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Steak with Chimichurri Sauce

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Steak with Chimichurri Sauce

Steak with Chimichurri Sauce

Jessica Braider
This steak recipe with a tantalizing Argentinean sauce is adapted from my friends at ALL YOU magazine, from their ALL YOU Eat Well, Save Big Cookbook. And who doesn't love a dish that is sophisticated enough to serve to guests, but is ready in 20 minutes, making it a perfect weeknight meal?!
Cook Time 20 mins
Total Time 20 mins
Servings 4 servings

Ingredients
  

  • 1 1/2 lbs. skirt steak or hanger steak
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper or to taste
  • 5 Tbsp. extra virgin olive oil
  • 1/2 cup fresh flat leaf parsley finely chopped
  • 1 - 2 lemon juice only, 1/4 cup
  • 2 cloves garlic finely chopped
  • 1/4 tsp. crushed red pepper flakes or more to taste

Instructions
 

  • Heat the grill or a heavy skillet (cast iron works great!) over medium-high heat. Season the steak with a sprinkling of salt and pepper. Brush a little oil on the grates or add 1 Tbsp. oil to the hot skillet. Cook the steak for 4 – 6 minutes per side until it is cooked to your liking.
  • Meanwhile, in a small serving bowl, combine the parsley, remaining oil, lemon juice, garlic, ¼ tsp. salt, and the red pepper flakes. (You can make the sauce up to 12 hours in advance.)
  • Set the steak on a cutting board, cover it loosely with foil, and let it rest for about 5 minutes before slicing it thinly across the grain. Serve it with the chimichurri sauce.

Slow Cooker Directions

  • Season the steak with salt and pepper, and place it in the slow cooker. Prepare the sauce, and pour approximately half the sauce over the steak. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. Slice and serve it with the remaining sauce. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Chop the parsley, juice the lemon(s), peel the garlic, prepare the sauce (and refrigerate it if you plan to make it more than 2 hours in advance).
Scramble Flavor Booster: Add extra garlic and crushed red pepper flakes to the sauce.
Tip: When grilling or pan-cooking steak and vegetables, I prefer to use tongs rather than a spatula because it gives me more control when shifting or flipping the meat.
Nutritional Information Per Serving (% based upon daily values): Calories 438, Total Fat: 31g, 47.5%; Saturated Fat: 8g, 39%; Cholesterol: 97mg, 32%; Sodium: 264mg, 11%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 1g, 2%; Sugar: 1g; Protein: 36g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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