Photo by Sharon Chen licensed under CC BY 2.0
A staple in South American cooking, chimichurri is a condiment that elevates the flavor of steaks. If you’ve never yet tried this delicious meat supporter, you’re in for a treat with this recipe.
Chimichurri is exceptionally versatile and can be made in various ways. Some people prefer to make it more of a sauce or dip, but traditionally, you should be able to see beautiful bits of chili peppers, oregano, garlic, parsley, and the other yummy ingredients inside. This recipe takes on the form of more traditional chimichurri, using just a few pulses in a food processor to chop up the ingredients nicely, but without pureeing them.
Not only does it add flavor to your steak, but it looks gorgeous on a plate, so it’s the perfect addition for a meal meant to make an impression.
To save time, you can make the chimichurri sauce ahead, let it sit in the fridge overnight, and keep it at room temperature while you get the steak prepared.
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Passive Time | 3 1/2 hours |
| Servings |
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- 1 lb Flat Iron Steak
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Chopped fresh parsley
- 1 clove Minced garlic
- 2 tbsp EVOO Extra Virgin Olive Oil
- 1/2 cup Chopped fresh cilantro For chimichurri
- 1/2 cup Chopped fresh parsley
- 2 Red chili peppers or sweet red peppers finely chopped
- 1 tsp Oregano
- 1 tsp Salt
- 3 cloves Minced garlic
- 1/2 cup EVOO Extra Virgin Olive Oil
- 1/2 cup Red wine Vinegar
Ingredients
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- In a medium bowl, mix together the dry ingredients for the chimichurri. If necessary, add the fresh parsley and cilantro to a food processor and pulse a few times, just until they’re finely chopped.
- Add the red wine vinegar and olive oil and stir all ingredients until well blended.
- Cover the bowl and place in the refrigerator for at least three hours (for best results, leave overnight).
- 30 minutes before you’re ready to cook, mix together the salt, pepper, garlic, and parsley for the steak with one tablespoon of olive oil. Rub the mixture into both sides of the flat iron. Remove the chimichurri from the fridge and allow it and the steak to sit at room temperature for 30 minutes.
- Add one tablespoon of olive oil to a skillet and heat over medium-high.
- Add the flat iron to the skillet, allowing it to cook for 3 to 4 minutes on each side. Remove when a meat thermometer reaches 125 degrees for medium-rare.
- Place the steak on a cutting board and rest for 5 minutes before slicing.
- Slice into thin strips and drizzle chimichurri sauce over the steak. Enjoy!
If you prefer, you can use the chimichurri as a marinade for steak rather than a condiment. Just pour the mixture into a leak-proof bag, add the steak, and marinate overnight in the fridge! The red wine vinegar provides the acid needed to tenderize the steak as the chimichurri flavors work their way through. We hope you enjoy making this simple chimichurri and flat iron steak recipe. You can find more delicious recipes and cooking inspiration on Steak University. We invite you also to browse our selection of steaks to order online for future recipes you want to try.