Ingredients
Equipment
Method
- In a bowl, combine the finely chopped parsley, fresh or dried oregano, and minced garlic.
- Add the extra-virgin olive oil and red wine vinegar to the herb mixture.
- Sprinkle in the red pepper flakes, kosher salt, and black pepper. Whisk everything until it resembles a loose pesto consistency.
- Taste the chimichurri and adjust seasonings if needed. Add more vinegar if too oily, or more salt if lacking flavor.
- Set aside ¼ cup of the marinade for serving later (important for food safety).
- Place your steak in a dish or zip-top bag and coat it thoroughly with the remaining chimichurri.
- Marinate thinner cuts (skirt or flank) for 4-12 hours, or thicker cuts (sirloin) for 6-24 hours in the refrigerator.
- When ready to cook, remove the steak from the marinade, wipe off any excess, and pat dry with paper towels.
- Lightly oil and salt the steak if desired before cooking.
- Sear or grill the steak over high heat to an internal temperature of 125-130°F for medium-rare, approximately 2-4 minutes per side depending on thickness.
- Let the steak rest for 5-10 minutes before slicing thinly against the grain.
- Drizzle with the reserved chimichurri sauce and serve immediately.
Nutrition
Notes
This chimichurri marinade works beautifully on various cuts of beef including skirt, flank, hanger, sirloin, or strip steak. For food safety, never reuse marinade that has touched raw meat unless you boil it for at least 2 minutes first.
The flavors of chimichurri actually deepen after a day in the refrigerator, so consider making a double batch to use throughout the week. It's excellent not just on steak but also on grilled chicken, shrimp, or roasted vegetables.
Store any unused chimichurri in an airtight container in the refrigerator for up to 5 days. The olive oil may solidify when cold, so bring to room temperature before using.