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Ingredients1 h 25 m servings 745
Original recipe yields 4 servings
- Bring steak to room temperature 30 minutes prior to grilling. Preheat an indoor grill to medium heat and lightly oil the grate.
- Brush steak with olive oil and season with salt and pepper. Grill until slightly charred, firm, and reddish-pink and juicy in the center, about 11 minutes per side. Hold steak with tongs to sear edges. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest for 10 minutes.
- Meanwhile, pulse shallot, garlic, parsley, oregano, red pepper flakes, kosher salt and pepper together in a food processor until roughly chopped. Add red wine vinegar, olive oil, and water; pulse to a textured sauce. Transfer to a serving bowl.
- Slice steak and serve with prepared chimichurri sauce.
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Per Serving: 745 calories; 57.6 5.9 47.9 137 340 Full nutrition
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