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Juicy Chimichurri Steak Easy Dinner Ideas

Juicy Chimichurri Steak Easy Dinner Ideas

This Juicy Chimichurri Steak Easy Dinner Ideas features perfectly seared steak topped with a vibrant, garlicky herb sauce for an incredible protein-forward meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Argentine
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 lb flank steak or skirt steak
  • 1 tbsp olive oil for searing
  • 1 tsp kosher salt coarse
  • 0.5 tsp black pepper freshly ground
Chimichurri Steak Sauce
  • 1 cup fresh parsley flat-leaf
  • 4 cloves garlic peeled
  • 0.25 cup red wine vinegar tangy
  • 0.5 cup extra virgin olive oil high quality
  • 1 tsp dried oregano aromatic
  • 0.5 tsp red pepper flakes optional heat

Equipment

  • Cast Iron Skillet
  • Blender Or Food Processor
  • Meat Thermometer
  • Cutting board
  • Chef'S Knife

Method
 

Prepare the Sauce
  1. Place the parsley, garlic, red wine vinegar, oregano, and red pepper flakes into a food processor and pulse until finely chopped but not pureed.
  2. Transfer the mixture to a small bowl and stir in the extra virgin olive oil, then let it sit at room temperature to allow the flavors to meld.
Sear the Steak
  1. Pat the steak completely dry with paper towels and season both sides generously with kosher salt and black pepper.
  2. Heat a large cast iron skillet over high heat with one tablespoon of olive oil until the pan is shimmering and slightly smoking.
  3. Place the steak in the hot skillet and sear for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 130°F.
  4. Remove the steak from the skillet and place it on a cutting board, letting it rest for at least 10 minutes to lock in the juices.
  5. Slice the steak against the grain into thin strips and spoon a generous amount of the herb sauce over the top before serving.

Notes

Always slice against the grain to ensure the steak is tender. Store extra sauce in a jar in the fridge for up to 5 days; the oil may solidify, so let it sit at room temperature before using.