Ingredients:

  • 2 lbs (900g) Sirloin steak, skirt steak, or flank steak, approximately 1-inch thick
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 cup (240ml) fresh parsley, finely chopped
  • 1/2 cup (120ml) olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 4 cloves garlic, minced
  • 1 red chili pepper, finely chopped (seeds removed for less heat, optional)
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Instructions:

  1. Combine all marinade ingredients in a large bowl or resealable bag. Add steak, ensuring it's well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  2. While the steak marinates, combine all chimichurri ingredients in a bowl. Mix well and set aside. The chimichurri tastes best if it sits for at least 30 minutes to allow the flavors to meld.
  3. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates.
  4. Remove the steak from the marinade, discarding the marinade. Pat the steak dry with paper towels. Place the steak on the preheated grill.
  5. Grill for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C). Adjust cooking time based on steak thickness and desired doneness. Use a meat thermometer to ensure accuracy.
  6. Remove the steak from the grill and place it on a cutting board. Let it rest for at least 10 minutes before slicing against the grain.
  7. Slice the steak thinly and serve immediately, topped with generous dollops of chimichurri sauce.