Ingredients
Steak
- 1 1/2 lbs flank, skirt, or sirloin steak
Chimichurri Sauce
- ½ cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Prepare Chimichurri Sauce: In a bowl, mix the finely chopped parsley, minced garlic, olive oil, fresh lemon juice, salt, and black pepper until well combined to create the chimichurri sauce.
- Marinate the Steak: Pour about two-thirds of the chimichurri sauce over the steak, rubbing it evenly on all sides. Cover and refrigerate the steak for at least 30 minutes and up to 8 hours to allow the flavors to penetrate the meat.
- Cook the Steak: Heat a grill or cast-iron skillet over high heat. Cook the marinated steak for 3 to 5 minutes per side, adjusting the time depending on steak thickness and desired doneness.
- Rest the Steak: Remove the steak from heat and transfer it to a cutting board. Let it rest for 5 to 10 minutes to allow the juices to redistribute.
- Slice and Serve: Slice the steak thinly against the grain for tenderness. Spoon the remaining chimichurri sauce over the sliced steak before serving. Enjoy your flavorful chimichurri steak!
Notes
- Marinating the steak for longer (up to 8 hours) enhances the flavor and tenderness.
- Cooking times vary depending on steak thickness and preferred doneness; use a meat thermometer for precision.
- For an alternative to grilling, sear the steak in a cast-iron skillet to get a similar char and flavor.
- Serve with grilled vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
