A Chimichurri You'll Want to Put on Everything

⏲ ~20 min total · prep 16 · cook 4 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 1/2 lb flank steak
• 1 cup flat-leaf parsley leaves and tender stems, finely chopped
• 3 tbsp fresh oregano leaves, chopped (or 1 tbsp dried)
• 4 garlic cloves, grated
• 1 small shallot, minced
• 3 tbsp red wine vinegar
• 3/4 cup extra-virgin olive oil
• 1 tsp red pepper flakes
• 1 1/2 tsp kosher salt, divided

Instructions

1. Wash and thoroughly dry the parsley — water left on the leaves dilutes the sauce — then chop it by hand. A food processor bruises it into a dark, wet mush; hand-chopped keeps it bright green and chunky.
2. In a glass jar or bowl, stir the garlic, shallot, vinegar, and 1 tsp of the salt together and let sit 10 minutes; the vinegar tames the raw garlic bite while it macerates.
3. Stir in the oregano, red pepper flakes, and olive oil with a fork — deliberately do NOT whisk it into an emulsion. It should look loose and oily, with the herbs suspended, not creamy.
4. Let the chimichurri rest at room temp 20 minutes, then taste and adjust — it should be sharp and vinegary first, grassy second.
5. Blot the flank steak completely dry (surface moisture steams instead of sears), season with the remaining 1/2 tsp salt, and sear in a screaming-hot cast-iron skillet 4-5 minutes per side to 130°F internal for medium-rare. Rest 8 minutes under loose foil.
6. Slice the steak thin against the grain, spoon half the chimichurri over the top, and serve the rest alongside — it keeps a week in the fridge and belongs on eggs, roasted vegetables, and tomorrow's chicken.

Why this recipe works

• Hand-chopped, not blended A knife keeps the parsley bright green and chunky. A food processor bruises it into a dark, wet mush.
• Vinegar maceration Ten minutes with vinegar and salt tames the raw garlic before the oil ever goes in. The 20-minute rest afterward finishes the mellowing.
• Two jobs in one Half the sauce tops the steak and the rest keeps for a week in the fridge, so one 45-minute session covers several meals at 5.5 net carbs a serving.

Tips for making this recipe well

Dry the parsley properly

Water left on the leaves dilutes the sauce and makes the oil slide off. Spin or blot until properly dry, then chop by hand.

Do not emulsify

Stir with a fork and stop while the sauce looks loose and oily, herbs suspended. Whisked creamy, it stops being chimichurri.

Blot the steak

Surface moisture steams instead of sears. Pat the flank dry, season with the remaining salt, and wait until the cast iron is seriously hot.

130°F for medium-rare

Four to 5 minutes per side gets a flank steak there, and the 8-minute rest nudges it further. Slice thin against the grain or the meat fights back.

Let the sauce sit

Twenty minutes at room temperature mellows the garlic and lets the herbs hydrate. Taste after the rest and adjust salt then.

Serving suggestions

Slice the steak thin against the grain, fan it on a platter, and spoon half the chimichurri over the top while the meat is still warm. Serve the rest in a bowl alongside, since everyone adds more than you expect. Grilled vegetables or a simple tomato salad round out the plate, and the carb count stays friendly at 5.5 net carbs a serving. The sauce goes on cold, straight from the jar, against the warm steak. On eggs tomorrow morning it is better than it sounds.

Storage and meal prep

The chimichurri keeps a week in the fridge in a sealed jar, as the recipe says. The oil may cloud or solidify when cold; let the jar sit out for 15 minutes and stir to bring it back. The color dulls a little by day four or five, though the flavor holds. Cooked steak keeps 3-4 days covered in the fridge and becomes tomorrow's lunch with a fresh spoonful of sauce. Freezing the chimichurri works for 2-3 months in small portions; thaw in the fridge and stir well.

Variations worth trying

• Dried oregano version The recipe allows 1 tbsp of dried oregano in place of fresh when the herb supply runs thin.
• Extra heat Double the red pepper flakes to 2 tsp for a table that leans toward heat.
• Lemon swap Replace half the red wine vinegar with lemon juice for a softer, rounder sauce.
• No steak night Spoon it over roasted chicken thighs or a fried egg; the sauce does not care what carries it.

Frequently asked questions

Can I use a food processor?

The recipe is firm on this point: no. Processors bruise the parsley into a dark, wet mush. Hand-chopping takes a few extra minutes and keeps the sauce bright green and chunky.

Why does my chimichurri taste bitter?

Old garlic or a harsh olive oil is usually the cause. The 20-minute rest softens rough edges, and a splash more vinegar rounds out a bitter oil.

How do I reheat leftover steak?

Warm the slices briefly in a covered skillet with a splash of water, or eat them cold over greens. Flank steak is thin and passes through medium-rare fast.

Is 130°F safe for flank steak?

The recipe targets 130°F for medium-rare, a doneness preference for an intact beef cut. USDA guidance for whole cuts sits at 145°F with a rest, so cook longer if you follow that standard and expect a firmer chew.

Can I make the chimichurri a day ahead?

Yes, and many cooks prefer it, since the flavors meld overnight. Keep it in a sealed jar in the fridge for up to a week and let it lose the chill for 15 minutes before serving.

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