Chimichurri Steak

This chimichurri steak recipe features tender flank steaks topped with a zesty and refreshing chimichurri sauce. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 367kcal

Author Arman Liew

Ingredients

For the chimichurri sauce

1 bunch parsley stems removed
1 medium shallot
2 cloves garlic
1 small red chilli
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup olive oil
1 small lime juiced and zest

For the steak

1 1/2 pounds flank steak
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter softened

Instructions

In a high speed blender or food processor, add your parsley, shallot, garlic cloves, chili, salt, pepper, oregano, and thyme. Blend until smooth.
Transfer the mixture into a bowl and stir through the olive oil, lime juice, and lime zest.
Make the steak. Rub salt, pepper, and melted butter over the steak.
Place a skillet over medium heat. Once hot, add the seasoned steak and sear for 6 minutes, flipping halfway through.
Remove the steak off the heat and let the meat rest for 10 minutes. Slice it up and drizzle with chimichurri sauce.

Video

Notes

TO STORE: Place chimichurri sauce in an airtight container and refrigerate it. It will keep it fresh for 2-3 weeks.

TO FREEZE: You can freeze chimichurri sauce for up to 3 months in a freezer.

Nutrition