Steak with Chimichurri Sauce

Sometimes you just need a dinner that feels like a restaurant-quality meal without spending hours in the kitchen. This Steak with Chimichurri Sauce delivers bold, fresh flavor in under 30 minutes of cooking time, with prep you can do ahead to make weeknight dinners stress-free. Juicy, tender steak paired with a zesty, herb-packed chimichurri will quickly become a family favorite—or your go-to dish to impress guests with minimal effort.

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Steak with Chimichurri Sauce

Why You'll Love This Steak with Chimichurri Sauce Recipe

• Quick and easy: just 10 minutes of active cook time

• Meal-prep friendly: marinade and chimichurri can be made ahead to save time

• Flavor-packed: fresh parsley, garlic, and vinegar make the sauce bright and bold

• Family-friendly: chimichurri can be served on the side so spice levels are adjustable

• Great for entertaining: feels gourmet but requires minimal effort

• Versatile: works with flank, skirt, or flat iron steak—whatever’s easiest to find

• Pairs with anything: perfect with roasted veggies, rice, potatoes, or even a fresh salad

• Impressive but stress-free: you’ll look like you cooked for hours, even if dinner was on the table in 30 minutes

Cooking Tips & Tricks

• Don’t marinade longer than 24 hrs. because the steak will break down.

• Don’t slice right away.  Always let steak rest for 10 minutes to keep the juices from running out.

• How to cut against the grain:  Turn steak so that the stripes of grain go side to side NOT up/down.

• Then slice lengthwise.

Steak with Chimichurri Sauce Recipe

Prep: 10 mins. | Cook Time: 10 mins. | Serves: 6

Ingredients:

• 1-2 lbs. flat Iron steak, skirt steak or flank steak

•  1 c. parsley leaves

• 1 T. oregano leaves

• 4 garlic cloves, minced

• 1 tsp. red pepper flakes, to taste

• 1/4 c. red wine vinegar

• 1/2 tsp. salt

• pepper

• 1/2 c. extra virgin olive oil

  
  

Let's Get Started!

Chimichurri Sauce

1. Place all ingredients (parsley, oregano, garlic, red pepper flakes, red wine vinegar, salt, and pepper) except olive oil in a food processor. Pulse until parsley is finely chopped but not pureed.

2. Transfer into a small bowl. Add olive oil, gently stir until mixed. Then set aside for 1 hour before use or even overnight.

   *Store in an airtight container in the refrigerator and use within 3 days. Makes 3/4 cups

Steak

1. Score the steak: Pat the steak dry, then use the tip of a sharp paring knife to lightly score the steak in a diagonal crisscross pattern. *The cuts should be very thin; this will help the marinade to penetrate quicker.

2. Marinate the steak: Place the steak in a zip-lock bag and use your favorite bottled marinade to pour on the steak. Marinade steak in the refrigerator for at least 4 hrs. or up to 24 hrs.

3. Cook the steak: Let steak come to room temperature before cooking. Remove the steak from the marinade and shake off excess. Heat the broiler and position the oven rack 6 inches away from the top broiler. Line a baking sheet with foil and spray with cooking spray, then place the baking sheet in the oven for 5 minutes to preheat. After 5 minutes, add the steak to the pan and broil without flipping for 6 to 8 minutes, until the steak reaches 130 degrees.

4. Transfer steak to a cutting board, cover with foil and let steak rest for 10 mins. Slice the steak in VERY thin slices against the grain and serve with Chimichurri Sauce.