Chimichurri marinated grilled steak! But not marinated beforehand, but after it’s grilled. Reverse marinated? Who knew? I certainly did not know that you could enjoy a flavorful marinated steak in such a short amount of time. It makes sense to me now. A hot, grilled steak with a tangy marinade poured directly over it while still hot. It soaks up that marinade beautifully! I came across a version of this recipe, for the second time, in a grilling magazine. As I started to read more about this reverse marinating, I just could not wait to try it at home. So, I picked up a one pound flat iron steak to test this method out. And what better way to showcase a steak than a fresh mix of chimichurri prepared with fresh herbs straight out of my garden. All I can say, is that I will never marinade another steak overnight. I am looking forward to trying this same method with some pork or chicken. I will keep you all posted!
1 pound flat iron or flank steak
Fresh cracked pepper
3 tablespoon parsley
3 tablespoons cilantro
2 green onions
1/2 tablespoon fresh oregano
1 teaspoon fresh tarragon
4 cloves garlic
1 chile serrano or jalapeño
1/2 teaspoon crushed cumin seeds
1/2 teaspoon fresh cracked pepper
Salt to taste
Juice of 3 key limes or 1 regular lime
2 1/2 tablespoons red wine vinegar
1/4 cup to 1/3 cup olive oil
* I also added 1 teaspoon of crushed red chile flakes to the marinade, but it’s optional
1. Pat the steak dry and season lightly with salt, pepper and granulated garlic on both sides. Set aside and let steak come to room temperature for at least 35 to 40 minutes.
2. For chimichurri/marinade, you want to finely chop all of the herbs, chile and garlic. I do not suggest doing this in the food processor, trust me, lol! Combine all of the ingredients well and taste for salt. Cover and set aside.
3. Prepare outdoor grill and preheat to medium/high heat for a good 15 to 20 minutes. I have a charcoal grill, so I had to make sure the coals are nice and hot.
4. When ready to grill, brush grates with oil, add steak directly over the hottest part of the grill. Grill for 3 to 5 minutes per side, depending on how wel you like it. If using a gas grill, close lid, but if using charcoal you could leave lid open. I took my steak off when internal temperature was between 125 and 130 degrees F for a medium rare.
5. Remove from heat, transfer to baking dish and pour all of chimichurri marinade over the steak. Tent (cover loosely) with foil paper for 5 minutes. Transfer to a cutting board and slice thin and against the grain. Yields 4 servings. Pour any excess marinade over steak before serving.
Fresh herbs from the garden made for the best chimichurri/marinade