions

To make the chimichurri sauce:

In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes. Pulse until finely chopped, about 3 to 5 times.
Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to 30 seconds. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/2 teaspoon pepper). Set aside so the flavors can blend while preparing the steak.

To make the steak:

In a large zipper-top bag, add steak, cilantro, and lime juice. Zip bag closed and massage steak to combine marinade. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 1 day (see note 2).
Pat steaks dry and season each side with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add steak and cook, without moving, until crispy and browned on one side, about 3 to 5 minutes. Flip and cook until browned on the second side, about 3 to 5 minutes longer.
Allow steak to rest for 5 minutes. Slice steak against the grain and serve with chimichurri sauce.

Notes

White vinegar: I like to keep things simple with regular white vinegar, but red wine vinegar or white wine vinegar both taste great here, too.
Steak: The recipe calls for flank steak, but you can use rump or skirt steak, too.
Yield: Depending on the exact piece of meat you get, 2 pounds of flank steak will give you about 20 ounces of cooked steak, enough for 4 servings, 5 ounces each. As written, you will have about 1 cup chimichurri sauce, enough for 1/4 cup sauce per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition