Description
Argentinean Chimichurri Steak is a flavorful dish featuring grilled steak topped with a vibrant chimichurri sauce made from fresh herbs, garlic, and vinegar.
Ingredients
- 1 lb flank steak or skirt steak
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper in a bowl to make the chimichurri sauce.
- Let the sauce sit for at least 30 minutes to allow flavors to meld.
- Season the steak with salt and pepper.
- Grill the steak over high heat for 4-5 minutes per side for medium-rare.
- Let the steak rest for 5 minutes before slicing.
- Slice the steak against the grain and top with chimichurri sauce.
Notes
- Chimichurri can be stored in the refrigerator for up to a week.
- Use fresh herbs for the best flavor.
- Adjust red pepper flakes to your preferred spice level.
