Nothing says summer more than this Cilantro and parsley infused chimichurri sauce drizzled over juicy steak. Try this colorful recipe out at your next cookout to wow your guests without taking up all of your time.
How this recipe came about
I went camping in West Virginia over the summer and a friend of ours made steak and served it with chimichurri.
The Perfect Pairing
Try making my chimichurri sauce with this steak.
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Steak with Chimichurri
Nothing says summer more than this Cilantro and parsley infused chimichurri sauce drizzled over juicy steak. Try this colorful recipe out at your next cookout to wow your guests without taking up all of your time.
Servings: 4
Calories: 463kcal
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Ingredients
- 1.5 lb flank steak
- 1 cup chimichurri sauce
Marinade
- 1 Lime juiced
- 2 tablespoons olive oil
- 2 teaspoons soy sauce
- 1 dash of liquid smoke
- ½ teaspoon cayenne pepper
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
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Instructions
- I prefer flank steak with this recipe but skirt steak will work just fine. Combine steak and marinade ingredients in a ziplock bag or equivalent. Mix and allow to marinade for at least 30 minutes. Overnight is best.
- Warm grill to medium heat. Allow steak to cook 5-6 minutes on each side.
- Let steak rest for approximately 5 minutes.
- When slicing steak, be sure to slice against the grain. Slicing against the grain allows the steak to be tender and juicy, not tough and chewy.
- Top steak with chimichurri sauce.
Nutrition
Calories: 463kcal
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