Chimichurri Steak

June: National Steak Month

We only indulge in a steak dinner very few times during the year because it is quite pricey. But with June being National Steak Month, we had a great excuse to buy beef on sale and try a new recipe. We made chimichurri steak, an Argentinian specialty, because of the unique sauce. Almost like a pesto (perhaps because of the country’s Italian influences), chimichurri gets its vibrant green color from herbs (parsley, cilantro, oregano and scallions) and its flavor from spices (garlic, red pepper flakes, salt and pepper). It is a popular condiment for any grilled meat in Argentina and neighboring South American countries.

While steak is still the star in this recipe, the chimichurri marinade and sauce elevate this dish to another level and make our dining experience even more special. Try chimichurri on steak during National Steak Month.

Recipe

(Adapted from Diabetes Forecast)

Ingredients

  • ¾ cup parsley leaves (flat leaf Italian)
  • ¼ cup cilantro leaves
  • 3-4 stems of oregano, leaves removed
  • 1 stalk scallion (green onion)
  • 3-4 cloves garlic
  • ¼ teaspoon red pepper flakes
  • ½ – 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoon red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 – 2 pounds steak (skirt, flank, sirloin, strip or ribeye)

Directions

Chop up the parsley, cilantro, oregano and scallions into smaller pieces. Place in a food processor.

Peel the garlic cloves and place in the food processor with red pepper flakes, salt and pepper. Add the red wine vinegar and olive oil.

Turn on the food processor and mix until it becomes a paste-like consistency. Use 2-3 tablespoons to rub on the front and back of the steak. Marinate in the refrigerator for 4 hours or overnight. Before cooking, let the steak come to room temperature.

Fire up the grill. Lightly oil the grates. Cook the steak to desired doneness. Remove from the grill and transfer to a cutting board to rest for 10-15 minutes. Slice diagonally across the grain. Arrange the steak pieces on a platter. Pour the chimichurri on top. Serve immediately.

Notes

  • Since we prefer cilantro over parsley, we switched the amount in this recipe. Feel free to adjust the ingredients to your preferred tastes like we did. Cover and refrigerate any leftover chimichurri. Let it come to room temperature before using.

  • Cheap date night! We bought one steak on sale and split a big baked potato for our portion and budget conscious but delicious dinner.