Ingredients
Scale
- 1 1/2 lbs flank skirt or sirloin steak
- ½ cup fresh parsley finely chopped
- 3 garlic cloves minced
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp salt
- ½ tsp black pepper
Instructions
- In a bowl, combine the parsley, garlic, olive oil, lemon juice, salt, and black pepper.
- Pour about ⅔ of the chimichurri over the steak and rub it evenly on all sides. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
- Preheat a grill or cast-iron skillet over high heat. Cook the steak for 3–5 minutes per side, based on thickness and desired doneness.
- Rest the steak on a cutting board for 5–10 minutes before slicing thinly against the grain.
- Serve the sliced steak topped with the remaining chimichurri.
Notes
For extra flavor, marinate the steak longer if time allows.
Ensure the grill or skillet is hot enough before cooking to achieve a nice sear.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.