Steak with Fresh Herb Chimichurri Sauce

Chimichurri is a popular sauce used with grilled meat in many Latin American countries. Loaded with fresh herbs and garlic, it’s a delicious accompaniment to grilled meat and much lighter than barbecue sauces. NOTE: If possible, the sauce needs to sit in the refrigerator for 2 hours to blend the flavors--Barb L.

Serves: 4-6


2 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar, Oregano Balsamic Vinegar (very tart!), or a Combination (I used 4 tsp Neapolitan and 2 tsp Oregano)

1 large bunch Italian (flat leaf) parsley, chopped finely

1 small bunch fresh oregano leaves, chopped finely

2 rosemary sprigs, leaves chopped finely

3 cloves garlic, peeled and crushed or minced finely (If using Garlic EVOO, reduce by 1 clove unless you, like I am, a garlic lover)

1/2-1 small red or green chili, seeded and finely chopped, optional (I’m a wimp and just add a few red pepper flakes)

3 Tbsp Flying Olive Rosemary, Gremolata, Smoked, or Garlic Extra Virgin Olive Oil or a Combination, divided

Sea salt, to taste

Freshly ground pepper, to taste

2 pounds skirt or flank steak


In a small bowl combine the Flying Olive Balsamic Vinegar(s), chopped parsley, oregano, and rosemary.   Add the garlic, chili, and 2 Tbsp of Flying Olive EVOO(s) of Choice.

Cover, and let stand 2 hours in the refrigerator

Preheat the grill or grill pan to high. Sprinkle the steak with salt and pepper. Brush with the remaining 1 Tbsp of Flying Olive EVOO(s) of Choice. Grill 2-4 minutes per side until medium-rare or desired degree of doneness (Medium rare: 125 degrees F, rare: 130-140, medium: 135-140 with an instant read thermometer).

Transfer to a platter and loosely cover with aluminum foil. Let stand for 5 minutes.

Move to a cutting board. Thinly slice across the grain. Serve, topped with the Chimichurri sauce.

Submitted by Barb L.