Imagine sinking your teeth into a perfectly seared steak, its rich, savory flavors enhanced by a vibrant, herbaceous sauce. This steak with vibrant chimichurri recipe delivers that restaurant-quality experience right in your kitchen.
Inspired by classic Argentinian grilling techniques, this recipe is surprisingly simple and foolproof. It’s perfect for a weeknight dinner or a special occasion.
If you’re looking to elevate your grilling game even further, learn how to perfectly grill steak. This additional knowledge will make you an expert in no time!
Get ready to unlock a symphony of flavors that will impress your family and friends. We’ll guide you through each step, from selecting the best steak to mastering the art of chimichurri. Let’s get started!
Quick Overview: Making Your Perfect Steak with Chimichurri
Craving a perfectly cooked steak bursting with flavor? This quick overview will guide you through the essential steps and key facts for creating a restaurant-quality steak with vibrant chimichurri sauce, right in your own kitchen.
Key Facts at a Glance
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Servings: 4
The Super-Quick Steps
- Blend chimichurri ingredients (minus oil), then stir in oil and let meld.
- Season steak generously with salt and pepper.
- Sear steak over high heat to your desired doneness.
- Rest steak, then slice thinly against the grain.
- Serve immediately with chimichurri sauce.
Ready to dive into the details? Next, we’ll explore expert tips for steak and chimichurri perfection.
Expert Tips for Unforgettable Steak & Chimichurri
To truly elevate your steak and chimichurri, mastering a few key techniques is essential. These expert tips will help you understand the ‘why’ behind each step, ensuring a restaurant-quality dish every time.
The Ultimate Guide to Steak Cuts for Chimichurri
The cut of steak you choose significantly impacts the final flavor and texture. Flank, skirt, and flat iron steaks are excellent choices for chimichurri, each offering a unique profile.
Flat iron steak, known for its tenderness and rich flavor, benefits from searing or grilling. Flank steak, with its pronounced grain, soaks up the chimichurri beautifully. Skirt steak cooks quickly and delivers intense flavor when seared over high heat.
Marbling, the intramuscular fat within the steak, is crucial for both flavor and tenderness. As the steak cooks, the marbling renders, basting the meat from the inside out. The bright, acidic chimichurri cuts through the richness of the steak, creating a perfect balance.
Chimichurri Variations: Elevate Your Steak with These Flavorful Twists
While the classic chimichurri is fantastic, experimenting with variations can enhance your steak experience. Try adding different herbs like cilantro or mint for a fresh, vibrant flavor.
Consider using sherry vinegar instead of red wine vinegar for a slightly sweeter, more complex flavor. Balsamic or regular white vinegar can be too harsh and overpowering.
For a spicy kick, add dried chili flakes to your chimichurri. Dried flakes provide better flavor compared to fresh chilies, and you can easily adjust the spice level to your liking.
Mastering the Art of Steak Doneness: A Chef’s Guide to Perfect Results
Achieving the perfect steak doneness is an art form. A meat thermometer is your best friend. For medium-rare, aim for an internal temperature of 52°C/125°F, which will rise to 54°C/130°F during resting. For medium, aim for 57°C/135°F, rising to 60°C/140°F.
Visual cues can also help. A rare steak will feel very soft, while a well-done steak will feel firm. Remember that carryover cooking will continue to raise the temperature of the steak as it rests.
Resting the steak for 5-10 minutes after cooking is crucial. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
The Secret to Tender Steak: Cutting Against the Grain
Cutting against the grain is the key to unlocking maximum tenderness in your steak. The ‘grain’ refers to the muscle fibers running in one direction.
To cut against the grain, identify the direction of the fibers and slice perpendicular to them. With these expert tips in hand, you’re well-equipped to create a truly unforgettable steak and chimichurri experience. Now, let’s get cooking!
Pro-Tip: 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.
Let’s Get Cooking: Step-by-Step to Deliciousness
Ready to transform simple ingredients into a restaurant-worthy steak? This recipe breaks down each step, ensuring a flavorful and perfectly cooked result every time. Let’s get started!
Step 1: Whip Up Your Zesty Chimichurri
First, we’ll create the vibrant chimichurri. This sauce is the soul of the dish, infusing the steak with herbaceous and tangy notes.
Place 1 cup tightly packed parsley leaves, 1 tbsp tightly packed oregano leaves, 4 minced garlic cloves, 0-2 tsp of red pepper flakes (optional), 1/4 cup red wine vinegar, 1/2 tsp of salt, and black pepper to taste in a food processor. Pulse until the parsley is finely chopped, but not pureed. You can also finely chop everything by hand if you prefer a chunkier texture.
Transfer the mixture to a small bowl. Stir in 1/2 cup of extra virgin olive oil. The oil helps to bind the flavors and create a luscious sauce.
Set the chimichurri aside for at least 1 hour before serving, or even better, prepare it the night before. This allows the flavors to meld and deepen, creating a more complex and satisfying taste.
Step 2: Prepare Your Steak for Searing
Proper preparation is key to achieving a perfectly seared steak.
