Chimi-Verde Steak
Recipe type: Entree
Serves: 4 - 6 people
Grilled Chimi-Verde Steak. Chimichurri meets Salsa Verde on a steak - perfect any night of the week!
  • 1 large bunch fresh flat-leaf parsley, finely chopped
  • 4 cloves garlic, minced
  • 4 teaspoons capers, drained and chopped
  • 3 pitted green olives, chopped
  • 3 anchovy fillets, rinsed, patted dry, and finely chopped
  • 2 tablespoons oregano, finely chopped
  • 2 tablespoon mint, finely chopped
  • 2 tablespoon red wine vinegar
  • 1 cup extra-virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 lemon, juiced
  • salt and freshly ground black pepper, to taste
  • 2 lb flank steak, cut in half
  • chimi-verde
  • salt and freshly ground black pepper
  1. Combine the chimi-verde ingredients together in a bowl and season with salt and pepper. Divide the chimi-verde between two bowls, using one half for the marinade and the other half to top the steak.
  2. Place the steak in a large baking dish. Add half of the marinade and turn to coat. Refrigerate for at least 2 hours. 30 minutes before grilling, remove the steak from the marinade and set out on a plate and cover.
  3. Preheat the grill to blazing high heat. Sprinkle both sides of the steaks with salt and pepper. Grill over a direct flame until charred on both sides 4-6 minutes per side.
  4. Remove the steak from the grill and allow to rest under tented foil for 5 minutes. For maximum tenderness, how you cut the steak is just as important as how you cook it. Cut the steaks in half and then turn to slice thinly against the grain. Top with chimi-verde and serve.
Nutrition Information
Serving size: 4 - 6
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