Quick & Easy Chimichurri Steak features tender pan-seared beef topped with a bright parsley and garlic sauce for a balanced, flavorful meal ready in about 30 minutes.
Ingredients
1½ pounds flank steak or skirt steak
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil for cooking
For the chimichurri:
1 cup finely chopped fresh flat-leaf parsley
3 cloves garlic, minced
2 tablespoons red wine vinegar
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
½ cup extra virgin olive oil
½ teaspoon salt, or to taste
Instructions
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Remove the steak from the refrigerator 20 to 30 minutes before cooking.
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Pat the steak dry and season both sides with salt and black pepper.
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Heat a cast iron skillet over medium-high heat and add olive oil.
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Cook the steak for 3 to 5 minutes per side for medium-rare, adjusting time as needed.
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Transfer the steak to a cutting board and rest for 5 to 10 minutes.
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In a bowl, combine parsley, garlic, red wine vinegar, oregano, red pepper flakes, and salt.
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Stir in olive oil until the sauce is well combined and spoonable.
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Slice the steak thinly against the grain.
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Spoon chimichurri over the sliced steak and serve immediately.