I am unsure what is better, the juicylicious steak that melts in your mouth or the herbaceous chimichurri sauce! When combined, it is an explosion of flavors! The steak marinades for hours in a mixture of garlic, herbs, balsamic vinegar, and mustard to give it a bold depth of flavor and make it extra tender. The chimichurri has a special ingredient of red jalapeno to provide it with a kick of spice! The blend of cilantro, parsley, and oregano is dreamy. You will want to drown everything in this chimichurri sauce!
The first time I made steak with chimichurri sauce was for an at-home date night. I wanted to find a dish that would impress but also was simple. That was when I discovered how easy it is to make! Steak with chimichurri is something we now regularly have for dinner because it comes together in no time at all and is packed with flavor!
- Blender or Food Processor
Marinated Flank Steak
- 3 pounds flank steak
- 4 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 tablespoon oregano dried
- 2 tablespoons whole-grain mustard
- ½ cup balsamic vinegar
- 1 cup olive oil
- kosher salt and black pepper
- 1 shallot roughly chopped
- 1 red jalapeno roughly chopped, seeded
- 3 cloves garlic
- ½ cup red wine vinegar
- 1 teaspoon kosher salt
- 1 cup cilantro
- 1 cup flat-leaf parsley
- 2 tablespoons oregano fresh
- ¾ cup olive oil
- First, prepare the meat marinade. In a blender or food processor, combine the garlic, thyme, oregano, mustard, and balsamic vinegar, and puree. Gradually add the oil and blend until creamy. Season with salt and pepper.
- Pat the meat dry and add it to a glass baking dish. Pour the marinade over the meat and turn over until all sides of the meat are coated. Cover with plastic wrap and refrigerate at least 4 hours and up to 24 hours.
- Right before grilling the meat, prepare the chimichurri sauce. Combine all of the chimichurri ingredients into a blender or food processor and puree.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and let the excess drip off. Grill the steak about 5-6 minutes on each side until lightly charred and the thickest part of the meat registers 125° on an instant-read thermometer.
- Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve with chimichurri sauce.