Ingredients:
- 1 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 tablespoon chili flakes (adjust to taste)
- 0.25 cups white wine vinegar
- 1 cup extra virgin olive oil
- Salt and pepper to taste
- 8-oz steak (flank, skirt, or top sirloin)
Instructions:
- Prepare the Chimichurri:
- In a bowl, combine chopped cilantro and minced garlic.
- Add oregano, chili flakes, salt, and pepper. Mix well.
- Stir in white wine vinegar, then slowly pour in olive oil while whisking until emulsified.
- Season the Steak:
- Sprinkle both sides of the steak with salt and pepper.
- Grill the Steak:
- Preheat grill to medium-high heat.
- Grill steak for 5-7 minutes per side for medium-rare. Use a timer for accuracy.
- Rest and Slice:
- After grilling, let the steak rest for 10 minutes to allow juices to redistribute.
- Slice against the grain using a sharp knife.
- Serve:
- Spoon chimichurri over the sliced steak immediately before serving.
Tips and Variations:
- Make Ahead: Prepare chimichurri up to a day in advance for enhanced flavor.
- Substitution: Use parsley if cilantro is unavailable.
- Adjustment: Add lemon juice for brightness or reduce chili flakes for less heat.
Enjoy your flavorful and fresh grilled steak with homemade chimichurri!
