This zesty chimichurri sauce is great on chicken or fish tacos.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Season steak with salt and pepper; set aside. Heat a heavy 12-inch skillet over medium-high heat. Add 1 Tbsp. olive oil. Add poblano peppers, onion, sweet pepper, and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm.

  • Add remaining 1 Tbsp. oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145°F), turning once halfway through. Transfer steak to a cutting board. Cover; let stand 5 minutes.

  • For Cilantro Chimichurri: In a small bowl combine cilantro, jalapeño, lime juice, oregano, garlic, and a pinch of salt. Stir in 2 tsp. oil. Slice steak; serve with pepper-onion mixture and chimichurri.


Or use beef hanger steak and cook 12 to 15 minutes, turning once. Or use beef skirt steak and cook 6 to 9 minutes, turning once.


Or for a gas or charcoal grill, place steak on a grill rack directly over medium heat. Cover and grill 17 to 21 minutes for flank steak, 17 to 21 minutes for hanger steak or 6 to 9 minutes for skirt steak

Nutrition Facts

402 calories; 22 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 111 mg cholesterol; 312 mg sodium. 902 mg potassium; 13 g carbohydrates; 2 g fiber; 3 g sugar; 38 g protein; 0 g trans fatty acid; 620 IU vitamin a; 242 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 53 mcg folate; 2 mcg vitamin b12; 83 mg calcium; 5 mg iron;

Reviews (2)

16 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
was too much to soon
Rating: Unrated
Easy and excellent.  I found the recipe in the magazine.  Pinning it so I have the recipe forever.  Will be making it again!