What if I don't have a grill pan?

There are several alternatives to using a grill pan for cooking steaks. You could use a cast iron skillet, which will provide you with searing heat and excellent browning of the steak. You can also cook steaks on a stovetop griddle or in an oven-safe skillet on your oven's broiler setting. If you have access to an outdoor grill, that is also an option for cooking steaks.

Maldon salt has been produced in Maldon, England since 1882. It is a popular finishing salt known for its distinctive pyramid-shaped flakes. It has a delicate texture and mild flavor. The flavor of Maldon salt adds an extra element to chimichurri steak that can’t be found in regular table salt.

What is a good substitute for Maldon salt?

Good substitutes for Maldon salt are flaky sea salt, Himalayan pink salt, fleur de sel, and kosher salt. Most of these salts are similar in texture to Maldon and have a milder flavor, making them good for sprinkling on the steaks before serving. They also add some visual appeal to your steaks.

How do I store leftover chimichurri steak?

You should eat the steaks right away, but you can store any leftover chimichurri in a sealed container in the fridge for up to 7 days.

Chimichurri Steak

Chimichurri steak

Print Recipe

Super flavorful steak cooked to perfection with a delightful chimichurri sauce to die for.

Author: LINDSAY DELK
Prep Time: 15 minutes
Temper Time: 1-2 hours out of the fridge depending on your cut and type of meat.
Cook Time: Depending on your liking and thickness of the cut: Rare 1’5 mins per side. Medium rare 2 mins per side. Well done: 4-5 mins per side.
Total Time: 2 hours
Yield: 2 servings 1x
Category: Beef / easy meal recipes
Cuisine: International

Ingredients

Scale

1 steak per person (approx 55-66 lbs/ 250-300 gr per steak)
salt and black pepper to season the steaks (adjust to your liking)
Maldon salt crystals to finish it up once cooked.

For the chimichurri sauce:

½ cup olive oil
⅓ cup white wine vinegar
2 garlic cloves
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon chili flakes (or more depending on your liking)
1 teaspoon smoked paprika powder

Instructions

Start by taking out of the fridge the steaks and leaving them out for 1-2 hours beforehand, this way they will reach room temp so the fibers will be softer and be cooked to your liking easier.
Season the steaks with salt and pepper on each side. Set aside.
Put the grill pan into the stove on high heat.
Add the seasoned steaks and cook according to your liking.
Prep the sauce:

Peel and mince the garlic cloves as fine as possible. Remove the central germ to make the flavor less pungent.
In the bowl add the minced garlic, olive oil, white vinegar, dried herbs, and salt.
Mix well and set aside.

Serve the steaks alongside the sauce or with the sauce on top and a sprinkle of Maldon salt.

Notes

This recipe can be made with the cut of your preference. I used flank steaks.

This chimichurri sauce can be made to use in many other dishes or types of meat and is really good with sausages, pork or chicken. It can be also made with apple cider vinegar, but that vinegar has a more pronounced flavor that can overpower the rest of the ingredients, that’s why white vinegar is the perfect option (rice vinegar is a perfect option for this)

The steaks should be eaten right away, but any leftover sauce can be stored for up to 7 days in the fridge in a sealed container.

Find it online: https://livelytable.com/chimichurri-cteak/