Chimichurri gets an irresistible Asian twist in this vibrant recipe! Forget the traditional parsley base and let cilantro take center stage for a bright, fresh flavor that pairs beautifully with grilled steak. We’re also upping the ante on flavor by adding a generous amount of garlic and a slightly bolder touch of vinegar, making the sauce truly pop. For those who crave heat, toss in some Asian-style chilis, like fiery Thai chilis, to give your steak a serious kick! Of course, if you’re a purist, using parsley is absolutely fine and still yields a delicious result—but trust us, this cilantro version is a game-changer you need to try.
The best part? This stunning Asian-Style Chimichurri Steak is surprisingly simple and perfect even for a busy weeknight. The sauce itself comes together in minutes with a quick whiz in a food processor or with a little chopping. While a longer marinating time is wonderful for infusing maximum flavor, you can totally get away without marinating on a tight schedule. You’d still have an incredibly tender and flavorful steak dinner. Pair it with rice or a quick veggie stir-fry for an easy, yet impressive, weeknight meal that tastes like you spent hours in the kitchen! Alternatively, pair it with your favorite red wine, light some candles, and this makes for a perfect fancy date-night in.
Honestly, I discovered this when I tried making it one time and realized I didn’t have parsley but I did have a lot of cilantro. Rather than taking another trip to the store, I found a recipe that was still amazing but tasted “a little more Asian”!
Of course, this vibrant Asian-Style Chimichurri Steak is naturally gluten-free! Both the fresh sauce and the steak itself rely on simple ingredients, meaning you don’t have to worry about any hidden flours or thickeners. It’s a naturally wholesome, delicious, and deeply satisfying meal that everyone at the table can enjoy without compromise. Dig in and savor this bold fusion of flavors!
Delicious Asian-style Chimichurri Steak
Ingredients
Steak
- 1.5 lbs Skirt steak (or loin flat)
- 1 tbsp Kinder's Wood-fired Garlic seasoning (salt and pepper will work as well)
- 1 tbsp Kinder's Buttery Steakhouse seasoning
- ½ tbsp Olive oil (extra virgin)
- 2 tbsp Butter
Chimichurri Sauce
- ½ cup Cilantro (parsley works)
- 1 tbsp Oregano
- 4-6 cloves Garlic
- ½ tsp Salt
- ½ tsp Crushed black pepper
- 1½ tbsp Red wine vinegar
- ⅕ cup Olive oil (extra virgin)
Instructions
Marinate steak
- Wash 1.5 lbs Skirt steak and pat dry with paper towels. Don't be afraid to use your hands to squeeze the water out of the steak!
- Add 1 tbsp Kinder's Wood-fired Garlic seasoning, 1 tbsp Kinder's Buttery Steakhouse seasoning, and ½ tbsp Olive oil to the dried steak. If you don't have Kinder's seasoning, use salt and pepper.
- Rub the seasoning and olive oil into the steak. Make sure to spread the seasoning evenly across the various pieces of steak.
- Cover with plastic wrap and set aside in the refrigerator to marinate for at least 1 hour.
Make Chimichurri sauce
- Mince 4-6 cloves Garlic and ½ cup Cilantro
- Add cilantro, garlic, 1 tbsp Oregano, ½ tsp Salt and ½ tsp Crushed black pepper into a small bowl. Add 1½ tbsp Red wine vinegar and ⅕ cup Olive oil.
- Stir well, then set aside in refrigerator for at least 1 hour.
Make steak
- Before cooking, pull steak from the refrigerator and allow to warm up to room temperature.
- Heat up grill until ~500℉.
- Place aluminum foil onto grill, then place the steak onto the foil. Cook for 2-3 minutes depending on the thickness of the steak.
- Flip steak. Add 2 tbsp Butter and cook for another 3-5 minutes until desired done-ness. Turn up the heat to get a bit of charring on the steak.
- Plate the steak. Using pair of kitchen scissors, cut into bit-size strips.
- Enjoy steak with Chimichurri sauce. Pair with your choice of red wine if you like.