Chimichurri Steak Recipe
Easy Argentinian Chimichurri skirt steak is drizzled with sauce that's packed with herbs and bold flavors. Chimichurri Steak is quick to make and lightly spicy.
Servings: 6 servings
Calories: 227kcal
Ingredients
- 1 ½ pounds Skirt Steak (or flank steak)
- 2 Tablespoons Olive oil, divided
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ⅔ cup chimichurri sauce (see note below for recipe link)
Instructions
- Prepare Chimichurri sauce ahead to time and reserve.
- Bring the skirt steak to room temperature for about 30-minutes. Trim into manageable pieces, based on the size of your grill or grill pan. Pat dry with paper towels.
- In a shallow dish coat the steak with 1 Tablespoon of olive oil and sprinkle with salt and pepper on both sides.
- Heat a grill pan on medium-high heat and add remaining 1 Tablespoon olive oil. Heat until the oil is shimmering but not smoking.
- Sear the steak pieces for 4-6 minutes on each side depending on how well you want it cooked. The steak should be well seared on the outside but still lightly pink on the inside.(Medium rare will take about 5 minutes per side)
- Remove the steak, cover loosely with foil and let rest for 5-10 minutes
- Slice steak against the grain into thin slices, and drizzle with Chimichurri Sauce.
Notes
For our quick Chimichurri Sauce recipe click here:
https://theartoffoodandwine.com/chimichurri-sauce-recipe/
Nutrition
Calories: 227kcal | Carbohydrates: 2g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 643mg | Potassium: 384mg | Fiber: 1g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg