- To make chimichurri, place arugula, cilantro, garlic, vinegar, oregano, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped. Pour in 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Or, blend in a bit more arugula if you find the chimichurri too thin. Transfer chimichurri to a jar, seal and refrigerate until needed. Chimichurri can be made in advance and will keep several days in the refrigerator.
- Heat your barbecue or indoor grill to medium-high. Pat steak dry with paper towel. Brush each steak lightly with remaining 1 Tbsp olive oil, and then season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Plate steaks and let diners generously top them with the chimichurri.
Note: Tubs of baby arugula are sold in our Produce Department. If unavailable, or to make a more traditional chimichurri, replace it with 1 1/4 cups packed Italian (flat-leaf) parsley.
Options: If you don’t have a food processor, you could finely chop the arugula, cilantro and garlic on a board. Now set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper and oil.
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Directions
- To make chimichurri, place arugula, cilantro, garlic, vinegar, oregano, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped. Pour in 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Or, blend in a bit more arugula if you find the chimichurri too thin. Transfer chimichurri to a jar, seal and refrigerate until needed. Chimichurri can be made in advance and will keep several days in the refrigerator.
- Heat your barbecue or indoor grill to medium-high. Pat steak dry with paper towel. Brush each steak lightly with remaining 1 Tbsp olive oil, and then season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Plate steaks and let diners generously top them with the chimichurri.
Note: Tubs of baby arugula are sold in our Produce Department. If unavailable, or to make a more traditional chimichurri, replace it with 1 1/4 cups packed Italian (flat-leaf) parsley.
Options: If you don’t have a food processor, you could finely chop the arugula, cilantro and garlic on a board. Now set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper and oil.