Ingredients
Method
- Combine parsley, oregano, garlic, red pepper flakes, vinegar, 1/2 tsp salt, and black pepper in a food processor
- Pulse until parsley is chopped but not pureed
- Transfer mixture to a bowl and stir in olive oil
- Chill sauce for at least 1 hour or overnight
- Remove steak from refrigerator 30 minutes before cooking
- Heat 1 tbsp oil in a high-sided skillet over high heat until smoking
- Season steak both sides with salt and pepper
- Sear 2 minutes per side (about 52°C internal temperature for medium-rare)
- Transfer steak to a plate, cover with foil, and rest 5–10 minutes
- Cut steak thinly against the grain before serving
Notes
For best flavor, marinate sauce 8 hours minimum
Use meat thermometer for accurate doneness
Leftover chimichurri keeps in fridge for 3–4 days
Use halal-certified steak if required
Use meat thermometer for accurate doneness
Leftover chimichurri keeps in fridge for 3–4 days
Use halal-certified steak if required