Chimichurri Steak Grill Tip (Printable Recipe Version)
Tender steak covered with punchy chimichurri and loads of bright herbs for a real cookout hit.
# Ingredients You’ll Need:
→ Chimichurri Stuff
01 -
80 ml red wine vinegar
02 -
10 g fresh parsley (leaves and stems)
03 -
10 g fresh cilantro (leaves and stems)
04 -
1 tbsp fresh oregano
05 -
4 garlic cloves, minced
06 -
120 ml olive oil
07 -
0.5 tsp chili flakes
08 -
0.5 tsp fine sea salt
→ For Steak
09 -
680 g flank steak
10 -
7 ml olive oil
11 -
1 tsp fine sea salt
# Steps to Make It:
01 -
Cut meat across the grain into strips, drizzle the chimichurri over the top, and share it right away.
02 -
Move steak onto a cutting board when it’s off the pan. Wait 5 to 10 minutes so you don’t lose the juices.
03 -
Sear both sides of the steak for 5 or 6 minutes each, aiming for an inside temp of 63°C for medium rare.
04 -
Heat your grill pan or a heavy skillet over medium-high. Rub meat with olive oil and sprinkle sea salt on both sides.
05 -
Toss everything for the chimichurri into a food processor or blender and pulse until the herbs get nice and chopped.
# Extra Information:
01 -
Always cut steak against the grain so it stays tender.