Introduction
Transform humble steak into a flavor explosion with this easy chimichurri recipe! This vibrant sauce elevates a simple cut of beef into a restaurant-worthy meal, ready in minutes. Get ready to impress your friends and family with minimal effort and maximum flavor. It’s the perfect recipe for a relaxed BBQ night or a quick weeknight dinner.
Why This Works
This recipe works because it’s a beautiful balance of fresh, herbaceous chimichurri and the rich, savory flavor of grilled steak. The chimichurri is incredibly easy to make, requiring minimal chopping and blending. The ingredients are readily accessible, and the overall effect is impressive, even for beginner cooks. It’s a crowd-pleaser that elevates a simple steak to something truly special.
Key Ingredients
🥩 1.5 lbs flank steak or skirt steak
🌿 1 cup packed fresh parsley leaves
🌿 ½ cup packed fresh cilantro leaves
🧄 4 cloves garlic, minced
🌶️ 1-2 red jalapeños, seeded and minced (adjust to taste)
🍋 1/4 cup red wine vinegar
🍋 2 tablespoons lime juice
🧂 1 teaspoon salt
🧂 ½ teaspoon black pepper
🫙 ¼ cup olive oil
Instructions
1️⃣ Prepare the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
2️⃣ Grill the Steak: Preheat your grill to medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness. Use a meat thermometer to ensure it reaches your desired internal temperature (130-135°F for medium-rare).
3️⃣ Make the Chimichurri: While the steak rests, combine the parsley, cilantro, garlic, jalapeños, red wine vinegar, lime juice, salt, pepper, and olive oil in a food processor or blender. Pulse until finely chopped but not completely pureed—you want some texture.
4️⃣ Rest and Serve: Let the steak rest for 5-10 minutes before slicing against the grain. Spoon the chimichurri generously over the sliced steak and serve immediately.
Handy Tips
- For a milder chimichurri, remove the seeds and membranes from the jalapeños.
- If you don’t have fresh herbs, you can substitute with 1 tablespoon of dried herbs (parsley and cilantro), but the flavor will be less intense.
- Don’t overcook the steak! Overcooked steak will be tough and dry. Use a meat thermometer to ensure it’s cooked to your liking.
Heat Control
Grilling the steak requires careful heat control. Medium-high heat is ideal for creating a nice sear while cooking the steak evenly. Visually, you’ll see a beautiful brown crust forming on the steak. A meat thermometer is your best friend for ensuring the steak reaches your desired internal temperature.
Crunch Factor
This recipe focuses on the tender steak and the fresh, vibrant chimichurri. The crunch comes from the slightly coarse texture of the chopped herbs in the chimichurri, providing a pleasant contrast to the tender steak.
Pro Kitchen Tricks
- Marinate the steak for 30 minutes to an hour before grilling for even more flavor.
- To make cleanup easier, line your grill grates with foil.
- Add a squeeze of lemon juice to the chimichurri for extra brightness.
Storage Tips
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The chimichurri can also be stored separately in an airtight container in the refrigerator for up to a week.
Gift Packaging Ideas
This recipe is perfect for gifting! Package the chimichurri in a small jar with a pretty ribbon, and include a recipe card with instructions for grilling the steak. You could also add a small bag of gourmet sea salt or peppercorns for an extra touch.
Flavor Variations
🌟 Spicy Chimichurri: Add a pinch of red pepper flakes or a diced serrano pepper to the chimichurri for extra heat.
🌟 Citrus Chimichurri: Add the zest of one lime or lemon to the chimichurri for a brighter, more citrusy flavor.
🌟 Garlic-Herb Chimichurri: Increase the amount of garlic to 6 cloves for a more intense garlic flavor. Add a tablespoon of fresh oregano or thyme for an additional herbal note.
🌟 Argentine Chimichurri: Use only parsley and oregano in the chimichurri for a more traditional Argentine style.
Troubleshooting
- Tough Steak: If your steak is tough, it was likely overcooked. Next time, use a meat thermometer to ensure it reaches your desired internal temperature. Slicing against the grain will also help tenderize the meat.
- Bland Chimichurri: If your chimichurri lacks flavor, try adding more salt, pepper, or vinegar.
FAQ
- Can I use a different type of steak? Yes, you can use any steak you like, but flank steak and skirt steak are ideal because they are flavorful and relatively inexpensive.
- Can I make the chimichurri ahead of time? Yes, the chimichurri can be made up to a week in advance and stored in the refrigerator.
- How do I scale the recipe? Double or triple the ingredients to make more chimichurri or serve more people.
- Is this recipe gluten-free and dairy-free? Yes, this recipe is naturally gluten-free and dairy-free.
Conclusion
This Easy Chimichurri Steak recipe is a guaranteed crowd-pleaser. The bright, fresh flavors of the chimichurri perfectly complement the richness of the grilled steak. Experiment with the flavor variations, share your creations with friends and family, and enjoy the delicious results!