Mastering Steak with Fresh Chimichurri: Your Ultimate Guide to Flank and Skirt Steak
Embark on a culinary journey to the heart of Argentina with this vibrant and incredibly versatile fresh chimichurri sauce. Perfectly paired with grilled or pan-seared steak, this herbaceous sauce elevates simple cuts of meat into an unforgettable gourmet experience. While we often focus on specific cuts, the beauty of chimichurri lies in its adaptability, transforming any protein it graces, from robust beef to delicate seafood. Discover how this bright, tangy, and garlicky sauce can become a staple in your kitchen, making weeknight dinners feel like a celebration.
Flank Steak or Skirt Steak: Choosing Your Perfect Canvas for Chimichurri
When it comes to selecting the ideal steak for chimichurri, both flank and skirt steak are stellar choices, celebrated for their robust beefy flavor and quick-cooking nature. However, each offers a slightly different texture and marbling, influencing the final taste and mouthfeel. Understanding these nuances can help you choose the best cut for your desired dining experience.
Understanding Skirt Steak
Skirt steak, particularly the inside skirt, is known for its intense beefy flavor and a more generous marbling of fat compared to flank steak. This fat content renders beautifully during cooking, creating a succulence that truly “melts in your mouth.” It has a coarser grain, which, when sliced against, becomes wonderfully tender. Skirt steak is particularly forgiving when cooked quickly over high heat, whether on the grill or seared in a screaming hot cast-iron pan. Its texture and ability to absorb flavor make it, in our opinion, the best cut to complement the fresh and tangy notes of chimichurri sauce. It holds up exceptionally well to the bold flavors without being overshadowed.
Exploring Flank Steak
Flank steak is a leaner cut, offering a firm texture and a slightly less intense beef flavor than skirt steak. It’s often wider and flatter, with a distinct grain that runs the length of the muscle. While leaner, flank steak still cooks quickly and delivers fantastic results, especially when prepared properly. Its firm texture provides a satisfying chew, and it readily soaks up marinades (though not strictly necessary with a sauce as vibrant as chimichurri). If you prefer a leaner profile or enjoy a more structured bite, flank steak is an excellent alternative that still shines when drizzled with this zesty green sauce. Both cuts are cost-effective and perfect for an easy weeknight meal or a casual gathering.
Ultimately, while skirt steak might offer a slightly richer, more tender experience due to its marbling, flank steak remains a fantastic and popular choice. Experiment with both to discover your personal preference! Remember, the key to tender flank or skirt steak is always to slice it thinly against the grain before serving.
LOOKING FOR MORE? Check out all of our healthy grilling recipes for fresh meal ideas!
The Art of Chimichurri: A Sauce with South American Soul
Chimichurri is more than just a sauce; it’s a culinary tradition, a burst of fresh flavors originating from Argentina and Uruguay. This vibrant green condiment is a staple at “asados” (barbecues), where it’s generously spooned over grilled meats. The beauty of chimichurri lies in its simplicity and the freshness of its ingredients. Typically made from finely chopped parsley, garlic, oregano, red wine vinegar, and olive oil, with a hint of red pepper flakes for a subtle kick, it delivers an unparalleled flavor profile that is both zesty and savory. Its bright acidity cuts through the richness of steak, creating a perfectly balanced bite.
Preparing chimichurri is incredibly straightforward. While a food processor makes quick work of chopping, many traditionalists prefer hand-chopping the herbs to achieve a coarser texture and prevent over-processing into a pesto-like consistency. The key is to finely chop all the ingredients, allowing their flavors to meld beautifully. Once assembled, the sauce benefits from a brief resting period, ideally 15-30 minutes, allowing the aromatics to infuse the oil and vinegar, deepening its complex character.
Chimichurri: Sauce or Marinade? Unpacking the Debate
A common question arises: can chimichurri be used as a marinade? The answer is a resounding yes, absolutely! However, based on extensive testing, we genuinely believe its full potential is unleashed when served fresh as a vibrant finishing sauce. While it can certainly impart flavor when used as a marinade, for cuts like flank and skirt steak, it’s often an unnecessary extra step.
