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steak marinade with chimichurri

Chimichurri Steak Marinade

This vibrant chimichurri steak marinade is incredibly versatile and packed with bright, herbal flavors. With a simple blend of fresh parsley, oregano, garlic, olive oil, and red wine vinegar, it tenderizes and transforms your steak into a restaurant-worthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chimichurri Marinade
  • 1/2 cup flat-leaf parsley finely chopped and packed
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano
  • 4 cloves garlic minced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 to 1 teaspoon red pepper flakes adjust to taste
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Optional boosters
  • 1/4 cup chopped cilantro optional booster
  • 2 tablespoons minced shallot optional booster
  • 1/2 lemon lemon zest zest of 1/2 lemon, optional booster

Equipment

  • Mixing bowl
  • Whisk
  • Zip-top bag or shallow dish
  • Grill or skillet
  • Paper towels

Method
 

  1. In a bowl, whisk together the parsley, oregano, and minced garlic.
  2. Add the extra-virgin olive oil and red wine vinegar, then sprinkle in the red pepper flakes, kosher salt, and black pepper. Whisk until the mixture resembles a loose pesto—perfect for coating meat.
  3. Taste the chimichurri and adjust the seasoning if needed. Reserve 1/4 cup of the marinade for serving later to ensure food safety.
  4. Place your steak (skirt, flank, hanger, sirloin, or strip) in a dish or zip-top bag and coat it thoroughly with the remaining chimichurri. Marinate: thinner cuts for 4-12 hours and thicker cuts for 6-24 hours in the fridge.
  5. When ready to cook, remove the steak from the marinade, wipe off any excess, and pat dry with paper towels. Optionally, lightly oil and salt the steak.
  6. Sear or grill the steak over high heat until it reaches an internal temperature of 125-130°F for medium-rare, about 2-4 minutes per side depending on thickness.
  7. Let the steak rest for 5-10 minutes before slicing thinly against the grain. Drizzle the reserved chimichurri over the top before serving.

Notes

This chimichurri marinade is a wonderfully versatile sauce that not only tenderizes your steak but also elevates its flavor with vibrant herbs and garlic. You can easily customize it with optional boosters like cilantro, minced shallot, or lemon zest. The marinade works just as well on chicken, shrimp, or roasted vegetables, making it a great make-ahead sauce to keep on hand. Always reserve some marinade for serving after cooking and follow food safety guidelines by not reusing raw marinade unless boiled.