If you don’t think dinner is complete without a good sauce, this post is for you! Keep reading to learn how to cook up a praise worthy, flavorful, and herby Flank Steak With Chimichurri Sauce.
Three Words: Summer. Night. Dinners. Lately, I have hit the ground running to come up with delicious, healthy, and fast dinners to share this summer. They combine fresh ingredients, yummy flavors, and often, some heat!
While I have a good list of 10 or so dinners we usually have in our rotation (see Pan-Roasted Salmon, Chicken Cacciatore, Beef With Broccoli, and Chicken & Rice, for some of my faves), those will only get you so far. So, I started thinking. And planning. And cooking. And eating. Overall, yea, you could say I like my job 🙂
One of the more recent recipes I’ve made has been THIS Flank Steak With Chimichurri Sauce. Oh my goodness, it’s delicious. I love the flavors of the lime, cilantro, and garlic with the savory indulgence of flank steak. Oh, and it comes together in just under 15 minutes! Yes, please. I pair this flank steak with these roasted sweet potatoes and the combination is out of the world. Now, let’s talk Chimichurri Sauce, shall we?
What Is Chimichurri?
Chimichurri sauce is originally from Argentina and is a blended green sauce that traditionally uses fresh parsley, garlic, olive oil, oregano, and vinegar. It can also have cilantro and some other ingredients, and it goes GREAT with grilled meats. Seriously, you won’t want to eat meat without it ever again so proceed with caution. I make this Flank Steak With Chimichurri Sauce recipe with lots of cilantro and parsley, but I also like to add plentiful amounts of lime and jalapeño.
What’s The Difference Between Pesto and Chimichurri?
Both sauces are herby, and green but the flavors are completely different. Pesto is a basil based household staple because of its nutty and creamy texture. It works perfectly on pasta or even burgers. I’ve used this healthy pesto sauce multiple times and the kids love it! On the other hand, chimichurri gets it’s herbal taste and green color from cilantro and/or parsley. It also engages the sour, salty, and spicy taste buds by incorporating lime, jalapeno, and some salt.
What Does Chimichurri Taste Like?
Compared to pesto, chimichurri has a bright taste that let’s the herbal flavors of cilantro and parsley shine strong. The taste is complimented nicely with a tangy lift of lime and the rich flavor of olive oil. You can adjust (or leave out) the amount of jalapeno depending on your tolerance for spicy food. I tend to find chimichurri sauces a little too strong when raw white onion is added. so I use a red onion. This adds more sweetness and less of a bite (read: less onion breath).
*But believe me when I say, describing a chimichurri sauce does not do it any justice! You know I wouldn’t recommend anything that didn’t taste good right?
Why Is My Chimichurri Sauce Bitter?
I’ve noticed that a lot of first timers end up with a bitter chimichurri sauce. And there are a few reasons why you’re tempted to throw that 3rd batch of sauce on the wall!
- Bitter parsley: By itself, parsley already has a strong flavor and it’s naturally bitter. If you’re using a bunch that is a bit older and darker…expect it to be more bitter than the younger ones.
- Over processing: Did you know that you can overmix oil? It’s true! When you mix it at a high speed, the oil composition will break down and become a little bitter. So make sure to just blend it enough for the flavor to combine but not too much.
What Type of Parsley Do I Use?
I personally like to use fresh Italian flat-leaf parsley, especially for this chimichurri recipe. Compared to its curly sibling, it has the right amount of flavor which is perfect when you’re pairing it with flank steak. Curly parsley also has a more bitter taste, which you want to avoid when you’re making chimichurri.
What If I Don’t Have Any Flank Steak?
Not a problem! Skirt steak will work just fine. Although take note that the main difference between the two comes down to the toughness of the meat. Skirt steaks are usually tougher and are best seared. I tend to prefer flank steak since it’s more tender. But they can usually be used interchangeably — just be sure to cook to about medium and slice across the grain when serving.
What Else Can You Use Chimichurri For?
This Argentinian sauce is pretty much good on anything and everything! This vibrant and flavor bomb of a sauce is super versatile, and delicious too! Just a drizzle can elevate a boring dish. To give you an idea, here are other ways you can creatively use your chimichurri sauce...
- Marinade for your steaks and chicken
- Use it as a salad dressing for a light and tangy flavor
- Brush some on your favorite roasted veggies
- Use it a baste when you’re grilling meats (or for fish!)
- Spread it on your toast
I’m telling y’all there are endless ways to use chimichurri sauce and this is just the tip of the iceberg!
How Long To Store Chimichurri?
Since it’s made with fresh ingredients, it’s best if you use your chimichurri sauce within two to three days. I suggest you store your sauce in an airtight container before you pop it into the fridge. I actually prefer to make my chimichurri a day ahead before I use it for my steak because the flavor develops a bit.
Can I Freeze It?
Yes, you absolutely can freeze chimichurri! In fact, freezing chimichurri is one of my favorite kitchen hacks. All you need to do is pour the sauce over an empty ice cub tray and pop them into the freezer until they’re solid. Once they’ve completely frozen, you can then transfer your chimichurri cubes into a freezer bag. Want to know the best part? They can last up to 3 months! Simply amazing.
When you’re ready to have another round of chimichurri sauce just defrost the ice cubes in a bowl and allow the chimichurri to reach room temperature before you serve.
More Healthy Sauces
- 4 Ingredient Homemade Alfredo Sauce
- 10-Minute Homemade Enchilada Sauce
- Healthy Teriyaki Sauce
- Healthy Pesto Sauce
- Yogurt Mint Sauce
If you don't think dinner is complete without a good sauce, this post is for you! This recipe shows you how to cook up a praise worthy, flavorful, and herby Flank Steak With Chimichurri Sauce.
- 1 tbsp olive oil
- 2 lbs flank steak can also use skirt steak
- 1 tsp kosher salt to coat steak
- 1 tsp ground black pepper to coat steak
- 1/3 bunch fresh Italian parsley
- 1/3 bunch fresh cilantro
- 1/2 red onion quartered
- 1/2 jalapeno seeds removed
- 2 limes approx. 2-3 tbsp., juiced
- 1 clove garlic smashed
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp coriander seeds can substitute ground coriander
- 1/2 cup olive oil
Heat oil in a large skillet over high heat.
Generously season the steak with salt and pepper. Once pan and oil are hot, add the steak and cook on high for 3-4 minutes, until well-browned. Then, flip over and cook an additional 3-4 minutes until well-browned.
Remove from heat, set on a cutting board and cover with tin foil for 5 minutes.
While the meat is cooking/resting, prepare the Chimichurri Sauce. Combine the parsley, cilantro, red onion, jalapeno, lime juice, garlic, salt, cumin, and coriander seeds in a blender.
Pulse until the mixture is chopped.
Add the olive oil and puree until consistency is smooth, about 1 minute.
To serve, slice the steak into thin slices across the grain and drizzle with a generous helping of the sauce. You can also use the sauce for dipping.
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