Beef Chimichurri Sauce
Elevate your steak nights with this show-stopping Beef Chimichurri Sauce recipe! Featuring perfectly seared flank or skirt steak, seasoned simply with olive oil, salt, and pepper for a rich, beefy flavor, this dish is paired with a vibrant, herbaceous chimichurri sauce that’s bursting with fresh parsley, cilantro, and oregano. Tangy red wine vinegar, zesty lime juice, and a kick of red chili flakes bring bold Argentine-inspired flavors to life. With just 15 minutes of prep and a quick grill, this recipe balances elegance and ease, making it perfect for weeknight dinners or special gatherings. Serve the succulent, thinly sliced beef drizzled with the garlicky chimichurri for an unforgettable main course that’s as colorful as it is delicious. Optimize your mealtime with this quick, flavorful dish that highlights fresh ingredients and bold seasonings!
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Recipe Information
Ingredients
- 1 pound Beef (flank steak or skirt steak)
- 2 tablespoons Olive oil
- 4 count Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Red wine vinegar
- 1 cup Fresh parsley, finely chopped
- 0.5 cup Fresh cilantro, finely chopped
- 2 tablespoons Fresh oregano, finely chopped
- 0.5 teaspoon Red chili flakes
- 0.25 cup Red onion, finely diced
- 1 tablespoon Lime juice (freshly squeezed)
- 0.25 teaspoon Ground cumin
- 1 tablespoon Water
Instructions
Begin by preparing the chimichurri sauce. In a medium-sized mixing bowl, combine the red wine vinegar, olive oil, minced garlic, fresh parsley, fresh cilantro, fresh oregano, red chili flakes, finely diced red onion, lime juice, ground cumin, and a tablespoon of water.
Stir all the ingredients together until well combined. Adjust salt and pepper to taste. Set the chimichurri sauce aside to allow the flavors to meld while preparing the beef.
Pat the beef dry with paper towels. Season both sides of the steak generously with salt, black pepper, and a drizzle of olive oil.
Preheat a grill or grill pan over medium-high heat. Once hot, place the beef on the grill.
Cook the steak for approximately 4-6 minutes on each side for medium-rare, or until the desired doneness is reached. Use a meat thermometer if needed: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Remove the beef from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Once rested, slice the steak thinly against the grain for tender pieces.
Serve the sliced beef with the chimichurri sauce drizzled generously on top or served on the side as a dipping sauce.
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 1.3 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1853 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
