Making a delicious meal in a pinch is made simple with this Chimichurri Sliced Steak recipe. It takes regular strip steaks and grills them to charred and tender perfection. Once rested and sliced, served on top of lettuce and topped with a chimichurri sauce (a blended mixture of parsley, lemon and oil). This dish is full of zesty and earthy flavors, and it comes together in just 30 minutes. So easy and yummy!
Although a pinch of red pepper flakes adds a hint of heat to the herby chimichurri sauce, feel free to omit it if you prefer. Since chimichurri doesn’t need to be cooked, you can make it the day before. Just be sure to store it in an airtight container in the fridge and give it a good stir before serving. Enjoy the steak with Instant Pot jasmine rice or Rachael Ray’s smashed potatoes for a complete meal.
Yields
Total Time
Prep Time
Ingredients
- 1 Tbs. + 1/2 cup olive oil
- 2 strip steaks (about 1 lb.)
- 1/2 cup parsley
- 1/2 cup cilantro
- 1 Tbs. red wine vinegar
- 2 cloves garlic
- Pinch of red pepper flakes
- 4 cups torn lettuce
- 1 avocado, peeled, pitted, sliced
- 4 radishes, sliced
Instructions
PrintIn cast iron skillet, heat 1 Tbs. oil over medium-high heat. Season steaks with 1/2 tsp. salt and 1/2 tsp. pepper. Add to skillet; cook 3 min. Flip; cook until browned, 3 min. for medium-rare or until desired doneness. Cover with foil and let rest 10 min.; slice.
In food processor, combine remaining 1/2 cup oil, herbs, vinegar, garlic, pepper flakes and 1/4 tsp. salt; pulse until roughly chopped. On platter, top lettuce with steak, avocado and radishes. Serve with herb sauce.
Nutrition
- Calories: 500 kcal
- Fat: 41 gram
- Saturated Fat: 6 gram
- Protein: 28 gram
- Carbohydrate: 8 gram
- Fiber: 5 gram
- Cholesterol: 60 mg
- Sugar: 2 gram
- Sodium: 520 mg
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