Description
Bright, herbaceous chimichurri cascades over juicy grilled steak—melding bold Southern roots with global flair. This dish is fresh, zesty, and packed with flavor.
Ingredients
1½ – 2 lbs Flat Iron, Skirt, or Flank Steak
1 cup Fresh Parsley (flat-leaf preferred), tightly packed
4 cloves Fresh Garlic
½ cup Extra Virgin Olive Oil
½ teaspoon Crushed Red Pepper Flakes (optional)
Kosher Salt & Cracked Black Pepper, to taste
Instructions
1. Combine parsley, garlic, vinegar, red pepper flakes, and salt in a food processor. Pulse until finely chopped.
2. Slowly drizzle in olive oil while blending until emulsified. Taste and adjust seasoning.
3. Pour half the chimichurri over steak to marinate. Reserve the rest for serving. Let sit for 20 minutes or chill overnight.
4. Preheat grill or cast-iron skillet over high heat.
5. Cook steak 3–4 minutes per side for medium-rare, adjusting for thickness.
6. Let the steak rest, then slice against the grain.
7. Drizzle with remaining chimichurri and serve.
Notes
Substitute parsley with cilantro or a mix if desired.
Use a vacuum sealer or massage the steak if short on time.
Pair with roasted vegetables, air fryer asparagus, or steak salad.
Leftover chimichurri is great on chicken, veggies, or mixed into dips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Argentinian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chimichurri steak, grilled steak, parsley sauce, summer grilling, beef marinade