Seasoned steak is great and all, but if you still haven’t tried spooning the vibrant green chimichurri sauce on top of your medium-rare meat, then boy are you in for a treat!
First Thing’s First, What’s Chimichurri?
If you’ve never heard of chimichurri before, where have you been? You’re missing out big time!
The origin of chimichurri sauce comes from Argentina, and it’s a blend of aromatic herbs and spices like parsley, garlic, cilantro, shallots, and oregano.
Then, you mix it with some red wine vinegar, lemon juice, olive oil, and voila, you’ve got yourself a tasty green sauce that’s impossible to resist.
Now, there’s nothing left to do but add a dollop of your herb blend to your steak of choice.
Does It Work With Any Type of Steak Cut?
Absolutely, it does!
If it’s a regular weeknight and you’re looking for a budget-friendly meal, you can level up a simple sirloin tip steak, top round steak, or bottom round steak with this sauce.
On the other hand, if you’re preparing for a candlelight dinner date, you can buy yourself some pricey filet mignons or ribeyes, and pair it with this green mixture.
However, if you’re looking for something in-between — a cut that’s not too cheap or too expensive — flank is a fantastic option. I should know since it’s my go-to steak.
Talk About Side Dishes: What’s the Perfect Pairing?
I don’t know about you, but when I prepare a meaty dish like this, I have to find the best sides. And I’ve got a couple of ideas up my sleeve.
1. Creamy Mashed Potatoes
You can never go wrong with this classic pairing. The creamy, buttery mashed potatoes complement the savory and smoky flavors of the steak, don’t you agree?
2. Grilled Portobello Mushrooms
Although, if you’re cutting down on your carbs, another alternative pairing is this. After all, grilled portobello mushrooms are low in fat and calories, and high in protein and fiber.
Not only is this side dish super nutritious. More importantly, it’s pretty tasty, too. Because of this, you wouldn’t feel like you’re restricting your diet in any way.
3. Fresh Peach and Tomato Salad
Are you looking for a fresh twist to a classic side dish? Give this recipe a try.
It has fruity notes from the juicy peaches, tangy hints from the balsamic vinaigrette, and sweet and sour flavors from the tomatoes. What more could you ask for?
One Steak Chimichurri… Coming Right Up!
If you’re not sure what to make for dinner, steak chimichurri will never fail. It can level up any dish and turn any regular meal into a special occasion.
Pair it with the right sides, and you’ve got a restaurant-worthy dinner.
Flank Steak With Herbaceous Chimichurri Sauce
Get ready to turn up a regular night to a momentous occasion with this simple yet impressive flank steak with chimichurri sauce recipe.
Ingredients
For the steak:
- 2 pounds of flank steak
- 1 teaspoon of kosher salt
- ½ teaspoon of ground black pepper
For the chimichurri sauce:
- 1 shallot (sliced or diced)
- ¾ cup of fresh parsley (with the stems removed)
- 1 tablespoon of fresh oregano
- 2 cloves of garlic (grated)
- 1 teaspoon of red pepper flakes (optional)
- ¾ cup of olive oil
- ¼ cup of red wine vinegar
- A handful of fresh cilantro
- A small handful of mint leaves
- ½ lemon juice (squeezed)
- Salt and ground pepper (to taste)
Instructions
- The first step is to prepare your sauce. So, grab a food processor and pulse all the chimichurri ingredients. Don’t overmix because you want your sauce to be a little bit chunky.
- Set your sauce aside and get your thawed flank steak. Pat both sides dry with a paper towel and season heavily with salt and pepper.
- Grill the steak: warm up your grill to medium-to-high heat, then place your meat on top. After 6 minutes, flip it around and do the same on the other side. Note: The time it takes to cook meat will vary on the thickness of your cut, so be sure to have a meat thermometer handy so you don’t overcook or undercook it.
- Once your steak is cooked to your liking, remove it from the heat and let it rest for about 5 to 10 minutes. After that, use a sharp knife to slice against the grain.
- Top it off with your homemade chimichurri sauce and serve with your side dish of choice. Note: If you have any leftover sauce from this recipe, you can store it in the fridge for up to 2 weeks.
Notes
Image credit to @acoupleofcooks.
Featured image credit to @chelseyskitchen.
