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Chimichurri Steak: A Flavorful Dish You’ll Keep Making
Youssef Hb

Chimichurri Steak: A Flavorful Dish You’ll Keep Making

A tangy herb sauce transforms juicy steak into a vibrant Latin dish perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Latin
Calories: 620
Ingredients Method Notes

Ingredients
  

  • Parsley leaves (1 cup)
  • Oregano leaves (1 tbsp)
  • Garlic (4 cloves, minced or pressed)
  • Red pepper flakes (0–2 tsp, to taste)
  • White vinegar (1/4 cup, substituted for red wine vinegar)
  • Salt (1/2 tsp + more for steak)
  • Black pepper (to taste)
  • Olive oil (1/2 cup, extra virgin)
  • Steak (700g, flat iron, flank, or skirt)

Method
 

  1. Combine parsley, oregano, garlic, pepper flakes, vinegar, and 1/2 tsp salt in a food processor. Pulse until herbs are finely chopped.
  2. Stir in olive oil, then refrigerate sauce for 1 hour (or overnight).
  3. Let steak sit at room temperature for 30 minutes. Sear in a cast-iron skillet or on a grill over high heat for 2–2.5 minutes per side.
  4. Rest steak for 5–10 minutes. Slice against the grain and serve with chimichurri.

Notes

Substitute cilantro for parsley or thyme for oregano if unavailable
Use white vinegar for non-alcoholic compliance
Cast-iron skillet retains heat for optimal sear
Sauce can be made up to 2 days in advance