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Grilled Steak Chimichurri

chimichurri steak

Argentineans know steak, and when they decide that marinating and smothering their steak in a bright green garlicky sauce is a good idea, you know it must be true. Fresh herbs such as basil, parsley and oregano, which you can pluck straight from your garden, add a fresh touch while lots of garlic adds the bite. A soft tortilla makes a great vehicle for wrapping up the sliced steak in a neat package.

  • Duration
  • Cook Time
  • 4 ServingsServings


  • 1 cup freshly chopped flat-leaf parsley leaves (cilantro can be substituted)
  • 12 basil leaves, finely chopped
  • 1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano
  • 4 large garlic cloves, finely chopped (about 2 tablespoons)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine, sherry or champagne vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • juice of 1 lemon
  • pinch of crushed red pepper flakes
  • pinch of cumin
  • 1 (11/2-2 pound) flat-iron or hanger steak, butterflied open


Combine the marinade ingredients in the bowl of a food processor fitted with the metal blade, and process until the greens are chopped and the ingredients are well combined. Place the steaks with the marinade in a large resealable bag, seal and refrigerate for 2 to 3 hours.

Light the grill, or preheat your broiler or stovetop grill pan. Let the steaks come to room temp and dry them off. When searing hot, quickly grill the steaks, about 5 to 7 minutes per side.  Let the meat rest, covered loosely with foil before slicing.

Courtesy of The Kosher Carnivore, June Hersh, St. Martin’s Press, September, 2011

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