Argentinian Chimichurri Steak
A classic home-style version using accessible skirt steak and a vibrant, garlicky herb sauce made with basic pantry staples.
1.5 lbs
Skirt steak
1 tsp
Salt
1/2 tsp
Black pepper
2 tbsp
Vegetable oil
1 cup
Fresh parsley-finely chopped
See all 10 ingredients ↓
A classic home-style version using accessible skirt steak and a vibrant, garlicky herb sauce made with basic pantry staples.
Instructions
- Remove the Steak ingredients from the refrigerator 20 minutes before cooking to reach room temperature.
- In a medium bowl, combine all Chimichurri Sauce ingredients. Whisk together until well blended and let sit at room temperature to allow flavors to meld.
- Pat the skirt steak dry with paper towels and season both sides generously with the salt and black pepper.
- Heat the vegetable oil in a large cast-iron skillet over high heat until just starting to smoke.
- Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes.
- Slice the steak against the grain into thin strips and serve topped with the Chimichurri Sauce.
Ingredients
4
- Steak
- 1.5 lbs Skirt steak
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Vegetable oil
- Chimichurri Sauce
- 1 cup Fresh parsley-finely chopped
- 3 cloves Garlic-minced
- 1/2 cup Olive oil
- 2 tbsp Red wine vinegar
- 1/2 tsp Dried oregano
- 1/4 tsp Red pepper flakes
Equipment
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Instructions
- Remove the Steak ingredients from the refrigerator 20 minutes before cooking to reach room temperature.
- In a medium bowl, combine all Chimichurri Sauce ingredients. Whisk together until well blended and let sit at room temperature to allow flavors to meld.
- Pat the skirt steak dry with paper towels and season both sides generously with the salt and black pepper.
- Heat the vegetable oil in a large cast-iron skillet over high heat until just starting to smoke.
- Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes.
- Slice the steak against the grain into thin strips and serve topped with the Chimichurri Sauce.
Nutrition per serving
Calories
620
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