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Chimichurri Steak

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Chimichurri Steak features juicy, marinated beef paired with a zesty herb sauce made from fresh parsley, cilantro, lime, and chipotle peppers. Bold, tangy, and flavorful, this dish is perfect for weeknight dinners, weekend cookouts, or special gatherings.

Ingredients

2 cups fresh parsley leaves

1 1/2 cups fresh cilantro leaves

1/2 medium red onion, coarsely chopped

1 to 2 chipotle peppers in adobo sauce

5 garlic cloves, sliced

1/2 cup olive oil

1/4 cup white wine vinegar

1 teaspoon grated lime zest

1/4 cup lime juice

3 teaspoons dried oregano

1 1/4 teaspoons salt, divided

3/4 teaspoon pepper, divided

2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Instructions

  1. In a food processor or blender, combine parsley, cilantro, red onion, chipotle peppers, garlic, olive oil, white wine vinegar, lime zest, lime juice, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth to make chimichurri sauce. Reserve half for serving and use the other half to marinate the steak.
  2. Place steaks in a shallow dish or resealable bag and coat with half of the chimichurri sauce. Refrigerate for 30 minutes–2 hours.
  3. Preheat grill or grill pan over medium-high heat. Remove steaks from marinade and season with remaining salt and pepper.
  4. Grill steaks 4–6 minutes per side for medium-rare, or until desired doneness. Let rest 5 minutes.
  5. Slice steaks against the grain and drizzle with reserved chimichurri sauce before serving.

Notes

Swap chipotle peppers for a milder red chili for less heat.

Mix in fresh herbs like basil or mint for a unique twist.

Serve over rice, roasted vegetables, or in a steak sandwich.

Pan-sear steaks indoors if a grill isn’t available.

Nutrition

Find it online: https://justsosavory.com/chimichurri-steak/