Simple Grilled Steak with Chimichurri
Steak with chimichurri sauce is a delicious, easy dinner. It's the perfect balance of savory, zesty and spicy and comes together in minutes.
- 1 lb skirt or strip steak
- avocado oil
- salt and pepper to taste
- 1 packed cup fresh parsley
- 1/2 packed cup fresh cilantro
- 3 cloves garlic minced
- 1/2 cup shallot finely diced
- 1 jalapeño finely diced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes or to taste
- 1/2 tsp salt
- 2 tbsp red wine vinegar
- 1/2 lime juiced
- 1/2 cup olive oil
Preheat the grill to medium high heat, approximately 450º F.
Prepare steak by patting dry. Then, oil both sides of the steak and sprinkle with salt and pepper to taste.
Place the steaks on the hot grill and grill for 2-3 minutes per side for medium rare or longer until it has reached desired doneness.
Place steak on a plate and allow to rest for 5-10 minutes before slicing.
Meanwhile, add all ingredients for the chimichurri except for the olive oil to a food processor. Pulse a couple times, processing until all ingredients are combined and in small pieces. Scrape down the sides of the food processor. Slowly drizzle in the olive oil and process until chimichurri is well combined but some flecks of herbs are visible.
Slice the steak and serve immediately with chimichurri drizzled on top.