Chimichurri Steak
Chimichurri Steak is bound to be a hit with its fresh parsley and garlic. Use skirt steak or flank steak with chimichurri over white rice.
Servings 4 servings
Calories 647kcal
Ingredients
Grilled Flank Steak
- 1 lb flank steak
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon or lime
- 1/2 cup chimichurri sauce
Chimichurri Sauce
- 1 bunch parsley about 1 1/2-2 cups
- 1 cup olive oil
- 5 cloves garlic
- 1/4 cup red wine vinegar
- 1/2-1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- salt and pepper to taste
Instructions
- Preheat your grill getting it ready for the steak. If you're using an indoor grill ensure you're using the exhaust fan.
- Season the steak with chili powder, salt, and pepper, then gently place on the grill.
- Grill the flank steak for 4-5 minutes per side for medium rare to medium (final photo is 145 degrees for medium at about 6-7 minutes per side for medium) 6-8 minutes per side for a medium well steak.
- Once the steak is done remove it from the grill and allow it to rest for 10 minutes before slicing.
- Squeeze the juice of a lime or lemon onto the steak before slicing.
- Slice the flank steak against the grain and then cover with 1/2 cup of the chimichurri sauce.
Chimichurri Sauce
- Finely chop the parsley and garlic using a knife and cutting board. You can also pulse in a food processor separately, but do not puree!
- Place the parsley and garlic into a bowl and add in the remaining ingredients.
- Mix until fully combined.
- Use as desired and store leftovers in the refrigerator or freeze.
Notes
You will have leftover chimichurri sauce, which is calculated in the nutrition information.
Nutrition
Serving: 1serving | Calories: 647kcal | Carbohydrates: 3g | Protein: 25g | Fat: 60g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Cholesterol: 68mg | Sodium: 508mg | Potassium: 440mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg