Argentinian Chimichurri Steak
Ingredients
- 2 lbs skirt steak or flank steak at room temperature for 30 minutes before cooking
- 2 tbsp olive oil for searing
- 1.5 tsp kosher salt
- 1 tsp black pepper freshly ground
- 0.5 tsp garlic powder optional, for extra seasoning
- 1 cup fresh flat-leaf parsley packed, finely chopped
- 2 tbsp fresh oregano leaves or 1 tsp dried oregano
- 5 cloves garlic finely minced
- 3 tbsp red wine vinegar
- 0.5 cup extra virgin olive oil good quality
- 0.5 tsp red pepper flakes adjust to taste
- 1 tsp kosher salt
- 0.25 tsp black pepper freshly ground
Instructions
- Combine the finely chopped parsley, oregano, and minced garlic in a medium bowl.
- Add the red wine vinegar, red pepper flakes, salt, and black pepper. Stir to combine.
- Pour in the extra virgin olive oil and stir until the sauce comes together. Taste and adjust seasoning as needed. Set aside at room temperature while you cook the steak, or refrigerate for up to 24 hours.
- Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat completely dry with paper towels — this is essential for a good sear.
- Season the steak generously on both sides with kosher salt, freshly ground black pepper, and garlic powder if using.
- Heat a large cast iron skillet or grill pan over high heat until smoking hot. Add the olive oil and swirl to coat.
- Add the steak to the pan and cook without moving it for 3 to 4 minutes until a deep brown crust forms. Flip and cook for another 3 to 4 minutes for medium-rare (internal temperature of 130°F to 135°F), or until your desired doneness.
- Transfer the steak to a cutting board and tent loosely with foil. Let it rest for at least 5 minutes.
- Slice the steak thin against the grain. Arrange on a serving platter, spoon chimichurri generously over the top, and serve immediately with additional chimichurri on the side.
Notes
Storage: Leftover sliced steak keeps in an airtight container in the refrigerator for up to 3 days. Chimichurri keeps separately in a sealed jar for up to 5 days — bring to room temperature and stir before using. Reheat steak gently in a skillet over low heat or enjoy cold over salad. For grilling: Cook over direct high heat for the same timing. Doneness guide: 125°F rare, 130-135°F medium-rare, 140°F medium, 150°F medium-well.