Chimichurri Steak Made Easy
Juicy seared steak topped with a bright, garlicky chimichurri. Weeknight-simple yet dinner-party worthy.
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Servings:
Ingredients
Main Ingredients
- 1 cup fresh parsley, finely chopped
- 0.5 cup fresh cilantro, chopped optional
- 2 tbsp shallot, minced
- 2 tsp garlic, finely minced
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 3 tbsp red wine vinegar
- 0.5 cup extra-virgin olive oil for chimichurri
- 1 tbsp lemon juice freshly squeezed
- 0.5 tsp kosher salt for chimichurri
- 0.25 tsp black pepper for chimichurri
- 1.5 lb skirt steak flank or strip also work
- 2 tsp kosher salt for seasoning steak
- 1 tsp black pepper for seasoning steak
- 1 tbsp olive oil to oil the steak
- 1 tbsp unsalted butter optional, for basting
- 1 tbsp warm water optional, to loosen sauce
Instructions
Preparation Steps
- Chop parsley and cilantro. Mince shallot and garlic until fine.
- Stir herbs with oregano, red pepper flakes, vinegar, lemon juice, salt, and pepper.
- Drizzle in olive oil while stirring until emulsified. Add warm water to loosen if desired. Let sit 10 minutes.
- Pat steak dry. Season all over with salt and pepper, then rub lightly with olive oil.
- Heat a cast-iron skillet or grill over high until very hot.
- Sear steak 3–4 minutes per side for medium-rare. Add butter in the last minute and baste, if using.
- Rest steak 5–10 minutes. Slice against the grain and spoon chimichurri over the top.
Notes
Try adding a chopped Fresno chili to the sauce for gentle heat, or swap cilantro for more parsley if you prefer. Leftover chimichurri keeps 4–5 days refrigerated in a sealed jar; bring to room temperature and stir before serving.
This recipe is an original creation inspired by classic Chimichurri Steak Made Easy flavors. All ingredient ratios and instructions are independently developed.