Chimichurri Steak Grill Tip (Print)
Tender steak with herby chimichurri sauce brings extra flavor to your backyard grilling.
# Ingredients:
→ For the steak
01 -
1 tsp fine sea salt
02 -
7 ml olive oil
03 -
680 g flank steak
→ For the chimichurri
04 -
0.5 tsp fine sea salt
05 -
80 ml red wine vinegar
06 -
120 ml olive oil
07 -
0.5 tsp chili flakes
08 -
4 garlic cloves, minced
09 -
10 g flat-leaf parsley (leaves and stems)
10 -
10 g fresh cilantro (leaves and stems)
11 -
1 tbsp fresh oregano
# Steps:
01 -
Cut the steak into pieces across the grain, then drizzle chimichurri before plating.
02 -
Take the steak off the heat, let it sit on a cutting board for 5 to 10 minutes so all those juices get locked in.
03 -
Cook the steak for 5 to 6 minutes each side over high heat, aiming for 63 °C inside (that’s medium rare).
04 -
Warm up your grill pan (or heavy pan) nice and hot. Brush the steak with olive oil and sprinkle both sides with sea salt.
05 -
Throw everything for chimichurri in a food processor or blender. Pulse just until the herbs are all nicely chopped.
# Notes:
01 -
Cutting across the grain keeps the steak tender and easy to chew.