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Chimichurri Steak sliced on a serving tray and herbs.
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Chimichurri Steak Recipe

This chimichurri steak is marinated in a zesty and bold garlic-lemon-herb oil, then seared to perfection. It’s nearly effortless to throw together, and the whole family will love it!
Course Meats
Cuisine American, Uruguay
Keyword Chimichurri Steak, Chimichurri Steak Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinating 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 240kcal
Author Natalya Drozhzhin

Ingredients

  • 1 1/2 lbs flank skirt, or sirloin steak
  • ½ cup fresh parsley finely chopped
  • 3 garlic cloves minced
  • ¼ cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp salt
  • ½ tsp black pepper
US Units - Metric

Instructions

  • Mix the parsley, garlic, olive oil, lemon juice, salt, and black pepper in a bowl.
    parsley, galic, oil, lemon, salt and pepper in a bowl.
  • Pour about ⅔ of the chimichurri over the steak, rubbing it evenly on all sides. Cover and marinate the steak for at least 30 minutes and up to 8 hours in the refrigerator.
    Flank on a sheet pan with Chimichurri.
  • Heat a grill or cast-iron skillet over high heat. Cook the steak for 3–5 minutes per side, depending on the thickness and your desired doneness.
    Pan with Steak Chimichurri sauce.
  • Transfer the steak to a cutting board and rest it for 5–10 minutes. Slice the steak thinly against the grain.
    Cooked Chimichurri Steak on a baking sheet.
  • Spoon the remaining chimichurri over the sliced steak before serving. Enjoy!
    Chimichurri Steak sliced on a serving tray and herbs.

Video

Nutrition

Calories: 240kcal | Carbohydrates: 1g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 451mg | Potassium: 428mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 423IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg