Description
This Chimichurri Steak recipe features tender, juicy flat iron steak perfectly grilled and served with a vibrant, tangy chimichurri sauce made from fresh parsley, garlic, olive oil, and red wine vinegar. Ideal for a flavorful, easy-to-make meal that brings the spirit of Argentine cuisine right to your table.
Ingredients
Scale
Steak
- 1 pound Flat Iron Steak
- 1 Tablespoon olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Chimichurri Sauce
- 1 cup flat-leaf parsley (loosely packed)
- 3 garlic cloves
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lemon juice
- 1/4 cup red onion (roughly chopped)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring steak to room temperature: Remove the steak from the fridge and let it sit at room temperature for about 30 minutes to ensure even cooking. Pat dry with paper towels before seasoning.
- Prepare chimichurri sauce: In a food processor, combine parsley, garlic, olive oil, red wine vinegar, lemon juice, red onion, red pepper flakes, oregano, salt, and pepper. Pulse until the mixture reaches a slightly chunky texture, scraping down the sides as needed. Taste and adjust seasoning if necessary, then set aside.
- Preheat grill pan: Warm a cast iron grill pan over medium-high heat for approximately 5 minutes until hot.
- Season steak: Brush the steak with olive oil, then season both sides evenly with kosher salt and black pepper.
- Grill steak: Place the steak on the hot grill pan, cooking for 4-5 minutes per side for medium-rare. Adjust cooking time according to desired doneness.
- Check internal temperature: Use an instant-read thermometer to monitor doneness: 130°F for medium-rare, 135°F for medium, 145°F for medium-well.
- Rest steak: Remove the steak from the pan and transfer to a cutting board. Loosely cover with foil and let it rest for 5 minutes to retain juices.
- Slice and serve: Thinly slice the steak against the grain, drizzle generously with chimichurri sauce, reserving some for dipping. Serve warm and enjoy!
Notes
- Resting the steak after cooking is crucial to keep it juicy and tender.
- Adjust the red pepper flakes in chimichurri to desired spice level.
- Use a meat thermometer to ensure perfect steak doneness.
- Flat iron steak is preferred for its tenderness and flavor, but you can substitute with other grillable steaks like ribeye or sirloin.
- Chimichurri can be stored in the refrigerator for up to 3 days and served cold or at room temperature.
