Welcome to the ultimate guide for mastering Chimichurri Steak, a dish that captures the vibrant essence of South American grilling. This recipe focuses on perfectly cooked grilled flank steak paired with a zesty, fresh herb sauce. It is a robust meal that brings the flavors of an asado style beef to your home kitchen.
Preparing this dish is about celebrating quality ingredients and simple, effective cooking methods. The lean and flavorful flank steak, combined with the bright tang of homemade chimichurri, creates a memorable dining experience. This guide will walk you through each step, ensuring a tender steak and a perfectly balanced sauce.
Why You Will Love This South American Inspired Dish
This South American beef dish stands out for several reasons. First, the flavor profile is incredibly bold and fresh. The Argentinian herb sauce, known as chimichurri, provides a sharp, garlicky, and slightly spicy counterpoint to the rich taste of the beef. It is a dynamic pairing that elevates a simple grilled steak into something truly special.
Second, it is surprisingly straightforward to prepare. While the results are impressive, the process involves minimal fuss, making it ideal for both weeknight meals and entertaining. The focus is on fresh ingredients and precise grilling technique rather than complicated steps. You can achieve restaurant-quality results with basic kitchen tools.
Finally, this dish offers versatility. While grilled flank steak is a classic choice, the chimichurri sauce pairs wonderfully with other cuts like skirt steak recipe, sirloin, or even grilled vegetables. It is a healthy and flavorful option that satisfies a hearty appetite without feeling heavy.
Essential Ingredients for the Perfect Parsley Garlic Sauce
The heart of this dish is the chimichurri, a vibrant parsley garlic marinade and sauce. Its freshness is key, so choosing high-quality ingredients is important. Here is what you will need for a robust and authentic sauce:
- Fresh Flat-Leaf Parsley: You will need 1 cup of finely chopped fresh flat-leaf parsley. This provides the primary herbaceous base and a bright green color.
- Garlic: Use 4 cloves of fresh garlic, minced. Garlic is a foundational flavor in chimichurri, offering pungency and warmth.
- Red Chili: A half small red chili, finely chopped, adds a subtle heat. You can adjust this to your preference. Remove seeds for less heat.
- Green Onions: 2 green onions, finely chopped, including both white and green parts, contribute a mild onion flavor and additional freshness.
- Extra Virgin Olive Oil: 1/2 cup of good quality extra virgin olive oil binds the sauce together and carries the flavors.
- Red Wine Vinegar: 1/4 cup of red wine vinegar provides the essential tang and acidity that brightens the sauce.
- Salt: 1 teaspoon of kosher salt, or to taste, enhances all the other flavors.
- Black Pepper: 1/2 teaspoon of freshly ground black pepper adds a hint of spice and aroma.
These ingredients combine to create a balanced sauce that is both refreshing and impactful, perfectly complementing the rich beef.
Step-by-Step Instructions
Preparing Chimichurri Steak involves two main components: the sauce and the steak. Follow these steps for a delicious and perfectly executed meal.
- Prepare the sauce by finely chopping the parsley, garlic, red chili, and green onions. On a cutting board, gather your 1 cup of fresh flat-leaf parsley, 4 cloves of garlic, 1/2 small red chili, and 2 green onions. Finely chop all these ingredients until they are almost a mince. The finer the chop, the better the flavors will meld.
- In a bowl, whisk together the chopped herbs and aromatics with olive oil, vinegar, salt, and pepper. Transfer the finely chopped mixture to a medium bowl. Add 1/2 cup of extra virgin olive oil, 1/4 cup of red wine vinegar, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Whisk vigorously until all ingredients are well combined. Taste and adjust seasoning if necessary. Let the chimichurri sit for 10 minutes at room temperature. This allows the flavors to deepen and meld.
- Preheat the grill to medium-high heat. Season the flank steak generously with salt and pepper on both sides. While the chimichurri rests, prepare your grill. Set it to medium-high heat. Take your 1.5-pound flank steak and pat it dry with paper towels. Season both sides liberally with kosher salt and freshly ground black pepper. A dry surface promotes a better sear.
- Grill the beef for 4 to 5 minutes per side for medium-rare, or until it reaches your desired internal temperature. Place the seasoned flank steak directly on the preheated grill grates. Grill for 4 to 5 minutes on the first side until a nice crust forms. Flip the steak and grill for another 4 to 5 minutes for medium-rare. For medium, aim for 6 to 7 minutes per side. Use an instant-read thermometer to check internal temperature: 130-135°F for medium-rare, 135-140°F for medium.
- Remove the meat from the grill and let it rest for 5 minutes before slicing thinly against the grain. Transfer the grilled flank steak to a cutting board. It is crucial to let the meat rest for at least 5 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful piece of meat. After resting, slice the steak thinly against the grain. Cutting against the grain shortens the muscle fibers, making the beef much more tender and easier to chew.
- Serve the sliced beef topped with the freshly prepared herb sauce. Arrange the thinly sliced grilled flank steak on a platter. Spoon a generous amount of the vibrant chimichurri over the top. You can also offer additional chimichurri on the side for dipping.
Expert Grilling Tips for Tender Beef
Achieving a perfectly tender grilled flank steak requires attention to a few key details beyond just cooking times. These tips will help you produce exceptional results every time you prepare an asado style beef dish.
