Description
A flavorful Argentinean steak dish topped with fresh chimichurri sauce, perfect for grilling.
Ingredients
Scale
- 2 lbs flank or skirt steak
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup finely chopped parsley
- 3 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried oregano
Instructions
- Mix olive oil, vinegar, parsley, garlic, red pepper flakes, salt, pepper, and oregano in a bowl to make the chimichurri sauce.
- Marinate the steak in half the chimichurri sauce for at least 1 hour in the fridge.
- Preheat the grill to medium-high heat.
- Grill the steak for 4-5 minutes per side for medium-rare, or adjust based on preference.
- Let the steak rest for 5 minutes before slicing.
- Serve topped with the remaining chimichurri sauce.
Notes
- Chimichurri tastes better after sitting for at least 30 minutes.
- Use fresh parsley for the best flavor.
- Adjust red pepper flakes for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
Keywords: Argentinean steak, chimichurri, grilled steak, flank steak