Chimichurri Steak Grill Tip (Printable Recipe Version)

Juicy steak with tangy chimichurri sauce and bright herbs — just right for your special BBQ sessions.

# Ingredients You’ll Need:

→ For the Chimichurri

01 - 120 ml olive oil
02 - 80 ml red wine vinegar
03 - 10 g fresh cilantro, including leaves and stems
04 - 10 g flat-leaf parsley, including leaves and stems
05 - 4 garlic cloves, minced
06 - 1 tbsp fresh oregano
07 - 0.5 tsp chili flakes
08 - 0.5 tsp fine sea salt

→ For the Steak

09 - 680 g flank steak
10 - 7 ml olive oil
11 - 1 tsp fine sea salt

# Steps to Make It:

01 - Cut the steak across the grain into strips, drizzle with that chimichurri, then plate it up.
02 - Move the steak onto a cutting board after grilling. Hang tight for about 5 to 10 minutes so the juices stay in.
03 - Cook each side of the steak for 5 to 6 minutes until it hits 63°C in the middle for that nice pink (medium rare) inside.
04 - Get your grill pan or heavy skillet hot over medium-high. Brush the steak with olive oil and season both sides with salt.
05 - Toss all the chimichurri stuff into a processor or blender, pulse a few times so the herbs get chopped up nicely.

# Extra Information:

01 - Slicing the steak against the grain will make it tender and easy to eat.

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