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steak and chimichurri recipe Skirt steak marinade recipe with chimichurri recipe

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This flank steak with chimichurri recipe is perfect for a summer barbecue or just a delicious weeknight dinner. The combination of juicy steak and tangy, fresh sauce is sure to impress your taste buds.

Ingredients:

  • 1 flank steak (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup olive oil

To make this delicious recipe, start by heating up your grill to high heat. Brush both sides of the flank steak with olive oil, and season generously with salt and pepper. Grill the steak until it has grill marks on both sides and is cooked to your desired level of doneness. Let the steak rest for 5 minutes before slicing.

Chimichurri Sauce:

While the steak is cooking, make the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, garlic, lime juice, red pepper flakes, and olive oil. Pulse until the sauce is evenly blended but still slightly chunky.

Serving:

Serve the sliced flank steak topped with the chimichurri sauce. This recipe pairs well with a simple green salad and a glass of red wine.

More Ideas:

If you want to try something different, you can also use this chimichurri sauce as a marinade for chicken or shrimp. Simply coat the protein in the sauce and let it sit for at least 30 minutes before grilling or pan frying. You can also serve the sauce as a side for roasted vegetables or crusty bread. The possibilities are endless!

flank steak with chimichurri

This recipe for steaks with chimichurri sauce is perfect for impressing guests at your next dinner party. The chimichurri adds a delicious kick to the tender, juicy steak.

Ingredients:

  • 4 sirloin or ribeye steaks (about 8 ounces each)
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup olive oil

To make this recipe, preheat your grill to high heat. Brush both sides of the steaks with olive oil, and season generously with salt and pepper. Grill the steaks until they have grill marks on both sides and are cooked to your desired level of doneness. Let the steaks rest for 5 minutes before serving.

Chimichurri Sauce:

While the steaks are cooking, make the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, garlic, lime juice, red pepper flakes, and olive oil. Pulse until the sauce is evenly blended but still slightly chunky.

Serving:

Serve the grilled steak topped with the chimichurri sauce. This recipe pairs well with a side of roasted potatoes and a simple green salad.

steaks with chimichurri sauce

This skirt steak with chimichurri recipe is perfect for a summer barbecue or just a delicious weeknight dinner. The tangy, fresh sauce compliments the juicy steak for an unbeatable combination.

Ingredients:

  • 1 skirt steak (about 1 pound)
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup olive oil

To make this delicious recipe, start by heating up your grill to high heat. Brush both sides of the skirt steak with olive oil, and season generously with salt and pepper. Grill the steak until it has grill marks on both sides and is cooked to your desired level of doneness. Let the steak rest for 5 minutes before slicing.

Chimichurri Sauce:

While the steak is cooking, make the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, garlic, lime juice, red pepper flakes, and olive oil. Pulse until the sauce is evenly blended but still slightly chunky.

Serving:

Serve the sliced skirt steak topped with the chimichurri sauce. This recipe pairs well with a side of grilled vegetables or rice.

skirt steak with chimichurri sauce

This delicious recipe for sizzling steak with chimichurri sauce is perfect for a romantic dinner with a loved one or a fancy dinner party. The juicy steak is accompanied by a flavorful sauce for a taste sensation.

Ingredients:

  • 2 rib-eye steaks (about 12 ounces each)
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup olive oil

To make this recipe, preheat your oven to 400°F. Heat up a cast-iron skillet on high heat. Brush both sides of the steaks with olive oil, and season generously with salt and pepper. Sear the steaks in the skillet for about 3 minutes on each side, until they are browned and crispy. Transfer the skillet to the oven and continue cooking for another 5-7 minutes, until the steaks are cooked to your desired level of doneness. Let the steaks rest for 5 minutes before slicing.

Chimichurri Sauce:

While the steaks are cooking, make the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, garlic, lime juice, red pepper flakes, and olive oil. Pulse until the sauce is evenly blended but still slightly chunky.

Serving:

Serve the sliced steak topped with the chimichurri sauce. This recipe pairs well with a side of roasted potatoes and a glass of red wine.

sizzling steak with chimichurri sauce

This skirt steak marinade recipe with chimichurri is perfect for a flavorful, juicy steak. The marinade infuses the steak with delicious flavors that come together perfectly with the tangy chimichurri sauce.

Ingredients:

  • 1 skirt steak (about 1 pound)
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 3/4 cup olive oil

To make this recipe, start by making the marinade. In a small bowl, whisk together the olive oil, soy sauce, honey, Dijon mustard, garlic, and red pepper flakes. Place the steak in a shallow dish and pour the marinade over the top, turning to coat. Cover the dish and refrigerate for at least 30 minutes, or up to 8 hours.

When you're ready to cook, preheat your grill to high heat. Remove the steak from the marinade and discard the excess liquid. Grill the steak until it has grill marks on both sides and is cooked to your desired level of doneness. Let the steak rest for 5 minutes before slicing.

Chimichurri Sauce:

While the steak is cooking, make the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, garlic, lime juice, red pepper flakes, and olive oil. Pulse until the sauce is evenly blended but still slightly chunky.

Serving:

Serve the sliced steak topped with the chimichurri sauce. This recipe pairs well with a side of crispy roasted potatoes and a green salad.

skirt steak marinade recipe with chimichurri

This chimichurri flank steak recipe is perfect for a healthy, protein-packed dinner. The flavorful sauce adds a delicious kick to the lean cut of beef.

Ingredients:

  • 1 flank steak (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup olive oil

To make this recipe, start by heating up your grill to high heat. Brush both sides of the flank steak with olive oil, and season generously with salt and pepper. Grill the steak until it has grill marks on both sides and is cooked to your desired level of doneness. Let the steak rest for 5 minutes before slicing.

Chimichurri Sauce:

While the steak is cooking, make the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, garlic, lime juice, red pepper flakes, and olive oil. Pulse until the sauce is evenly blended but still slightly chunky.

Serving:

Serve the sliced flank steak topped with the chimichurri sauce. This recipe pairs well with a side of roasted sweet potatoes and a green salad.

chimichurri flank steak

This steak frites with chimichurri sauce recipe is a twist on a classic French dish. The crisp, salty fries are the perfect accompaniment to the juicy steak and tangy sauce.

Ingredients:

  • 2 rib-eye steaks (about 12 ounces each)
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup olive oil
  • 1 pound frozen french fries

To make this recipe, preheat your oven to 425°F. Bake the frozen french fries according to the package instructions.

While the fries are cooking, preheat a cast-iron skillet on high heat. Brush both sides of the steaks with olive oil, and season generously with salt and pepper. Sear the steaks in the skillet for about 3 minutes on each side, until they are browned and crispy. Transfer the skillet to the oven and continue cooking for another 5-7 minutes, until the steaks are cooked to your desired level of doneness. Let the steaks rest for 5 minutes before slicing.

Chimichurri Sauce:

While the steaks are cooking, make the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, garlic, lime juice, red pepper flakes, and olive oil. Pulse until the sauce is evenly blended but still slightly chunky.

Serving:

Serve the sliced steak topped with the chimichurri sauce, with a side of crispy french fries. This recipe pairs well with a glass of red wine and a green salad.

steak frites with chimichurri sauce

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Chimichurri Flank Steak - 40 Aprons

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