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My daughter is adopted from Nicaragua. When we lived there during the long adoption process, we often ate at a place that served the best Chimichurri steak. As a tradition, I make a Nicaraguan themed dinner each year on her adoption day. It has been adjusted and morphed over time and has become one our family favorites. I serve this with Gallo Pinto-Nicaraguan rice and beans and fried plantains. But if those sound daunting, just make the steak and serve with grilled vegetable and roasted potatoes.
Frequently Asked Questions
What if I can’t find skirt steak?
I like skirt steak because of it’s thinness but you can swap flank steak or my new favorite swap-hanger steak.
I love this chimichurri! You can add it to other proteins like grilled chicken or salmon. It’s a great sauce to have on hand to elevate any weeknight dish.
Chimichurri Steak
Ingredients
- 2 lb. skirt steak, trimmed
- 1 cup extra virgin olive oil
- 1 cup fresh cilantro
- 4 Tbsp. fresh basil leaves
- 2 cloves garlic, minced
- 1 shallot, chopped
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1/4 tsp. red pepper flakes
Instructions
- Make the sauce: Combine vinegar, cilantro, basil, garlic, shallot, pepper, salt, and red pepper flakes in a food processor. Pulse 4 or 5 times. Gradually add olive oil and let the processor run about 30 seconds, or until combined.
- Marinade steak: Place steak in a glass 9 by 13. Add half of the sauce to coat the top and bottom of the steak. Cover the pan. Let steak marinate for four hours. Reserve the rest of the sauce for serving.
- Cook the steak: Oil a gas grill over medium high heat. Cook steak about 5-6 minutes aside for medium rare. Remove steak. Let rest 10-15 minutes.
- To serve: Slice the steak against the grain in small slices. Arrange on a platter. Drizzle the sauce over the steak and serve the rest on the side for dipping.