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Grilled Steak with Chimichurri and Strawberry Salsa – vegetarian recipe
Stav Kogan

Grilled Steak with Chimichurri and Strawberry Salsa

This recipe features a perfectly seared steak as the canvas for two showstopping toppings: a zesty, herbaceous chimichurri that cuts through the richness of the beef, and a bright, sweet strawberry salsa for a surprising and delightful freshness.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings: 6 serving
Calories: 401
Ingredients Method Nutrition

Ingredients
  

  • 2 pounds (900 g / 31.7 oz) flank steak, skirt steak, or thin top round steak
  • Sea salt and ground black pepper, to taste
  • 2 tablespoons (30 ml / 1 fl oz) avocado oil or olive oil
  • 1 batch Balsamic Horseradish Chimichurri (here)
  • Strawberry Cucumber Mint Salsa (here), for serving
  • For the best crust, ensure your steak is completely dry before seasoning and your pan is screaming hot before the steak goes in.
  • Always slice against the grain. Look for the direction the muscle fibers are running in the steak and cut perpendicular to them for maximum tenderness.
  • The chimichurri and salsa can be made up to 2 days in advance. This not only saves time but allows their flavors to meld and deepen.

Method
 

  1. Directions
  2. Prepare the Steak: Pat the steak completely dry with paper towels.
  3. Season generously on all sides with sea salt and freshly ground black pepper, then brush with the oil.
  4. Get Searing: Heat a large grill pan or cast-iron skillet over medium-high heat until it's smoking slightly. Carefully place the steak in the hot pan.
  5. Cook to Perfection: Sear for 2 to 3 minutes per side for a perfect medium-rare, or until it reaches your preferred doneness. Avoid moving the steak to develop a beautiful, deep brown crust.
  6. Rest is Best: Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This crucial step allows the juices to redistribute, ensuring every bite is tender and flavorful.
  7. Slice and Serve: Thinly slice the steak against the grain.
  8. Arrange on a platter and generously top with the chimichurri and a spoonful of the strawberry salsa before serving.
  9. Don't skip the resting step! Tenting the steak loosely with foil while it rests will keep it warm without overcooking it.

Nutrition

Calories: 401kcalCarbohydrates: 3.9gProtein: 32.5gFat: 27.6g

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