Chimichurri Steak

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Chimichurri Steak


  • 3.5 oz lean steak
  • 3 tbsp parsley leaves, minced
  • 1 tbsp red onion, minced
  • 1 clove garlic, crushed and minced
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • Pinch of red pepper flakes
  • 1 tsp fresh oregano, minced
  • Salt and pepper to taste


  1. Prepare parsley and other ingredients, cutting off the length of the stems and mince the leaves.
  2. Combine parsley, onions, garlic, spices and finely mince all ingredients. Add lemon juice and vinegar to herbs and serve chunky style or blend in food processor until smooth.
  3. Cook steak to desired level of doneness (sauteé on medium-high heat (with or without a little water) or grill on the barbecue).
  4. Allow steak to rest for 2-3 minutes, slice, top with Chimichurri sauce and serve.


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