Chimichurri Steak with Charred Scallions

The Argentine answer to “what should I put on this steak” — and the answer is: more herbs than you think, more vinegar than you think, no blender. Chimichurri is the sauce that taught us to trust parsley as a main event.

Ingredients

Serves 4

For the chimichurri:

• 1 large bunch flat-leaf parsley, leaves and tender stems, very finely chopped (about 1 packed cup chopped)
• ½ bunch cilantro, finely chopped (about ⅓ cup)
• 1 tbsp fresh oregano leaves, finely chopped (or 1 tsp dried Greek oregano)
• 4 garlic cloves, minced to a paste
• 1 small shallot, minced
• 1 red Fresno or other mild red chile, seeded and finely chopped
• 2 tbsp red wine vinegar
• ½ cup good extra-virgin olive oil
• 1 tsp flaky sea salt, plus more to taste
• Freshly cracked black pepper

For the steak:

• 1½ lb skirt steak, flank steak, or hanger — patted very dry
• 1 bunch scallions, trimmed
• Neutral oil, for the pan
• Flaky salt and black pepper

Method

1. Make the chimichurri first — it needs at least 30 minutes to come together. In a bowl, combine parsley, cilantro, oregano, garlic, shallot, and chile. Stir in vinegar and salt; let sit 5 minutes (this softens the alliums). Pour in the olive oil. Taste. It should be bright, herbaceous, with a slow garlic burn. Set aside at room temperature.
2. Salt the steak generously on both sides 30–40 minutes ahead. This is a dry brine; do not skip it.
3. Heat a cast-iron skillet over the highest heat your stove can produce until it smokes. Add a teaspoon of neutral oil. Lay the steak in — it should hiss violently. Don’t move it. Sear 2½ minutes.
4. Flip. Sear another 2 minutes for medium-rare on a thin steak like skirt. Use a thermometer if unsure: 125°F at the thickest point.
5. Transfer to a board and rest 8 minutes. Resting is non-negotiable.
6. While the steak rests, return the skillet to the heat. Lay the whole scallions across the pan and char them hard — 1 minute per side until blackened in spots. Salt them.
7. Slice the steak against the grain — this matters enormously for skirt and flank. Pile on a platter with the scallions. Spoon over the chimichurri generously. Serve the rest in a bowl alongside.

Notes from our kitchen

Three things separate a good chimichurri from a great one. First: chop, don’t blend. Texture is the whole point — a blender makes pesto. Second: parsley is the lead, not garnish. Read our parsley field guide for the longer argument. Third: rest it. Thirty minutes minimum; an hour is better. The flavors marry, the garlic mellows, the salt does its work.

On the oregano: fresh is bright and grassy, dried Greek oregano is more typical in Argentina and adds the resinous depth that makes chimichurri taste like chimichurri. We use a combination when we have it. See our oregano field guide for the case for dried.

Leftover sauce keeps a week in the fridge but tastes best at room temp. Spoon it on eggs. Toss it through warm potatoes. Use it as a marinade for chicken thighs.

What to cook with it

Chimichurri turns almost any grilled protein into dinner. Try it the next day with our Herb Garden Frittata spooned over the top, or alongside our Herb-Roasted Pot Roast for a leftovers transformation. For a different Latin-leaning herb sauce, our Quick Cilantro Yogurt Sauce is its cooler, creamier cousin.

Gear that helps

A well-seasoned cast-iron skillet is the right tool for the steak — it gets hotter and holds heat better than stainless. A sharp chef’s knife is the only acceptable way to make chimichurri; a food processor will betray you. Browse our Gear catalog for the kitchen pieces that make this kind of cooking easier.

Want more on the herbs at the heart of this sauce? Read our field guides for parsley, cilantro, and oregano.