Name: Chimichurri Steak
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup fresh flat-leaf parsley (packed, finely chopped); ¼ cup fresh oregano leaves (finely chopped, or 2 tsp dried); 4 clove garlic cloves (minced); 1 small shallot (finely minced); ½ teaspoon red pepper flakes; ¼ cup red wine vinegar; ½ cup extra-virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1.5 pound skirt steak (or flank steak); 1 ½ teaspoon kosher salt; 1 teaspoon black pepper (coarsely ground); 1 tablespoon olive oil

Instructions

Chimichurri
Chimichurri:
In a medium bowl, stir together 1 cup finely chopped parsley, ¼ cup chopped fresh oregano, 4 minced garlic cloves, 1 minced shallot, ½ teaspoon red pepper flakes, ¼ cup red wine vinegar, ½ cup extra-virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Let the chimichurri sit at room temperature for at least 15 minutes while you cook the steak.
Season the steak
Season the steak:
Pat 1½ pounds skirt steak dry and cut it into 2 or 3 pieces so it fits in your pan. Season both sides with 1½ teaspoons kosher salt and 1 teaspoon coarsely ground black pepper.
Sear
Sear:
Heat a large cast-iron skillet over high heat until smoking, or preheat a grill to high. Add 1 tablespoon olive oil to the skillet and cook the steak for 3 to 4 minutes per side, until deeply browned and an instant-read thermometer reads 130°F for medium-rare.
Rest and slice
Rest and slice:
Transfer the steak to a cutting board and rest for 10 minutes. Slice it thinly against the grain.
Serve
Serve:
Arrange the sliced steak on a platter and spoon about ½ cup chimichurri over the top. Serve the chimichurri steak with the remaining sauce on the side.

Tips

Chop the herbs by hand instead of using a food processor for the brightest, most authentic chimichurri texture. Skirt steak is thin and cooks fast, so use high heat and don't walk away. Always slice against the grain; it's the difference between tender and chewy steak.

Storage

Store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Chimichurri also freezes well in an ice cube tray for up to 3 months. Reheat steak slices briefly in a hot skillet for 1 minute.

Serving suggestions

Serve chimichurri steak with roasted potatoes, grilled vegetables, or rice, or pile it into tacos and grain bowls. Extra chimichurri is great on chicken, shrimp, and eggs.