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Adriana Rose

Chimichurri Steak: Discover the Perfect Recipe Today!

A flavorful Chimichurri Steak recipe featuring a vibrant herb sauce that enhances the taste of grilled flank steak.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Course: Main Course
Cuisine: Argentinian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds flank steak
  • 1 cup fresh parsley finely chopped
  • 1/2 cup fresh cilantro finely chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. In a medium bowl, combine the parsley, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Mix well to create the chimichurri sauce.
  2. Place the flank steak in a large resealable plastic bag or shallow dish. Pour half of the chimichurri sauce over the steak, reserving the other half for serving. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, or up to 8 hours for more flavor.
  3. Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade.
  4. Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
  5. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.
  6. Serve the sliced steak with the reserved chimichurri sauce drizzled on top.

Nutrition

Serving: 1steak servingCalories: 450kcalCarbohydrates: 2gProtein: 38gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 26gCholesterol: 100mgSodium: 600mg

Notes

  • For a spicier kick, add more red pepper flakes or a diced jalapeño to the chimichurri sauce.
  • Substitute the flank steak with skirt steak or sirloin for a different flavor and texture.

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