Steak with Scallion Chimichurri Sauce
Dinner in 15 minutes! This Scallion Chimichurri Sauce takes 5 minutes to pulse together and is the perfect accompaniment for a seared or grilled steak.
[Post updated February 2017 with new photos, writing, and recipe. Originally posted March 2011]
In my eyes, there’s nothing plain or boring about a well-seared steak seasoned generously with sea salt and freshly ground black pepper. High heat and a good sear will give you that caramelization we all love.
But! Sometimes when I sear a steak and want something really fresh to go with it, I’ll make a chimichurri sauce. Once you try it, it’s one of those things you’ll crave from time to time. It has bright flavors and tang, fresh herbs, all brought together with 5 minutes of prep.
I first tried chimichurri sauce at an Argentinian restaurant years ago and was excited to discover how easy it is to make. The process is similar to making an Italian Pesto.
To make the chimichurri, combine fresh parsley, fresh oregano, scallions, garlic, salt, and pepper in a food processor.
Pulse until well chopped.
Stream in olive oil and red wine vinegar while the machine is running, and mix until incorporated.
Now it’s ready to be paired with your favorite cut of steak, cooked to your desired doneness.
My favorite cuts for the chimichurri are strip and ribeye. Skirt and flank are also great!
Slice the steak and serve with the chimichurri on the side.
Enjoy!
More Beef Dinner Recipes:
- Beef Tenderloin with Mushroom Pan Sauce
- Slow Cooker Mexican Shredded Beef
- Beef and Broccoli – Chinese Takeout at Home
Steak with Scallion Chimichurri Sauce
Ingredients
- 3 scallions roughly chopped
- 1 bunch flat leaf parsley (leaves only, about 1.5 cups, packed)
- 2 tbsp fresh oregano (leaves only)
- 5 cloves garlic smashed and peeled
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 1/2 pounds desired steak cut (I like strip)
Instructions
- Place the scallions, parsley, oregano, and garlic in a food processor. Season with the salt and pepper, and pulse until everything is chopped up.
- With the machine running, slowly pour in the olive oil and red wine vinegar, until incorporated.
- Cook the steak via your desired method. Most of the time I’ll heat up a cast iron skillet over medium high heat and cook it until medium rare, which depending on thickness, takes 7-8 minutes. Let the steak rest for 5 minutes, then slice and serve with the chimichurri. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
8 Comments on “Steak with Scallion Chimichurri Sauce”
This sauce is so bright and zippy! Perfect for a rich steak.
mmmmm sounds delicious:) And I love the pictures:)
OMG that looks so good!
Yum! Cant wait to try it!
That looks gorgeous, can’t wait to try.
Woah Joanne! Love the colors of this chimichurri sauce. We get a lot of salmon here in Seattle, looks like it will be perfect with fish too? Thanks, Julie.
Julie, I am SO jealous you live in Seattle!!! What a GREAT food city! My husband and I actually requested to live in Seattle for his work but we got stuck in Southern Georgia 🙁 I think this would go great with fish too. It’s very vibrant and has really bright flavors, and I think it would contrast well with some salmon! Let me know how it goes!
Oh Georgia has nicer weather, trust me. Seattle rains too much. 🙂 Will try and let you know. Julie.