Chimichurri Steak: 6-Ingredient Bold Classic
Juicy seared steak topped with fresh parsley chimichurri sauce made with garlic, olive oil, and vinegar.
Ingredients
1 1/2 pounds flank or skirt steak
Salt to taste
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
1 cup fresh flat-leaf parsley, finely chopped
3 garlic cloves, minced
2 tablespoons red wine vinegar
1/4 teaspoon red pepper flakes
Instructions
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Remove steak from refrigerator 30 minutes before cooking and pat dry.
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Season both sides with salt and pepper.
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Mix parsley, garlic, vinegar, red pepper flakes, and 1 tablespoon olive oil in a bowl.
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Heat remaining olive oil in a skillet over high heat.
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Cook steak 3 to 4 minutes per side for medium-rare.
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Rest steak 5 to 10 minutes before slicing.
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Slice against the grain and spoon chimichurri over the top.
Notes
Allow steak to rest before slicing for best texture. Chimichurri can be made ahead for deeper flavor.