Steak with Chimichurri Sauce for Valentine’s Day

Steak with Chimichurri Sauce
Classic. Simple. A whole lotta butter. That’s how I would describe my last Valentine’s Day recipe. This steak with chimichurri sauce is what I would want someone to make for me. It’s really simple to make and can be done in less than an hour, perfect for someone with a busy life but who still wants to do something special.
I can’t tell you how many times I STRUGGLED with steak. I could never seem to get it right. But you know what they say about genius – 1% inspiration, 99% perspiration. I learned the key to a great steak is getting your temperatures correct. The first thing you gotta do is make sure your steak is at room temperature before cooking. A steak that is stone cold in the center is hard to cook without overcooking the outside, and no one wants a burnt steak. The second thing I would make sure of is to add your butter halfway through the cooking process. Butter increases the temperature of the pan, and helps ensure the steak cooks through. A medium rare steak should be 140 degree F.

roasted asparagus and potatoes

Now let’s talk about one of my favorite sauces of all time…chimichurri.ย It’s simple to make but packed with flavor. The base of a great chimichurri is flat leaf parsley. Parsley gives it that signature, earthy flavor. You can then play around with the rest of the ingredients. For example, I added rice wine vinegar instead of red wine vinegar since that is all I had on hand. I also added a touch of lemon juice to make it a bit more vibrant.

steak with chimichurri sauce

I paired this steak with a simple roasted asparagus and potatoes. I seasoned them with salt, pepper, and olive oil and popped them in the oven for 20 minutes at 425 degrees F.
I hope you guys have a wonderful Valentine’s Day! Remember that showing someone you care is not a sign of weakness but a sign of strength. Much love ๐Ÿ™‚

steak with chimichurri sauce

Flank Steak with Chimichurri Sauce

Print Recipe
Serves: 2 Cooking Time: 1 hour


  • 1 cup of parsley
  • 5 cloves of garlic
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1/2 cup and 2 tablespoons olive oil
  • 1/4 teaspoon chili flakes
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon of lemon juice
  • 1 pound flank steak
  • 3 sprigs thyme
  • 3 tablespoons butter



Chimichurri sauce: Combine parsley, 3 cloves of garlic, oregano, salt, 1/2 cup of olive oil, chili flakes, rice wine vinegar, and lemon juice in a food processor. Run until all ingredients are broken down and well incorporated. Set aside.


Season the steak liberally with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a cast iron skillet or pan. Lay the steak away from you. Sear for 4 minutes. Turn it over and sear for 2 minutes. Add in the butter, thyme, and 2 cloves of garlic. Spoon the butter over the top of the steak while the second side is searing. Cook for another 2 minutes before removing from the stove. Let it rest for 10 minutes. Cut into strips and spoon some chimichurri sauce over the top.

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