Take your 700g / 1.4lb flat iron, flank, skirt steak or other steak of choice out of the refrigerator 30 minutes before cooking. This allows the steak to come to room temperature, which helps it cook more evenly.
Generously season both sides of the steak with salt and pepper. Don’t be shy with the seasoning; it’s essential for developing a flavorful crust.
Step 3: Sear Your Steak to Perfection
Now comes the exciting part: searing the steak! This is where we develop that beautiful, flavorful crust.
Heat a BBQ or heavy-based skillet with 1 tbsp of canola oil over high heat until smoking. The high heat is crucial for achieving a good sear. Canola oil is recommended here as it has a high smoke point.
Add the seasoned steak to the hot skillet. For a steak that’s approximately 2cm / 4/5” thick, cook for 2 minutes on each side for medium-rare (aiming for an internal temperature of 52°C/125°F, which will rise to 54°C/130°F after resting). For medium, cook for 2 1/2 minutes on each side (aiming for an internal temperature of 57°C/135°F, which will rise to 60°C/140°F).
Keep in mind that the internal temperature of the steak will continue to rise slightly as it rests. This is known as carryover cooking.
Step 4: The Crucial Rest and Slice
Resting and slicing the steak properly are essential for a tender and juicy result.
Transfer the steak to a plate, cover it loosely with foil, and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
Tip: Resting is non-negotiable! Don’t skip this step.
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.
Step 5: Serve and Enjoy!
The final step is the most rewarding: serving and savoring your delicious creation.
Serve the sliced steak immediately with the chimichurri sauce on the side, allowing your guests to help themselves.
With the steak cooked to perfection and the chimichurri adding a burst of flavor, you’re ready to impress. But before you dig in, explore some expert tips to further elevate your steak and chimichurri experience. If you’re curious about other beef preparations, discover our delicious herb-crusted beef tenderloin.
What is Chimichurri Sauce Made Of?
Chimichurri sauce is traditionally made with finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar, seasoned with salt and pepper.
Can I make this in advance for a dinner party?
Yes, chimichurri sauce can be made up to 3 days in advance and stored in the refrigerator.
How far ahead can you make the chimichurri sauce?
For best flavor and texture, make the chimichurri sauce at least 1 hour ahead, or even the night before.
How long can I marinate steak in chimichurri?
Chimichurri is a sauce, not a marinade, and should be served with the steak rather than marinating it, as the vinegar can toughen the meat if left too long.
Did You Master This Steak with Chimichurri?
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Share Your Culinary Triumph!
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Steak with Chimichurri
Equipment
- Food Processor
- Skillet
- Meat thermometer
Ingredients
Chimichurri
- 1 cup parsley leaves tightly packed
- 1 tbsp oregano leaves tightly packed
- 4 garlic cloves minced
- 0-2 tsp red pepper flakes optional
- 1/4 cup red wine vinegar
- 1/2 tsp salt
- black pepper to taste
- 1/2 cup extra virgin olive oil
Steak
- 700 g flat iron, flank, skirt steak or other steak of choice approx. 1.4lb
- salt
- pepper
- 1 tbsp canola oil for searing
Instructions
Whip Up Your Zesty Chimichurri
- Place 1 cup tightly packed parsley leaves, 1 tbsp tightly packed oregano leaves, 4 minced garlic cloves, 0-2 tsp of red pepper flakes (optional), 1/4 cup red wine vinegar, 1/2 tsp of salt, and black pepper to taste in a food processor. Pulse until the parsley is finely chopped, but not pureed. You can also finely chop everything by hand if you prefer a chunkier texture.
- Transfer the mixture to a small bowl. Stir in 1/2 cup of extra virgin olive oil. The oil helps to bind the flavors and create a luscious sauce.
- Set the chimichurri aside for at least 1 hour before serving, or even better, prepare it the night before. This allows the flavors to meld and deepen, creating a more complex and satisfying taste.
Prepare Your Steak for Searing
- Take your 700g / 1.4lb flat iron, flank, skirt steak or other steak of choice out of the refrigerator 30 minutes before cooking. This allows the steak to come to room temperature, which helps it cook more evenly.
- Generously season both sides of the steak with salt and pepper. Don't be shy with the seasoning; it's essential for developing a flavorful crust.
Sear Your Steak to Perfection
- Heat a BBQ or heavy-based skillet with 1 tbsp of canola oil over high heat until smoking. The high heat is crucial for achieving a good sear. Canola oil is recommended here as it has a high smoke point.
- Add the seasoned steak to the hot skillet. For a steak that's approximately 2cm / 4/5” thick, cook for 2 minutes on each side for medium-rare (aiming for an internal temperature of 52°C/125°F, which will rise to 54°C/130°F after resting). For medium, cook for 2 1/2 minutes on each side (aiming for an internal temperature of 57°C/135°F, which will rise to 60°C/140°F).
- Keep in mind that the internal temperature of the steak will continue to rise slightly as it rests. This is known as carryover cooking.
The Crucial Rest and Slice
- Transfer the steak to a plate, cover it loosely with foil, and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
- 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.
Serve and Enjoy!
- Serve the sliced steak immediately with the chimichurri sauce on the side, allowing your guests to help themselves.