easy argentine chimichurri steak marinade recipe for Beginner Cooks
This bright Argentine-inspired chimichurri uses parsley, oregano, garlic, red wine vinegar, and olive oil to flavor steak without complicated techniques. Reserve some before marinating so you have a fresh, zippy sauce to spoon over the cooked steak.
Servings 4
Ingredients
- 1 1/2 lb flank steak or skirt steak 680 g
- 1 cup packed fresh flat-leaf parsley finely chopped (30 g)
- 2 tbsp finely chopped fresh oregano or 2 tsp dried oregano (6 g fresh or 2 g dried)
- 4 garlic cloves finely minced (12 g)
- 1/2 cup extra-virgin olive oil 120 ml
- 1/4 cup red wine vinegar 60 ml
- 1 tsp kosher salt 6 g
- 1/2 tsp crushed red pepper flakes or to taste (1 g)
- 1/2 tsp freshly ground black pepper 1 g
Instructions
- Pat the steak dry with paper towels and place it in a shallow dish or a resealable bag.
- In a medium bowl, stir together the parsley, oregano, garlic, olive oil, red wine vinegar, salt, red pepper flakes, and black pepper until well combined.
- Set aside 1/4 cup (60 ml) of the chimichurri in a clean covered container for serving later. Pour the remaining chimichurri over the steak, turning it to coat. Refrigerate for 30 minutes to 2 hours. Do not marinate overnight, as the vinegar can affect the steak's texture.
- Remove the steak from the marinade and let excess marinade drip off. Discard the marinade that contacted the raw steak. Grill or cook the steak in a very hot grill pan or skillet until a thermometer inserted into the thickest part reaches at least 145°F (63°C).
- Transfer the steak to a clean plate and rest it for 3 minutes. Slice thinly across the grain and spoon the reserved chimichurri over the top before serving.