Chimichurri Steak Marinade

How to Make Chimichurri Steak Marinade

1. 1

   Step 1: Make the chimichurri

   Combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, kosher salt and black pepper in a bowl or small food processor. Pulse or finely chop until you have a loose, slightly chunky sauce—you want texture, not a puree. Taste and adjust salt or red wine vinegar for brightness; reserve about 1/4 cup of chimichurri for serving before marinating.

   For this step

   • 1 cupFresh flat-leaf parsley, packed and chopped
   • 1/4 cupFresh oregano leaves, packed and chopped (or 1 tsp dried)
   • 4 clovesGarlic, peeled
   • 3 tbspRed wine vinegar
   • 1/2 cupExtra-virgin olive oil
   • 1/2 tspRed pepper flakes
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Trim and prepare the steak

   Pat the skirt or flank steak dry and trim any large silver skin or excess fat. If the steak is uneven, use a meat mallet to gently pound to an even thickness, and score the surface lightly against the grain to help the marinade penetrate.

   For this step

   • 2 lbSkirt or flank steak
   
3. 3

   Step 3: Marinate the steak

   Place the steak in a large resealable bag or shallow dish and pour the chimichurri over it, turning to coat thoroughly; reserve the reserved 1/4 cup for serving. Marinate in the refrigerator at least 1 hour or up to overnight for deeper flavor; if marinating longer than 4 hours, turn the steak once so it marinates evenly.
   
4. 4

   Step 4: Bring to room temperature and preheat the grill

   Remove the steak from the refrigerator 20–30 minutes before grilling to take the chill off. Meanwhile, preheat your grill to high (450–550°F / 230–290°C) and oil the grates to prevent sticking.
5. 5

   Step 5: Grill the steak

   Grill the steak directly over high heat 3–5 minutes per side for medium-rare, depending on thickness—use an instant-read thermometer for accuracy (125–130°F / 52–54°C for medium-rare). For a good crust, avoid moving the steak while it sears; if flare-ups occur, move to a cooler zone until they subside.
   
6. 6

   Step 6: Rest, slice and serve with chimichurri

   Transfer the steak to a cutting board and let rest 8–10 minutes to redistribute juices. Slice thinly across the grain and spoon the reserved chimichurri over the slices (or serve extra on the side); garnish with an extra sprinkle of chopped parsley if desired.

1. Combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, kosher salt and black pepper in a bowl or small food processor. Pulse or finely chop until you have a loose, slightly chunky sauce—you want texture, not a puree. Taste and adjust salt or red wine vinegar for brightness; reserve about 1/4 cup of chimichurri for serving before marinating.
2. Pat the skirt or flank steak dry and trim any large silver skin or excess fat. If the steak is uneven, use a meat mallet to gently pound to an even thickness, and score the surface lightly against the grain to help the marinade penetrate.
3. Place the steak in a large resealable bag or shallow dish and pour the chimichurri over it, turning to coat thoroughly; reserve the reserved 1/4 cup for serving. Marinate in the refrigerator at least 1 hour or up to overnight for deeper flavor; if marinating longer than 4 hours, turn the steak once so it marinates evenly.
4. Remove the steak from the refrigerator 20–30 minutes before grilling to take the chill off. Meanwhile, preheat your grill to high (450–550°F / 230–290°C) and oil the grates to prevent sticking.
5. Grill the steak directly over high heat 3–5 minutes per side for medium-rare, depending on thickness—use an instant-read thermometer for accuracy (125–130°F / 52–54°C for medium-rare). For a good crust, avoid moving the steak while it sears; if flare-ups occur, move to a cooler zone until they subside.
6. Transfer the steak to a cutting board and let rest 8–10 minutes to redistribute juices. Slice thinly across the grain and spoon the reserved chimichurri over the slices (or serve extra on the side); garnish with an extra sprinkle of chopped parsley if desired.