Chimichurri Steak
Steak with chimichurri sauce is a flavorful dish that combines the juicy, robust taste of grilled or seared steak with a zesty sauce.
Servings: 2 Servings
Calories: 482kcal
Equipment
Ingredients
Chimichurri Sauce
- 1 cup Italian flat-leaf parsley thick, woody stems removed
- 2 tablespoons red wine vinegar white wine vinegar or lemon juice
- 4 tablespoons olive oil or more depending on desired consistency.
- 1 tablespoon fresh oregano leaves or 1 teaspoon dried
- 4 large cloves garlic smashed
- 0.5 teaspoon kosher salt or more to taste
- 0.25 teaspoon crushed red pepper flakes
Steaks
- 10 ounces sirloin steaks two 5-ounce steaks, or steak of your choosing
- 2 teaspoons garlic, salt, black pepper seasoning or to taste
- 5 ounces cherry tomatoes and 2 bamboo skewers
Instructions
To make the Chimichurri Sauce
- Place the parsley, red wine vinegar, olive oil, oregano, garlic, olive oil, salt and red pepper flakes in a food processor or blender.
- Cover and process until minced, adding additional olive oil if needed to achieve desired consistency. Scrape down the sides of the bowl as needed to guarantee a consistent texture. Be careful not to over-blend, or it may become too smooth.
- Pour into a small bowl, cover and place in the refrigerator until ready to use.
For the Tomatoes:
- Skewer tomatoes and set aside.
For the steaks:
- Pat dry with paper towels and season with garlic pepper or sea salt and pepper. Let the seasoned steak sit at room temperature for about 30 minutes. This allows flavors to penetrate, and brings the internal temperature closer to cooking-ready.
- Prepare a charcoal or gas grill for direct cooking over medium heat.
- Grill steaks until internal temperature reaches 110°F for medium-rare, or 120°F for medium.
- Grill the tomatoes for about 5 minutes, turning once, just until they are softened.
- Remove steaks and allow to rest for 5 to 10 minutes before serving.
- Slice steaks and top with Chimichurri sauce and serve with tomato skewers.
Notes
- Any cut of meat will work for this meal; NY Strip steak, flank steak, ribeye steaks, skirt steak, flat iron, etc.
- Use any variety of small tomatoes; yellow, red, combination.
- Remember to soak your wooden skewer in water for 30 minutes before using so they do not burn.
- Fresh herbs are very important. Wilted parsley and bottled garlic are no-nos. The fresher, the better!
- For a chunkier chimichurri, chop the herbs finely by hand.
- Since olive oil is a prominent ingredient, ensure you’re using one with a taste you enjoy. A good quality oil enhances the sauce’s richness.
- Leftover chimichurri can be stored in an airtight container in the fridge for up to a week. Stir it well before each use, as the ingredients might settle or separate.
- This sauce is traditionally served with red meat, but it is also delicious on chicken, fish, shrimp, vegetables and eggs.
- Please see original post for all cooking options.
Nutrition
Calories: 482kcal | Carbohydrates: 9g | Protein: 33g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 86mg | Sodium: 694mg | Potassium: 872mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2991IU | Vitamin C: 58mg | Calcium: 142mg | Iron: 6mg
