Description
A flavorful grilled steak topped with bright, herbaceous chimichurri sauce for a bold and delicious meal.
Ingredients
Scale
-
- 1 1/2 lbs flank steak or skirt steak
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped (or 1 tsp dried)
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat grill to medium-high heat.
- Pat steak dry and rub with olive oil, salt, pepper, and garlic powder.
- Grill steak for 4–6 minutes per side, depending on thickness and desired doneness.
- While steak cooks, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl to make chimichurri.
- Remove steak from grill and let rest for 5 minutes.
- Slice steak against the grain and spoon chimichurri sauce over the top.
- Serve immediately with extra chimichurri on the side.
Notes
- For best results, marinate the steak with salt for 30 minutes beforehand.
- Chimichurri can be made a day ahead for deeper flavor.
- Use a food processor for a quicker chimichurri, but avoid over-blending.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 0g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg