🥩 Watercress Chimichurri Steak
This watercress chimichurri steak is a fresh, herb-forward take on a classic steak dinner. Juicy, perfectly cooked steak is paired with a vibrant chimichurri made from peppery watercress, parsley, garlic, and olive oil, creating a bold yet balanced sauce that brightens every bite.Simple to prepare but full of flavor, this dish is ideal for weeknight dinners or casual entertaining. The watercress chimichurri adds a light, refreshing contrast to the richness of the steak, making it a satisfying meal that feels elevated without being complicated.
Servings 3 servings
Calories 600kcal
Cost $25 for entire recipe
Equipment
- Grill, grill pan, or heavy skillet
- Food processor or blender
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Tongs
- Small bowl (for resting steak)
Ingredients
Steak
- 1½ lb flank steak skirt steak, or ribeye
- 1 tbsp olive oil
- Salt and freshly cracked black pepper to taste
Watercress Chimichurri
- 1½ cups fresh watercress packed
- ½ cup fresh parsley leaves
- 3 cloves garlic
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper flakes optional
- ½ tsp dried oregano
- ¾ cup olive oil
- Salt and black pepper to taste
Instructions
Prepare the steak
- Pat steak dry and rub with olive oil, salt, and pepper. Let rest at room temperature for 15 minutes.
Make the watercress chimichurri
- In a food processor, combine watercress, parsley, garlic, vinegar, red pepper flakes, oregano, salt, and pepper. Pulse until finely chopped. Slowly stream in olive oil until saucy but textured. Taste and adjust seasoning.
Cook the steak
- Heat a grill pan or skillet over medium-high heat. Cook steak for 4–6 minutes per side, depending on thickness and desired doneness.
Rest and slice
- Transfer steak to a cutting board and rest for 5–10 minutes. Slice thinly against the grain.
Serve
- Spoon watercress chimichurri generously over the sliced steak and serve immediately.
Notes
- Steak selection: Flank and skirt steak offer great flavor and tenderness when sliced against the grain, while ribeye adds richness if you prefer a juicier cut.
- Watercress flavor: Watercress has a natural peppery bite that makes the chimichurri taste brighter and fresher than traditional versions.
- Texture control: Pulse the chimichurri just until chopped—over-blending will turn it into a paste instead of a spoonable sauce.
- Make-ahead friendly: Chimichurri can be made up to 24 hours ahead and stored refrigerated; bring to room temperature before serving.
- Heat adjustment: Add more or less red pepper flakes depending on your spice preference.
- Resting matters: Let the steak rest before slicing to keep the juices from escaping.
- Serving ideas: Excellent with roasted potatoes, grilled vegetables, or crusty bread to soak up extra sauce.
- Leftovers: Chimichurri keeps well for 2–3 days and is great on eggs, sandwiches, or roasted veggies.