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Home » Beef~Res » Chimichurri Marinated Grilled Steak ~ Loving the Fresh Herbs from the Garden

Chimichurri Marinated Grilled Steak ~ Loving the Fresh Herbs from the Garden

June 19, 20141 Comment

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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!Reverse marinated grilled chimichurri steak

 

Grilled Flat Iron Steak
Grilled Flat Iron Steak

 

 

Fresh herbs from the garden made for the best chimichurri/marinade

Fresh herbs from the garden made for the best chimichurri/marinade

Chimichurri work wonderful in this reverse marinated steak recipe!
Chimichurri work wonderful in this reverse marinated steak recipe!

 

 

Reverse Marinated Chimichurri Grilled Steak

Reverse Marinated Chimichurri Grilled Steak

You must have some warm, toasted crostini for this steak to soak up all that wonderful chimichurri
You must have some warm, toasted crostini for this steak to soak up all that wonderful chimichurri

Chimichurri Marinated Grilled Steak

Chimichurri Marinated Flank Steak

Marinating in reverse? Yes! It all makes sense now!
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Course: Main Course
Cuisine: Latin American
Prep Time: 25 minutes minutes
Cook Time: 10 minutes minutes
45 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 4 Servings

Ingredients

  • 1 pound flat iron, flank steak or skirt steak
  • Kosher salt
  • Fresh cracked pepper
  • Granulated garlic
  • For Chimichurri/Marinade
  • 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
  • 3 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

Instructions

  • Pat the steak dry. Make 1/8 deep cuts into the steak all the way across. 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.
  • For chimichurri/marinade, you want to finely chop all of the herbs, chile and garlic. If you prefer, you can use the blender. Pulse to blend. Combine all of the ingredients and taste for salt. Cover and set aside.
  • Prepare outdoor grill and preheat to 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.
  • When ready to grill, brush grates with oil. Drizzle some oil on the steak and place directly over the hot part of the grill. Grill for 2-3 minutes per side, Once you have some nice grill marks, move the steak over to the cool side of the grill and close lid. After a few minutes, I check the internal temperature of the steak. I took my steak off when internal temperature was between 125 and 130 degrees F for a medium rare.
  • Remove from heat, transfer to baking dish and pour half 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. Serve extra chimichurri on the side.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beef~Res, Grilling Tagged With: Chimichurri, Chimichurri Marinated Grilled Steak, Grilling, herbs, Marinades, Steak

Previous Post: « Chicken & Rice and a Little Spice! Tomatillo Poblano Arroz con Pollo
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Comments

  1. Sonia

    June 22, 2014 at 10:25 am

    Donna, I would love to learn more about a true Chimichurri. I am certainly no authority when it comes to preparing it, but do love to mix it up in my kitchen with ingredients I enjoy. I would appreciate any good recipes or info you would like to share, thanks!

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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