Recipe video above. An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 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
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.
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.
Serving: 183g | Calories: 491kcal | Carbohydrates: 2g | Protein: 38g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 393mg | Potassium: 707mg | Fiber: 1g | Vitamin A: 1285IU | Vitamin C: 20.9mg | Calcium: 83mg | Iron: 4.3mg