Chimichurri Steak Recipe

Want a fun new recipe to spice up steak night? We love this one because it can be used as a sauch for leaner meats or on potatoes. I personally love it and {warning this sounds crazy} I dip popcorn in it the next day as a snack.

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Chimichurri Sauce – (Makes about 1 cup of sauce)

What you need:

  • 2 tablespoons of Fresh Oregano
  • 1 tablespoon of Crush Red Pepper
  • 3 teaspoons of Red Wine Vineger
  • 1/2 of Olive Oil
  • 1 Cup of Parsley
  • 4 Cloves of Garlic

Process:

  • This one is VERY simple. Simply put all the ingrediance into a food processor (We use a Vitamix) and pulse. You don’t want the consinsency to be too liquidy, so try to pulse it until you its smooth, but not liquid.

Steak

What you need:

  • A Flank, Skirt or Flat Iron Steak works best for Chimicurri

Process:

  • Simply Pan sear or Grill the meat. Since you will be putting Chimicurri sauce on it, no need to get fancy with the seasoning. Just Salt and Pepper, thats all you will need. Anything more, and it will be too much.
  • I set the pan to medium-high heat with a splash of olive oil in the pan
  • Since these are thin peices of meat, just a few mimutes on each side. No need to finish in the oven or anything like that.
  • Remember to let the meat rest for about 10 minutes under aluminum foil. This lets the fats find its way back into the meat, and not all over your plate after cutting into it.

When Steak is complete, slice the steak into thin slices and pour chimichurri over the meat. Then viola, you have a fantastic dinner.

We like to pair this with oven roasted potatos and veggies. This night we chose broccolini.

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