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.
Servings 8 servings
Calories 367kcal
Ingredients
- 1 1/2 pounds flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter softened
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
Instructions
- In a food processor or mixing bowl, add the parsley, shallot, garlic cloves, chili, salt, pepper, oregano, and thyme. Blend or mix until smooth.
- Stir through the olive oil, lime juice, and lime zest.
- 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. You can also use a meat thermometer to check the internal temperature and aim for 135F.
- Remove the steak from the heat and let the meat rest for 10 minutes. Slice it against the grain and drizzle with chimichurri sauce.
Video
Notes
- Steak doneness. Look for 135°F for medium-rare (best texture for this recipe). If you want it cooked longer, look for 145°F for medium and 160°F for well done.
- Make red chimichurri sauce. Add one cup of roasted red peppers and substitute lime juice for red wine vinegar.
- Storage. Place the chimichurri sauce in an airtight container and refrigerate it. It will keep it fresh for 2-3 weeks.
Nutrition
Serving: 1serving | Calories: 367kcal | Carbohydrates: 3g | Protein: 31g | Fat: 19g | Sodium: 487mg | Potassium: 374mg | Fiber: 1g | Vitamin A: 664IU | Vitamin C: 21mg | Calcium: 38mg | Iron: 2mg | NET CARBS: 2g