First Watch Chimichurri Steak Recipe

This chimichurri steak is inspired by the bright, herbaceous flavors of the popular First Watch dish, featuring a juicy grilled flank steak topped with a vibrant, garlicky parsley sauce. It’s a restaurant-quality meal that comes together quickly with simple ingredients, and the tangy chimichurri perfectly cuts through the richness of the beef. Whether you fire up the grill or use a skillet, this recipe delivers a fresh, satisfying dinner any night of the week.

Ingredients

1 ½ lbs (680 g) flank steak (or skirt steak)
1 tsp (5 g) kosher salt, plus more to taste
½ tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) olive oil, for grilling
1 cup (30 g) fresh flat-leaf parsley, tightly packed
¼ cup (10 g) fresh cilantro, tightly packed
3 cloves garlic, roughly chopped
2 tbsp (30 ml) red wine vinegar
½ tsp (2 g) dried oregano
¼ tsp (1 g) red pepper flakes (optional, for heat)
½ cup (120 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice (about ½ lemon)

Instructions

Make the chimichurri: In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes (if using), and a pinch of salt. Pulse until the herbs are finely chopped, scraping down the sides as needed.
With the processor running, slowly drizzle in the extra-virgin olive oil and lemon juice until the sauce is well combined but still slightly textured. Taste and adjust salt. Set aside at room temperature while you cook the steak.
Prep the steak: Pat the flank steak dry with paper towels. Season both sides generously with the kosher salt and black pepper.
Cook the steak: Heat a grill or a large cast-iron skillet over medium-high heat. Add the 2 tablespoons of olive oil (if using a skillet; for a grill, oil the grates). Place the steak in the pan or on the grill. For medium-rare, cook 4–5 minutes per side, or until an instant-read thermometer inserted into the thickest part reaches 145°F (63°C) for medium, which is the USDA FSIS safe minimum for whole cuts of beef. (For medium-rare, aim for 130–135°F, but note that 145°F is the safe minimum.)
Rest the steak: Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute.
Slice and serve: Slice the steak thinly against the grain. Spoon a generous amount of chimichurri over the top, and serve the remaining sauce on the side.

Tips

Slice against the grain: Flank steak has long muscle fibers. Look for the direction of the lines on the cooked meat and slice perpendicular to them for tender pieces.
Don’t skip the rest: Resting the steak for at least 5 minutes is crucial—it keeps the juices from running out onto the cutting board.
Make chimichurri ahead: The sauce can be made up to 2 days in advance and stored in the fridge. Bring it to room temperature before serving for the best flavor.
Substitute herbs: If you don’t have cilantro, use all parsley, or add a handful of fresh oregano or mint for a different twist.

Serving Suggestions

This steak pairs beautifully with roasted potatoes, a crisp green salad, or grilled vegetables. For a First Watch-style brunch, serve it with scrambled eggs and toasted sourdough. The chimichurri also works well drizzled over rice or quinoa.

Variations

Spicy chimichurri: Add 1 small jalapeño (seeded if you prefer less heat) to the food processor along with the herbs.
Use a different cut: Skirt steak or sirloin flap steak are great substitutes; adjust cooking time as needed since they may be thinner or thicker.
Make it a bowl: Slice the steak and serve over a grain bowl with black beans, corn, avocado, and a squeeze of lime.
Grilled chimichurri: For a smoky twist, grill the parsley and cilantro for 1–2 minutes before blending (optional).

Storage and Reheating

Store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3–4 days. To reheat, slice the steak thinly and warm it in a skillet over medium heat with a splash of water or broth to keep it moist, or enjoy it cold in a salad or sandwich. The chimichurri can be kept refrigerated for up to 1 week; bring to room temperature before using. Freezing the cooked steak is possible for up to 2 months, but the texture may change slightly upon thawing.

Frequently Asked Questions

Can I use a different cut of beef? Yes, skirt steak or sirloin flap are excellent alternatives. Adjust cooking time based on thickness; thinner cuts will cook faster.

How do I know when the steak is done? Use an instant-read thermometer. For medium-rare, aim for 130–135°F (54–57°C); for medium, 145°F (63°C) is the safe minimum. Remember to rest the steak before slicing.

Can I make chimichurri without a food processor? Absolutely. Finely chop the herbs and garlic by hand, then whisk in the vinegar and oil. The texture will be more rustic but equally delicious.

Is chimichurri spicy? Traditional chimichurri is not spicy; it gets its kick from red pepper flakes, which you can omit or adjust to your heat preference.

Can I use dried herbs? Fresh parsley and cilantro are key for the bright flavor. Dried herbs won’t give the same result, but if in a pinch, use 1 teaspoon each of dried parsley and oregano, and skip the cilantro.

What if I don’t have red wine vinegar? Apple cider vinegar or sherry vinegar work well as substitutes, though they will slightly change the flavor profile.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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