Flank Steak with Chimichurri Sauce

Oh Chimi…churri’ve you been all my life? Flavorful with fresh parsley, hot with red pepper flakes, garlicky with garlic, exciting with red wine vinegar, zesty with lemon…I’m in love with Chimichurri sauce.

I’m probably the last food blogger alive that’s just learned of Chimichurri Sauce. My gosh is it good. So fresh and perfect for steak. I need to let you know up front, that this is the first and only Chimichurri sauce recipe I’ve ever tried. And I’m not likely to go searching for another, unless someone comes up with a recipe that I can’t live without trying.

We had somewhat of a rocky start to our Memorial Day weekend. But, with 50 mph winds and  extremely poor visibility complete with health warnings for our metro area for smoke from the 122,000 acre fire in the Gila National Forest in New Mexico, I wasn’t deterred from grilling on the first day of one of the biggest grilling holidays of the year. Even with the wind blowing out the grill three times, I managed to get this to the table  I’m telling you, it was rough out there!

Served alongside one of my favorite salads, Grilled Romaine and Asparagus with Pine Nut Dressing…let the summer games begin!  Thanks to Heather over at GirliChef for this recipe.

5.0 from 1 reviews
Flank Steak with Chimichurri Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • ½ cup red onion minced
  • ⅓ cup parsley flat leaf, minced
  • 1 tablespoon oregano fresh, coarsely chopped
  • 1 tablespoon garlic minced
  • ⅓ cup olive oil extra virgin
  • 3 tablespoons red wine vinegar
  • ½ teaspoon crushed red pepper
  • 1 tablespoon lemon zest
  • 2½ teaspoons salt coarse
  • ⅓ teaspoon black pepper
Instructions
  1. Mix everything in a bowl and let stand at room temperature for at least 15 minutes.

Flank Steak with Chimichurri Sauce…It’s What’s for Dinner.

 

On this day..

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Comments

  1. says

    I’ve always heard how good this is, but have never made it. I’m going to have to give it a try. I made your lemon zucchini bread the other day and it was delicious – almost like a cake. It was gone in no time… hubby took a slice every day in his lunch! I haven’t blogged it yet, but will.

    • Lea Ann says

      Karen, simple flavors come together for an exciting combination. I look forward to hearing how you like it. That darn lemon bread is just wonderful isn’t it? I used my food processor to grate the zucchini and they were pretty large strips, as far as grating goes, but I think that even held in some of the moisture in the vegetable, as opposed to smashing it on a box grater, and make it divine.

  2. says

    Yum, I’m a little ashamed to say I have never had chimichurri sauce either! Definitely trying this pronto! But I want to try your grilled romaine too! Grilled romaine kinda scares me, but I’m going to try it! :) Have a great Memorial Day!

    • Lea Ann says

      Gosh, maybe I should take that sentence out about being the last to weigh in on chimichurri. That romaine salad is really good. Just don’t over cook it, you want it to be toasty on the outside and warm and just wilted on the inside.

  3. says

    One of my favorite restaurants down in Texas served chimichurri over rice on the side of their incredible steaks. I think they used lime juice for the tartness, and I swear there was cilantro in there as well. That spicy tangy parsley deliciousness is the goal, though. I used leftover chimichurri as a rub for a whole chicken. OMG! Have fun playing with this deliciousness!

    • Lea Ann says

      Ok, I lied, I want your recipe to compare. You’ve been eating this stuff way longer than I. Love the idea of serving it on rice.

  4. says

    You’re not the last blogger to try chimichurri sauce. I’ve seen it for the past few years and still haven’t tried it. Based on your review, I’ve gotta make it! We love flank steak too.

    We’re pretty sure we could smell the smoke from the Michigan fires a couple of evenings ago too. What a shame about the fires. Some parts of the midwest are on high fire risk alerts.

    • Lea Ann says

      I’m surprised by all of these comments and non chimi tryers. Practically the whole state of Colorado is on high alert. I’m just hoping I can grill next week, we’re heading up into the mountains. Sometimes they completely ban any type of outdoor fires.

  5. says

    Mmmm…well then, you must know that I love chimichurri, as well (thanks for the link love!). I wish I could reach in and grab a plate. Hubby’s firing up the grill right this moment, actually. So scary having those fires/winds so close! Happy Memorial Day :)

    • Lea Ann says

      Thanks for a great recipe Heather. I’ve saved it since last summer and have been wanting to try it. Happy Holiday to you and your family.

  6. says

    Sorry to hear about the smoke – hard to believe it comes that far. I’ve only used chimichurri once and as a marinade and loved it. Not sure why I haven’t made it again and I’ll have to try the sauce version.

    • Lea Ann says

      It was crazy. I should have taken a photo. It’s hard to believe it comes from that far, and with the winds that strong, that there’s enough of it to last all day. Have you blogged about the marinade? I’d like to try that also.

  7. says

    I had a bad experience dining out once with a chimichurri sauce, so still haven’t tried it at home. Now I’m going to gather my tummy and courage and give this a try. It looks so good on that flank steak!

  8. says

    Sorry about the smoke. The weather everywhere seems to be crazy. Maybe because of the warm winter. Your steak looks fabulous Lea Ann. Don’t think I’ve ever made a chimichurri sauce, but that is about to change.
    Sam

  9. says

    I have loved chimichurri every single time I have had it and I don’t think I have had the same version twice.

    With that nearby fire, you could have just stuck a pork butt out on the deck and it would smoke itself :p

    • Lea Ann says

      LOL, that’s why you get paid the big bucks.

      And I agree Chris, I’ve made it twice now and even with the same darn recipe it was a little different. Plus, I’ve been Googling and so many different versions.

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