Steak with Chimichurri Sauce. Chimichurri sauce is bright zesty, herb packed sauce from Argentina that will blow you away. Also used as a marinade, the fresh vibrant flavors bring a zest of flavor to any type of meat.
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. This version is flat out delicious.
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!
How To Make Chimichurri Sauce
It’s easy! All you need is a sharp knife and fresh ingredients. Making Chimichurri Sauce is easy. All you need is parsley, red onion, fresh oregano, and garlic. All chopped as fine as you can get it. It all comes together by adding olive oil, red wine vinegar, crushed red pepper and lemon zest.
You can use this sauce simply as a topping for grilled meats, or as a marinade for chicken. For steak, just grill your favorite cut and use the sauce for a topping. Flank Steak, Skirt Steak, T-bones …. any will work.
I’ve cut chicken thighs into chunks for skewers marinaded them for a few hours in Chimichurri. Grill them for a wonderful healthy entree.
Chimichurri Sauce and potatoes are a natural combination. Simply cut potatoes into bite sized pieces, toss with chimichurri sauce and roast them on a baking sheet in the oven. You’ll be glad you tried this one. Another recipe that works well for potatoes is this Crispy Smashed Potatoes version from Food Network.
Recipe for Flank Steak With Chimichurri Sauce
I hope you give this recipe for steak with Chimichurri sauce a try. And if you do, please come back and give the recipe a star rating. And if you have a favorite way to use Chimichurri, let me know, I’d love to give it a try.
Served alongside one of my favorite salads, Grilled Romaine and Asparagus with Pine Nut Dressing…let the summer games begin!
Love cooking with Flank Steak? Here are more flank steak recipes:
- Grilled Flank Steak with Charred Caramelized Sweet Corn
- Pan Seared Flank Steak Topped With Onion Marmalade
- Orange Ginger Flank Steak
- Tangy Flank Steak with Horseradish Cream Sauce
- Taqueria Style Grilled Carne Asada
Flank Steak with Chimichurri Sauce
- For The Chimichurri Sauce
- 1/2 cup red onion minced
- 1/3 cup parsley flat leaf minced
- 1 tablespoon oregano fresh coarsely chopped
- 1 tablespoon garlic minced
- 1/3 cup olive oil extra virgin
- 3 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 1 teaspoons coarse salt
- 1/3 teaspoon black pepper
- For the Grilled Flank Steak
- 1 1/2 pounds Flank Steak
- Salt and Pepper to Taste
- For the Chimichurri Sauce
- Mix everything in a bowl and let stand at room temperature for at least 15 minutes.
- For the Flank Steak
- Preheat grill to 500 degrees. Turn heat down to 350. Salt and pepper the flank steak. Grill flank steak for 5 – 6 minutes per side. Remove from grill and tent with foil for 5 minutes.
- Slice flank steak against the grain. Place on a serving platter and drizzle a generous helping of chimichurri sauce down the middle.
Flank Steak with Chimichurri Sauce …It’s What’s for Dinner.