Chimichurri Steak Recipe

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If you are craving a dish that bursts with vibrant flavors and celebrates the perfect balance of freshness and boldness, look no further than this Chimichurri Steak Recipe. This recipe combines tender, juicy flat iron steak with a zesty, herb-packed chimichurri sauce that transforms every bite into a lively celebration of textures and tastes. Whether you’re firing up the grill for a casual weeknight dinner or impressing guests on the weekend, this Chimichurri Steak Recipe is straightforward, quick, and guaranteed to become a favorite in your kitchen.

Ingredients You’ll Need

The beauty of this Chimichurri Steak Recipe lies in its simplicity—just a handful of vibrant ingredients that each play a crucial role in building layers of flavor, texture, and color.

• 1 pound Flat Iron Steak: A tender, flavorful cut perfect for grilling to juicy perfection.
• 1 Tablespoon olive oil: Helps the steak sear beautifully and develop a savory crust.
• 1 teaspoon Kosher salt: Enhances the natural flavors in both the steak and chimichurri.
• 1/2 teaspoon black pepper: Adds a touch of gentle heat and depth.
• 1 cup flat-leaf parsley (loosely packed): The fresh, bright herb base for the chimichurri sauce.
• 3 garlic cloves: Infuses a pungent, aromatic kick to the chimichurri.
• 1/3 cup olive oil: Creates a luscious texture for the chimichurri sauce.
• 2 Tablespoons red wine vinegar: Adds tanginess and balances the richness of the steak.
• 1 Tablespoon lemon juice: Brightens the chimichurri with fresh citrus notes.
• 1/4 cup red onion (roughly chopped): Provides subtle sweetness and texture contrast.
• 1/2 teaspoon red pepper flakes (adjust to taste): Lends a hint of warming spice to awaken your palate.
• 1/2 teaspoon dried oregano: Offers earthy herbal complexity to the sauce.
• 1/2 teaspoon Kosher salt: Ensures the chimichurri sauce is perfectly seasoned.
• 1/4 teaspoon black pepper: Rounds out the seasoning for a well-balanced sauce.

How to Make Chimichurri Steak Recipe

Step 1: Prepare the Steak for Cooking

Start by taking the steak out of the fridge and letting it come to room temperature for about 30 minutes. This warm-up prevents uneven cooking and helps achieve a consistently juicy result. Don’t forget to pat the steak dry with paper towels, which allows the surface to sear nicely without steam getting in the way.

Step 2: Whip Up the Chimichurri Sauce

While the steak rests, it’s time to bring the zesty magic to life. Add parsley, garlic, olive oil, red wine vinegar, lemon juice, red onion, red pepper flakes, oregano, salt, and pepper to a food processor. Pulse just enough to combine—the sauce should be a little chunky, never completely pureed. This texture gives your chimichurri that authentic, rustic feel, full of vibrant green flecks and bursts of flavor.

Step 3: Heat the Grill Pan and Season the Steak

Preheat a cast iron grill pan over medium-high heat for about five minutes until it’s nicely hot. Brush your steak with olive oil to keep it from sticking and add the kosher salt and black pepper on both sides to season generously. This step builds the foundation for that irresistible grill mark crust.

Step 4: Cook the Steak to Perfection

Place the steak on the sizzling grill pan and cook for approximately four to five minutes per side for a gorgeous medium-rare. If you prefer your steak more or less cooked, adjust the time accordingly. That alluring sizzle is the sound of deliciousness on its way.

Step 5: Check for Doneness

Get an instant-read thermometer involved here to guarantee steak perfection. Pull the steak at 130°F for medium-rare, 135°F for medium, and 145°F for medium-well. There’s nothing quite like that accurate internal cue to banish guesswork forever.

Step 6: Let Your Steak Rest

Once cooked to your liking, transfer the steak to a cutting board and cover it loosely with foil. Resting for at least five minutes is vital—it lets the juices redistribute, ensuring every slice is tender and succulent, not dry.

Step 7: Slice and Dress with Chimichurri

Slice the steak thinly against the grain for maximum tenderness, then generously drizzle your vibrant chimichurri sauce over the top. Reserve some sauce for dipping because why not pile on that flavor?

Step 8: Serve and Savor

The final moment is here—serve it warm with your favorite accompaniments and enjoy the explosion of herbaceous, tangy, garlicky goodness that only this Chimichurri Steak Recipe can deliver.

How to Serve Chimichurri Steak Recipe

Garnishes

Think beyond just the chimichurri drizzle and add fresh parsley leaves for a burst of color and extra freshness. A sprinkle of coarse sea salt over the sliced steak can elevate the texture, creating delightful crunchy moments with every bite.

Side Dishes

This steak begs for vibrant and hearty sides. Grilled vegetables like zucchini and bell peppers pair beautifully, while creamy mashed potatoes or a rustic bread help soak up that irresistible chimichurri sauce. For a lighter touch, a crisp green salad with a citrus vinaigrette complements the richness perfectly.

Creative Ways to Present

Turn your dinner into an experience by serving the steak sliced on a wooden board alongside bowls of chimichurri and toasted bread. Or, try stacking slices over a bed of rice or quinoa for a nutritious twist. A family-style platter invites everyone to dig in and enjoy the flavors together.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Chimichurri Steak Recipe, wrap the sliced steak tightly in foil or store it in an airtight container in the fridge. It will keep well for up to three days while maintaining much of its juicy flavor and texture.

Freezing

While freezing steak can sometimes compromise texture, you can freeze the cooked and sliced steak separated from the chimichurri sauce in airtight freezer bags. Freeze for up to two months, and just thaw overnight in the fridge before reheating gently.

Reheating

To keep the steak tender when reheating, warm it slowly in a skillet over low heat or use the microwave on medium power in short bursts. Adding a splash of water or covering the steak while warming will help preserve moisture. Reheat the chimichurri sauce separately and drizzle fresh over the steak once warm.

FAQs

What cut of steak is best for chimichurri?

Flat Iron Steak is an excellent choice because it’s tender and flavorful, grilling beautifully while staying juicy. However, other cuts like skirt or flank steak also work great with chimichurri due to their bold texture and ability to absorb the sauce’s flavors.

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri actually tastes better after sitting in the fridge for at least a few hours, as the flavors meld and intensify. You can prepare it up to a day in advance, just give it a good stir before serving.

How spicy is the chimichurri in this recipe?

The recipe includes a moderate amount of red pepper flakes that add a gentle heat but won’t overwhelm most palates. Feel free to adjust the red pepper flakes up or down to match your spice preference.

Can I grill the steak outdoors instead of using a grill pan?

Definitely! If you’re lucky enough to have an outdoor grill, it’s a fantastic option and will impart even more smoky flavor to your steak. Just cook it over direct medium-high heat and follow the same timing guidelines.

What can I serve instead of steak for a chimichurri dish?

Chimichurri is incredibly versatile and pairs beautifully with grilled chicken, pork, or even roasted vegetables. You can also toss it with shrimp or use it as a marinade for a fresh take on classic proteins.

Final Thoughts

There’s something truly magical about the way this Chimichurri Steak Recipe brings together simple ingredients into an explosion of vibrant, fresh flavors. It’s approachable to make but impressive to serve—a perfect combination that invites you to enjoy the cooking process as much as the eating. So fire up your pan or grill, whip up that lively chimichurri sauce, and get ready to savor a steak experience that will become your new go-to favorite.

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