Chimichurri Grilled Steak

Juicy grilled steak topped with a bright, herby chimichurri sauce made from fresh parsley and oregano. A garden-to-grill favorite.

Ingredients

• 1.5 lbs flank or skirt steak
• 1 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions

1. Make the chimichurri: combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt. Set aside to let the flavors meld.
2. Season the steak generously with salt and pepper. Let it come to room temperature for 20 minutes.
3. Preheat a grill to high heat. Grill the steak for 3 to 5 minutes per side for medium-rare, depending on thickness.
4. Transfer to a cutting board and rest for 5 to 10 minutes.
5. Slice against the grain and spoon the chimichurri generously over the top before serving.