Juicy Chimichurri Steak: The Ultimate 35-Minute Date Night Dinner
Get the perfect sear on this Chimichurri Steak! A 35-minute recipe featuring a zesty Argentinian herb sauce that’s perfect for summer grilling or date night.
Too hot to turn on the oven? This Chimichurri Steak is your new summer obsession.
It delivers high-end steakhouse vibes right in your own backyard. You won’t believe how easy it is to master. You deserve a meal that feels like a total celebration tonight.
Why This Recipe Is a Winner
This Chimichurri Steak is a total game changer for your weeknight dinner rotation. It feels incredibly fancy but takes under 40 minutes to finish. You get that perfectly charred crust and a zesty finish. It is the ultimate way to impress on a romantic date night.
The fresh herbs bring a brightness that cuts through the rich beef perfectly. It is a healthy, high-protein meal that never feels like a sacrifice. Your family will beg for this high-protein masterpiece every single week. It is simple, fresh, and absolutely addictive.
Simple Method
Making this dish is surprisingly straightforward for any home cook. You just whip up the sauce and sear the meat quickly. The key is high heat and a little bit of patience. Even a beginner can nail this juicy result every single time.
Ingredients You’ll Need
This recipe uses fresh, seasonal produce at its absolute best.
- 1.5 lbs flank steak, room temperature
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 cup fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano leaves, chopped
- 0.5 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 0.5 teaspoon red pepper flakes
Step-by-Step
- In a medium bowl, combine the chopped parsley, minced garlic, and oregano.
- Add the red wine vinegar, red pepper flakes, and olive oil.
- Stir well and set aside for at least 20 minutes.
- Preheat a grill or cast-iron skillet over high heat.
- Pat the flank steak dry with paper towels.
- Season generously with salt and black pepper on both sides.
- Place the steak on the grill or skillet.
- Cook for 5 to 7 minutes per side.
- Aim for an internal temperature of 130°F (54°C) for medium-rare.
- Remove the steak from the heat and transfer to a board.
- Tent loosely with foil and rest for 10 minutes.
- Slice the steak against the grain into thin strips.
- Arrange on a platter and spoon sauce liberally over the meat.
Best Ways to Enjoy It
Serve this warm with a side of crispy roasted potatoes. It also pairs beautifully with a fresh garden salad or grilled corn. For a romantic date night, pour a glass of bold Malbec. The acidity in the wine matches the vinegar in the sauce perfectly.
Keep It Fresh
Store any leftover steak in an airtight container for three days. Keep the extra chimichurri sauce in a separate glass jar. You can use the leftover sauce on eggs or sandwiches tomorrow. Reheat the steak gently so you do not lose that medium-rare pink center.
Tips for Best Results
- Always let your steak reach room temperature before cooking.
- Pat the meat very dry to ensure a perfect crust.
- Do not skip the 10-minute resting period after grilling.
- Slice against the grain to keep the meat tender.
- Use the freshest parsley you can find for the best flavor.
- Let the sauce sit so the garlic mellows into the oil.
- Use a meat thermometer for a perfect result every time.
Ways to Switch It Up
- Swap the flank steak for a juicy skirt steak.
- Add a splash of lemon juice for extra brightness.
- Try this sauce over grilled shrimp or chicken breasts.
- Add more red pepper flakes if you love a kick.
FAQs
Can I make the sauce in advance?
Yes, you can make it a day early for better flavor. Just keep it in the fridge and stir before serving.
What if I do not have a grill?
A heavy cast-iron skillet works perfectly for a beautiful sear. Just make sure your kitchen is well-ventilated!
Why is my steak tough?
You likely sliced it with the grain instead of against it. Always look for the muscle fibers and cut across them.
You are going to crush this recipe. Get that grill hot and enjoy every single bite!
— Jasmine
Ingredients
Method
- In a medium bowl, combine the chopped parsley, minced garlic, oregano, red wine vinegar, red pepper flakes, and olive oil. Stir well and set aside for at least 20 minutes to allow flavors to meld.
- Preheat a grill or cast-iron skillet over high heat.
- Pat the flank steak dry with paper towels and season generously with salt and black pepper on both sides.
- Place the steak on the grill or skillet and cook for 5 to 7 minutes per side, or until an internal temperature of 130°F (54°C) is reached for medium-rare.
- Remove the steak from the heat and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes.
- Slice the steak against the grain into thin strips.
- Arrange the steak on a platter and spoon the chimichurri sauce liberally over the meat before serving.
