Chimichurri Steak Recipe

Sliced flank steak topped with chimichurri on a large wooden cutting board. Also pictured: a small bowl of chimichurri sauce and a small bowl of flaky sea salt

4.72 — Votes 7 votes

Chimichurri Steak Recipe

This grilled steak with fresh chimichurri is SO EASY, truly. If you’re intimidated by the process of cooking steak and want a recipe that holds your hand at every turn, you’re in the right place.

Prep Time10

Cook Time12

Rest Time10

Total Time32

Course: Dinner

Cuisine: Argentine

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

For the Steak

1 flank steak approximately 1½ pounds
½ tablespoon olive oil
1 teaspoon fine sea salt

For the Chimichurri

½ cup olive oil
⅓ cup red wine vinegar
½ cup fresh cilantro stems and leaves
½ cup fresh flat-leaf parsley stems and leaves
4 cloves garlic minced
1 tablespoon fresh oregano
½ teaspoon red pepper flakes
½ teaspoon fine sea salt

Instructions

Place all of the ingredients for the chimichurri into a food processor or blender and pulse until it reaches a fine chop.
Heat a grill pan or heavy-duty skillet over medium-high heat, then brush the steak with olive oil and season both sides with sea salt.
Sear the steak on the grill pan for 5-6 minutes per side, until the internal temperature reaches 145°F (for medium rare).
Remove the steak from the grill pan and place it on a cutting board. Let it rest for 5-10 minutes.
Slice the steak against the grain, top it with chimichurri sauce, and enjoy!

Notes

Tips & Tricks:

Let the pan get hot - make sure the pan is nice and hot before adding the steak so that you get a really good sear. And, on that same note, resist the urge to touch the steak while it’s searing – let it do it's thing!
Use a gas or charcoal grill - if you’d rather cook your steak outside, feel free to grill it on a gas or charcoal grill instead of using a grill pan on the stovetop.
Don’t forget to let the steak rest - for the juciest steak, be sure to let it rest after it comes off of the heat.
Cut against the grain - another tender steak pro-tip: cut it against the grain! AND, for the best cutting experience, use a high quality meat carving knife.

Nutrition