chimichurri steak
When a chimichurri steak graces our family table, it’s more than just a meal; it’s a celebration of vibrant flavors and joyful moments. This dish, with its tender, perfectly cooked steak and bright, herb-packed sauce, brings an explosion of freshness that makes every bite memorable. It reminds me of summer evenings spent enjoying simple, delicious food with loved ones, perhaps even alongside a batch of my favorite chimichurri steak tacos.
I remember my grandmother teaching me how to pick the freshest herbs from her garden for our sauces. She’d say, “Martha, the secret to a happy kitchen is in the fresh ingredients and the love you put into them.” This chimichurri steak recipe carries that spirit, blending those timeless lessons with our modern, busy lives.
This recipe is wonderfully hearty, offering a comforting yet light feel, and it’s surprisingly low-stress to prepare, making it ideal for any weeknight. My practical tip: always let your steak rest after cooking; it’s key to juicy, tender results every time!
What You Need to Make This Recipe
This incredible chimichurri steak comes alive with fresh parsley, bright cilantro, and aromatic garlic, which truly elevates the entire dish. These fresh herbs, alongside quality flank or skirt steak, create a meal that sings with flavor. If you’ve ever enjoyed the richness of garlic butter steak bites with cheesy mozzarella, you know the power of fresh ingredients! You’ll find the full list of ingredients and precise measurements in the recipe card below.
How to Make chimichurri steak
Crafting this flavorful chimichurri steak begins with preparing the vibrant green sauce, blending fresh herbs and aromatics until fragrant. Then, it’s all about seasoning your flank or skirt steak and grilling or pan-searing it to perfection. I find a simple marinade, much like what I use for marinated skirt steak, can really enhance the flavor before cooking. Finally, rest your steak, slice it, and spoon over that incredible chimichurri.
Pro Tips
Making a perfect chimichurri steak isn’t complicated, but a few of my go-to tips can truly make all the difference for a succulent and flavorful meal.
For the Perfect Chimichurri
For the freshest flavor, always use the best quality herbs you can find. I prefer to finely chop my herbs by hand for a more rustic texture, but a food processor works wonderfully for a quicker sauce. Remember, the chimichurri needs a little time for the flavors to meld, so making it an hour or two ahead is ideal.
My Secret Trick: I always make a little extra chimichurri to serve on the side; it’s fantastic drizzled over roasted vegetables or even eggs the next day. It truly enhances the whole chimichurri steak experience.
Cooking Your Steak
Bringing your steak to room temperature before cooking ensures a more even cook from edge to center. My top tip is to use a meat thermometer to hit your desired doneness—it takes all the guesswork out!
Fun Variations
One of the joys of cooking is how easily you can adapt a recipe to suit your family’s tastes or what you have on hand. This chimichurri steak is incredibly versatile!
For different cuts, try this chimichurri on sirloin, ribeye, or even a robust hanger steak. If you’re looking for a lighter option, it’s also delicious with chicken or grilled fish. I sometimes even serve it with skirt steak tacos for a fun twist! You can also play with the herbs—add a touch of mint or chives for an extra layer of freshness. For a little heat, increase the red pepper flakes in the chimichurri.
How to Store chimichurri steak
Properly storing your leftover chimichurri steak ensures you can enjoy its fantastic flavor for days to come. Store any leftover cooked chimichurri steak in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions for up to 2-3 months. To reheat, gently warm the steak in a pan over low heat or in the oven to prevent it from drying out. I always store mine in a glass container to preserve the flavors beautifully.
Nutritional Benefits
This chimichurri steak is not only delicious but also a fantastic source of lean protein, essential for building and repairing tissues. The fresh herbs in the chimichurri add a burst of vitamins and antioxidants, making this a wholesome and flavorful meal perfect for keeping busy families well-nourished.
FAQs
Can I prepare the chimichurri sauce in advance?
Absolutely! The chimichurri sauce can be made up to 2-3 days ahead and stored in an airtight container in the refrigerator. In fact, the flavors often deepen and meld together even more beautifully, enhancing your chimichurri steak.
What’s the best way to ensure my steak is tender?
To ensure a tender chimichurri steak, choose a good quality cut, bring it to room temperature before cooking, and don’t overcrowd your pan or grill. Most importantly, allow the steak to rest for 5-10 minutes after cooking before slicing.
Can I use a different cut of steak for this recipe?
Yes, you can! While flank and skirt steak are ideal for this chimichurri steak recipe, you can also use sirloin, ribeye, or even a flat iron steak. Adjust cooking times based on the thickness and type of cut for best results.
What are some good side dishes to serve with chimichurri steak?
Chimichurri steak pairs wonderfully with a variety of sides. I love serving it with roasted potatoes, a simple green salad, grilled asparagus, or even some fluffy rice to soak up all those delicious juices.
Perfect Chimichurri Steak
Ingredients
Equipment
Method
- Finely chop the fresh parsley, cilantro (if using), and oregano. Mince the garlic cloves. You can use a food processor for a finer texture, but hand-chopping creates a more rustic sauce.
- In a medium bowl, combine the chopped herbs, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Whisk to combine.
- Gradually pour in the extra virgin olive oil while whisking continuously until well combined. Taste and adjust seasoning as needed. For best flavor, let the chimichurri sit at room temperature for at least 15-20 minutes to allow the flavors to meld.
- Pat the flank or skirt steak dry thoroughly with paper towels. This is crucial for a good sear. Season both sides generously with salt and freshly ground black pepper.
- Heat a heavy-bottomed skillet or cast iron pan over high heat for 3-5 minutes until it's smoking hot. Add 1 tablespoon of olive oil to the pan.
- Carefully place the seasoned steak into the hot skillet. Sear for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or 5-7 minutes per side for medium (internal temperature 135-140°F). Cooking time will vary depending on steak thickness and desired doneness. Use a meat thermometer for accuracy.
- Once cooked to your liking, remove the steak from the pan and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice the steak against the grain into thin strips. Arrange the slices on a platter and spoon a generous amount of fresh chimichurri over the top. Serve immediately with any remaining chimichurri on the side.
Notes
Conclusion
This chimichurri steak recipe truly embodies what we love at purefoodrecipe.com: simple, vibrant, and utterly satisfying meals that bring families together. It’s a testament to how fresh ingredients and a little love can transform an everyday dinner into something extraordinary. I encourage you to try this flavor-packed chimichurri steak; it’s sure to become a cherished favorite in your home, just as it is in mine.
