Print

Flavorful Argentine Chimichurri Steak Recipe with Easy Grilled Vegetables

argentine chimichurri steak - featured image
Print Recipe

This Argentine chimichurri steak recipe features juicy grilled flank or skirt steak topped with a vibrant, herbaceous chimichurri sauce, served alongside charred grilled vegetables. It’s quick, easy, and perfect for outdoor gatherings or weeknight dinners.

Ingredients

Scale
  • 1.5 pounds flank steak or skirt steak (grass-fed preferred)
  • 2 tablespoons olive oil (extra virgin preferred for marinade)
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley, finely chopped (flat-leaf preferred)
  • 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
  • 4 cloves garlic, minced
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon red chili flakes (optional)
  • Salt and pepper, to taste
  • 1 large red bell pepper, cut into strips
  • 1 medium zucchini, sliced lengthwise
  • 1 small red onion, cut into thick rings
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Make the Chimichurri Sauce (10 minutes): In a mixing bowl, combine chopped parsley, oregano, minced garlic, and red chili flakes if using. Pour in red wine vinegar and olive oil, stir well to combine. Season with salt and pepper to taste. Set aside to let flavors meld.
  2. Prepare the Steak (5 minutes): Pat steak dry with paper towels. Rub evenly with 2 tablespoons olive oil, season generously with salt and pepper on both sides. Optionally marinate for 15-30 minutes.
  3. Prepare the Vegetables (5 minutes): Toss bell pepper strips, zucchini slices, and onion rings in 2 tablespoons olive oil. Season lightly with salt and pepper. Set aside.
  4. Preheat the Grill (5 minutes): Heat grill or grill pan over medium-high heat until hot.
  5. Grill the Vegetables (8-10 minutes): Place vegetables on grill, turning every 2-3 minutes until tender with char marks. Remove and keep warm.
  6. Grill the Steak (5-7 minutes): Lay steak on grill. For medium-rare, cook about 4 minutes per side. Use a meat thermometer if available (130°F/54°C ideal). Avoid flipping more than once.
  7. Rest the Steak (5-10 minutes): Transfer steak to cutting board, loosely cover with foil. Let rest to redistribute juices.
  8. Slice and Serve: Slice steak thinly against the grain. Spoon chimichurri generously over slices and serve with grilled vegetables.

Notes

Let chimichurri sauce rest at least 20 minutes before serving for best flavor. Rest steak after grilling to keep it juicy. Avoid pressing steak while grilling to retain juices. Watch vegetables closely to prevent burning. A pinch of sugar can mellow chimichurri acidity if too sharp.

Nutrition

Keywords: chimichurri, steak, grilled vegetables, Argentine recipe, flank steak, skirt steak, easy marinade, outdoor grilling, healthy dinner

Find it online: https://perkypan.com/flavorful-argentine-chimichurri-steak-recipe-with-easy-grilled-vegetables/