Ingredients (Serves 4)
For the Steak:
2 lbs (900 g) flank steak or ribeye
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped 🌿
1/4 cup fresh cilantro, finely chopped
3 garlic cloves, minced
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes (optional)
1/2 cup olive oil
Salt and black pepper to taste
Instructions
Prepare the Chimichurri Sauce:
In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes (if using), olive oil, salt, and black pepper. Stir well and set aside for the flavors to meld.
Season the Steak:
Pat the steak dry with paper towels. Drizzle olive oil on both sides, then season with salt and black pepper.
Preheat the Grill:
Heat the grill to high heat. Oil the grates to prevent sticking.
Grill the Steak:
Place the steak on the grill and cook for 4–5 minutes per side for medium-rare, or adjust the cooking time for your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare, 145°F for medium).
Rest the Steak:
Remove the steak from the grill and let it rest for 5 minutes to retain its juices.
Slice and Serve:
Slice the steak against the grain into thin strips. Drizzle generously with chimichurri sauce and serve immediately.
Tips for the Best Chimichurri Steak
Use fresh herbs for the chimichurri sauce to ensure vibrant flavor.
Letting the steak rest after grilling is crucial for keeping it juicy.
Chimichurri sauce can be made a day ahead and refrigerated for deeper flavor.
Serving Suggestions
Pair this flavorful steak with roasted potatoes, grilled vegetables, or a crisp green salad for a complete meal.
