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Chimichurri Steak
When you want to finish your steak with something beyond butter, try this easy, herby sauce straight from Argentina. Chimichurri Steak is packed with flavor, and the sauce is easy to make right in your blender.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●skillet
📝 Preparation Steps
1
To make the chimichurri sauce:
2
In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes. Pulse until finely chopped, about 3 to 5 times.
3
Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to ⏱️ 30 seconds. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/2 teaspoon pepper). Set aside so the flavors can blend while preparing the steak.
4
To make the steak:
5
In a large zipper-top bag, add steak, cilantro, and lime juice. Zip bag closed and massage steak to combine marinade. Marinate at room temperature for ⏱️ 30 minutes or cover and refrigerate for up to 1 day (see note 2).
6
Pat steaks dry and season each side with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add steak and cook, without moving, until crispy and browned on one side, about 3 to ⏱️ 5 minutes. Flip and cook until browned on the second side, about 3 to ⏱️ 5 minutes longer.
7
Allow steak to rest for ⏱️ 5 minutes. Slice steak against the grain and serve with chimichurri sauce.
Nutrition Facts
calories
520 kcal
fat Content
41 g
serving Size
5 oz
fiber Content
2 g
sugar Content
1 g
sodium Content
89 mg
protein Content
31 g
cholesterol Content
85 mg
carbohydrate Content
5 g
saturated Fat Content
8 g
unsaturated Fat Content
32 g
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