Steak Chimichurri

Full of flavor and easy to make, Chimichurri sauce has quickly become a favorite condiment and marinate!

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CHARLOTTE – The Summer is still sizzling and so can your dining room table with the next series of recipes!  Chimichurri sauce hails from South America and comes in green and sometimes red versions.  The most common in restaurants would be the pungent green variety.  Chimichurri can be used as a marinade and as a condiment.  You can make this in a rough chop version, or puree into a velvety sauce- either way, you will get that garlicy, cilantro and parsley aroma with a kick of acidity at the end.  The recipe below uses both methods (marinade and a condiment) and served with buttered jasmine rice and some spicy grilled summer asparagus can make quite a meal!  Now, lets make some taste memories…grab a cold beverage, put on some Xavier Cugat And His Orchestra – “Bread, Love And Cha, Cha, Cha”!    Enjoy~

Steak Chimichurri (yield 4-6 6-ounce servings)

Prep Time: 15 Minutes | On the Table: 45 Minutes

3# Cleaned Flank Steak  |  1 teaspoon Sea Salt  |  1 teaspoon Black Pepper


2 small Shallots, peeled and chopped  |  1 cup Flat Leaf Parsley, chopped fine

1 tablespoon Oregano, fresh chopped fine  |  5 garlic cloves, minced

1 ½ teaspoons Sea Salt  |  1 teaspoon Black Pepper  |  ½ teaspoon Red Pepper Flakes

1 cup Virgin Olive Oil  |  1/3 cup Red Wine Vinegar


Start by inspecting the flank steak and ensuring there are not any large strips of tendon or sinew to remove.  If you have a meat tenderizer, please your meat on a cutting board, cover with plastic film and pound with a medium amount of force on each side.  Lightly season with the salt and pepper and place in aside.

In a large food processor bowl, combine the parsley, garlic, red pepper flakes, oregano, shallots, salt and pepper and pulse to combine.  Add the vinegar and mix on the lowest speed possible.  Now, on low again, pour the olive oil in slowly until combined.  Take half od the Chimichurri sauce and place in a 1-gallon zip lock, followed by the flank steak.  Marinate for 2-4 hours.  The rest of the sauce can be pureed for a smooth sauce.

Let’s get ready to SEAR on the Grill- set your flame to medium high and grill flank steak to medium rare, about 4-5 minutes on each side.  Remove and let rest for 10 minutes before you slice against the grain on a bias.  For service, mound your buttered jasmine rice, and grilled asparagus and use the pureed Chimichurri as a condiment sauce.  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!