Grilled meat (or veggies!) and chimichurri sauce is a combination that is hard to beat. You could use steak, chicken, pork, or even fish. All you need to do is simply grill protein seasoned with salt and pepper and enjoy with a generous amount of chimichurri on top. Chimichurri is a super easy way to use up fresh herbs and end up with a delicious, versatile sauce packed with anti-inflammatory herbs and fats. I stirred radish and avocado in this one for some extra texture! It’s the perfect addition to your Memorial Day menu and pairs great with this week’s German Potato Salad.
Ingredient highlight
Fresh herbs! All fresh herbs contain essential oils that aid in digestion, improve circulation, reduce the risk of heart disease, and phytonutrients that fight inflammation (to name a few!).
Read my full blog post about fresh herbs here!
Servings 4 People
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 2 cups loosely packed mixed herbs (parsley, mint, and/or cilantro)
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 cloves garlic
- 3-4 radishes, diced (about ½ cup)
- 1/2 avocado, diced (about ¼ cup)
- 1 lb flank steak*
- Salt and pepper
- *Substitute the steak with chicken thighs. Simply salt, pepper and oil them like you would the steak and top with chimichurri sauce.
Instructions
- Start heating up your grill on high. You want it to heat up for at least 15 minutes.
- In a high speed blender, add the herbs, oil, vinegar, salt, pepper, and garlic. Blend until smooth, scraping down the sides as needed. If it’s not blending, add equal parts olive oil and vinegar until it blends easily. Transfer to a small-medium bowl. Stir in the radish and avocado.
- Pat your steak dry if it’s wet. Generously salt and pepper your steak all over (about 1/2 tsp salt per side). Add a drizzle of olive oil on top of the steak and rub it all over. Grill for about 3-5 minutes per side, or until it reaches an internal temperature of 130-135F for medium rare or 145F for medium. Let rest for 15 minutes, then thinly slice (against the grain).
- Arrange the sliced steak on a platter and top with chimichurri down the center. Serve leftover sauce on the side.
Items you can prep ahead (optional)
- Make chimichurri sauce
Substitutions:
- Use any meat here: chicken thighs, pork chops, any cut of steak, etc…
- Don’t have a grill? Pan-fry your protein instead (or bake it). Steaks get a really nice crust when cooked in a cast-iron pan on the stove!
- Skip the meat and grill up some tofu or veggies. Chimichurri is good on everything!
- You can skip the radish and avocado if you want, the sauce is delicious on it’s own, but I like the texture of the mix-ins
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Steak: up to 4 days in the fridge
- Chimichurri sauce: up to 7 days in the fridge
Leftovers + Repurposing:
- I like the steak anywhere between room temperature and warm.
- The chimichurri may solidify in the fridge, let it sit out on the counter for 10-15 minutes for the olive oil to warm up. When you put it on the warm steak, it will instantly melt, so there is no real need to warm it.
- Put leftover chimichurri sauce on anything and everything. It’s delicious on eggs, veggies, bowls, as salad dressing, etc…
