Chimichurri Steak Recipe

Parsley: Fresh and finely chopped, it forms the base of the chimichurri sauce, providing a vibrant green color and herbal flavor.

Garlic: Minced to release its pungent aroma and flavor, it adds depth to the sauce.

Red wine vinegar: This vinegar brings a tangy acidity that balances the richness of the steak and olive oil.

Olive oil: A key component of the sauce, it adds a smooth texture and richness.

Salt: Enhances the flavors of both the steak and the chimichurri sauce.

Black pepper: Provides a mild heat and earthiness to the dish.

Red pepper flakes: Adds a touch of heat to the chimichurri, making it more vibrant.

Flank steak: A lean cut of beef known for its rich flavor, perfect for grilling.

To enhance the flavor of your chimichurri sauce, allow it to sit for at least 30 minutes before serving. This resting time lets the flavors meld together, resulting in a more robust and aromatic sauce. Additionally, when grilling the flank steak, make sure to let it come to room temperature before cooking. This ensures even cooking and helps achieve a perfect sear on the outside while keeping the inside juicy and tender.

• finely chopped fresh parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor similar to parsley, though it has a slightly more citrusy note.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a less intense flavor. Use about ⅛ teaspoon of garlic powder for each clove of garlic.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, making it a suitable replacement for red wine vinegar.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and similar consistency, making it a good alternative to olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, but be cautious with the amount to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, though it is slightly milder and less pungent.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar heat level, though it is more finely ground, so use sparingly.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a suitable alternative for flank steak.

• To keep your chimichurri sauce fresh and vibrant, store it in an airtight container in the refrigerator. It will stay delicious for up to a week, allowing those flavors to meld beautifully over time.

• If you have leftover flank steak, wrap it tightly in aluminum foil or place it in an airtight container before refrigerating. This will keep it juicy and tender for up to 3 days.

• For longer storage, consider freezing the chimichurri sauce. Pour it into an ice cube tray and freeze until solid. Once frozen, transfer the cubes to a zip-top bag. This way, you can pop out a cube or two whenever you need a burst of flavor.

• When freezing the steak, slice it into portions first. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag. This method ensures you can thaw only what you need, reducing waste.

• To reheat the steak, allow it to thaw in the refrigerator overnight. Once thawed, gently warm it in a skillet over low heat to maintain its tenderness.

• If you prefer a quicker thawing method, place the wrapped steak in a bowl of cold water. Change the water every 30 minutes until thawed. Avoid using hot water, as it can compromise the texture.

• For a fresh twist, consider adding a squeeze of lemon juice to the chimichurri sauce before serving. This will brighten the flavors, especially if it has been stored for a few days.

• Remember, the key to maintaining the quality of your chimichurri steak is to minimize air exposure. Always ensure containers are sealed tightly to prevent drying out or freezer burn.

• Preheat your oven to 250°F (120°C). Place the steak on a baking sheet and cover it loosely with aluminum foil. Heat for about 20-30 minutes, or until warmed through. This gentle method helps maintain the steak's tenderness without overcooking it.

• Use a skillet on the stovetop for a quick reheat. Add a splash of olive oil to the pan and heat over medium-low. Place the steak in the skillet and cover it with a lid. Flip occasionally until it's heated to your liking. This method keeps the steak juicy and adds a slight crisp to the edges.

• If you're in a hurry, the microwave can be your friend. Slice the steak thinly and place it on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat in short bursts of 30 seconds, checking frequently to avoid overcooking.

• For a smoky flavor, reheat the steak on a grill. Preheat the grill to low heat and place the steak on the grates. Cover and heat for a few minutes on each side. This method revives the original grilled taste while keeping the steak succulent.

• Sous vide is a gourmet option for reheating. Seal the steak in a vacuum bag and immerse it in a water bath set to 130°F (54°C) for about an hour. This technique ensures even heating and preserves the steak's texture and flavor.

• Blender: Used to blend the chimichurri sauce ingredients into a smooth consistency.

• Grill: Essential for cooking the flank steak to achieve a smoky, charred flavor.

• Tongs: Handy for flipping the steak on the grill without piercing it, which helps retain juices.

• Cutting board: Provides a stable surface for chopping parsley and slicing the steak after resting.

• Chef's knife: Ideal for finely chopping parsley and mincing garlic.

• Measuring cups: Used to accurately measure the parsley and olive oil.

• Measuring spoons: Necessary for measuring out the red wine vinegar, salt, black pepper, and red pepper flakes.

• Bowl: Useful for holding the chopped parsley and other ingredients before blending.

• Resting plate: A plate to let the steak rest on after grilling, allowing juices to redistribute.

Prepare ingredients in advance: Chop parsley and mince garlic ahead of time. Store them in airtight containers in the fridge.

Use a food processor: Instead of a blender, use a food processor for the chimichurri sauce. It saves time and gives a chunkier texture.

Marinate overnight: Season the flank steak the night before. This enhances flavor and reduces prep time on cooking day.

Preheat the grill: Start preheating your grill while you prepare the sauce to save time.

Resting time multitask: While the steak rests, clean up or prepare side dishes.