Josh’s Amazing Chimichurri Steak Marinade

At this very moment, Josh and I are enjoying our weekly Chimichurri Steak.  And while we’re enjoying this deliciousness I’m going to FINALLY share the recipe with you!

For this recipe you will need:

1 Cup Olive Oil

4 Tbsp Red WineVinegar

4 tsp oregano

1 tsp crushed red pepper flakes

2 tsp salt

1/2 tsp black pepper

2 cups firmly packed fresh flat leaf parsley, trimmed (1 large bunch)

8 fresh garlic cloves

Approximately 1.5 lbs skirt or flank steak (if using between .5 to 1 lbs cut this marinade recipe in half)

Ingredients for Chimichurri Steak

First, rinse the parsley until it is clean and let it dry off a bit while completing the next couple of steps.

Parsley

Next, mix the olive oil and red wine vinegar a bowl.

Olive Oil and Red Wine Vinegar

Then, mix the oregano, crushed red pepper flakes, salt and black pepper in a separate bowl.

Spices for Chimichurri Steak Marinade
Then, peel and roughly chop the fresh garlic cloves and set them aside in a seperate bowl.  (Here’s a good video from Real Simple on How to Peel and Slice Garlic.)

Chopped Garlic

Now, trim and roughly chop parsley.  To trim, you basically want to get the parsley away from the bulk of the stem.  A little stem is okay but just try to get rid of the thick ones.  And, hey, just in case you’re not sure here’s another video from Real Simple on How to Clean, Chop and Store Parsley.  We don’t do it precisely like this but it won’t change the end result at all.)

Chopped Parsley
Place all of your ingredients (minus the steak of course) in a blender or food processor until all ingredients are thoroughly mixed together and the blend is very pourable.  We use  this Ninja blender because it works really well…and because we don’t have a food processor.

Chimichurri Marinade Blended
Pour half of the marinade in a large container that you can store the steak in overnight

Half Chimichurri Steak Marinade
Then, place the steak in the container.

Half Chimichurri Steak Marinade with Steak

This is just under 1.5 lbs of flank steak

Pour the rest of the marinade over the top of the steak.

Chimichurri Marinated Steak
Let this sit for 24 hours, flipping the steak half way through the process.  Lastly, cook your steak as desired and enjoy a flavorful meal!

Chimichurri Steak Collage

Josh's Chimichurri Steak Marinade
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Josh's Amazing Chimichurri Steak Marinade
Ingredients
  • 1 Cup Olive Oil
  • 4 Tbsp Red WineVinegar
  • 4 tsp oregano
  • 1 tsp crushed red pepper flakes
  • 2 tsp salt
  • ½ tsp black pepper
  • 2 cups firmly packed fresh flat leaf parsley, trimmed (1 large bunch)
  • 8 fresh garlic cloves
  • Approximately 1.5 lbs skirt or flank steak (if using between .5 to 1 lbs cut this marinade recipe in half)
Instructions
  1. Rinse parsley until it is clean and let it dry off a bit while completing the next steps
  2. Mix olive oil and red wine vinegar a bowl
  3. Mix oregano, crushed red pepper flakes, salt and black pepper in a separate bowl
  4. Peel and roughly chop fresh garlic cloves and set aside in a seperate bowl
  5. Now trim and roughly chop parsley
  6. Place all ingredients in a blender or food processor until all ingredients are thoroughly mixed together and the blend is very pourable
  7. Pour half of the marinade in a large container that you can store the steak in overnight
  8. Place the steak in the container
  9. Pour the rest of the marinade over the top of the steak
  10. Let this sit for 24 hours, flipping the steak half way through the process
  11. Cook your steak as desired and enjoy a flavorful meal
Notes
We typically buy within 1 lbs - 1.5 lbs of meat. If it's closer to 1.5 lbs we typically have leftovers. Also, we buy flank steak because (1) it's cheaper than skirt steak and (2) because our butcher does not keep skirt steak in the store without a special request.

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