Chimichurri is a traditional Argentinean herb sauce, but there are other South American variations. In Colombia we add cilantro to the chimichurri. You can keep this sauce refrigerated for up to a week.
Ingredients
(4-6 Servings)
Steak:
1 ½ pounds flank steak, trimmed
Juice of ½ lime
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ tablespoon ground cumin
Chimichurri:
1 garlic clove, peeled
1 ½ cups fresh parsley
½ cup fresh cilantro
¼ cup chopped green onions
3 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and pepper
Directions
1. Combine 2 tablespoons olive, ½ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon ground cumin and ½ teaspoon mustard in a small bowl, mix well. Rub the steak with the marinade and place in a large bag. Seal and refrigerate for a least 3 hours or overnight.
2. To prepare chimichurri: Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container.
3. To prepare steak: Remove steak from marinade bag and remove as much of the marinade as possible. Discard remaining marinade. Place the steak on the preheated grill and cook 5 minutes on each side for medium doneness or cook until desired degree of doneness.
4. Remove from grill and allow the steak to rest for 10 minutes. Slice the steak against the grain and top with chimichurri sauce.
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rebecca subbiah
on Jul 11th, 2009
@ 8:39 PM:
now I know what chimchurri is like it LOL
Sophie
on Jul 12th, 2009
@ 6:45 AM:
I so love Chimichurri: it so healthy yet so tastefull!
Juju
on Jul 12th, 2009
@ 9:50 AM:
I so need to jot down your chimchurri recipe
Oysterculture
on Jul 12th, 2009
@ 1:21 PM:
ah, this the kind of recipe I want to look at after a long run – I love chimichurri in all its incarnations – made one recently for fish and it was yummy.
This recipe looks fantastic!
Kim
on Jul 12th, 2009
@ 4:59 PM:
The Chimichurri sounds wonderful. I can imagine how much flavor it brings to the steak! Nice!
Velva
on Jul 12th, 2009
@ 6:46 PM:
The recipe looks wonderful!!! I was recently thinking about chimichurri as I was passing a bottled version of it in the spice aisle at my local grocery store. I know! I know! There is no comparison to a fresh homemade version. The recipe that you provided on your blog is proof! I hope to make it soon.
Velva
Cynthia
on Jul 12th, 2009
@ 8:39 PM:
I love that this sauce can go with some many other things.
Karine
on Jul 12th, 2009
@ 9:06 PM:
the chimichurri looks great! I should try it
Sarah Naveen
on Jul 13th, 2009
@ 10:54 AM:
Wow!!! looks fabulous!!!!
Chimichuri is real new to me!!!
Marta
on Jul 13th, 2009
@ 3:12 PM:
Chimichurri is only like the best sauce on meats! Delicious variation here!
A veces blogger no me deja comentar en otros sitios tampoco, que fastidio!
Gracias por tu lindo email
Felisha
on Jul 13th, 2009
@ 3:13 PM:
Looks yummy. Do you add the lime juice in with the marinade too?
Erica
on Jul 13th, 2009
@ 6:19 PM:
Hi Felisha,
Yes, you add the lime juice to the marinade.
Erica
on Jul 13th, 2009
@ 6:19 PM:
Thank you all for the nice comments!
epicurean's market
on Jul 13th, 2009
@ 9:37 PM:
We have flank steak in the freezer — definitley making this soon.
Allison Lemons
on Jul 13th, 2009
@ 11:09 PM:
I LOVE Chimichurri! I haven’t found it anywhere in Berkeley, but in New York good chimichurri is everywhere. I will definitely try this recipe. Thanks!
Kim
on Jul 15th, 2009
@ 8:04 AM:
I have never tried chimichurri, but I’ve always wanted to. Looks and sounds great, perfect with steak or even chicken.
nora@ffr
on Jul 16th, 2009
@ 11:44 AM:
i just love love love the sauce
Ziho
on Jul 20th, 2009
@ 10:50 AM:
Me encanta la salsa chimichurri hasta para acompañar cualquier pizza mmmmm