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Fresh Chimichurri Grilled Steak

This Fresh Chimichurri Grilled Steak is a vibrant and herbaceous dish that brings the flavors of South America to your table. The juicy, perfectly seared steak is complemented by a zesty, intensely green chimichurri sauce made from fresh parsley and cilantro. It's a delightful combination that is both refreshing and satisfying, making it a favorite in steakhouses across the US.

Cook with confidence

Cook's notes

For the best texture, grill the steak over high heat for about 4-5 minutes per side for medium-rare. Allow the steak to rest for at least 5 minutes before slicing to retain its juices. The chimichurri sauce should be prepared while the steak is cooking, allowing the flavors to meld together before serving.

Substitutions

If flank or skirt steak is unavailable, ribeye or sirloin can be used, but adjust cooking times as they may vary in thickness. For a milder chimichurri, reduce the amount of garlic or omit the red pepper flakes. You can also substitute red wine vinegar with white wine vinegar or lemon juice for a different acidity profile.

Storage & leftovers

Store any leftover chimichurri in an airtight container in the refrigerator for up to a week. The grilled steak can be stored in the fridge for 3-4 days; reheat gently in a skillet to avoid overcooking. Avoid freezing the chimichurri as it can lose its fresh flavor and vibrant color.

Common failures

Common failures include overcooking the steak, which can lead to a tough texture. Ensure your grill is hot enough before adding the steak to achieve a good sear. If the chimichurri is too oily, balance it by adding more vinegar or herbs to enhance the flavor.

Why these ingredients

How each main ingredient earns its place in this recipe

  • flank or skirt steak

    The flank or skirt steak provides a rich, beefy flavor and is best cooked quickly over high heat, making it perfect for grilling. Its texture allows it to absorb the chimichurri sauce beautifully, enhancing the overall dish.

  • fresh parsley

    Fresh parsley is a key ingredient in chimichurri, contributing a bright, herbaceous flavor that balances the richness of the steak. The ratio of parsley to cilantro in the sauce helps to create a fresh and vibrant taste.

  • red wine vinegar View ingredient

    Red wine vinegar adds acidity to the chimichurri, which cuts through the richness of the steak and enhances the overall flavor profile. The amount used helps to achieve the right balance of tanginess without overpowering the dish.

  • olive oil View ingredient

    Olive oil serves as the base for the chimichurri, helping to emulsify the sauce and carry the flavors of the herbs and garlic. The ratio of olive oil to vinegar is crucial for achieving the right consistency and richness in the sauce.

Preparation

  1. Step 1 10 min

    In a bowl, vigorously whisk together the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, and red pepper flakes. Let it sit for about 10 minutes to allow the flavors to meld into a bright, emerald-green chimichurri sauce.

  2. Step 2 10 min

    Preheat a grill or cast-iron pan over high heat until it is smoking hot. Season the steak heavily with salt and black pepper. Sear the meat for 4-5 minutes on each side until a beautiful brown crust forms and the inside reaches medium-rare.

  3. Step 3 10 min

    Transfer the steak to a cutting board and let it rest undisturbed for 10 minutes so the juices redistribute. This step is crucial for a juicy steak.

  4. Step 4

    After resting, slice the steak thinly against the grain. This will ensure each bite is tender and flavorful.

  5. Step 5

    Arrange the sliced steak on a platter and generously spoon the vibrant green chimichurri sauce all over the meat. This adds a fresh and zesty flavor that complements the steak perfectly.

  6. Step 6

    Serve immediately while the steak is warm, and enjoy this delightful combination of flavors.

Cook notes from readers

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