Chimichurri steak is made with tender strips of classic grilled flank steak topped with the popular South American sauce made with fresh herbs, garlic, oil, and vinegar!
½cupfinely chopped parsley, do not substitute for dried
1Tablespoonfresh oregano, or 1 teaspoon dried
¾teaspoonKosher salt, plus more to taste
¼teaspoonfreshly ground black pepper, plus more to taste
Red pepper flakes, to taste
Steak
1poundflank steak
Kosher salt
freshly ground black pepper
Instructions
Chimichurri
In a small bowl, combine the olive oil, vinegar, garlic, parsley, oregano, salt, and pepper. Add red pepper flakes, if desired. Season to taste. Set aside while steak cooks.
Steak
Pat the meat dry with paper towel. Season each side with salt and pepper.
Preheat the grill to medium-high heat. Place steak on the grill and cook to desired internal temperature (about 6 minutes per side for medium, depending on thickness of steak). See notes for cooking temperatures.
Let rest 5 to 10 minutes before slicing against the grain.
Drizzle with chimichurri to serve.
Notes
Cooking steak in the oven: Preheat the broiler. Place steak on a baking sheet. Cook, turning once halfway through, until cooked to desired internal temperature (about 6 minutes per side for medium rare, depending on thickness of steak). See notes below for cooking temperatures.Steak doneness:
Medium Rare (130°-140°F)
Medium (140°-150°F)
Medium Well (150°-160°F)
Well (Over 160°F)
Chimichurri variations:
You can use white wine vinegar or lemon juice instead of red wine vinegar, if preferred.
To kick up the heat, add in a deseeded and finely chopped red chili.