These cuts inherently boast fantastic beefy flavor and tenderize quickly with high-heat cooking. A simple seasoning of salt and pepper before grilling or searing is all you need to prepare the steak. The chimichurri, with its bright, uncooked herbs and tangy vinegar, truly shines when spooned over the hot, freshly cooked meat. The warmth of the steak slightly wilts the herbs, releasing their aromatic oils and creating an explosion of flavor that complements the beef perfectly. Marinating can sometimes mute these delicate fresh flavors or cause herbs to burn during high-heat cooking. Save the marinating for tougher cuts or when you’re aiming for a different flavor profile. For flank and skirt steak, let the chimichurri be the star it was meant to be – a dazzling, fresh sauce added right at the end.
The moment you spoon this fresh, zesty sauce over a perfectly cooked flank or skirt steak, you’ll understand. Each bite is a harmonious blend of tender, savory meat and bright, herbaceous freshness that truly sings on the palate.
What Our Readers Are Saying
“Made this tonight ~ YUM! Saving the extra sauce for chicken tomorrow. Love how quick and easy it was to make.”
Trish
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Fresh Chimichurri Sauce for Flank or Skirt Steak
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Ingredients
For the chimichurri sauce:
- 1 cup parsley, packed
- 1 cup cilantro, packed
- 2 tbsp fresh oregano leaves, (or sub 1 tbsp dried)
- 1 shallot, peeled
- 3 cloves garlic
- 1 lemon, juice of
- 1 tsp sea salt
- 1 tsp ground pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
For the steak:
- 2 lbs flank steak, (or sub skirt steak)
- Sea salt and pepper
Instructions
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To make the chimichurri sauce, add all of the sauce ingredients to a food processor or high-powered blender. Process until everything is finely chopped. Don’t overprocess and puree. Transfer to a container and refrigerate while you cook the steak.
For grilling:
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Heat your grill to high heat (450-500° F). Season steak with salt and pepper on both sides.
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Add the steak to the grill and grill for 3-4 minutes and flip. Grill for another 2-4 minutes, or until the steak is cooked to your liking. Remove and place on a cutting board to rest for at least 5 minutes.
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Slice the steak against the grain. Serve topped with chimichurri sauce and with your favorite side dish!
For skillet cooking:
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Heat a large skillet over medium high heat and add in some avocado oil or ghee. Season steak with salt and pepper on both sides. Depending on the size of your skillet, you may have to cut your steak in half and cook it in two batches.
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Once the skillet is hot and shimmering, add the steak and cook for 3-4 minutes. Flip and cook for another 2-4 minutes, or until the steak is cooked to your liking. Remove and follow directions above for resting, cutting and serving.
Last Step:
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Notes
Tips for Perfect Steak & Chimichurri
- Room Temperature Steak: For even cooking, allow your steak to come to room temperature for about 20-30 minutes before grilling or searing.
- High Heat is Key: Flank and skirt steaks cook best over high heat for a short duration to achieve a beautiful crust while keeping the interior tender.
- Rest Your Meat: Always rest your steak after cooking for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
- Slice Against the Grain: This is crucial for tender flank and skirt steak. Identifying the grain and slicing perpendicular to it shortens the muscle fibers, making the steak easier to chew.
- Fresh Herbs for Fresh Flavor: The quality of your chimichurri directly depends on the freshness of your herbs. Use vibrant, green parsley and cilantro for the best results.
- Don’t Overprocess Chimichurri: Aim for a finely chopped, slightly chunky consistency, not a smooth paste. Overprocessing can bruise the herbs and alter the flavor.
Serving Suggestions and Pairings
Chimichurri steak is incredibly versatile and pairs wonderfully with a variety of side dishes. For a light and refreshing meal, serve it alongside a simple green salad or roasted vegetables like asparagus, broccoli, or bell peppers. If you’re looking for something heartier, consider roasted potatoes, sweet potato fries, or a classic rice pilaf. For a truly authentic experience, pair your meal with a bold Argentinian Malbec. The rich, fruity notes of the wine complement the robust flavors of the steak and the herbaceousness of the chimichurri beautifully.
Storage and Make-Ahead Tips
Fresh chimichurri sauce is best enjoyed within 3-5 days when stored in an airtight container in the refrigerator. A thin layer of olive oil on top can help preserve its vibrant color and freshness. While it’s best fresh, chimichurri can also be frozen for up to 3 months in ice cube trays or small freezer-safe containers. Thaw in the refrigerator before using. Cooked flank or skirt steak can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
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