Steak With Chimichurri Rojo

This easy to cook recipe will be a hit as a main dish or sliced thinly to share. So delicious you may want to double up for extra!


For the sauce:

  • 1 GREENHOUSE red sweet bell pepper, finely diced
  • 1 dry pint GREENHOUSE Red Grape Tomatoes
  • 3 cloves garlic
  • ½ cup red onion, diced
  • ½ cup green onion, sliced
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • ⅓ cup olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp salt
  • Pepper, to taste


For the steak:

  • 1 lb flank steak
  • Salt and pepper, to taste


  1. Pre-heat grill or pan on medium-high heat. Season steak with salt and pepper on both sides. Place steak on grill and cook to your desired doneness, about 3-5 minutes per side.
  2. In a blender or food processor, combine the lemon juice, red wine vinegar, tomato, bell pepper, red onion, garlic, parsley, cilantro, and salt. Mix on low speed for several seconds until the ingredients blend.
  3. Keep the speed on low, and gradually add olive oil. Mix without pureeing.
  4. When steak is cooked to your preferred liking, remove from grill and spoon sauce over steak. Slice and enjoy.


*Recipe courtesy of Pure Flavor


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