Chimichurri Steak (Grilled Flank Steak with Herb Sauce)

Chimichurri Steak is a summer essential element – suffering from a flank steak garnished with a bright Herby Chimichurrri sauce, which adds freshness and zing to everything from steak to chicken and fish.

Chimichurrri steak recipe

If you’ve never had a Chimichurri steak, you are for handwriting. My cousin Katya is from Argentina and thus she makes chemicals, a life sauce of herbs, which is a major in Argentine cooking. In Argentina, Chimichuri has to stack what Ketchup is to burgers in the United States – essential. Its version is bright, galdy and perfectly balanced with vinegar and olive oil. I use it throughout the summer of grilled steak, chemist kebabsChicken, choripan, or really any meat that grill – instantly turns plain food into something special.

Why this recipe works

I love Chimichurri sauce and I do it often! This is one of those spices I always return to because it is so fresh and versatile. I even gave it in my Skinnytaste and done Cooking Book – complementing fresh mint for bright, bold rotation in lamb chimichuri grilled cutlets with Chimichurri (seriously delicate!). But this version here is the real deal, just like my cousin from Argentina does it.

• Bold, authentic taste: Fresh herbs, garlic and vinegar in chemicals carry a bright, lavish aroma of grilled meat with minimal ingredients.
• Universal and adaptive: Tasty of steak, chicken, sausage, lamb or even vegetables-this is your summer spice.
• High protein content: Pair with grilling steak on grilled or other slender meats, this recipe is naturally high in protein to help you maintain full and satisfied.
• Fits many diets: Naturally Gluten., Dairy., low carbohydratesand Whole30-pleasant -big for a wide range of dietary needs.
• Perfect for summer fun: Great for parties in the backyard and chemicals can be made forward to save time.

What is Chimichurri steak?

Chimichurri Steak is a classic Argentine dish prepared by topping grilled steak with chimichur sauce – a lush herb with parsley, garlic, vinegar, olive and spices. In Argentina, Chimichuri is as important for steak as ketchup is the burgers in the United States, it adds freshness, acidity and bold aroma that perfectly complements the richness of grilled meat.

The best sauce of steak chimpins

This Chimichurri recipe comes straight from my cousin, who is from Argentina. Its version is bold, garlika and perfectly balanced with vinegar and olive oil. Although made with fresh herbs, most of the ingredients are a staple for a closet, which facilitates the swinging of any time.

Here’s what you will need:

• Fresh parsley – For a vital, grassy taste
• Red onion adds a light, aromatic bite
• Jerk – For this signature Chimichurri Punch
• Extra Virgin olive oil – For wealth and body
• Red wine vinegar – adds brightness and acidity
• Crushed flakes of red pepper – To touch heat
• Beehive salt and black pepper – to bring everything in balance

How do I do chimichurri steak

This easy summer recipe is collected in just a few simple steps (See the recipe card below for measurements and print options):

1. Make Chimichurri sauce: Cut finely fresh parsley, red onion, garlic, then mix with red wine vinegar, olive oil, salt, black pepper and a pinch of red pepper flakes.
2. Skip the steak: Season of flank steaks with garlic powder, cumin, oregeno, salt and pepper, then grill the desired by you.
3. Rest and slice: Allow the steak to rest, then cut on the grain.
4. Top with chemchors: Spoon the sauce on the sliced ​​steak and serve.

Tips for the most sucking grilled steak

• Bring to room temperature: Allow the steak to sit 20-30 minutes before the grill.
• Do not overcome: The medium row is ideal for flank steak (130–135 ° F).
• Rest before cutting: Give him 5-10 minutes to keep the juices.
• Thinly chopped steak against the grain: For the deepest bites.
• Optional: Slightly evaluate for more taste -If you use dry rubbing, gently insert the steak with a knife in a shallow cross model (about 1/8-inch deep, 1/2-inch from each other) on both sides. This can help the spice click better and give a slightly more aromatic crust.

Can I do chimichurri a while ago?

Yes! Chimichurri’s sauce is actually better when done. You can prepare it for up to 3 days in advance and store it in the refrigerator. Just be sure to bring it to room temperature before serving for the best taste and consistency.

You can even double the recipe if you feed a crowd. Although best on the day it is made, it still holds beautiful for a few days in the fridge. Allow it to sit for 20-30 minutes before serving to let the flavors pass.

What to serve with steak with chimichuri

This dish is ideal for backyard parties and summer evenings. Try with:

Variations:

• Switch the herbs: Try to use half a cylate or half mint for a unique twist of classic chimichuri.
• Use different vinegar: Apple cider vinegar works well in place of red wine vinegar.
• Exchange a cut: You can use a skirt or hanger instead of a flank.
• No grill? No problem: Cook the steak in a hot cast iron pan for great nests.

More recipes for steaks you will like:

Frequently asked questions

Which steak cutting is most suitable for Chimichurri?
Flang steak, skirt with skirt or hanger steak work well thanks to their rich aroma and fast cooking nature.

Is Chimichurri spicy?
Not usual! This is more darkening, but you can add red pepper flakes for a little heat.

Can I use Chimichurri on other meats?
Absolutely. It is amazing chicken, lamb, sausage, fish and even roasted vegetables.

How long did Chimichurri last in the fridge?
It remains fresh for up to 3 days in a hermette container.

Can I do this in advance?
Yes – Chimichurri can be prepared forward, making it ideal for parties and eating.