First, start with a clean grill grate. Residue from previous cooks can cause sticking and uneven heating, preventing that desirable crust. Oil your grates lightly just before placing the steak down.
Temperature is critical. Ensure your grill is properly preheated to medium-high heat. A hot grill sears the exterior quickly, locking in juices and developing flavor. If the grill is not hot enough, the steak will cook through before a good sear develops, leading to a grey exterior.
For uniform cooking, bring your flank steak to room temperature for about 30 minutes before grilling. This prevents the outside from overcooking while the inside remains cold, leading to more even doneness from edge to edge.
Do not overcrowd the grill. Cook the steak in batches if necessary, ensuring there is enough space around each piece for proper air circulation and consistent heat. Overcrowding lowers the grill temperature and steams the meat instead of searing it.
Use an instant-read thermometer. While cook times are a good guideline, the thickness of your steak and the actual heat of your grill can vary. For medium-rare, aim for 130-135°F. For medium, 135-140°F. Remember that the internal temperature will rise by a few degrees as the steak rests.
Resting is non-negotiable. This crucial step allows the muscle fibers to relax and reabsorb the juices that have migrated to the center during cooking. Skipping the rest period will result in juices running out onto your cutting board, leaving you with dry meat.
Finally, always slice against the grain. Flank steak has long, tough muscle fibers. Slicing against them shortens these fibers, making each bite significantly more tender.
Serving Suggestions and Side Dishes
The robust flavors of Chimichurri Steak make it a versatile main course that pairs well with a variety of side dishes. The brightness of the Argentinian herb sauce complements both simple and more complex accompaniments.
For a classic South American beef dish experience, consider serving it alongside roasted or grilled vegetables. Options like asparagus, zucchini, or bell peppers (if you add bell peppers) tossed with a little olive oil, salt, and pepper, then grilled until tender-crisp, make an excellent pairing. A simple green salad with a light vinaigrette also provides a refreshing contrast.
If you prefer a heartier meal, crispy roasted potatoes or a creamy mashed potato dish would be fantastic. The potatoes absorb the flavors of the steak juices and the chimichurri beautifully. Rice, particularly a simple white rice or a cilantro-lime rice, also works well to soak up the sauce.
For an authentic touch, serve your grilled flank steak with some crusty bread. The bread is perfect for mopping up any leftover chimichurri or steak juices, ensuring no flavor goes to waste. A chilled glass of red wine, such as a Malbec or Cabernet Sauvignon, would perfectly complete this meal.
Frequently Asked Questions
What is chimichurri sauce made of?
Chimichurri sauce is primarily an uncooked parsley garlic marinade. It is made from finely chopped fresh flat-leaf parsley, minced garlic, red wine vinegar, extra virgin olive oil, and often includes red chili flakes or finely chopped fresh chili, and sometimes green onions or oregano, seasoned with salt and pepper.
Can I make chimichurri ahead of time?
Yes, chimichurri can be made ahead of time. In fact, letting it sit for at least 10 minutes allows the flavors to meld and deepen. You can prepare it up to 2-3 days in advance and store it in an airtight container in the refrigerator. Bring it to room temperature for about 15-20 minutes before serving for the best flavor.
What temperature is medium-rare for steak?
For medium-rare beef, the internal temperature should be between 130°F and 135°F when measured with an instant-read thermometer. Remember that the temperature will rise by a few degrees while the steak rests after being removed from the heat.
Which cut of beef is best for chimichurri?
While this recipe focuses on grilled flank steak, chimichurri pairs wonderfully with various cuts suitable for grilling. Common choices include skirt steak recipe, sirloin, ribeye, or even hanger steak. The key is to choose a cut that benefits from high-heat grilling and thin slicing against the grain.
How should I store leftover Chimichurri Steak?
Store any leftover Chimichurri Steak and sauce separately in airtight containers in the refrigerator. The steak will keep for 3-4 days. The chimichurri sauce can be stored for up to 5 days. For best results, gently reheat the steak in a pan or oven, or enjoy it cold sliced over a salad.
Embrace the vibrant flavors of this classic Chimichurri Steak. It is a testament to how simple ingredients, expertly prepared, can create an unforgettable dining experience. Enjoy the process of bringing a piece of asado style beef to your table.
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Grilled Flank Steak with Fresh Herb Sauce
Ingredients
- 2 lbs beef flank steak brought to room temperature before grilling
- 1 cup fresh parsley packed and finely chopped
- 4 whole garlic cloves minced
- 1 whole red chili minced, seeds removed for less heat
- 2 whole green onions finely chopped
- 0.5 cup olive oil extra virgin preferred
- 3 tbsp red wine vinegar can substitute with white wine vinegar
- 1 tsp kosher salt divided for steak and sauce
- 0.5 tsp black pepper freshly cracked
Instructions
- Prepare the sauce by finely chopping the parsley, garlic, red chili, and green onions.
- In a bowl, whisk together the chopped herbs and aromatics with olive oil, vinegar, salt, and pepper. Let it sit for 10 minutes.
- Preheat the grill to medium-high heat. Season the flank steak generously with salt and pepper on both sides.
- Grill the beef for 4 to 5 minutes per side for medium-rare, or until it reaches your desired internal temperature.
- Remove the meat from the grill and let it rest for 5 minutes before slicing thinly against the grain.
- Serve the sliced beef topped with the freshly prepared herb sauce.
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