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Steak with Chimichurri Sauce

Chimichurri, a thick herb condiment from Argentina, is the ketchup of South America. This garlicky sauce is tamed by parsley, oregano, and olive oil.

  • Servings: 6
  • Yield: Makes 1 cup
Steak with Chimichurri Sauce

Source: Martha Stewart Living, February 2000


  • 1/3 cup finely chopped garlic
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Tabasco Sauce, or other hot sauce, plus more to taste
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 pounds flank steak, trimmed of excess fat
  • Olive-oil cooking spray (optional)


  1. Combine all ingredients except for the steak in a container with a tight-fitting lid. Add 1/2 cup water, and shake well until mixed thoroughly. Add Tabasco to taste. Refrigerate until ready to serve; the sauce will keep up to 1 week in the refrigerator.

  2. When ready to serve, preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place the steak on the grill; cook until well browned, about 10 minutes. Turn, and cook until medium rare, about 10 minutes more.

  3. Remove from heat; set steak aside for 10 minutes before cutting. Serve steak with chimichurri sauce on the side.

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