Chimichurri Steak Marinade

This Chimichurri marinade is a versatile, flavourful and delicious marinade!  Perfect for inexpensive cuts of beef, but it’s also delicious for chicken.

Chimichurri Marinade

Hands down, Chimichurri Steak is a one of our most favourite summer suppers!  The marinade is full of fresh and delicious flavours, which takes a steak to the next level.

Chimichurri Steak Marinade

One of the best things about a marinade like this one, is that it’s perfect for inexpensive cuts of meat like a flank, flat iron or hangar steak.  Letting a more tough cut of beef such as these marinate overnight in a flavourful mixture with vinegar will result in a tender and tasty steak!

Chimichurri Steak Marinade

Just make sure to give yourself some marinating time for this recipe.  I like to make the marinade the night before I want to serve it, then I let the steak and the marinade rest in a ziplock bag overnight.  Recipe Tip! At this point you can also freeze the steak in the marinade for a later day, this is great for meal planning.

Chimichurri Steak Marinade

This meat turns beautifully tender and seasoned perfectly!  So. Much. Flavour. 

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Chimichurri Steak Marinade


Description

This Chimichurri marinade is a versatile, flavourful and delicious marinade!  Perfect for inexpensive cuts of beef, but it’s also delicious for chicken!


Scale

Ingredients

  • 1 1/2 lb flank steak

Chimichurri Marinade:

  • 1 cup packed fresh parsley, chopped
  • 1/2 cup packed fresh cilantro, chopped
  • 46 cloves of garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar (white wine vinegar works well too)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Using a blender, mix all of the ingredients together (minus the flank steak).
  2. Pierce your flank steak with a fork, making sure to pierce it on both the front and the back so that the steak can soak up the flavours of the marinade.
  3. I like to put the steak and the marinade into a ziplock bag to marinate, but you can use any dish that you like.  Cover the steak in the marinade, making sure to coat both sides.
  4. Massage the bag so the steak is completely coated in the marinade.
  5. Let the steak marinade in the bag, in the refrigerator for at least 4 hours, but overnight is best.
  6. Right before you are ready to grill, give the steaks one last good massage in the marinade.

Time to BBQ!

  1. Preheat your BBQ on the highest setting.
  2. NOTE:  Marinated flank steak on the BBQ is easy to do, BUT it will flare the first time you set it on the grill!  Please beware!! I’m talking full on flames! See picture above…
  3. With the BBQ on hight heat, sear both sides, then cook for approximately 7 minutes on each side, so roughly 15 minutes total. We like ours slightly pink inside, so you may want to cook yours longer.
  4. After you remove it from the grill, cover the steak with tin foil, and let it rest for about 5 minutes.
  5. When ready to serve, slice the steak thinly across the grain of the meat.
  6. Enjoy!

Notes

Recipe tip:  You can freeze the meat and marinade in a ziplock bag. Just de-thaw before cooking.

How to Marinate a Steak in Chimichurri Marinade:

Chimichurri Flank Steak

  • Combine all of the marinade ingredients together.
  • Then take your flank steak and using a fork, pierce the steak all over, front and back to soak up the flavours of the marinade.  (see picture above)

Chimichurri Flank Steak

  • Cover the steak in marinade, making sure to coat both sides.

Chimichurri Flank Steak

  • Then one of two things can happen here.  You can cover and marinate your meat for at least 4 hours, but it’s best left overnight.  OR, you can freeze the meat & marinade in a ziplock bag for another day, just take out and de-thaw before cooking.

Chimichurri Flank Steak

  • Preheat your BBQ on the highest setting.
  • So marinated flank steak on the BBQ is easy to do, BUT, it will flare the first time you set it on the grill!!  Please beware!!  I’m talking full on flames!  See picture above…
  • With the BBQ on hight heat, sear both sides, then cook for approximately 7 minutes on each side, so roughly 15 minutes total.  We like ours slightly pink inside, so you may want to cook yours longer.
  • After you remove it from the grill, cover the steak with tin foil, and let it rest for about 5 minutes.
  • When ready to serve, slice the steak thinly across the grain of the meat.

Chimichurri Flank Steak

Yum!

Chimichurri Flank Steak

Note:  This post was originally shared in June 2011.  I have since updated the pictures, but it’s the same great recipe!
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8 Comments

  • Reply Jenn Erickson June 9, 2011 at 6:29 PM

    Whoah! Your Chimichurri Marinade looks phenomenal! I’ll definitely be giving this recipe and try and am sharing a link with my readers on FB.

    Jenn

  • Reply Lindsay @ Delighted Momma June 10, 2011 at 12:28 AM

    This looks and sounds SO tasty! I am dying to know what kind of camera you use?! Do you use a lens? FAB pictures!!!

  • Reply www.StarHughes.com June 10, 2011 at 1:58 AM

    That marinade looks soo good! I’m working on my meat-cooking skills this summer and will have to try 🙂
    Star Hughes Living

  • Reply a o e u i y June 10, 2011 at 6:59 AM

    It looks so delicious!
    Grilled meat with aromatic marinate ang green salad are the best couple for sunny days for me… 🙂

    Beautiful pics!

  • Reply lizy b June 10, 2011 at 2:38 PM

    That looks yummy! How many years have I been marinating steak and never once thought to pierce it to help the marinade soak in?! Totally had a head-slapping moment this morning! I wouldn’t dream of not poking my rum cake!
    Came aver from the pity party!!!

  • Reply Jen June 10, 2011 at 9:58 PM

    My husband will sooooo love this. He is a cilantro fan. Can’t wait to try it!!!!!

  • Reply Katie Elizabeth June 13, 2011 at 2:56 AM

    i hope you enjoyed this as much as i think i would. it looks delish!

    xo katie elizabeth
    ohheyylife.blogspot.com

  • Reply Mique June 17, 2011 at 6:30 AM

    That looks sooo yum! Thanks for linking up again. You always have such great things to share. xo, Mique

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