This Easy Chimichurri Steak is a flavorful dish that combines juicy steak with a zesty green sauce. It’s quick to make and perfect for a weeknight dinner!
The chimichurri sauce brings a fresh kick with parsley, garlic, and vinegar. I often serve it with rice or grilled veggies. It’s a simple way to impress family and friends! 😄
Key Ingredients & Substitutions
Steak: Flank or skirt steak is tender and flavorful, perfect for chimichurri. If you can’t find these, try sirloin or ribeye, which also work great. I love flank steak for its texture!
Fresh Parsley: Essential for the chimichurri. If you’re in a pinch, you can use cilantro or even spinach for a different flavor twist. However, parsley is the traditional choice, and I think it really shines in this dish.
Garlic: Fresh garlic offers the best flavor. If you prefer it milder, roasted garlic can be a delicious substitute. It’s sweeter and less pungent!
Red Wine Vinegar: This adds a tangy punch. If you’re out, white wine vinegar or apple cider vinegar can work in a pinch, though they have slightly different flavor profiles.
Fresh Oregano: Fresh is best, but dried oregano is a fine substitute. Just use less, as dried herbs are more concentrated. I prefer fresh for brightness!
How Do I Get the Steak Perfectly Cooked?
Cooking steak just right can be a challenge. Here’s how to make sure yours is juicy and tender!
- Pat it dry: Moisture creates steam, which can hinder a good sear. Always pat your steak dry with paper towels before seasoning.
- Season generously: Don’t be shy with salt and pepper. They enhance flavor and create a delicious crust when seared.
- Use high heat: Preheat your grill or skillet to medium-high before adding the steak. This gives you that nice brown crust.
- Don’t move it around: Once you place the steak on the heat, let it sear. Flipping it once helps achieve an even cook.
- Check for doneness: Use a meat thermometer. For medium-rare, aim for about 130°F (54°C). Let it rest for a few minutes before slicing—it keeps all the juicy goodness inside!
These tips will help you achieve a perfectly cooked steak that pairs wonderfully with the vibrant chimichurri sauce. Happy cooking! 🥩🌿
Easy Chimichurri Steak
Ingredients:
For the Steak:
- 1 to 1.5 pounds flank steak or skirt steak
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 small shallot, finely chopped (optional)
- 1/2 teaspoon red chili flakes or finely diced red chili (adjust to taste)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the chimichurri sauce and 15 minutes to cook the steak. Including resting time for the steak, you’ll have this delicious dish ready in about 30-35 minutes. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a medium bowl, combine the chopped parsley, minced garlic, oregano (either fresh or dried), shallot (if using), and red chili flakes. Stir in the olive oil, red wine vinegar, and fresh lemon juice until everything is well mixed. Season with salt and pepper to taste. Let the sauce sit at room temperature while you work on the steak. This allows the flavors to develop and mingle.
2. Prepare the Steak:
Take the flank steak and pat it dry with paper towels to ensure it gets a nice sear. Rub both sides of the steak with olive oil, then season it generously with salt and freshly ground black pepper. The key here is to make sure it’s nicely coated!
3. Cook the Steak:
Preheat your grill or a large skillet over medium-high heat until it’s nice and hot. Carefully place the seasoned steak on the grill or in the skillet. Cook for about 4-6 minutes on each side, depending on the thickness of the steak and your preferred doneness (medium-rare is approximately 130-135°F or 54-57°C). Try not to move the steak around while cooking; let it sear for that yummy crust.
4. Rest the Steak:
Once cooked to your liking, remove the steak from heat and let it rest on a cutting board for about 5-10 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, keeping it juicy and tender.
5. Slice and Serve:
After resting, thinly slice the steak against the grain for maximum tenderness. Place the slices on a serving platter and generously spoon the chimichurri sauce over the top. You can also serve the sauce on the side for dipping if you prefer.
6. Enjoy:
This chimichurri steak is delicious on its own, but it pairs wonderfully with sides like grilled vegetables, fluffy rice, or a simple salad. Enjoy your vibrant and flavorful meal!
This easy chimichurri steak brings together the hearty, savory flavors of the steak with a refreshing, tangy chimichurri sauce that will have everyone asking for seconds!
FAQ for Easy Chimichurri Steak
Can I Use Other Cuts of Steak?
Yes, absolutely! While flank steak and skirt steak are ideal for their tenderness and flavor, you can also use sirloin, ribeye, or even tenderloin. Just remember that cooking times may vary based on thickness and marbling.
Can I Make Chimichurri Sauce in Advance?
Definitely! You can prepare the chimichurri sauce up to a day in advance. Just store it in an airtight container in the refrigerator. Allow it to come to room temperature before serving to enhance the flavor.
How Do I Store Leftover Steak and Chimichurri?
Store any leftover steak in an airtight container in the fridge for up to 3 days. For the chimichurri, it can also be kept in the fridge for up to a week. To reheat the steak, simply warm it gently in a skillet or microwave, but be cautious not to overcook it.
Can I Adjust the Spice Level?
Yes! You can easily adjust the spice level of the chimichurri sauce by reducing or increasing the amount of red chili flakes or adding fresh diced chili according to your taste preferences. For a milder sauce, simply omit the chili flakes.
