Chimi-Verde Steak Recipe

Name: Chimi-Verde Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chimi-Verde; 1 bunch flat-leaf parsley, finely chopped; 4 cloves garlic, minced; 4 teaspoons capers, drained and chopped; 3 pitted green olives, chopped; 3 anchovy fillets, rinsed, patted dry, and finely chopped; 2 tablespoons oregano, finely chopped; 2 tablespoons mint, finely chopped; 2 tablespoons red wine vinegar; 1 cup extra-virgin olive oil; 1/2 teaspoon crushed red pepper flakes; 1 lemon, juiced; salt and freshly ground black pepper, to taste; Steak; 2 pounds skirt steak, cut in half; chimi-verde; salt and freshly ground black pepper

Servings: persons

Chimi-Verde
1 bunch flat-leaf parsley, finely chopped
4 cloves garlic, minced
4 teaspoons capers, drained and chopped
3 pitted green olives, chopped
3 anchovy fillets, rinsed, patted dry, and finely chopped
2 tablespoons oregano, finely chopped
2 tablespoons mint, finely chopped
2 tablespoons red wine vinegar
1 cup extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 lemon, juiced
salt and freshly ground black pepper, to taste
Steak
2 pounds skirt steak, cut in half
chimi-verde
salt and freshly ground black pepper

1
Combine the chimi-verde ingredients together in a bowl and season with salt and pepper. Divide the chimi-verde between two bowls, using one half for the marinade and the other half to top the steak.
2
Place the steak in a large baking dish. Add half of the marinade and turn to coat. Refrigerate for at least 2 hours. 30 minutes before grilling, remove the steak from the marinade and set out on a plate and cover.
3
Preheat the grill to blazing high heat (those super hot flames will sear the outside of the steak while keeping it medium-rare to medium on the inside). Sprinkle both sides of the steaks with salt and pepper. Grill until charred on both sides and cooked to medium-rare, about 3 minutes per side.
4
Remove the steak from the grill and allow to rest under tented foil for 5 minutes. For maximum tenderness, how you cut the steak is just as important as how you cook it. Cut the steaks in half and then turn to slice thinly against the grain. Top with chimi-verde and serve.

1187

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Chimi-Verde, 1 bunch flat-leaf parsley, finely chopped, 4 cloves garlic, minced, 4 teaspoons capers, drained and chopped, and more.

Yes, Chimi-Verde Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chimi-Verde Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions