Grilled Steak with Blended Chimichurri Recipe

Grilled Steak with Blended Chimichurri

Serves 6

Season steak with a cumin-oregano blend and serve with a zesty chimichurri sauce, Argentina's famous steak topping. Use extra sauce as a sandwich spread or drizzle over roasted veggies.


  • 1 1/2 pounds skirt or flank steak
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
  • 1/2 cup cilantro, roughly chopped
  • 1/2 cup red onion, roughly chopped
  • 1/2 cup extra-virign olive oil
  • 1/4 cup red wine vinegar
  • 4 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper


  1. Using a sharp knife, lightly score steak (about 1/8-inch deep) on both sides, in a crisscross pattern, at 1/2-inch intervals.
  2. In a small bowl, combine garlic powder, cumin, oregano, salt, and pepper. Liberally season both sides of steak with seasoning mixture.
  3. For the chimichurri, combine all ingredients in a blender or bowl of a food processor. Process until well blended. Thin with up to 1/4 cup water to reach desired consistency. Taste and adjust seasonings, as desired. Cover and chill, if made ahead.
  4. Preheat grill over high heat. Grill steak to desired doneness, about 3 to 4 minutes per side for medium-rare (145°F).
  5. Transfer steak to a cutting board. Let rest 5 minutes. Thinly slice steak across the grain. Transfer to a serving platter and top with chimichurri.


Amount Per Serving (based on 6 servings)
Calories: 330
Fat: 26 g
Saturated Fat: 5 mg
Cholesterol: 65 mg
Sodium: 830 g
Carbohydrates: 3 g
Fiber: 1 g
Sugar: 1 g
Protein: 23 g
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Ratings and Reviews

“Tried this for the first time and thought it was fabulous. meat cooked perfectly and sauce was nice seasoning. will definitely be purchasing this ahain!”
“Woah! this is amazing!!! the sauce turned out sooooo good. didn’t quite use the full 1/4cup of water/vinegar and it turned out great (not runny). grilled two flank steaks and they ended up needing an extra 3min for medium/rare. 5/5 would recommend. ”

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