Rating: 4.5 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

40 mins
20 mins


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; fat 22g; cholesterol 111mg; saturated fat 6g; carbohydrates 13g; mono fat 12g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 38g; vitamin a 620.2IU; vitamin c 241.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 11.6mg; vitamin b6 1.3mg; folate 53.5mcg; vitamin b12 1.9mcg; sodium 312mg; potassium 902mg; calcium 83mg; iron 4.6mg.