Description
Chimichurri Sliced Steak
Ingredients:
1 lb flank or sirloin steak
1/2 cup fresh parsley, finely chopped
2 tbsp fresh cilantro, chopped (optional)
3 garlic cloves, minced
1/4 cup olive oil
2 tbsp red wine vinegar
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
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Instructions:
Prepare the Chimichurri Sauce:
In a small bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir well and let sit to allow flavors to meld.
Cook the Steak:
Season the steak generously with salt and pepper. Heat a grill or skillet over high heat. Cook the steak for 3–4 minutes per side for medium-rare, or to your preferred doneness.
Rest and Slice:
Let the steak rest for 5 minutes before slicing thinly against the grain.
Assemble:
Arrange the sliced steak on a serving plate and generously spoon the chimichurri sauce over the top.
Serve:
Enjoy this vibrant and flavorful dish as a main course or alongside a fresh salad or roasted vegetables.
Perfect for steak lovers and a refreshing take on a classic!
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Step-by-Step Guide
Follow these detailed instructions for a foolproof Chimichurri Sliced Steak.
- Make the Sauce First: Combine all chimichurri ingredients in a bowl at least 20-30 minutes before cooking. This resting time is crucial for the flavors to develop fully.
- Prepare the Steak: Pat the steak completely dry with paper towels. This ensures a better sear. Season liberally with salt and pepper on both sides.
- Get the Pan Hot: Preheat your grill, cast-iron skillet, or heavy pan over high heat until it’s very hot. A drop of water should sizzle and evaporate instantly.
- Sear the Steak: Place the steak in the pan. Do not move it for 3-4 minutes to develop a deep, flavorful crust. Flip and cook for another 3-4 minutes for medium-rare.
- Rest Imperatively: Transfer the steak to a cutting board and let it rest, untouched, for a full 5-10 minutes. This allows the juices to redistribute.
- Slice Against the Grain: Identify the direction of the muscle fibers (the grain) and slice thinly perpendicular to it. This guarantees tender, easy-to-chew pieces.
- Assemble and Serve: Fan the sliced steak on a platter and spoon the chimichurri sauce generously over the top, allowing it to pool around the meat.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a light meal, serve it over a bed of mixed greens or a tomato and onion salad. Heartier options include crispy roasted potatoes, garlic rice, or grilled corn on the cob. It also makes fantastic steak tacos or the protein for a vibrant grain bowl.
How-to Summary
To make Chimichurri Sliced Steak: First, mix the herb-based sauce and let it sit. Next, sear a seasoned steak over high heat until cooked to your liking. Let the steak rest, then slice it thinly against the grain. Finally, arrange the slices and top with the prepared chimichurri sauce.
Frequently Asked Questions
Can I make the chimichurri sauce ahead of time?
Absolutely. You can prepare it up to 2 days in advance. Store it in an airtight container in the refrigerator; the flavors often improve.
What if I don’t have red wine vinegar?
White wine vinegar or fresh lemon juice are excellent substitutes. Avoid balsamic vinegar as its sweetness will alter the profile.
How do I know when the steak is done?
Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium. Without one, the finger test is a good guide.
Can I use a different cut of beef?
Yes. Skirt steak or hanger steak are traditional and fantastic. Ribeye or New York strip will also work, though they are often served as whole steaks.
Is the cilantro necessary?
No, it’s optional. Traditional Argentine chimichurri uses only parsley. The cilantro adds a fresh, bright layer, but omit it if you dislike the flavor.
Common Mistakes to Avoid
- Not Letting the Steak Rest: Slicing immediately causes all the flavorful juices to run out onto the cutting board, leaving the meat dry.
- Slicing With the Grain: This makes the steak chewy and stringy. Always identify and cut against the grain for tenderness.
- Using a Cold Pan: Starting with a hot pan is non-negotiable for achieving a proper sear and crust.
- Over-blending the Sauce: Chimichurri should be a rustic, chopped sauce, not a smooth puree. Use a knife or pulse carefully in a food processor.
Conclusion
Chimichurri Sliced Steak is a stunning, flavor-packed dish that proves simple ingredients can create extraordinary meals. The zesty, herbaceous sauce perfectly complements the rich, savory beef, making it ideal for both weeknight dinners and special occasions. By following the step-by-step guide and avoiding common pitfalls, you’ll master this impressive recipe. It’s a guaranteed way to bring vibrant, restaurant-quality flavor to your table with minimal effort.