Description

In this easy chimichurri steak recipe, juicy grilled steak is topped with fresh chimichurri sauce to create a tasty restaurant-quality meal at home. Naturally gluten-free and dairy-free, this easy recipe is perfect for summer cookouts, weeknight dinners, and any special occasion.

Ingredients

Units Scale

For the Chimichurri:

1 cup fresh parsley, finely chopped
4 garlic cloves, finely minced
1/2 teaspoon dried oregano
1 teaspoon red pepper flakes
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper

For the Steak:

16 ounces skirt steak
Salt & pepper to taste

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Instructions

Combine Herbs & Spices: In a small bowl, combine the chopped fresh parsley, minced garlic, dried oregano, red pepper flakes, salt, and pepper.
Add Vinegar & Oil: Pour in red wine vinegar and mix. Slowly drizzle in olive oil while stirring.
Let Sit Before Serving: Let the chimichurri sauce sit at least 20 minutes before serving (this is key for the flavors to blend together).
Preheat Grill: Heat up the grill to medium high to high heat (approximately 450F to 500F (230C to 260C)).
Grill Steak: Place the skirt steak on the grill and cook it to the desired doneness. For medium rare (130F to 135F), medium (140F to 145F), medium well (150F to 155F).
Let Steak Rest: Once cooked, let the grilled steak rest briefly for a few minutes, which will allow the juices to evenly distribute throughout the steak.
Slice & Serve: Slice the grilled steak against the grain (in a perpendicular direction the the muscle fibers) into evenly thin slices, then drizzle generously with the prepared chimichurri.

Notes

Parsley: Traditionally, Argentine chimichurri is made with flat-leaf parsley (Italian parsley). However, you may substitute the parsley with basil (for basil chimichurri) or cilantro (for cilantro chimichurri).

Garlic: The pungent flavor of fresh garlic cloves is a key ingredient in this basil chimichurri, so definitely make sure to use fresh garlic. If you really love garlic like I do, you can use all 4 garlic cloves. If you don’t want such a strong garlic taste, 2 or 3 cloves will be fine.

Dried Oregano: I used dried oregano for easy, but fresh oregano will work too. If using fresh, make sure to use 2 teaspoons fresh oregano leaves.

Red Pepper Flakes: Red pepper flakes add color and a kick of heat, so definitely make sure to add it in.

Red Wine Vinegar: I used red wine vinegar, but feel free to use white wine vinegar, regular white vinegar, or even apple cider vinegar instead.

Olive Oil: For the best flavor, I recommend using the best-quality extra virgin olive oil you can afford.

Black Pepper: For best results, use freshly ground black pepper.

Cook Time: The cooking time for the steak will depend on the thickness of the steak, so for best results, it’s best to use an instant read thermometer. As mentioned above, temperatures for the different doneness are: for medium rare it will be approximately 4 to 6 minutes (130F to 135F), medium will be approximately 5 to 7 minutes per side (140F to 145F), medium well (150F to 155F).

Slicing the Steak: For tender steak that’s easy to chew, make sure to steak against the grain (in a perpendicular direction the the muscle fibers). This is shorten the fibers, making the steak easier to chew.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dishes
Method: Grilling
Cuisine: Western