Print the recipe for Chimichurri Steak

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Chimichurri Steak

Flank steak sliced on a plate drizzled with chimichurri sauce
  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  12 min

Ingredients

  • 2 lbs flank steak
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Chimichurri Sauce

  • 1 small shallot, cut into wedges
  • 3/4 cup flat-leaf parsley, stems removed
  • 1 tbsp fresh oregano, stems removed
  • 2 garlic cloves
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar

Method

  1. In a small food processor pulse the shallot, parsley, oregano, garlic cloves, 1 1/2 teaspoonkosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).
  2. In a small bowl add the red wine vinegar, olive oil red pepper flakes and the parsley mixture. Stir until combined**
  3. Pat the steak dry with paper towels. Season with salt and pepper.
  4. To grill the steak: Preheat grill to medium-high. Place steak on grill and cook to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
  5. To broil the steak in the oven: Preheat broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
  6. Let rest for 5-10 minutes before slicing against the grain.
  7. Serve with chimichurri sauce.

*The sauce will store in refrigerator for up to two weeks.
** Make about 1 cup