Best way to grow tender Chimichurri Steak
This recipe will guide you through making a tender and flavorful chimichurri steak, perfect for a satisfying meal. The vibrant chimichurri sauce complements the juicy steak beautifully, creating a memorable dining experience.
Equipment
- cutting board
- knife
- small bowl
- grill or cast-iron skillet
Ingredients
For the Steak
- 1.5 lbs flank steak
- 1 tsp salt
- 0.5 tsp black pepper
For the Chimichurri
- 0.5 cup fresh parsley
- 0.25 cup fresh cilantro
- 3 cloves garlic cloves
- 2 tbsp red wine vinegar
- 0.5 cup extra virgin olive oil
- 0.5 tsp red pepper flakes
- 0.5 tsp oregano
- 0.25 tsp salt
- 0.125 tsp black pepper
Instructions
Prepare the Chimichurri
- Finely chop the fresh parsley and cilantro, then mince the garlic cloves. Combine them in a small bowl.
Make the Chimichurri Sauce
- Add red wine vinegar, olive oil, red pepper flakes, oregano, salt, and pepper to the bowl; mix well. Let marinate for at least 15 minutes.
Prepare the Steak
- Pat the flank steak dry with paper towels. Season both sides generously with salt and black pepper.
Cook the Steak
- Preheat a grill or a cast-iron skillet over medium-high heat. Cook the steak for 4-6 minutes per side for medium-rare, or to your desired doneness.
Rest and Serve
- Remove the steak from heat and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak. Slice against the grain and serve with chimichurri sauce.
Notes
For best results, prepare the chimichurri at least an hour in advance to allow the flavors to meld. You can also marinate the steak in some of the chimichurri for 30 minutes before grilling for extra flavor, though this is optional.