Recipes
Steak With Chimichurri Sauce
Serves 4
| Prep Time: 5 min
| Cook Time: 12 mins
| Total Time: 22 mins
You may need: Chimichurri
Discover The Recipe
Transform a delicious steak into an extraordinary meal with this Steak with Chimichurri Sauce recipe. Argentina is synonymous with the tango (dance) and its superb beef, having been the world’s greatest exporter of beef from the early 1800’s until recently (Brazil took the crown in the 2000’s). It’s not just that Argentina has a lot of cattle ranches, but that the beef has a reputation as the best in the world owing to the endless grasslands called ‘Pampas’ that cover the northern half of the country, roamed by rugged ‘Gauchos’ (Argentine cowboys) herding cattle.
This recipe introduces our subscribers to an amazing condiment called Chimichurri from Argentina that adds a blast of flavor, which perfectly complements any cut of steak. Chimichurri sauce is an herbaceous, flavor-packed condiment that you’ll want to have handy on your table along with a spoon to drizzle on each bite. It works equally well on grilled chicken, meats (including sausage and pork), fish, and grilled veggies. The red wine vinegar is bright but mild and perfectly complements the layers of flavor from the herbs, garlic, and mild chili heat. Use our Chimichurri blend to whip up a quick sauce, but feel free to add in fresh parsley and oregano for extra punch if you have it on hand.
Ingredients
1 lb of flank, skirt, or flat iron steak
salt & pepper to taste (optional)
2 tbsp Piquant Post Chimichurri spice
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp salt for sauce (optional)
2 tbsp flat leaf (Italian) parsley leaves, stems removed & coarsely chopped (optional)
Notes
Most people have tried the flank steak and skirt steak cuts. However, another good option for this steak with Chimichurri sauce recipe is the lesser known flat iron steak, which has become increasingly popular in restaurants and available in supermarkets as a lower-cost alternative to pricey cuts. The flat iron steak (aka top blade steak) is cut from the shoulder but is nearly as tender as the tenderloin and nicely marbled for great flavor.
After cooking any of the cuts of meat suggested in this recipe, we recommend letting your meat rest for 3-4 mins before slicing. This locks in the juices and finishing the cooking process.
When slicing any of these thin cut steaks, you will want to cut across the grain with a sharp knife.
Furthermore, any quick internet search results in lots of blog posts and recipes about chimichurri. Most of them incorrectly show chimichurri as a creamy lime green sauce that has been whipped in the food processor. This is not how its served in Argentina (we’ve been a half dozen times and spent time researching why blogs are showing creamy chimichurri sauce for this recipe. Quick answer: either these people haven’t been to Argentina and are misinformed or they are trying to create a salad dressing/dip inspired by chimichurri).
If you have a strong aversion to eating leafy herbs and/or the texture of dried herbs here are a couple of tips to try before blitzing in the food processor. 1) Using a chef knife, finely chop the dry churrichurri blend and any fresh herbs into a smaller size. 2) let your chimichurri sauce sit for longer before eating so that the dried herbs absorb more moisture.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Remove your steak from the fridge and season with salt & pepper to taste. Let rest while preparing the chimichurri sauce.
Remove the stems from a handful of parsley and chop. In a medium bowl, whisk the olive oil and vinegar together. Add the Chimichurri spice and parsley, and whisk until completely coated.
Preheat grill. When the grill is hot, add the steak and cover grill. Cook for 5-6 mins per side on Med heat (or if charcoal grill, slightly less) for Medium Rare. Or cook longer until desired doneness.
(Note: if using your oven broiler instead of a grill follow these instructions instead of step 3.) Place metal rack 6 inches below top broiler, and preheat oven. Line a pan with foil and then add steak to pan then oven. Cook for 4-6 mins per side then flip. Watch oven closely as these steak cuts are thin and can burn easily in a broiler. You want a very light singe, but not charred meat.
Alternatives & Substitutions
This steak with chimichurri sauce recipe delivers oodles of flavor from the chimichurri sauce. The beautiful thing about chimichurri is that you can use the condiment to drizzle on just about anything you like to eat.
Try chimichurri sauce as a topper on crusty bread / crustini.
Chimichurri’s tangy-savory-herb flavor works great on anything grilled or broiled. Try it with grilled chicken, baked fish, or grilled/roasted veggies. As in this recipe, you’ll drizzle it on as a condiment after cooking your dish.
Is it Taco Tuesday? Mix up the rotation with our Argentinian Stuffed Flank Steak Recipe!
For our vegan friends, try it on roasted butternut squash, carrots, or sweet potatoes. Also perfect with grilled zucchini or grilled portobello mushrooms.
Don’t forget to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Steak With Chimichurri Sauce
Serves
4
Prep Time
5 min
Cook Time
12 mins
Total Time
22 mins
Piquant Post spice you'll need: Chimichurri
Ingredients
1 lb of flank, skirt, or flat iron steak
salt & pepper to taste (optional)
2 tbsp Piquant Post Chimichurri spice
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp salt for sauce (optional)
2 tbsp flat leaf (Italian) parsley leaves, stems removed & coarsely chopped (optional)
Instructions
Remove your steak from the fridge and season with salt & pepper to taste. Let rest while preparing the chimichurri sauce.
Remove the stems from a handful of parsley and chop. In a medium bowl, whisk the olive oil and vinegar together. Add the Chimichurri spice and parsley, and whisk until completely coated.
Preheat grill. When the grill is hot, add the steak and cover grill. Cook for 5-6 mins per side on Med heat (or if charcoal grill, slightly less) for Medium Rare. Or cook longer until desired doneness.
(Note: if using your oven broiler instead of a grill follow these instructions instead of step 3.) Place metal rack 6 inches below top broiler, and preheat oven. Line a pan with foil and then add steak to pan then oven. Cook for 4-6 mins per side then flip. Watch oven closely as these steak cuts are thin and can burn easily in a broiler. You want a very light singe, but not charred meat.
Notes
Most people have tried the flank steak and skirt steak cuts. However, another good option for this steak with Chimichurri sauce recipe is the lesser known flat iron steak, which has become increasingly popular in restaurants and available in supermarkets as a lower-cost alternative to pricey cuts. The flat iron steak (aka top blade steak) is cut from the shoulder but is nearly as tender as the tenderloin and nicely marbled for great flavor.
After cooking any of the cuts of meat suggested in this recipe, we recommend letting your meat rest for 3-4 mins before slicing. This locks in the juices and finishing the cooking process.
When slicing any of these thin cut steaks, you will want to cut across the grain with a sharp knife.
Furthermore, any quick internet search results in lots of blog posts and recipes about chimichurri. Most of them incorrectly show chimichurri as a creamy lime green sauce that has been whipped in the food processor. This is not how its served in Argentina (we’ve been a half dozen times and spent time researching why blogs are showing creamy chimichurri sauce for this recipe. Quick answer: either these people haven’t been to Argentina and are misinformed or they are trying to create a salad dressing/dip inspired by chimichurri).
If you have a strong aversion to eating leafy herbs and/or the texture of dried herbs here are a couple of tips to try before blitzing in the food processor. 1) Using a chef knife, finely chop the dry churrichurri blend and any fresh herbs into a smaller size. 2) let your chimichurri sauce sit for longer before eating so that the dried herbs absorb more moisture.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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