Steak Rub + Chimichurri-Marinated Steak with Chimichurri Sauce Recipe
Ingredients
Chimichurri Marinade & Sauce (Double Batch):
Use half to marinate, half to serve fresh.
- 3 cup flat-leaf parsley (packed, finely chopped)
- 1 tbsp dried oregano
- 4 cloves garlic finely minced.
- ½ cup olive oil
- 4 tbsp red wine vinegar
- Juice of ½ lemon (optional for extra brightness)
- ½ tsp red pepper flakes
- ½ tsp Ac’cent
- ½ tsp black pepper
- Pinch of Salt (optional)
Marinated Steak
- • 2 lbs. steak (ribeye, NY strip, skirt, or flank)
Directions
Chimichurri Marinade & Sauce (Double Batch):
- Mix all ingredients in a bowl.
- Split into two portions: one for marinating, one to serve fresh (keep this in the fridge).
Marinated Steak
- Rub the steak with half the chimichurri to a zip-top bag or dish and coat the steak.
- Marinate in the fridge for 2–4 hours (or overnight for more flavor).
- Season with Salt and Black Pepper if desired
- Grill or pan-sear to your desired doneness (medium-rare recommended).
- Rest steak 5–10 minutes before slicing.
To Serve:
- Slice steak against the grain.
- Spoon fresh chimichurri (the reserved half) generously over the top or on the step
