Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Skirt Steak with Chimichurri Sauce Recipe
Chimichurri Steak! Chimichurri Sauce and Steak is a match made in heaven, arguably one of many BEST sauce for steak on this planet!
This well-known sauce from Argentina is made with parsley, oregano, garlic, purple wine vinegar and olive oil. It’s fast to make and can take your subsequent steak dinner to an entire new stage!
Chimichurri Steak
I consider Chimichurri as South America’s reply to pesto. Besides…..dare I say it…higher. It’s simply as flavourful, however brisker, not as wealthy due to the slight tang from vinegar and loads of garlic.
And right here’s the key about Chimichurri Sauce.
By itself, Chimichurri Sauce is sort of bland.
Nevertheless, once you eat it with steak, that’s when the magic occurs. It is unbelievable. Severely SO GOOD. Chimichurri Sauce and Steak are a match made in heaven. Like tomato and basil. Cheese and wine. They’re simply “meant to be”.
Only one chew of Chimichurri Steak is all you must perceive why South Individuals are mad for these things!
What goes in Chimichurri Sauce
Right here’s what you want. It’s particularly nice if you happen to’ve obtained an ample provide of residence grown parsley as a result of it’s a good way to make use of a lot of it!
You’ll see loads of variations across the place, however this can be a basic model. Some variations use recent purple chilli as a substitute of dried. Whereas recent chilli appears to be like higher since you get extra vibrant bits of purple within the Chimichurri Sauce, dried pepper flakes provides higher flavour than recent.
Chimchurri Sauce – tremendous simple to make!
Chimichurri Sauce is ridiculously simple to make. When you’ve got a meals processor. 🙂 For comfort, I often throw every thing right into a meals processor however I generally chop the parsley by hand too.
Greatest steak for Chimichurri Steak?
Chimchurri Sauce is sensible paired with any steak suited to grilling. However in a nod to its Argentinian roots, I prefer to pair it with cuts historically utilized in South America equivalent to flat iron, flank and skirt steak. Flat Iron is my private favorite – it’s softly marbled with fats so it’s tender and has a terrific beefy flavour. I desire it over dearer cuts like tenderloin – higher texture and flavour!
Whereas Chimichurri Sauce is very nice paired with the sturdy beefy flavours of steak, it’s additionally terrific with different proteins – chicken, turkey, fish, prawns/shrimp – in addition to greens.
It retains for a few days within the fridge and freezes very effectively too. So it’s a terrific one to have readily available for fast steak dinners! – Johnsat x
Watch the best way to make it
Ingredients
- 1 cup parsley leaves , tightly packed
- 1 tbsp oregano leaves , tightly packed (still lovely without)
- 4 garlic cloves , minced
- 0 – 2 tsp red pepper flakes (optional – adjust to taste)
- 1/4 cup (65 ml) red wine vinegar (Note 1)
- 1/2 tsp salt
- Black pepper
- 1/2 cup (125 ml) extra virgin olive oil
- 700g / 1.4lb flat iron, flank, skirt steak or other steak of choice, at room temperature (Note 3)
- Salt and pepper
Instructions
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed – see video or photos. Alternatively chop parsley by hand.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
- Transfer to a plate, cover loosely with foil and rest for 5 – 10 minutes.
- Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.
Notes
1. Vinegar – Can be substituted with sherry vinegar or other mild vinegar. Don’t use balsamic or normal white vinegar – too harsh.
2. Salt – There is not that much salt in the Chimichurri Sauce, the assumption is that it’s served with a well seasoned steak.
3. Best steak for Chimichurri Sauce – in South America, cuts such as flank, flat iron and skirt are popular for serving with Chimchurri Sauce because they have really great beefy flavour that pairs so well with this fresh, zingy sauce.
However, Chimichurri will pair beautifully with ANY steak!
4. Slicing Steak – Chimichurri Steak is traditionally served sliced. No matter what steak you use – but this is especially important for skirt, flank, baguette, flat iron and similar South American cuts, ensure you slice thinly against the grain.
To do this, place the cooked steak in front of you and you’ll see the fibres running in one direction. Cut directly through this fibres. See photo below. This ensures every bite is beautifully tender.
5. Storage – Because Chimichurri sauce has raw garlic in it, it should be consumed within 3 days, for food safety reasons. Can be frozen too – thaw then use!
6. Nutrition per serving, assuming 4 servings, flat iron steak, and that all sauce is consumed.
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