Description

This Chimichurri Steak recipe brings together the deep, earthy richness of high-quality beef with a bright, herbaceous sauce that awakens the senses. It's a celebration of clean, whole ingredients and simple cooking techniques that deliver maximum flavor.

Ingredients

Scale

1.5 lbs Flank Steak or Skirt Steak (Grass-fed preferred)
1 cup Flat-leaf Parsley
1/2 cup Fresh Cilantro
2 tbsp Fresh Oregano
4 cloves Fresh Garlic
1 small Shallot (optional)
1/2 cup Extra Virgin Olive Oil
3 tbsp Red Wine Vinegar
1 tsp Red Pepper Flakes
Sea Salt
Cracked Black Pepper

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Instructions

Remove your steak from the refrigerator 30 minutes before cooking. Pat the meat completely dry with paper towels. Rub both sides generously with sea salt and cracked black pepper
Finely chop the parsley, cilantro, and oregano by hand. Mix the herbs in a bowl with minced garlic, shallots, red wine vinegar, red pepper flakes, and olive oil. Let the sauce sit for 10 minutes
Place a heavy cast iron skillet over high heat. Add a tablespoon of high-smoke-point oil like avocado oil. Wait until the pan is shimmering
Lay the steak into the hot skillet. For medium-rare, sear for 4 to 5 minutes per side
Transfer the steak to a cutting board and let it rest for 8 to 10 minutes
Slice the steak thinly against the grain at a slight angle and serve with chimichurri sauce

Notes

Using grass-fed beef ensures higher levels of Omega-3 fatty acids.

Hand-chopping herbs preserves texture & flavor integrity.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Pan-searing
Cuisine: Argentinian

Nutrition

Serving Size: 6 oz steak with 3 tbsp sauce
Calories: 420 kcal
Sugar: 0 g
Sodium: 450 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 95 mg